Organic viticulture is the cultivation of grapevines under organic farming standards that restrict or prohibit synthetic fertilisers, herbicides and many synthetic pesticides. Organic growers focus on soil fertility, biodiversity, natural nutrient cycles and permitted disease-management methods. The exact rules vary by country and certification body.
Organic vineyards may use compost, cover crops, mechanical weed control, beneficial insects and permitted plant-protection products. Copper and sulphur are allowed under many organic standards for disease control, but their permitted quantities and use conditions are regulated. Organic does not mean that no plant-protection products are used.
Certification usually requires a conversion period, record keeping, inspections and compliance with the relevant standard. In the European Union, organic wine rules cover both grape growing and specified cellar practices. In other markets, requirements may differ. A wine made from organically grown grapes is not necessarily certified organic unless it meets the applicable labelling requirements.
Organic viticulture follows defined farming standards that restrict synthetic inputs. Biodynamic viticulture includes organic principles plus specific preparations and a broader farming philosophy. Sustainable viticulture includes environmental, social and economic considerations and may allow some inputs prohibited by organic standards.
Example: an organically certified vineyard may use cover crops, compost and permitted sulphur or copper treatments to manage disease while avoiding synthetic herbicides.
Chef’s note: organic certification relates to production standards, not a particular wine flavour or quality level. Check the label and certification body when making a menu claim.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
