Оrganic grapes
Organic grapes are produced from organic vineyards. In order to be certified as organic, the grapes must meet the strict standards for organic farming.
The vineyards undergo a transition period to organic farming, which lasts at least 3 years and excludes the use of synthetic fertilizers, pesticides, and herbicides.
Growing organic vineyards and organic grapes requires compliance with the following organic standards:
- Air quality free of pollutants;
- Good ventilation of the organic vineyard to reduce moisture and prevent fungal diseases;
- Optimal soil pH (6.5 - 7.0), ensuring an excellent balance of major macronutrients (nitrogen, phosphorus, potassium) and of micronutrients (iron, manganese, and zinc). At this pH, the elements are in an easily absorbable form for the organic grapes, which significantly reduces the risk of deficiencies and supports the optimal development of the organic vineyards;
- Clean water and minimal risk of acid rain through the selection of an appropriate geographical area.
Producers of organic grapes undergo a certification process. In the EU, organic grapes are certified according to Regulation (EU) 2018/848, while in the USA, they are certified under the National Organic Program (NOP).
The main requirements for the certification of biological vineyards and organic grapes include:
- Use of organic practices – a ban on synthetic fertilizers, pesticides, and herbicides. Instead, compost and natural fertilizers are used;
- Natural pest control – using predators that feed on pests and natural fungicides like sulfur and copper;
- GMO ban – genetically modified seeds or plants are not used;
- Maintaining biological diversity by planting various plants around the organic vineyards to create a balanced ecosystem.
The red organic grape Cabernet Franc has a distinctive flavor profile, influenced by the conditions of organic cultivation:
- Fruity notes - aromas of cherry, raspberry, red berries, and plum. Organic cultivation enhances the freshness and intensity of these flavors;
- Herbal and green nuances - aromas of green pepper, mint, and spices, enhanced by the organic farming;
- Minerality - a reflection of the terroir, thanks to the natural balance in the soil;
- Tannins - soft and gentle, providing a smooth texture to the wine;
- Acidity - natural freshness, maintained through the organic cultivation.
The influence of the biological technologies on the organic grapes includes:
- A cleaner and more natural taste, thanks to the avoidance of chemicals;
- More intense fruity and herbal aromas;
- Pronounced terroir, adding complexity to the flavor profile of Cabernet Franc.
In conclusion, the red organic grape Cabernet Franc stands out with clean, fresh, and intense fruity aromas, combined with herbal and earthy notes, soft tannins, and balanced acidity. Biological cultivation emphasizes these characteristics, making the taste more natural and rich.
