Organic production methods are based on ecological balances, synergies among living things and the growing and safeguarding of crops using only natural elements such as organic fertilizers, copper, sulphur and bentonite, and always avoiding the use of inorganic products, chemicals, pesticides and genetically modified organisms.
Grapes are grown as well as processed in a way that safeguards the environment. They are handpicked and only the ripest and healthiest bunches are chosen with a minimum amount of damage to the vine. Organic wine forbids chemical additives except for a minimal amount of sulphur dioxide used to prevent the growth of organisms in the wine. Sulfites are a natural by-product of the fermentation process and even if no sulfur dioxide is added to a wine, fermenting yeasts will produce it from naturally occurring inorganic sulfates in all grape juices.
Historically and even in today's agriculture, grapes are one of the most heavily sprayed crops. Wine made from certified organically grown grapes free of chemical fertilizers, herbicides and other synthetic chemicals produce the best possible wines with the least detrimental effect on the environment or the people working in the industry; gathering grapes and the various processes involved in wine production. Conventional agricultural practices rely heavily on chemicals which can damage the soil and the grapevine, pollute both air and water, negatively affect the farmers and,ultimately, the consumers.
Since chemical additives, including both contact and systemic pesticides, could possibly be carcinogenic, it is important that they do not end up as residue in the wine.
Making wines from organically grown grapes is better for the environment and for the wine drinker. Now quality organic wines can be enjoyed by all wine lovers even those sensitive to sulfites.
Many notable winemakers in Italy and France are using Organic methods. They have dedicated themselves to keeping soil alive and free of pesticides. One particular man of note is Natalino Fasoli of the Fasoli Gino vineyards in the localities of San Zeno di Colognola ai Colli and Illasi in the lower Illasi valley. Using meticulous viticultural practices which include: grass grown under the vines; manuring with bovine dung; balanced pruning to guarantee a low yield; parasite control using natural products and predators, and hand picking done at different times to select grapes at their optimum ripening point, Natalino with his father, brothers and son have been cultivating organic viniculture and viticulture since 1984. Thus, their wines reflect both regional and varietal characteristics in harmony with the surrounding environment.
Go To Page: 1 2
| Here's the follow-up discussion on this article: | View all related messages |
For a complete listing of article comments, questions, and other discussions related to Carolan Nathan's Organic Food & Wine topic, please visit the Discussions page.