Organic winegrowing’s philosophy resides in recreating the vine-soil-environment ecosystem’s natural balance. Heir to traditional farmers, organic winegrowers create an environment auspicious to the development of fauna, flora and the soil’s microorganisms.
It is not excessive to say that in practice, organic winegrowers end monoculture to the benefit of polyculture and breeding.
Once balance has been recovered, the vines are strengthened in the face of harmful biological organisms’ attacks. The soil becomes fertile once more, nature reclaims its rights and the vine thrives.
In the absence of herbicides and defoliants, organic winegrowers discard a means of agriculture “through void” and replace it by agriculture “through life”. Before harvests, the organic winegrower plants a mix of:
Alternative means of parasite control
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.
Farming by circumstance
Organic winegrowers use alternative practices to improve soil quality:
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.