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Orwine

Here we present the statements / positions that have been profiled during the first year of the project
ORWINE and take account of evidence
and experimental as well as the views expressed by different stakeholders (consumers,
producers, market operators) and analysis of existing regulations on organic winemaking
(especially associations).
course you tried to combine the demands, expectations and needs of different groups
, is not easy given the diversity of view about the "organic wine" that the producers of
different countries but also the different perceptions of consumers. The attempt is to convey all
to review a legislative proposal that would enjoy broad and cross
support.
The authors of this paper have tried to answer the following questions: 1
. Where the organic wine-making has to be adjusted?
2. What aspects should be adjusted?
3. How can we take into account regional differences within a
Regulation Europe?
organic wine-making, however you choose to define it, must be conducted in compliance with the
basic principles of production and processing of organic food. Specifically, it must comply with the rules segenti:
1. organic wine can only be produced with certified organic grapes,
as well as all agricultural ingredients (sugar, alcohol, concentrated grape must, rectified concentrated
)
2. the starting materials (grapes), food additives, processing aids and process
winemaking practices must comply with the general Community rules on wine
defined by OCM 1493/1999;
3. The use of GM organisms and substances from thereof is prohibited.
The working group that prepared this handbook suggests the following 10 rules
as the basis for the development of the EU regulation on organic wine-making:
1. organic wine-making should be regulated at Community level and
is not enough merely regulate the production of grapes, as
is currently the case with the EC regulation 2092/91,
2. organic wine-making should be regulated within the new EU regulation on organic production
(
that adopted in June 2007, EC regulation 8620/1/2007) and not inside the wine CMO
(1493/1999), also if the regulation defines all types
of wine produced in the EU;
3. EU regulation on organic wine-making should not limit
only the use of additives and processing aids
but must also consider the techniques and processes;
4. the rules of organic wine-making should be easily understood by the consumer
used as a tool of communication and promotion
;
5. the rules of organic wine-making will have to meet the objectives and principles of organic production
(as defined in art. 3 and art.
4 of the new EC Regulation 8620/1/2007) and the specific principles of
biological transformation (as defined by 'art.6 Regulation
mentioned above).
6. the rules of organic wine-making should be based on common Norns,
shared by all Member States, but will also give way to a certain degree of adaptability
national / regional level that can be taken
of climatic and local tradition (putting in practice the concept of flexibility shown
art. 22 of the new Regulation) to allow
to produce quality wine each year, in every region and type of winery. Disciplinary
individuals may be more restrictive than allowed.
7. The use of additives and processing aids for the process of synthetic origin may be authorized only by proving
extreme need and in quantities
clearly limited, in accordance with Art. 19 and 21 of the new regulation.
8. The potentially harmful additives or whose safety for producers, consumers and the environment
is hardly to be, in principle,
prohibited. Those among them, however, necessary to ensure the quality of the wine
(such as sulfur or copper sulfate) should be used in biological
wine in smaller quantities than the allowable limit in conventional wines
but to enable it to obtain quality wine each year,
in each region and in any type of company.
9. The use of sulfur dioxide (SO2) should be limited
at levels significantly lower than those allowed in conventional wine.
Specific national limits may be defined at Member State level
within the maximum limit established by the Community.
10. The practices and winemaking techniques that can act
authenticity and originality of the wine must be limited in organic wine.

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Organic Farming

1. Productivity and higher yields, especially in third world

- 8.98 million farmers have adopted sustainable agricultural practices, for a total of 28.92 million acres so cultivated in Asia, Latin America and Africa; data, scientifically reliable, collected from 89 projects show that these practices lead to increased productivity and yields of 50-100% for non-irrigated crops, and 5-10% for irrigation.

The greatest successes have occurred in Burkina Faso, where it has gone from a deficit of 644 kg of cereals per year to an annual surplus of 153 pounds, in Ethiopia, where 12,500 farming families have enjoyed increased 60% in crop yields and in Honduras and Guatemala, where 45 000 families have seen increased yields from 400-600 kg / ha to 2000-2500 kg / ha;

- long-term studies conducted in industrialized countries show that organic farming yields are comparable to those of conventional and often are higher.

2. Soil

- The sustainable agricultural practices reduce soil erosion, improve soil physical structure and its water retention capacity, all factors crucial to avoid the loss of crops during periods of drought;

- Soil fertility is maintained and enhanced by sustainable agricultural practices;

- Soils cultivated with sustainable practices show a higher biological activity: a higher number of earthworms, arthropods, mycorrhizal and other fungi, and microorganisms, all beneficial for nutrient recycling and disposal of natural diseases.

3.

cleaner environment - in sustainable agriculture and little or no use of chemical pollutants;

- Minor amounts of nitrates and phosphorus reaching the water table;

- Water filtration systems is better to organic farming, which means they are less prone to erosion and contribute less to the pollution of surface water to flush;

4. Reduction of pesticides with no increase in pest

- The integrated pest management has reduced the number of spraying with pesticides and from 3.4 to one per season in Vietnam, from 2.9 to 0.5 in Sri Lanka and 2, 9 to 1.1 in Indonesia;

- in the production of tomatoes in California, the choice not to use synthetic insecticides did not result in any increase in crop losses for damage from pests

- The pest control can be achieved without resorting to pesticides and without entailing the loss of crops, using crops such as 'trap' to attract the borer, as seen in East Africa where the borer is a major pest;

5. Maintenance and use of biodiversity

- Sustainable agriculture promotes agricultural biodiversity, which is crucial for food security, organic farming can support a much higher level of biodiversity, with great benefit to the species that have undergone significant reductions;
1. Productivity and higher yields, especially in third world

- 8.98 million farmers have adopted sustainable agricultural practices, for a total of 28.92 million acres so cultivated in Asia, Latin America and Africa; data, scientifically reliable, collected from 89 projects show that these practices lead to increased productivity and yields of 50-100% for non-irrigated crops, and 5-10% for irrigation.

The greatest successes have occurred in Burkina Faso, where it has gone from a deficit of 644 kg of cereals per year to a surplus annual 153 kilos in Ethiopia, where 12,500 farming families have enjoyed a 60% increase in crop yields and in Honduras and Guatemala, where 45 000 families saw an increase in yields from 400-600 kg / ha to 2,000- 2,500 kg / ha;

- long-term studies conducted in industrialized countries show that organic farming yields are comparable to those of conventional and often are higher.

2. Soil

- The sustainable agricultural practices reduce soil erosion, improve soil physical structure and its water retention capacity, all factors crucial to avoid the loss of crops during periods of drought;

- Soil fertility is maintained and enhanced by sustainable agricultural practices;

- Soils cultivated with sustainable practices show a higher biological activity: a higher number of earthworms, arthropods, mycorrhizal and other fungi , and microorganisms, all beneficial for nutrient recycling and disposal of natural diseases.

3.

cleaner environment - in sustainable agriculture and little or no use of chemical pollutants;

- Minor amounts of nitrates and phosphorus reaching the water table;

- Water filtration is better in organic farming systems, which are therefore less susceptible to erosion and contribute less to the pollution of surface water to flush;

4. Reduction of pesticides with no increase in pest

- The integrated pest management has reduced the number of spraying with pesticides and from 3.4 to one per season in Vietnam, from 2.9 to 0.5 in Sri Lanka and 2, 9 to 1.1 in Indonesia;

- in the production of tomatoes in California, the choice not to use synthetic insecticides did not result in any increase in crop losses for damage from pests

- The pest control can be achieved without without resorting to pesticides and entailing the loss of crops, using crops such as 'trap' to attract the borer, as seen in East Africa where the borer is a major pest;

5. Maintenance and use of biodiversity

- Sustainable agriculture promotes agricultural biodiversity, which is crucial for food security, organic farming can sustain a much greater level of biodiversity, with great benefit to the species that have undergone significant reductions;
- Increased productivity increases the amount of available food and income, thereby reducing poverty by increasing access to food, reducing malnutrition and improving the health and life;

- methods of sustainable agriculture draw heavily from traditional indigenous knowledge and give importance to the experience of farmers and their innovations, and improve their social status and autonomy by strengthening the social and cultural relations within local communities;

- for every pound spent on buying organic products (in a study in the United Kingdom), are generated 2:59 pounds for the local economy, for every pound shopping in a supermarket, are generated only 1.40 pounds for the local economy.

9. Food for better health

- Organic food is safer because it is prohibited in organic farming the use of pesticides, so it is rare to find in these harmful chemical residues in food;

- is prohibited in organic production ' use of artificial additives such as hydrogenated fats, phosphoric acid, aspartame and monosodium glutamate, which have been linked with many different diseases such as heart disease, osteoporosis, migraines and hyperactivity;

- Several studies have shown that, on average, organic foods have a higher content of vitamin C, minerals and phenols - plant compounds that can fight heart disease and cancer and alleviate the age-related neurological dysfunctions - and significantly lower content of nitrates, which are toxic.

- in China thousands of rice farmers have doubled yields and nearly eliminated one of the most devastating diseases of rice, simply by planting a mixture of two different varieties;

- organic farming grow biodiversity, bringing beneficial effects such as the recovery of degraded land, improving soil structure and its capacity for water filtration.

6. Organic farming is sustainable both in terms of the environment and the economy

- A research on the production of apples with different farming systems showed that organic farming is in first place with regard to environmental sustainability

04/11 / 2008

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parallel civil society forum at the World Summit on safety Food 17novembre

Central themes of the Forum
1. Who decides on the food and agriculture? Where decisions are taken
?
The global food crisis is a crisis of governance systems
food. Decision making on agricultural and food policies are increasingly
places beyond democratic control, thus serving in
especially the interests of corporations and economic elites,
the North and the South
The international financial institutions have focused too much in their hands the power
decision, thus imposing policies that have undermined the sovereignty
national and regional food. Decades of deregulation with
food and agriculture policies guided by the corporation
led to egregious violations of the right to food. This block will discuss the theme
need to change the current rules and procedures that govern the issues
nutrition, how to allocate / use existing resources, to work for
a new governance of food systems based on human rights, both at the level of
single States and globally (such as the newly reformed
Committee on World Food Security - CFS - of the FAO).

2. Who controls the resources of food production?
The lion's share of food is produced by women, agricultural workers and small producers
. But at the same time, these are dramatically
losing access to and control over resources that produce food, how
the land, water, seeds, fishing areas, etc.. The anticipated profits that come from the business
of agricultural exports, the increase in
agricultural fuel and rising food prices have
sparked strong demand for land and water to expand
monocultures and the agricultural industry. This development, along with other factors such as armed conflicts
, extractive industries, tourism, infrastructure projects
and accelerated urbanization, led to
violent expropriation of rural communities and the widespread employment
of the earth. All this is happening in a world with an already altered
pre-existing distribution of land, mostly inherited from colonial times
. This thematic bloc will discuss how one can defend
expropriation of land and how to ensure that the right to
land is respected equally.

3. How food is produced? Current models of
Industrial agriculture, fisheries and livestock breeding
promoted by the agribusiness corporations, many governments
and several international institutions are the main culprits of climate change
because of their dependence on fossil fuels
and other chemicals that release high greenhouse gas emissions.
They also cause changes in land use
destruction of forests and watersheds, soil degradation and depletion of water supplies
and fishing areas. The extreme changes in the
climate and natural disasters associated with climate change are
worse, and this is manifested in the loss of arable land, in
changes in natural conditions of growth,
in the destruction of livelihoods, and the reduced availability of food. This theme will examine what
block production patterns
related to agriculture, fisheries and livestock and related policies
which should be taken to cool the planet and reduce the vulnerability of people
to address climate change, and how women
, indigenous peoples, peasants, fishermen, farmers, rural communities and urban
can help solve the climate crisis and ensure food availability
an appropriate point of view of sustainability
and culture for all respecting the right to food.

4. Who has access to food and those who need it?
With half the world's population currently lives in cities,
the question of how to feed the urban communities in a way that is sustainable and
that guarantees the right to adequate food
is certainly the most urgent. While the needs of urban and rural
are often treated as a separate issue, the reality is that these
are closely linked to this problem. The same motivations that are driving
peasants and indigenous peoples off their lands
is causing increasing rates of food insecurity and pandemics
due to the diets in cities around the world. This thematic bloc
will reach an agreement with the associations on how urban and rural
ensure access to food for all.
proposals will be discussed on how to protect people in war zones and how to organize food aid
respecting the principles of food sovereignty.
will then investigate the problem of countries dependent on food imports and
who have few reserves of natural resources and will be taken into account
effective and sustainable ways to meet their food needs
. _______________________________________________

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13-sheet of the vineyard and wine DOCG

Viticulture

Name / vineyard the : Vigna Botri
Soil: limestone with
Exposure of rows : south
Altitude: 250 meters above sea level

Grapevine s : all grape varieties typical of Scansano
Rootstocks s : 420th
Training System: Guyot
Average age of vines: 0-40
Plant density (plants / ha) : from 2300 to 5000
production per plant (kg / plant) : up to 1.5 kg plant
Production per hectare (q / ha) : 60 q
treatment (type and frequency) : sulfur powder every week from May to July and copper only when it rains
Fertilizers (type and frequency) : green manure
vintage Start Date: September
How to harvest (whether manual or mechanical, manual and indicate whether if in boxes, in box, in the trailer) : manual in cases
Using grapes bought from third parties (if yes, what percentage) : no
Certification (organic, biodynamic, etc.) : Any biological
Additional information related to the viticulture :

mode stemming and crushing : only stemming
mode pressing : soft-lung
vinification (material) : wood and steel
maceration (time and temperature, whether the subsidiary) : minimum 30 days up to 60, temperature is not controlled by the red, white and controlled temperature no maceration
Sulphur dioxide and / or ascorbic acid (quantity and time of addition) : arrival at the winery and bottling adjustment
use of selected yeasts (if yes, type and origin, indicate if the yeast have a certification No GMOs) : is selected by the university Florence, no GM
Methodology stabilization : no
filtering (if yes, type) : to bottling
Clarification (if yes, type) : for whites bentonite,
Possible aging in stainless steel (length) : 1 year for red wines, 6 months for whites
Possible aging in casks or barrels (type, capacity and no steps) : a year for the Reds, capacity from 7.5 to 25 hl Slavonian oak
Possible in bottle (duration) : 1 year red, white three months
Corrections : no
use of concentrated / rectified concentrated : no
Using concentrator : no
Practices "bleeding" : no
Grape / Wine (%) : 60-70%

Number of bottles: Bordeaux light
type bottle (Burgundy, Bordeaux, Alsace, albeisa etc) :
cap (material) : cork

Destination marc:
production of grappa distillery or spirits (yes or no): no
Quantity:
Place and the distillation method:

The chemical

Alcohol: 14
Acidity (g / l) : 6.1
Ph: 3.30
dry extract (g / l) : 28.00
free sulfur dioxide (mg / l bottling) : 22.00
Total sulfur dioxide (mg / l to 'bottling) : 58.00

Organoleptic and free

My wine is :

good