Organic wine is the first level of alternative viticulture compared to conventional methods. Since 2012, the European organic label has set out strict rules built on these pillars:
- In the vineyard: A total ban on synthetic pesticides, herbicides, and chemical fertilizers. Grapes must be 100% certified organic.
- In winemaking: A reduced list of permitted additives, restrictions on certain physical processes (like electrodialysis and sterile filtration), and lower sulfite limits: 100 mg/L for reds, 150 mg/L for whites (compared to 150–200 mg/L in conventional wines).
Organic certification guarantees that grapes are grown without chemicals, but it places few restrictions on winemaking itself. Industrial yeasts, enzymes, added tannins… most of it is still allowed in the cellar.
Biodynamics: two schools, one philosophy
Biodynamics goes further than organic by adopting a holistic view of the vineyard. But be careful: two certifications exist, Demeter and Biodyvin, each with a slightly different philosophy. Demeter requires organic certification first, followed by the strict application of biodynamic practices. These preparations include horn manure and horn silica, as well as following the lunar calendars and converting the entire estate. Sulfite limits are set at 70 mg/L for reds and 90 mg/L for whites. Demeter is based on a spiritual approach rooted in Rudolf Steiner’s anthroposophy.
Biodyvin is a growers’ union with a more “elitist,” high-end reputation. Unlike Demeter, Biodyvin actually tastes the wines before certification. Sulfite limites are set at 100 mg/L for reds and 130 mg/L for whites. The philosophy is less dogmatic, focused on experimentation and wine tasting.
Natural wine: a jungle of charters
Natural wine doesn’t exist in EU law. Attempts to define it officially have failed, leaving a patchwork of private labels. One that is highly regarded in the sector is that of the French Association des Vins Naturels (AVN). It requires grapes to be certified organic, only native yeasts allowed, sulfites are capped at 30 mg/L for reds and 40 mg/L for whites, and no other oenological additives permitted.
Influential online media and guide Raisin relies on this charter to guide its selection of natural wines.
Beyond labels: reality on the ground
Certifications only tell part of the story. Many growers use organic or biodynamic methods without certification (due to costs, paperwork, or philosophical disagreements). Others combine multiple labels: one estate might be certified organic, Demeter, and Vin Méthode Nature depending on the cuvée. The line between organic, biodynamic, and natural is therefore blurred.
The consumer paradox
Here’s the takeaway: growers who practice organic and/or biodynamic farming in the vineyard can then vinify their wines naturally, without being bound by existing certifications. They may choose to add the AVN label as a guarantee of quality and transparency, or skip labels altogether to craft wines according to their own vision, while remaining committed. “We do what we say, and we say what we do!” In the end, it’s the commitment that counts. The solution? Learn to read beyond the labels, get to know the wines and the natural winemakers, and understand their practices. Your trusted wine merchant becomes a precious ally for navigating this jungle of labels and certifications.
