Bio Wine

Bio wine is produced from organic grapes, harvested from bio vineyards. Both the organic grapes and bio vineyards are certified.

Bio wine must also be certified by a recognized authority, confirming that production complies with organic standards (EU Organic for Europe and USDA Organic for the United States).

Differences between conventional and bio wine in winemaking:

• Conventional wine uses industrial yeasts and enzymes for fermentation. The production of bio wine relies solely on natural yeasts (naturally present on the grapes);
• Unlike conventional wine, bio wine contains minimal amounts of chemical additives, such as sulfur dioxide (SO₂), or none at all in the so-called live bio wine;
• The use of chemical stabilizers to prevent re-fermentation, such as potassium sorbate (E202), is prohibited in the production of bio wine, unlike in conventional wine;
• In conventional wine, artificial colorants such as caramel (E150) and Ponceau 4R (E124) are sometimes used, but they are prohibited in the production of bio wine;
• In the EU and other regions, the addition of synthetic flavorings to real wine is prohibited. No synthetic or artificial flavorings are allowed in bio wine;
• Acidity corrections in bio wine are made through natural processes. The use of synthetic tartaric acid or calcium carbonate is prohibited;
• The addition of sugar to increase alcohol content is prohibited in bio wine;
• The fermentation of bio wine is carried out only with natural yeast, without enzymes.

Often, during the production of bio wine, filtration is avoided or minimal intervention is applied.

Bio wine has a taste with a more pronounced terroir character, reflecting the geographical and climatic features of the region. It is significantly less manipulated, which results in more natural and complex aromas.

Red wine is beneficial for health when consumed in moderation. The recommended daily amount for women is one glass (about 150 ml), and for men – two glasses (about 300 ml).

The benefits of moderate consumption are:

• Antioxidants: Red wine contains polyphenols such as resveratrol and flavonoids, which act as powerful antioxidants.
• Cardiovascular system: Resveratrol helps expand blood vessels and improve circulation, which reduces the risk of atherosclerosis.
• Cognitive function: Resveratrol may reduce the risk of diseases such as Alzheimer's disease.
• Metabolic health: It supports insulin sensitivity, especially in people with prediabetes or type 2 diabetes.

White and rosé wines have a lower content of antioxidants, but are lighter and more suitable for people who prefer weaker drinks.

Some people are sensitive to sulfites, have gluten intolerance, or autoimmune diseases, where sulfites and other chemical additives in conventional wines can cause the following negative health effects:

• Allergies with symptoms - skin redness; hives (urticaria) or itching;
• Nausea or stomach discomfort;
• Respiratory issues such as bronchospasms and shortness of breath;
• Digestive issues – nausea, stomach pains, diarrhea;
• Headache after consuming wines with high sulfur content.

In such cases, the solution is the consumption of bio wine.