More and more Spanish wineries are investing in organic wines. Their cultivation and processing are subject to strict regulations that rely on sustainability and natural ingredients in cultivation and processing. At iberoWine you will find top win (...) continue reading
More and more Spanish wineries are investing in organic wines. Their cultivation and processing are subject to strict regulations that rely on sustainability and natural ingredients in cultivation and processing. At iberoWine you will find top wines from the most renowned organic wineries in Spain at attractive prices. Order organic Spanish wines from the comfort of your own home.
A wine is considered organic (organic or bio), when the vineyard from which it comes has an ecological certification that restricts the use of chemical synthesis treatments to combat pests, such as herbicides or fungicides. However, the use of traditional sulfur and copper sulfate is possible.
The different fertilizers used must be organic and, in general, the aim is to use sustainable agricultural practices that allow the ecosystem to maintain its natural balance.
The grape acquires a higher concentration of antioxidant substances, very beneficial for health.
How to recognize an organic wine
Normally they usually communicate it on their label, since it usually carries on the back the logo of ecological agricultural production (a sun and a moon on a blue background with three diagonal lines), from the autonomous community in which they are made, as well as the green leaf with the star trim that certifies organic products at a European level.
These stamps guarantee that the entire winemaking process has been produced according to ecological standards and the wineries are subject to annual inspections to verify that this is the case.
Rules for the production of organic wine
The grape must be transported to the winery on the same day it is collected, avoiding compaction and alteration, using easy-to-clean stackable boxes, shallow and covered trailers so that the grape does not come into contact with the iron, etc.
2.- Pressing systems
Mechanical pressing systems that do not damage the solid components (stalk, skin and seeds) of the bunch.
Fermentation with naturally existing yeasts in the must and with selected indigenous yeasts.
Racking, pumping up, stuffing and punching.
Filtration through cellulose, infusoria soil or Kieselguhr and other substances authorized by the Regulatory Council that do not leave odor or taste.
Use of cold techniques for thermal conditioning of the grape harvest, control of fermentation temperatures, conservation, refrigeration stabilization of the wines, stoppage of fermentation in the production of sweet and sweet wines, etc.
Clarification with albumin from egg white, non-hydrolyzed gelatin, fish glue, casein of dairy origin, bentonite and infusion soils that do not yield foreign substances.
The must must be stored in stainless steel tanks, wood, coated concrete, fired clay or other materials for food use authorized for the wine industry.
5.- The upbringing
For its upbringing, traditional oak barrels are used, both French and American. In case these containers are not of first ecological use, they will spend a period of a campaign with wine from grapes from organic farming for their use.