Nowadays, organic farming is becoming increasingly popular and widespread. This is not only driven by growing environmental awareness, but also by the sense of purity and chemical-free production that organic foods and products promise. But what does all this mean in the world of wine? And how do organic wines differ from their conventional counterparts? In this article, we explore the exciting and for many still largely undiscovered world of organic wines.

Organic viticulture and its beginnings

Classical organic farming, perhaps surprisingly, already appeared in the 1940s, while ecological viticulture was officially recognized in Europe from 1991. Alongside this, the legal framework for organic production was also established, and within the European Union it has been uniformly regulated since 2012.

What makes a wine organic?

Current regulations define not only that organic wine (also known as ecological wine) must be produced exclusively from organic ingredients, but also strictly limit which substances may be added during production. In addition, certain winemaking practices, processes, and treatments are prohibited.

These include, for example, the removal of sulfur dioxide, partial concentration through cooling, electrodialysis for tartrate stabilization, physical desulfurization methods, and partial dealcoholization.

Organic wines are also subject to different chemical requirements. The sulfur dioxide content must not exceed 100 mg per liter for red wines and 150 mg per liter for white and rosé wines—at least 30–50 mg/l less than what is typically permitted in conventional wines. 

How Can Someone Produce Organic Wine?

For a winery to officially produce organic wine, a minimum transition period of four years is required. This is because producers must strictly comply with organic farming regulations for at least three years prior to certification.

Accordingly, the use of synthetic fertilizers, pesticides, and systemic chemicals is prohibited during grape cultivation. Instead, methods such as manual hoeing and physical weed control are prioritized. Only approved substances most often plant-based extracts may be used for spraying; these are not absorbed by the foliage and are washed off the plant by rain.

Compliance with these regulations is verified at least once a year by authorized certification bodies.

Natural, organic or biodynamic? Not the same!

Although the terms organic, natural, and biodynamic are often used interchangeably, it is important to understand that they do not mean the same thing.

Although the terms organic, natural, and biodynamic are often used interchangeably, it is important to understand that they do not mean the same thing.

The characteristics of natural wine (which may include still, lightly sparkling, or sparkling wines) are also defined by regulation. These wines must be made exclusively from hand-harvested grapes grown under organic conditions, and only specific winemaking processes are allowed.

As discussed in our article on natural wines, this category refers to wines made with minimal intervention, free from additives and processing aids. They are typically unfiltered and do not contain added yeast.

And what are natural wines like when tasted? Exciting—but sometimes unpredictable—since fermentation does not follow the standardized rules and processes of conventional winemaking.

Biodynamic wines and winemaking are also based on the principles of organic production, with a strong focus on soil health and the natural ecosystem. However, they also incorporate elements such as astrology and lunar cycles into cultivation and production. The foundations of biodynamic farming are associated with Rudolf Steiner.

Whether you choose organic, natural, or biodynamic wine, one thing is certain: the grapes used are free from synthetic chemicals.

Organic winemaking around the world and in Hungary

Organic wines are becoming increasingly popular worldwide, accompanied by the continuous growth of the organic wine sector. As early as 2019, Europe was already leading global organic viticulture, with 90% of organic vineyard areas concentrated in three countries: Italy, Spain, and France.

Hungary is also seeing a steady increase in organic wine production. Over the past decade, the size of organically cultivated vineyard areas has quadrupled, while the organic wine market grew by 12–15% by 2022. Today, approximately 20% of wines available on the market come from organic farming.

Demand for organic wines is clearly on the rise in Hungary as well. As a result, wine competitions dedicated specifically to organic wines are becoming increasingly common, and it is encouraging to see that these wines perform exceptionally well in international competitions.

Why choose organic wines?

First and foremost, because fewer chemicals—and ideally none at all—are clearly better for both human health and the environment. Organic wines also tend to contain higher levels of so-called secondary plant compounds, such as resveratrol and polyphenols, which may play a role in the prevention of various diseases.

Secondly, organic viticulture contributes significantly to the protection of soil and water resources, as harmful and persistent chemicals are not used during grape cultivation. By choosing organic wines, you support environmentally friendly production methods that help preserve our natural surroundings.

Last but not least, organic wines often allow the pure, untouched aromas of nature to shine through more intensely. And since they contain lower levels of sulfur dioxide, there is also a reduced likelihood of hangovers or headaches.