Organic Food

If you go into a liquor store or health food store and ask for organic wine, the more correct answer would have to take is «no». What we can now enjoy a conscious wine lover is «wine from organic grapes» indeed a quality that often has nothing to envy than conventional wines. Furthermore, it stressed that people from the world of wine is that the main difference between a wine from organic grapes and a conventional is that during the production of the first not charged environment.

In order to claim a wine characterization of «organic» need principle grape used to produce coming from organic grapes. The labels of all the wines from organic grapes that must be entered from organic vineyards, while the alert and the code of the certification body for organic products certifying the above.

The certification that a vineyard produces organic grapes grown ensure that no chemical fertilizers, herbicides, fungicides and insecticides, using only manure or preparations in organic farming. This means that their production is not detrimental to the natural environment and no risk of chemical residues to the consumer.

In order, however, be certified as an organic wine is not enough simply to be produced from organic grapes grape. And should the process of vinification is organic, which is currently impossible to pan, since there is still no single institutional framework that defines what winemaking techniques are allowed. What, though, is the fundamental difference between organic and conventional wine? According to experts in body and organic certification DIO, one of the key points which should intervene in the European legislation is the amount of sulfur compounds used for the preservation of wine. Specifically, the new legislation expected to supplement the legislation on organic farming by providing the authorized winemaking techniques and the levels of permitted formulations (sulfur dioxide, concentrated grape) to be a European, truly organic wine.Here it should be noted that sulfur killed fungi that convert wine into vinegar and used since ancient times, wine production, with references even to Homer. Because large quantities can cause problems in people with sensitivity (headaches, worsening of asthma), the legislation sets limits are 210 mg / lt for white wines and 160 mg / lt in the red. The sulfur, even now stated on the label of wine in order to protect those who are vulnerable to these substances.

Over 500 biological winegrowers-wine makers
In recent years, the cultivation of vines to organic farming in our country has moved rapidly. The vine is well adapted to the Greek environment, so it was not a strong need for human intervention and a good quality production and a shift of winemakers with quality wine and private label the past 15 years marked the move away from intensive farming. Moreover, as noted experts as the Master of Wine Lazarakis Constantine, Greek vineyards have always been organic, even before invented organic farming: old wine growers used manure and spraying with copper and sulfur, while combatting weeds by digging. The key, however, for the penetration of organic farming in the wine was observed on the part of producers that there are differences in taste due to the raw material between the wines from organic grapes and conventional. As with conventional wines, any disputes arising from the technique of vinification and marketing of its own winemaker.

According to data from the two major certification bodies in organic farming, the agency DIO and Vioellas Institute, the number of certified companies engaged in production of organic grapes and wine to reach five hundred. These, indeed, and include big names from the world of wine as Lazaridis, Spiropoulos, Boutari, Papaioannou, etc., possibly persuaded by the positive experience of their colleagues and the quality of wines from organic grapes.

Delighted with the quality of the materials offered by organic grapes says Manousos Tamiolakis, the eponymous family winery in the region of Heraklion, which spent almost ten years in total organic farming, and ranks among the winners in the third round of wine grapes organic farming. As he says, the first time presented their wines from organic vineyards, worried about public acceptance of biological origin indicated on the back label. «Finally, we had to change in a time of labels to display the element of organic farming, since we found that it was important advantage». He notes that the costs of organic farming is certainly higher, because as he says «you must be over the vineyard», but argues that compensated the final result. «The quality of the raw material is so good that most would not change anything with the biological», stresses, noting that he sees no substantial difference in the wine making process. According to the findings of the operation, the element of organic farming is an extremely powerful card for exports, particularly in markets like Germany and the Nordic countries where concern for the environment is more intense