ORGANIC VITICULTURE

The use of easily soluble mineral fertilisers, herbicides, chemically synthetic or systemic plant protection products or fertilisers, as well as genetically modified organisms, is not permitted. This implies that certain technical processes and aids used during wine production are also prohibited or restricted.

A prohibition on herbicides and synthetic plant protection products means that producers need to invest more time and money in soil management, canopy management, plant protection and vine care. However, this also plays a considerable part in improving biodiversity in the vineyard ecosystem.

Organic viticulture, or biologischer Weinbau in German, is also referred to as Bio-Weinbau, ökologischer Weinbau and Öko-Weinbau in Austria.

Austria’s high share of organically cultivated vineyards is even more remarkable given that all of the country’s wine-growing regions are located in the EU wine-growing zone B. The challenging climatic conditions of zone B, particularly in terms of temperature and humidity, demand more finely honed skills of Austria’s organic winegrowers and imply more complex viticultural processes.

State-nominated control bodies, which must be accredited according to an EU standard (e.g., Austria Bio Garantie or LACON), are responsible for conducting EU organic certifications, carrying out inspections of additional standards of national associations, and checking compliance with applicable regulations on an annual basis. These bodies inspect the entire production process, which means that organic farms also need to keep accurate records of organic inputs or processing aids that they purchase.

The following is mandatory in vineyards:

• Sustainable soil management to ensure an active, humus-rich soil in which vines can root well and receive a good supply of nutrients.
• Green manure and cultivation of nitrogen-fixing plants to restore and maintain soil fertility
• Correct canopy management throughout the year, together with manual and natural techniques to control pests and weeds
• Use of plant strengtheners of natural origin (e.g. plant oils and extracts) to improve the resistance of vines
• Planting of resistant grape varieties and use of natural pest control techniques
• Exact definition, quantity and control of authorised fertilisers, nutrients and plant protection products (e.g. manure, compost, pheromones, micro-organisms, natural calcium and magnesium carbonate)
• Limited use of natural agents to control peronospora and oidium, such as sulphur and copper (instead of 28 kg/ha over 7 years with no annual limit, as prescribed by the EU regulation on organic farming, the Austrian Plant Protection Products Act restricts it to max. 4 kg/ha/year)

The following is prohibited:

• Genetically modified organisms in any kind of input
• Chemically synthetic and systemic plant protection products
• The use of herbicides
• The use of easily soluble mineral fertilisers

The following is mandatory in cellars:

• Organic wine must be produced from 100% organic grapes and – if available – organic yeast (if yeast is used for fermentation).
• Lower sulphite content than in comparable non-certified wines (depending on residual sugar content and type of wine)

The following is prohibited:

• Partial concentration by cooling
• Desulphurisation using physical processes
• Stabilization of  tartar by electrodialysis or cation exchange resins
• partial dealcoholisation, which prevents the production of reduced-alcohol organic wine
• Heat treatment above 75 °C
• Centrifugation and filtration with less than a 0.2 micrometre pore
• Sorbic acid

BIO AUSTRIA is Europe’s largest organic association, counting around 12,500 members. Almost two-thirds of the Austrian organic agricultural industry is represented by BIO AUSTRIA. The community of Austria’s organic farmers has a say in which direction the domestic organic landscape should develop. The association’s code of practice is based on national regulations, as well as on the EU regulation on organic farming and ÖPUL, and places higher demands on the quality of organic production with regard to various aspects. For example, BIO AUSTRIA farms need to comply with stricter requirements to encourage biodiversity. Key points: raw material- and energy-intensive processes must be avoided. Organic substances that are produced in vast quantities during the winemaking process must be recycled back into crops and waste water must not be a burden on the environment.

Other BIO AUSTRIA measures that differ from the EU regulation on organic farming due to the association’s stricter approach (excerpt):

The vineyard:

• Use of max. 3 kg copper/ha/year (compared to 28 kg/ha over seven years with no annual limit, as prescribed by the EU regulation on organic farming)
• Positive humus balance: year-round cover crops in the vineyard to create a habitat for a variety of flora and fauna
• Longer period of time between last application of certain plant protection products and the harvest
• Stricter regulations on the use of fertilisers: Focus on manure (dung) and compost
• List of recommended measures to promote biodiversity and a biodiversity calculator on which each winery needs to score at least 100 points annually by implementing basic measures to encourage biodiversity, and scores extra points for implementing additional measures.

The cellar:

• Only Austrian organic beet sugar may be used for enrichment (or organic sugar from other countries if this is not available). Organic grape syrup concentrate is prohibited
• Wineries must be able to take back empty bottles
• The use of oak chips in the winemaking process is prohibited
• Casein and potassium caseinate are not permitted for clarifying wine
• The use of gum arabic is not permitted for stabilisation
• The use of ion exchange resins (i.e. synthetic resin-based filter materials) is not permitted