Organic Wines
From the production of vineyards certified as organic wines are obtained after that process of preparation and a rigorous chemical analysis that confirms their organic nature is also of bottling and certified by a organic Denomination of Origin. Also, the label marked with green ecological "green products" of the European Union, certifies that the product is put through the levels of manufacture and marketing a system that guarantees the authenticity of organic wine (organic, bio or biological). All this is done to avoid fraud - bogus bio - and give the reassurance that the consumer to buy organic wines really are.
In fertilize the strain in the countryside, are permitted only natural organic fertilizers, which are also seeking plant and waste from one's own culture, such as bagasse or branches crushed. This allowed the manure of animals and also the "compost", but are prohibited mineral fertilizers, mainly nitrogen. You can not burn cultivation remains so as not to affect soil microbial flora.
This prohibited the use of herbicides to combat weeds, which must be worked with tillage mechanical, because soil surrounding the strain must have a lot of life with biomass, gusanito and other elements of nature.
In the fight against diseases of the vineyard only allows the addition
of sulfur and the so-called "bordel broth," which is copper
sulfate. Against insect pests are prohibited pesticides, or resistant
strains, or the use of pheromones that are like traps of sexual attraction
that confuse and prevent the reproduction of insects.
The main objective encompassing all products of organic farming is to obtain quality products differentiated. The production of these wines is a form of Enological quality based on the evolution of the characteristics of the grape, used as processing aids closest to the grape.
To be certified and marketed, the wine must be made with a maximum of precautions, according to good practices and preparation traceability requirements necessary. Only a proper handling of the vineyard leads to a production of grapes optimal quality and maturity, to help set fruition fermentations.
The facilities of the cave must ensure during the preparation and storage, separation of vintages from organic farming and wines from them, those vintages and other products not from this system of production. The harvest was carried out with maximum care, avoiding damage to grain as well as fermentations during transportation to the winery.
The alcoholic fermentation yeasts be done with existing naturally in the wort. The storage of wine in bulk to be carried out in the usual deposits of stainless steel, wood, concrete lined, clay and other materials approved for food use the wine industry.
The filtering is done in an appropriate manner, bearing in mind that
the filter elements not transmitted to the wine smells or taste. It
authorizes the use of techniques for cold thermal conditioning of the
harvest, control temperatures in fermentation, storage, refrigeration
stabilization of wines, cessation of fermentacion in the preparation
of sweet wines and doomed. The packaging is done in glass bottles.
Moreover, in the manufacture and upbringing of wines, according to peculiarities of their upbringing and preparation are the addition of spirits and wine alcohol as well as raising authorized by the traditional system of criadera and soleras.
For the preparation of champagne and sparkling wines authorizing the addition of the amount of sugar, or wort requiring its preparation.
In all working needing added spirit, sugar, juice, juice concentrate
or grinding, must come from organic production.
