Biological or organic farming is based on the management of the living part of the soil, respecting biological cycles and the environment, for a healthier production, both more economical and more independant.
Feed the soil to feed the plant, stimulate the biological activity of the soil, help the plant to resist disease and pests without contaminating the environment, avoid trace residue, maintain as far as possible an integrity with regard to the natural surroundings. These are the basic objectives of biological farming.
In wine growing this is carried out of the following ways :
Unkeep of the property : partial or total grass sowing, use of green manure...The use of pesticides, even in localised application is strictly forbidden.
Fertilisation : compost based, seaweed, powdered rock, exclusively organic material.
Phytosanitary protection : Mildew : bordeaux mixture, copper solutions to be used...no synthetic fungicides; Oidium or vine mildew: powdered sulphur (flowers of sulphur) and liquid sulphur, grape worms: Bacillus thuringiensis (biological strain). Sexual confusion, pyrethre and rotenone, winter treatments : copper, sodium silicate, white oils (non-toxic);
Manual thinning of wine leaves (no technical thinning).
Vinification and aging : limiting of doses of S.O.2 at bottling, to well bellow the legal limits; stabilised by simple clarifying and physical treatments : lignt filterings, cold decantation; Chemical treatments forbidden : potassium cyanide, sorbic acid, ascorbic acid, etc...
Stockage in vats of non-toxic material, for the wine and the consumer.
ALL OF THESE RULES REFER TO THE SCHEDULE OF CONDITIONS AGREED BY THE MINISTRY OF AGRICULTURE.