Organic viticulture is a production method that respects, maintains and improves the land, preserves the quality of the air and water, and promotes biodiversity. Organic winegrowers pay particular attention to the balance of the ecosystem in which their vineyards evolve, whether it’s the microbial life in the soil, the resilience of the vines or the health of others. In this way, the organic winegrower encourages the expression of terroirs in his wine, in an authentic and ethical way.
Organic viticulture is a production method that respects, maintains and improves the land, preserves the quality of the air and water, and promotes biodiversity. Organic winegrowers pay particular attention to the balance of the ecosystem in which their vineyards evolve, whether it’s the microbial life in the soil, the resilience of the vines or the health of others. In this way, the organic winegrower encourages the expression of terroirs in his wine, in an authentic and ethical way.
Practices and methods
Being certified as an organic winegrower means complying with European regulations on organic production, which prohibit the use of synthetic pesticides, chemical fertilisers and GMOs.
Organic winegrowers therefore do not use harsh chemical solutions, which have a major impact on natural balances and are often suspected of being harmful to their users.
Several methods are used to protect vines from pests: natural predators, natural minerals, cultures of friendly micro-organisms and medicinal plant-based preparations.
Among the natural minerals are copper salts, the use of which is limited by organic certification: 28 kg of metal per hectare over a period of 7 years, i.e. an average of 4 kg per year. In practice, the average is very often lower than the authorised maximums.
The organic winegrower adapts his use of natural mineral matter to the year’s health risks and also seeks to limit them by controlling the vigour of his vines through the various operations carried out throughout the year (pruning, tying, disbudding, trellising, green harvesting).
Soil quality is of paramount importance in organic farming.
Efforts are focused on the correct use of ploughing, the cultivation of green manures or natural grass cover, and the incorporation of rich materials of natural origin.
These practices stimulate the life of the soil and encourage the vines to take deep root, bringing out the full expression of the diverse terroirs in the four corners of the Champagne appellation, much to the delight of wine lovers.
A respected soil is one that retains excess rainwater, does not pollute natural and artificial water systems through erosion and is home to a rich biodiversity.
Organic Farming is the only state-approved label that prohibits the use of herbicides, which seriously damage soil life and water quality.
Practices and methods
Being certified as an organic winegrower means complying with European regulations on organic production, which prohibit the use of synthetic pesticides, chemical fertilisers and GMOs.
Organic winegrowers therefore do not use harsh chemical solutions, which have a major impact on natural balances and are often suspected of being harmful to their users.
Several methods are used to protect vines from pests: natural predators, natural minerals, cultures of friendly micro-organisms and medicinal plant-based preparations.
Among the natural minerals are copper salts, the use of which is limited by organic certification: 28 kg of metal per hectare over a period of 7 years, i.e. an average of 4 kg per year. In practice, the average is very often lower than the authorised maximums.
The organic winegrower adapts his use of natural mineral matter to the year’s health risks and also seeks to limit them by controlling the vigour of his vines through the various operations carried out throughout the year (pruning, tying, disbudding, trellising, green harvesting).
Soil quality is of paramount importance in organic farming.
Efforts are focused on the correct use of ploughing, the cultivation of green manures or natural grass cover, and the incorporation of rich materials of natural origin.
These practices stimulate the life of the soil and encourage the vines to take deep root, bringing out the full expression of the diverse terroirs in the four corners of the Champagne appellation, much to the delight of wine lovers.
A respected soil is one that retains excess rainwater, does not pollute natural and artificial water systems through erosion and is home to a rich biodiversity.
Organic Farming is the only state-approved label that prohibits the use of herbicides, which seriously damage soil life and water quality.
The social impact
The positive effects on human health (in the medium and long term) have already been mentioned, both for members of the winegrowing estates and for local residents.
The care and precision expected of organic viticulture means that estates have to employ more people per hectare and work constantly to the rhythms of nature. This is necessary in order to maintain the best possible sanitary conditions for optimum ripening of the grapes, thanks to the quality of the work carried out. The practice of winegrowers helping each other is also making a comeback. This fosters human relationships that are invaluable to the long-term future of the vineyards.
The social impact
The positive effects on human health (in the medium and long term) have already been mentioned, both for members of the winegrowing estates and for local residents.
The care and precision expected of organic viticulture means that estates have to employ more people per hectare and work constantly to the rhythms of nature. This is necessary in order to maintain the best possible sanitary conditions for optimum ripening of the grapes, thanks to the quality of the work carried out. The practice of winegrowers helping each other is also making a comeback. This fosters human relationships that are invaluable to the long-term future of the vineyards.
The basis is identical for these two methods of production, with organic farming certification being a prerequisite for biodynamic certification. Biodynamic agriculture uses specific natural preparations and takes account of cosmic influences. These logos certify that a product complies with the Demeter or Biodyvin specifications for biodynamic agriculture. For more information: www.bio-dynamie.org
To find out more, visit :
The basis is identical for these two methods of production, with organic farming certification being a prerequisite for biodynamic certification. Biodynamic agriculture uses specific natural preparations and takes account of cosmic influences. These logos certify that a product complies with the Demeter or Biodyvin specifications for biodynamic agriculture. For more information: www.bio-dynamie.org
To find out more, visit :
Working the vines
The soil is the primary concern in organic farming.
Efforts focus on ploughing, green manuring, grassing and composting.
These practices stimulate the life of the soil, bringing out the full expression of the terroir, to the delight of wine lovers.
The specific characteristics of organic winegrowers mean that they generally employ more people per hectare, in order to maintain the best sanitary conditions for optimal ripening of the grapes.
Vine management is carefully thought out and adapted in line with the requirements set out in the AOC Champagne regulations, with a particular focus on ensuring the harmonious development of the vegetation.
Pruning is the most important task, from which all the others follow (tying up, disbudding, trellising). This work is carried out manually and adapted to the grape varieties.
Organic winegrowers can use a number of methods to protect their vines from pests: predators, natural minerals such as sulphur, friendly bacteria, medicinal plants, etc.
To combat mildew, copper salts are used in reduced doses, with a limit of 28 kg of metal per hectare for a period of seven years, i.e. an average of 4 kg per year. In practice, this average is very often lower than the authorised maximums.
As with all Champagne producers, the grapes must be harvested by hand, so that whole, intact bunches are placed in the presses.
Working the vines
The soil is the primary concern in organic farming.
Efforts focus on ploughing, green manuring, grassing and composting.
These practices stimulate the life of the soil, bringing out the full expression of the terroir, to the delight of wine lovers.
The specific characteristics of organic winegrowers mean that they generally employ more people per hectare, in order to maintain the best sanitary conditions for optimal ripening of the grapes.
Vine management is carefully thought out and adapted in line with the requirements set out in the AOC Champagne regulations, with a particular focus on ensuring the harmonious development of the vegetation.
Pruning is the most important task, from which all the others follow (tying up, disbudding, trellising). This work is carried out manually and adapted to the grape varieties.
Organic winegrowers can use a number of methods to protect their vines from pests: predators, natural minerals such as sulphur, friendly bacteria, medicinal plants, etc.
To combat mildew, copper salts are used in reduced doses, with a limit of 28 kg of metal per hectare for a period of seven years, i.e. an average of 4 kg per year. In practice, this average is very often lower than the authorised maximums.
As with all Champagne producers, the grapes must be harvested by hand, so that whole, intact bunches are placed in the presses.
