From “100% organic” to “made with organic grapes,” here is a look behind the organic wine certification process

What’s in a label? When you shop for wine, whether at your local grocery store or a specialized retailer, it can be hard to tell what is truly organic and what is masquerading as such. In addition to making sure that an organic label is legitimate, you might wonder what makes a wine organic and why you should choose it over a non-organic bottle.

The organic label on a bottle of wine should not be haphazardly affixed to the product as part of a marketing decision. Like all organic products, wine must be certified – it must earn the label.

In this article, we will discuss how wines earn an organic label, and why you as the consumer should care. We will discuss:

• How the organic certification process works in the United States
• How it differs in the European Union
• Why wineries go organic
• How consumers can spot certified organic wine and other products
• Organic wine from Argentina

How the organic wine certification process works in the United States

The United States employs a rigorous process for certifying wine as organic. This process is administered through the United States Department of Agriculture (USDA) and takes approximately three years. During this time, winemakers must transition their practice to meet organic standards, including discontinuing the use of pesticides, herbicides, and all unnatural products during both the farming and winemaking processes. During the winemaking process, only naturally occurring sulfites are allowed. During the farming process, genetic engineering is prohibited. 

The USDA organic certification process is a five-step process. Step one requires the winemaker to create an organic certification plan that details how their vineyard will become organic, which includes farming, harvesting, storage, and production practices that will be enacted. This document will include products and techniques that will be used, the protocol to document progress, and any obstacles the producer anticipates along the way with strategies for overcoming them. 

Step two involves enacting the plan with oversight from a USDA agent called a certifying agent. 

In step three, there is an inspection of the soil, grapes, weed management, pest management, irrigation systems, equipment, and any other areas the agent deems necessary for review, including storage and production spaces. 

In step four, the inspector presents the findings to the certifying agent, along with an assessment of the risk of contamination from prohibited materials. A follow-up inspection may be necessary for more a detailed analysis.

During the fifth and final step of the process, the certifying agent either issues an organic certificate listing products that can be sold as organic on the farm or doesn’t.  While this is considered the last step, the winemaker must commit to maintaining these standards indefinitely. The winery will be subject to annual (or more frequent) reviews to maintain its organic certification.

In addition to meeting USDA National Organic Program standards, organic wines from the U.S. must meet the requirements of the Alcohol and Tobacco Tax and Trade Bureau, especially for sulfite labeling standards. No added sulfites are allowed in USDA organic wines.

The differences and similarities between organic wine and “made with organic grapes”

Before a wine can be sold as organic, the growth of grapes and their conversion to the wine must be certified organic. Organic wines are made without synthetic fertilizers, pesticides, and in a way that protects the environment and soil. 

Fully organic wines are made with only certified organic ingredients, from grape growth to bottled, bagged, or boxed products. All agricultural ingredients that are used to make the wine must be organic, such as yeast. Any non-agricultural ingredients must be on the National List of Allowed and Prohibited Substances and can’t constitute more than 5% of the total product. Wine naturally produces some sulfites (sulfur dioxide) but they can’t be added to USDA organic wine. 

Wines that are marketed as “made with organic grapes” are a little different than 100% organic wine. 100% of grapes grown to produce these wines must be certified organic, but other agricultural products used to make these wines, like yeast, aren’t required to be organic. They do have to be produced without excluded non-organic methods (like genetic engineering) however. Similar to 100% organic wines, non-agricultural ingredients must be on the National List of Allowed and Prohibited Substances. As far as sulfites, these wines differ in that they are allowed to be added – up to 100 parts per million.

How organic wine certification differs in the European Union

The European standards for organic certification are similar to US guidelines with one key difference. Unlike in the United States, the EU allows a small amount of added sulfites in wine production. This change was enacted in 2012. In the EU, wine is still considered organic if it contains 100 parts per million of added sulfites. 

As a result of this rule, wine made in both the US and the EU that the US would classify as “made with organic grapes” may be considered fully organic in Europe. Winemakers differ on this issue. Some believe it creates a more inclusive standard for farms that are making great strides in terms of biodiversity; others believe that the US standard is the most stringently pure and therefore the best.

In any case, when it comes to farming practices, in particular, there are not huge differences in fully organic versus “made with organic grapes.” It is the winemaking process (i.e. the added sulfites and looser restrictions for agricultural ingredients) that truly sets these wines apart.

Why do wineries go organic?

Given the difficulty of going organic, one may wonder why winemakers choose to do so. There are many reasons and include consumer demand, sustainability, energy conservation, biodiversity, better working conditions for employees, and a calling to adhere to more ethical practices for the environment.

How can consumers spot organic wine and other products?

The easiest way to spot organic wine and other products – in the United States, anyway – is to look for the telltale green USDA Organic label. If the wine doesn’t have this certification, it’s not certified organic.

Depending on where you are, you may also look for other criteria on the label, such as “made with organic grapes,” which means the grapes were grown organically but there may be sulfites or other processing additives, such as acacia gum and tannins. You may also see a label that indicates a certain percentage of organic grapes used, or a wine labeled as natural, sustainable, vegan, or biodynamic—the latter of which is subject to its own incredibly rigorous certification process.

Organic wine from Argentina

Regardless of where organic wine is produced, if it’s sold in the United States, it must meet the USDA’s standards for certification. Domaine Bousquet is certified USDA organic, sustainable, vegan, and fair trade. It is an affordable, approachable, sustainable option for those looking to try organic wine. Made in Mendoza, Argentina, our winery uses sustainable practices to create award-winning wine that is a perfect addition to any dinner table.