Organic or not organic, that is the question!
Our plants are growing like crazy and the early ripening grape varieties are even starting to produce their first clusters. Now it is time to protect our plants from mildew . This is necessary, otherwise we would not be able to harvest any grapes in the autumn...
» Why aren't you an organic winery? « This is the crucial question in winemaking (and one that we are asked most frequently). The answer is complex.
In Europe, there is only one organic seal approved under EU law, the BMEL . All other certifications are carried out by (private) associations or organizations (such as Bioland and Demeter). The criteria of the " private " initiatives differ in some cases from those of the EU.
Now the critical consumer rightly questions what such a seal actually means and which rules the producer must adhere to in order to receive the award. And that is exactly what we did.
Photo: Vine leaves infected by Oidium (powdery mildew)
As is well known, organic farming in the vineyard does not allow the use of cultivated pesticides. So far, so good. But mildew (our well-known arch enemy) is not simply accepted. Copper is used as an alternative - because this is permitted according to all organic labels! However, copper is a heavy metal that leads to high soil pollution in the long term and cannot be broken down in nature.
The lower protective effect of the alternative organic agents also means that the tractors have to drive through the vineyard more often than usual. However, today's modern tractors are usually twice as heavy as their predecessors from around 30 years ago - and this compacts the soil, in fact, it is virtually cut off from air. Then the soil has to be loosened again mechanically, and this creates other effects... In short: It is complex and a blanket answer simply does not go far enough.
In addition, each association charges a membership fee. Annual audits also take place, which also incur costs. Due to the high level of bureaucracy, there are many small companies that do not implement certification, even though they adhere to the organic rules out of conviction.
The certification process itself is not something that can be done in a few hours. In fact, the conversion from a conventional to an organic farm takes three years.
In plain language, this means that a new organic farmer must have converted to organic farming (with its lower yields and higher risk) for three years before he can have his products certified accordingly and charge the higher organic prices. Of course, he must have earned these three years of financial reserves first.
At Graf von Weyher, we have had heated discussions every year about whether switching to organic makes sense for us. Sustainability and long-term species protection have been even more important to us than the marketing opportunities, which have increased significantly in recent years.
Ultimately, the copper stuck in our throats and the increased soil pollution caused by the increased use of tractors was also a thorn in our side, because we somehow had the feeling that we were driving out the plague with cholera. Instead, we took three measures:
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We have been certified as environmentally friendly for over 20 years (KUW Pfalz eV). This is a private association that most closely corresponds to our beliefs.
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For us, true sustainability means helping nature to help itself. For this reason, we are committed growers of the new PiWi (fungus-resistant) wine varieties, such as Cabernet Blanc.
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In collaboration with Lipcosystem , we have developed a recycling spraying machine that applies pesticides precisely and therefore only lands on our plants where they are really needed. The Lipcosystem also collects the excess pesticides. This means that up to 60% of pesticides can be saved.
We think we are on the right path - even if it cannot be explained in one sentence. What do you think? What is your opinion on organic winemaking?
Your Counts, who are not certified organic but are committed to sustainable thinking.
Ich bin begeistete Newsletter Leserin von den Grafen von Weyer und durch eure Infos schon viel klüger geworden! Diese Erkenntnis muss dann gerne mit einem guten Tropfen aus dem Grafenbestand gefeiert werden. Vielen Dank dafür und bitte: weiter so!! Liebe Grüße aus dem Rheinland.
Ihr macht das richtig, habt Euch die Alternativen angesehen, abgewogen und entschieden.
Eure Info klärt klar und verständlich zu dem Thema Bio oder nicht Bio auf. Mit der kontrolliert umweltschonenden Methode seit ihr auf den richtigen Weg.
Bin Architekt- Das Thema der immer wieder zu bezahlenden Gütesiegel ist auch in unserer Branche ein dauerndes Ärgernis. Ein Wein (Haus) soll günstig sein und nicht durch unnötige Verwaltungskosten verteuert werden. Wenn notwendige Teuerung, dann zugunsten des Erzeugers! Und das Burgund ist Beispiel genug, dass jeder Winzer mit seinen Böden und damit seiner Lebensgrundlage sorgfältig umgehen sollte- man sollte da auch ein gewisses Grundvertrauen mitbringen…
Meine eine Weinrebe im großen Pflanzkübel (übrigens ein Geschenk von Kollegen der Firma ITK in Rülzheim nicht unweit von Weyher) hatte letzten Sommer auch Mehltau – ein Totalausfall. Deswegen: Es muss nicht immer “Biodynamique” sein, bewusster Umgang ist auch OK. Grüsse aus Ludwigsburg, Gert
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