Organic wine is defined by an European regulation of August 2012. In the field, among other things, chemical pesticides and fertilizers and GMOs are prohibited. The quantity of fungicidal products authorized is limited. In the cellar, it limits the type and quantity of inputs and the possible manipulations. Among other things, sulphite is limited in red wine to 100mg/L against 160mg/L in conventional. However, acidification, deacidification, heat treatment, the addition of tannins, the addition of wood chips, sulfur, industrial yeasts ... are allowed, which we do not subscribe to.

The VERITAS office verifies the compliance of our practices with the regulations and grants a certificate (see our certificate by the link on this page).

Biodynamic agriculture, not regulated by law, obeys a particular set of specifications. It looks like organic farming but adds special decoctions (for example the horsetail against the mildiou, the nettle and the comfrey to fertilize...) and takes into account the lunar cycle, in order to intensify the life of the soil so that there is a better exchange between the earth and the plant. Labeling mentions one of the two certifying bodies, Demeter or Biodyvin.

We believe that there is value added by biodynamics, only currently we can not comply completely.

Natural wine, without legal regulation, combines these two methods but goes even further by allowing no input or technique to modify the original juice, apart from sulfur (max. 30mg/L).

We set limits on winemaking: no input and no manipulation except for the addition of 30mg/L of sulphite at bottling.