Discover a wide range of vintages and gastronomic wines from the Loire Valley and other regions of France.
Organic wines from GD MILLESIME
Discover the unique journey of our organic wines at Culture du Vin SARL GD Millésime in the Loir-et-Cher.
Why didn't I choose to focus my selections entirely on organic or non-sulphite wines?
We owe the truth to consumers, of which Culture du Vin SARL GD Millésime in Vineuil is a part.
So here are my thoughts considering the knowledge acquired to date.
Organic wines and specifications
Various specifications relating to wines from vineyards practising organic farming (including biodynamics) now offer winemakers the opportunity to adopt a more environmentally friendly approach. However, this approach also carries risks to ensure consistent production in terms of quantity and quality each year.
Factors such as the size of the farm, the equipment available, the management choices, and the climatic conditions of the region can greatly influence the success of this viticulture for producers.
It is important to note that, as consumers, the adoption of these practices does not always guarantee better quality for the wines produced. In addition, the exact specifications for winemaking an organic wine are not always fully defined.
The so-called sustainable viticulture represents a significant step forward in protecting the environment and improving the quality of our products. It is based on innovations such as disease forecasting and monitoring models, the use of high-quality spraying equipment with computer integration, as well as the accurate management of soil and vegetation fertilization (based on analyses).
A notable example is the Terra Vitis brand, which is committed to producing quality wines using environmentally friendly methods to preserve our winemaking heritage.
« Our job is our passion. We must respect our vines and their fruit. We respect our terroir, our vines and the biodiversity that surrounds our vineyard. When we love, we respect… »
Earl Fresneau
Sulphite-free wines: better for our health?
The sulphites in wine is actually sulphur, a naturally occurring trace element.
In the field of viticulture, sulphites are used because of their antioxidant properties, allowing an optimal preservation of the wine:
- It is true that wines labelled as "natural" are free of added sulphites, however, they are much more vulnerable than wines containing sulphites.
- When subjected to temperatures exceeding 14°C, wines without sulphites see their quality decrease due to the risk of re-fermentation.
- In addition, these wines must be carefully monitored, not only until they are bottled, but also throughout their shelf life.
Sulphites are added to the wines to minimize the risk of spoilage of the product by microbes.
In the absence of sulphites, wine is more susceptible to oxidation and tends to vinegar quickly.
Organically grown wines may also contain sulphites, although in reduced concentrations compared to conventional wines.
Note: since 2005, European regulations have required the statement "contains sulphites" on the label as soon as the concentration of sulphites in a wine exceeds 10 mg per litre. Other formulations may be "contains sulphur dioxide", or "contains sulphites". The maximum permitted limits vary depending on the type of wine (red, white, sparkling, sweet, very sweet, etc.)
Characteristics of Wine Sulphite
Wine sulphites have several essential characteristics, including as a preservative, stabilizer, clarifying, antiseptic, and antifungal.
Crucially, wine sulphites have the ability to bind to oxygen, making them a protector of wine quality. They promote the action of yeasts involved in alcoholic fermentation, while inhibiting the growth of bacteria and eliminating mold, which helps to release the aromas of the wine.
There are two types of wine sulphites: free sulphites, also known as free SO2, which are the most active, and combined sulphites, or combined SO2, known as bisulphites.
Interestingly, winemakers also use sulphites for cleaning vats and barrels, demonstrating their usefulness in the wine production process.
Wine sulphite, side effects
Sulphur generally does not pose a health risk to people who are not allergic or intolerant to sulphites.
However, it is important to note that the sulphites in wine can cause intolerance or allergy reactions in some sensitive individuals. In cases of increased sensitivity, the consumption of wine containing sulphites can trigger inflammatory allergic reactions.
- These reactions can occur within a variable time frame, usually between 30 minutes and 12 hours after consumption, depending on the person's sensitivity.
- Symptoms may include hypersensitivity to UVB rays due to sulphite-induced photosensitization, abdominal pain, hives, sneezing, and in the most severe cases, anaphylactic shock, the consequences of which can be fatal, especially in sensitive individuals, where the reaction can be immediate
Example of practices followed for sulphite-free wines from the GIE Loire Origine
Oenological practices for monitoring sulphite-free wines (e.g. Chinon Evil Red)
Regarding the monitoring of sulphite-free wines, several specific oenological practices are implemented:
- Selection of plots producing well-ripe, low-yielding grapes with good tannic potential for red wines. The health of the grapes must be impeccable. The harvest is carried out at low temperatures, ensuring that the grapes remain as fresh as possible, either through manual harvesting or careful use of machinery to preserve the integrity of the berries and avoid oxidation.
- No additives are introduced to the grapes, and the vat is carried out quickly.
- Fermentation starts either with indigenous yeasts or with the addition of an active yeast culture, in order to prevent the proliferation of other undesirable yeasts.
- The extraction phase for red wines is carried out in a slightly reducing environment, but with a slight aeration to extract good tannins and allow the wine to oxygenate from time to time.
- The wine is kept in a cloudy state for as long as possible. Before malolactic fermentation (MLF), the wine is worked in the presence of oxygen to oxidize what is easily oxidized, stabilize the color and strengthen the structure of the wine. The MLF will then contribute to the development of aromas once the wine has been cleared of highly oxidizable substances. In summary, over-protecting wine would make it vulnerable to the slightest exposure to oxygen, while this technical approach ensures better resistance to oxidation.
- Just before bottling, a very light filtration is carried out to preserve a microbiological balance. The aim is to preserve a wine that is not sterile, but balanced from the point of view of its internal biodiversity. This is part of a logic of balance linked to biological diversity.
For example: For the sparkling Vouvray: the logic is the same except that on the grapes before pressing, a non-saccharomyces yeast leaven is used to take possession of the medium.
- The pressing and transfer of the wort is carried out if possible under CO2 or nitrogen
- Alcoholic fermentation is classic, with stirring of yeasts in vats
- Ageing on slats is no problem, as the yeasts are reducing and ensuring the protection of the wine.
No sulphites are introduced, unlike many natural wines, because this appellation is not strictly regulated.
When wines are labelled "contains sulphites", it means that the action of the yeasts generates a certain amount of total SO2 (15 to 25 mg/L at the end of the process vs. 45 to 120 mg/L in conventional SO2), and consequently, the legislation requires the indication: "without added sulphites", but also the statement "contains sulphites".
Supposedly "sulphite-free" wines are generally misleading, personally, I have never measured a wine at less than 10 mg/L...
In my selection, you will find organic and/or no added sulphites wines, which I supervise in collaboration with the producers. A very light filtration is carried out just before bottling in order to maintain a microbiological balance; The goal is not to obtain a sterile wine, but a wine that is balanced in terms of the microorganisms present. This is part of a balanced and biodiversity approach
Contact me for more information about my organic wines.
