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Natural wine, organic wine, biodynamic wine in a few words

Organic Wine

A regulation that must not go beyond the framework established at European level

The specifications voted by the European assembly set very precise rules on the elaboration of organic wine, not opting that the whole production must be made with organic grapes.
We find the 3 stages of the conception of a wine:
Viticulture: no chemical pesticides and herbicides are allowed, only natural origin must be used. It also participates in biological control by introducing insect releases and fertilizers are banned in favour of compost. Harvesting is at the discretion of the winegrower, either manual or mechanical.
Vinification: the list of inputs indicates that more than forty different products can be used (lactic acid, fish glue, etc...). Treatments below 70°C (thermal) and finally some filtration under conditions.
Sulphites: dosages range between 100 and 150mg/l between red and white wines, rosés. For your information, in conventional we are between 150 and 200.

Organic Wine

Biodynamic Wine

Biodynamic Wine

A more demanding approach

The pre-requisite of the specification clearly states that the grapes must be biodynamic.
We find our 3 steps:
Viticulture: we start on the basis of the specifications for organic wine, but by reducing the doses of copper and sulphur and replacing them with herbal teas for example. We pay attention to the lunar calendar and we favour manual harvesting.
Vinification: the list of prohibited substances = Addition of enzyme, tannins and yeasts, etc. We can filter but not pasteurize. We can use for example egg white, wheat proteins as fining agent.
Sulphites: the dosages are even lower than in organic wine (see drawing below).

Wine: fermented grape juice

Wine Nature

There are no official specifications yet.

Made from grapes generally grown organically or biodynamically and vinified with a minimum of inputs. Contrary to natural wines that can be found in supermarkets and which can be flash pasteurized to ensure stability by killing all bacteria and yeasts, the natural wines we offer do not use this technique and respect the natural life of the wine.

We find the association AVN (natural wines) and SAINS (Without any input nor added sulphite) which regroups the productions in this approach.
We find our 3 pillars:
Viticulture: the grapes must come from bio or biodynamic farming. The association SAINS which is more in the history of wine making refuses to accept organic or biodynamic labels, finding them too free. This association also indicates the refusal to use synthetic products or weed killers. We are of course in manual harvesting.
Winemaking: fairly simple, no inputs.
Sulphites: only the natural sulphite of the grape, the one naturally created during fermentation and a few grams can be added during bottling.
Most winemakers use chemical yeasts to guide the fermentation and give the desired aromas. Our selection of natural wines is oriented towards winemakers who have chosen not to use them and to let the yeasts native to their terroir express themselves.

Natural Wine

Wine without Added Sulphite

Sulphite, a natural process and not that...

Sulfite? Did you say sulfite? Demanding the walk!

All wines, even those without added sulphite, contain "sulphur" (sulphur dioxide). During alcoholic fermentation, yeast always produces SO2 (sulphur dioxide, a chemical compound belonging to the sulphite family), even in small quantities. Therefore, the presence of sulphites in wine is the result of natural processes.
Viticulture: Sulphur is used in vineyards to protect plants from powdery mildew (a cryptoganic disease).
Winemaking: when the grapes are harvested, all the grapes are put into a vat. The natural sugars in the grapes are broken down by indigenous yeasts found on the grape skin and in the vines, releasing CO2 and generating ethanol (alcohol). However, if the yeasts do not have enough vitamins or nutrients, the fermentation may stop, and therefore not break down all the sugars. These are called residual sugars. This is why winemakers use sulphites to avoid fearing uncontrolled refermentation in the bottle.
The winemaker who produces wine without added sulphites uses the fermenting power of these yeasts to make the wine degrade all its sugars. This method requires a great deal of work to develop the biomass in the vines. The aroma of the wine without added sulphite changes according to the terroir and the year. Each wine is unique with a strong pedoclimatic imprint.
Sulphites: all natural and more natural!

Why add sulphites to wine?

Sulphite is mainly added to wine because of the quality of its antioxidants and preservatives!
▪ Sulphite acts as an antioxidant: it makes wine more resistant to changes caused by oxygen in the air.
▪ Sulphur is also a preservative: wine is a chemically unstable product in which a variety of bacteria and yeasts can survive and multiply for a long time.
▪ By adding sulphite to wine, the winemaker can ensure that the protective net is in place to protect the wine from possible changes.

Adding sulphites to the wine, why?

Does Sulphur cause headaches?

Migraines from the sulfites?

To the displeasure of those who are sensitive to them, sulphites can also cause allergic reactions such as headaches. For my part, I have difficulty with wines containing more than 80 mg/l of total SO2. This additive is also classified as an allergen, hence the words "contains sulphites" on wine labels.
Reducing sulphites in wine is therefore a health issue. This is why we have chosen to offer you wines made exclusively with very little or no sulphur. Ideally, man has little to do with the winemaking process.

Can you make wine without sulphite?

As we said before, all wines contain sulphites because these compounds are formed naturally during the fermentation of alcohol by the action of yeasts. However, it is possible to make wine without adding sulphites.
The first ingredient in wine without added sulphites is a healthy grape. As wine no longer has a protective net, our winemakers must ensure quality upstream (no disease, no acetic acid sting, no rot, etc.) when bringing the grapes into the cellar.
Wines without added sulphites will be strictly controlled. The vinification of a wine without "sulfur" is a process that combines proprietary technology and technical expertise. It takes a lot of courage, a desire to do well, many years of experience, a perfect understanding of the terroir and the fermentation capacity of these indigenous yeasts.

First quality harvest

Where do we find sulfites?

In the food industry, sulphites are used as preservatives. Sulphites are not only in wine but also in dried fruit, ham, sausage and many other products.

Vines that smell natural