Organic Red Wines

What is organic red wine?

Historians trace the genesis of wine back more than eight thousand years, to the Caucasus region where wine was aged in kvrevris (or qvrevris), 3500-liter amphorae buried in the ground. Traditionally, red wine has always been what we now consider organic red wine, but the "organic" label only appeared at the end of the 20th century, as a reaction to the hyper-industrialization of wine. Indeed, it was in the context of wine globalization after the Second World War that large wine estates began to industrialize the global market with bottles full of inputs and synthetic chemicals, with the aim of achieving high yields and standardized production; this was the birth of what is called conventional wine. Organic is therefore a logical response to conventional, it is more respectful of the environment and meets strict specifications that govern wine production, from harvesting to bottling, including alcoholic fermentation.

Organic red wine is therefore a red wine made from organic farming. Organic in the broad sense (red wine but also white wine, rosé wine, orange wine, sparkling wine) first met the European specifications of 1991 which regulated the principles of organic farming in the vineyard. It was only in 2012 that new European specifications were published, this time declaring a regulation for organic farming also in the cellar.

As mentioned above, red wine from organic farming has theoretically always existed, but it has only been since 2012 that it has been supervised and regulated by strict specifications in both the vineyard and the cellar. In a broad sense, organic wine must be made from certified organic grapes, as well as organic sugar, must, or alcohol used during chaptalization and fortification. Also, organic wine prohibits certain winemaking practices such as de-alcoholization, electrodialysis, or thermovinification. The European Union also mandates a sulfite level 50 mg/L lower than conventional wines, i.e., a maximum of 100 mg/L for organic red wines.

Specific winemaking process

The winemaking process for organic red wine follows the same main steps as for conventional red wine, with a more careful and respectful approach to the fruit and its environment.

In the vineyards, synthetic pesticides, chemical fertilizers, and herbicides are prohibited, which allows the soil to remain fertile and rich in microorganisms, and the vines to develop grapes more concentrated in tannins and aromas.

Harvesting is mainly done by hand to preserve the integrity of the bunches. The berries are carefully sorted, ensuring that only healthy bunches enter the tank.

Next comes maceration, a step during which the juice remains in contact with the skins; the wine then acquires its full color, tannins, and aromas (often with notes of red fruits, black fruits, spices, or undergrowth).

In organic winemaking, fermentation often occurs with indigenous yeasts, those naturally present on the grape and in the cellar environment. This preserves the full identity of the terroir, resulting in a less standardized aromatic profile.

Also, all oenological inputs are regulated; the addition of sulfites is permitted but limited, which will stabilize the wine while allowing its personality to express itself. However, any artificial correction (industrial tannin, acidifier, aromatic yeast) is often discouraged or even prohibited.

As for aging, it can take place in tanks, barrels, or amphorae, depending on the style sought by the winemaker. The goal in organic winemaking is not to mask the wine, but rather to accompany it.

Are there sulfites in organic red wine?

Yes, there are sulfites in organic red wine, though in limited quantities. In organic farming, the measured addition of sulfites is allowed to enable better wine stabilization. European legislation sets maximum thresholds for added sulfites, significantly below those for conventional farming, with a maximum addition of 100mg/L for organic red wines (versus 150mg/L in conventional). The winemaker is then free to add even less, or none at all.

Otherwise, there will always be natural traces of sulfites, partly generated naturally by the grape to protect itself from its environment, and partly released by yeasts during alcoholic fermentation.

How to choose an organic red wine?

Choosing an organic red wine can seem complex at first, so we're giving you some simple benchmarks to help you make an informed choice that suits your tastes.

A certified organic red wine always bears an official logo, like the European green leaf. This label guarantees the absence of synthetic pesticides on the grapes, but it says nothing about the winemaking process. To go further, you should look for labels like Demeter or Biodyvin, which ensure an even more demanding approach.

Next, as with all red wines, there are very different profiles ranging from fruity and light wines (Gamay, Pinot Noir, Grenache) to structured and tannic wines (Cabernet Sauvignon, Mourvèdre), as well as round and gourmet wines (Merlot, Syrah, Malbec). The grape variety and region can therefore guide your choice according to your preferences.

It should also be noted that the organic industry represents a certain philosophical approach on the part of the winemaker, which sometimes counts as much as the bottle's label. Some producers even go further than organic wine with biodynamic wine or natural wine (with low sulfite levels and stricter specifications).

Finally, it's important to know that organic red wines can evolve differently over time because they often contain fewer sulfites (they are less stable). Therefore, it is advisable for beginners to start with younger vintages, which are more accessible and expressive.