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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