What's the difference between organic wine, natural wine, and biodynamic wine? The distinctions explained
Traveling the world's vineyards for over a decade, we've observed a fascinating evolution in the approach to viticulture. Different wine production methods reflect a growing environmental awareness. After tasting thousands of vintages from all corners of the globe, we're ready to demystify the nuances between these approaches that are transforming our relationship with wine.
Biodynamics and natural wine: beyond organic
Biodynamics takes organic farming philosophy even further. Inspired by the teachings of Rudolf Steiner in the 1920s, this approach considers the vine as an integral part of a living ecosystem. The Demeter (created in 1932) and Biodyvin certifications attest to these practices, which respect lunar and solar cycles.
The biodynamic winemaker prepares specific natural concoctions to strengthen his vines. His mantra: "Prevention is better than cure, protection is better than care, support is better than intervention." In the cellar, sulfites are even more limited than in organic winemaking, although fining and filtration are still permitted.
As for natural wine, it represents the most minimalist approach. Without an official legal framework, it is based on generally accepted principles that vary depending on the producer. The absence of inputs and the exclusive use of indigenous yeasts characterize this method, which aims to express the terroir in its purest form. If you choose to buy natural wine online , you will discover vintages that are often surprising and lively.
The "Vin Méthode Nature" trade association has established a charter that limits sulfites to a maximum of 30 mg/L and requires 100% organic grapes. In our experience, these wines often offer unique and sometimes unsettling aromatic profiles for palates accustomed to conventional wines.
What is organic wine and how to recognize it?
Organic wine represents the first step toward more environmentally friendly viticulture. Since 2012, the European Union has established precise specifications governing this designation. We easily recognize these bottles thanks to official labels like AB or Ecocert, which guarantee that at least 95% of the ingredients come from organic farming.
In our explorations of organic vineyards, we observed that organic viticultural practices categorically exclude chemical pesticides and synthetic fertilizers. Mechanical cultivation replaces herbicides, while copper and sulfur become natural allies against vine diseases.
In the cellar, the organic philosophy allows certain interventions while limiting them:
- The addition of sulfites in regulated quantities
- The possible use of industrial yeasts
- Acidification or deacidification of wine
- Adding wood chips
To obtain this coveted certification, winemakers must commit to a conversion period of at least three years. This time allows the soil to regenerate and eliminate chemical residues. However, vigilance is required, as some "organic" wines may conceal a less environmentally friendly reality than their label suggests.
The essential differences between these viticultural approaches
The major distinction between organic and biodynamic farming lies in philosophy. While organic farming focuses primarily on the absence of chemicals, biodynamic viticulture incorporates a cosmic and energetic dimension. Our meetings with biodynamic winemakers revealed a deep, almost spiritual connection with their terroir.
The difference between organic and natural is most evident in the wine cellar. Organic wine follows official specifications but allows for certain technical interventions, while natural wine favors maximum non-intervention. Natural wine stands out thanks to its spontaneous fermentation and its almost total absence of added sulfites.
The line between biodynamics and nature is more subtle. Both approaches aim for the authentic expression of the terroir, but through different paths. Biodynamics takes a structured and codified path, while the natural approach favors instinct and non-intervention.
Sustainability enthusiasts will appreciate the regenerative viticulture that is currently transforming our vineyards by going even further in restoring ecosystems.
The sulfite factor: a determining factor between these wines
Sulfites are a major differentiator between these approaches. Naturally present in all wines (even without additions), they vary considerably in quantity depending on the production method. In our tasting experience, sulfite thresholds follow a clear hierarchy, from highest to lowest:
- Conventional wines (up to 350mg/L for certain sweet whites)
- Organic wines (limited but present)
- Biodynamic wines (very limited)
- Natural wines (minimal or absent)
The issue of sulfites goes beyond mere regulatory considerations. These compounds protect wine from oxidation and ensure its microbiological stability. However, their significant reduction in natural wines requires particularly precise vinification and impeccable aging conditions.
We've found that low-sulfite wines often have more expressive flavor profiles and a more vibrant mouthfeel. However, they typically require more careful shipping and storage to preserve their qualities.
These different winemaking approaches ultimately respond to a growing demand for more ethical and authentic wines. Each has its merits and challenges, reflecting the constantly evolving nature of our relationship with wine and the environment.
