Organic agriculture rejects the use of any synthetic organic molecule. Heir to traditional farmers, organic winegrowers create an environment auspicious to the development of fauna, flora and microorganisms. The soil becomes fertile once more, nature reclaims its rights and the vine thrives.
Containing the grass
Organic winegrowers till the soil every other row, and mow the rest. The rebellious weeds are cut with blades or retractable brushes.
The battle against parasites
Agrobiology’s alternative methods to fight parasites are natural. They include the use of natural predators or mixtures made of plants and natural minerals.
Agrobiology limits natural environment and water sources’ pollution, and facilitates the soil’s biological diversity. This biodiversity contributes to the development of competition between species which limits the spread of parasites and pests.
There are also alternative practices used to improve soil quality. Planting clovers or Lucerne acts as a natural nitrogen source, the trimming and harvest residue (the sarments and rafle) help the growth and activity of organisms in the soil. Organic fertilization using composted organic matter also supports soil biodiversity.
Organic winemaking distinguishes itself from conventional winemaking by the ban or restriction of certain practices. Some of the most apparent distinctions are the low percentage of sulfur in organic wines, as well as the ban of some unconventional techniques.