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  1. Organic farming

    Incoherent values or slightly off-kilter; it is often these systematic sarcasms that have been associated to organic wine growers. Anar, 68, with long hair, living like a flower in the wind; this image is outdated.
    In my travel and wine tasting background I've discovered 30 year old people who love nature, mythical areas of Burgundy, and fifty year olds fleeing the world and the city. The range of characters encountered is vast like a biodiversity.
    Altruistic consciousness:
    The strength of organic farming is the exchange of views and the sharing that takes place. I saw near Blois, a group of friends energizing their respective fieldsr, in Angers, experiments were performed in order to make wine tannins softer, and groups of orders to Languedoc region winemakers were placed in order to give the buyers the lowest possible cost of transportation.
    You do not see this conventionally....

    Praline works in the vines
    Cause and effect:
    The ongoing search for the cause of the disease and its understanding is the fundamental difference between organic farming and conventional agriculture. Several growers have told me they had less environmental trauma growing organically than conventionally. Indeed, too many chemicals can cause an imbalance in the flora and fauna, which weakens the plants.
    Plants and humans are similar. I eat healthily (75% organic), I do not drink, do not smoke, and I swim a little. One of my old friends was the opposite: she drank a little, bordering on a lot, ate poorly and above all used medications constantly. In a cold draft, my body is able to defend itself, while my friend catches a very bad cold.
    If your vines are healthy, they protect themselves. The only constraint in this is that your yield will be reduced.

    Burgundy vines

    The Wines
    According to those involved in organic agriculture, this method will yield an additional degree of alcohol. A clean vintage with good phenolic maturity amplifies taste sensations, and avoids a "rebalancing" by oenological intervention. Many clients have shared with me their rediscovery of white wine thanks to organic farming.
    Without healthy wine making practices, wine from organic grapes, is like to wine from conventional vines. The symbiosis between organic viticulture and natural vinification promotes the brand of a terroir, and minerality, during retro-olfaction. This typical bitter sensation surprises, brands or destabilizes the memory of the taster. Personality, temperament, purity and cleanliness are qualities of a wine made organically; whether certified or not. Vinified in native yeasts, they are described by some as natural, and by me as spiritual or of the Prelitte brand.
    In conclusion:
    Organic farming is ideal for healthy and natural winemaking and improves the quality of the wine. Do we still need to push the envelope a little further? "
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