For a wine to be considered organic, it must meet a series of very clear requirements that apply not only to the production process but also to the land on which the vines are grown, the grapes and the conservation of the wine.
Some of these requirements are:
That the fertilizers used are natural organic, of plant origin such as marc or crushed shoots (branches of the vine stock) and of animal origin such as manure or compost.
That the wines are made from organic raw materials
That there is control over the addition of sulphites, which is generally added in conventional winemaking to better preserve the wine (inhibits bacteria and moulds and the oxidation of the wine)
Do not apply any type of mineral fertilizer.
The burning of stubble to maintain the microbial flora is prohibited.
In addition, the best time for ripening the grapes is chosen, which is usually late. The aim is to achieve a higher concentration of antioxidant substances, one of the most beneficial components for the health of the wine.
In addition, for example, the partial dealcoholisation of wine or the elimination of sulphur dioxide by chemical processes is prohibited.