Exploring the Spectrum of Wine-Making Techniques: Conventional, Organic, Natural, Biodynamic, and Sustainable Methods

In recent decades, there has been a movement towards more environmentally friendly or health-oriented methods for agriculture, including organic, biodynamic, and sustainable agriculture. These approaches have exploded in popularity within the wine world, albeit with a healthy dose of skepticism, controversy, or outright disdain across the industry and among consumers.

Winemaking approaches can fall under several different designations, including conventional, organic, natural, sustainable, and biodynamic, without usually specifying what those terms mean. Nevertheless, it is impossible to ignore the vast array of winemaking techniques applied to grapes, sometimes even within the same winery.

Here at Land of Light, we prefer more sustainable wines than conventional ones. Luckily for us, Greek winemakers are increasingly offering better options in these categories, and there is always something new to try. For our latest picks when it comes to environmentally-conscious Greek wines to try in 2024, check out my article Discover Our Top Picks: All-Star Go-To Greek Wines of 2024. So, before you reach for your next bottle, it is helpful to understand what these terms mean, why you might be interested in each, and what the result can mean for the wine in your glass.

Conventional Winemaking – Why Change What Works?

Have you ever wondered how large wine producers can create such massive quantities of wine that it is available in every store you enter that sells alcohol? This is possible not only due to the sheer number of grapes being harvested but also due to a range of techniques and tools they can use to produce large amounts of wine with a consistent taste. This wine is usually directed toward the palates of a large subsect of wine drinkers to increase sales and meet consumers where their palates and budgets are. Some of these standard techniques include the following:

• Use of Chemical Additives such as sulfites, acidifiers, colorants, and fining agents: Sulfur dioxide (SO2) is commonly used in conventional wine-making as a preservative and antioxidant, protecting the wine from the harmful effects of aging.

• Commercial Yeast Cultures: Conventional winemakers often inoculate their must (crushed grapes) with specific commercial yeast strains to initiate fermentation. They can choose from a wide variety of yeasts to do the job. One perk of picking a particular yeast is that it can help achieve a desired flavor profile. Different yeast strains can produce wines with distinct flavor characteristics. For example, some yeast strains may enhance fruity aromas, while others may contribute more complex or spicy notes. Another plus is that different strains contribute different fermentation characteristics. Yeast strains vary in fermentation behavior, speed, temperature, and alcohol tolerance. Winemakers consider these factors when choosing a yeast strain to ensure a successful fermentation process and achieve the desired alcohol content in the finished wine. Adding commercial yeast also ensures consistency and reliability, performs better based on different winemaking techniques (i.e., barrel fermentation, extended maceration), and represents tradition in that winery’s or region’s processes.

• Chaptalization: Chaptalization is the process of adding sugar to the grape must before fermentation to increase the alcohol content of the resulting wine.

• Manipulation of Tannins and Acidity: These techniques allow winemakers to adjust and fine-tune their wines' acidity and tannin levels to meet stylistic preferences and quality standards, ensuring that the finished product is well-balanced and enjoyable. Winemakers may use commercial tannins derived from oak or grape sources to supplement or modify the tannin profile of the wine. Suppose grapes harvested from the vineyard have lower acidity levels than desired for the intended wine style. In that case, winemakers may acidify the must or wine by adding tartaric acid, citric acid, or malic acid. In contrast to acidification, deacidification is employed when grapes have excessively high acidity levels, which can result in unbalanced or overly tart wines. Winemakers may use techniques such as blending with lower-acid grapes or adding calcium carbonate (calcium tartrate) to precipitate tartaric acid out of the wine, thereby reducing acidity.

• Filtration and Stabilization: Considered standard practices in conventional winemaking, these techniques are typically applied after fermentation but before bottling. They can improve the visual clarity and stability of the wine. Filtration removes solid particles, yeast cells, bacteria, and other impurities from the wine. Cold stabilization is primarily used to prevent the formation of tartrate crystals (potassium bitartrate) in the wine, which can occur naturally during storage and lead to sedimentation.

• Mechanical Harvesting: Due to the large number of grapes harvested every season, mechanical harvesting is common in conventional wine-making for its efficiency.

• Use of Pesticides and Herbicides: Pesticides are chemical substances used to control pests such as insects, mites, and fungi that can damage grapevines and affect grape quality and yield. Herbicides are chemical substances that control weeds in vineyards and compete with grapevines for water, nutrients, and sunlight. While natural versions of each of these additives are available, synthetic versions are considered far more effective and efficient and are, therefore, more common.

Conventional winemaking, while financially beneficial and meeting consumer preferences, has drawbacks. For example, reliance on pesticides, herbicides, and additives may harm soil health and biodiversity, limiting terroir expression. Cold stabilization and filtration practices can also strip wines of natural flavors and aromas.

While efficient for mass production, conventional methods may compromise authenticity and environmental sustainability. Increasingly, consumers seek sustainable, organic, and natural wines that prioritize minimal intervention, biodiversity, and terroir preservation. These alternatives offer wines with greater authenticity, diversity, and environmental responsibility.

Organic Wine

Organic wine stands out for several reasons, rooted in its cultivation and production practices prioritizing environmental sustainability and minimal intervention. Unlike conventional vineyards, organic winemaking eschews synthetic pesticides, herbicides, and fertilizers, opting instead for natural alternatives. This approach fosters healthier soil ecosystems, reduces chemical runoff into water sources, and promotes biodiversity by preserving native flora and fauna.

In the European Union (EU), vineyards seeking organic certification must adhere to standards set forth by organizations like the European Organic Certifiers Council (EOCC) and comply with EU regulations. These regulations dictate strict criteria for organic viticulture, including bans on synthetic chemicals and genetically modified organisms (GMOs), alongside soil and biodiversity conservation requirements.

Similarly, the Department of Agriculture (USDA) oversees organic certification through the National Organic Program (NOP) in the United States. Vineyards must follow NOP regulations, prohibiting synthetic pesticides, herbicides, and GMOs while mandating soil health and conservation practices.

The result of these stringent regulations and practices is a wine that reflects the terroir of its region and embodies a commitment to sustainability and purity. Organic wines often showcase more vibrant flavors and nuanced aromas, reflecting the natural balance of the vineyard ecosystem. Additionally, many consumers appreciate knowing that the wine they enjoy is produced with minimal environmental impact and without harmful chemicals, making organic wine unique and a conscientious choice for those seeking a more sustainable libation.

It is important to note that organic wines can still undergo various conventional winemaking techniques such as filtering, fining, and using additives to improve flavor or stability. However, the critical difference lies in the types of substances allowed to do so. In organic winemaking, the use of certain additives and processing aids is restricted compared to conventional winemaking. For instance, organic standards usually prohibit synthetic chemicals such as sulfites beyond a certain threshold. Sulfites are commonly used in winemaking as a preservative and antioxidant, but organic winemakers must limit their use or find alternative methods to preserve the wine.

Also, organic winemakers may use naturally occurring substances for fining, such as bentonite clay or egg whites, instead of synthetic fining agents like isinglass or gelatin. Similarly, organic wines may be filtered using natural materials like diatomaceous earth or cellulose membranes instead of synthetic filters. These permissible techniques that alter the final product differentiate some organic wines from natural wines, which allow for a much stricter subset of interventions.

Natural Wine

Natural wine is produced using minimal intervention in the vineyard and the winery, but the term lacks specificity and clarity about how natural it must be. It is made from grapes grown using organic or biodynamic farming methods without synthetic pesticides, herbicides, or fertilizers. In the winery, natural winemakers use spontaneous fermentation with native yeasts, minimal or no sulfur dioxide addition, and avoid using additives such as enzymes, acids, and tannins.

The main difference between natural and conventional wine is the level of intervention in the winemaking process. Natural winemakers aim to produce wines that are a true expression of the grapes and the terroir without adding or removing anything from the wine. Natural wines may have a broader range of flavors, aromas, and textures than conventional wines, as they are less homogenized. Here is where some natural wines' funky, intense flavors come in. While it is true that the lack of intervention in the wine can lead to wild flavors not typical for conventional wines, it is perfectly possible to produce some outstanding expressions that are pleasant for those who do not want “funky” in their wine lexicon.

The following are some of the main differences in winemaking between natural wine and conventional wine:

• Organic or biodynamic farming: Natural winemakers prioritize organic or biodynamic farming methods in the vineyard, using natural fertilizers and avoiding synthetic pesticides and herbicides.

• Minimal intervention: Natural winemakers use minimal intervention in the winery, allowing the grapes and the native yeasts to ferment spontaneously without additives or manipulation.

• No filtering or fining: Natural winemakers avoid filtering or fining the wine, allowing it to retain more of its natural character and texture.

• No or minimal sulfur dioxide: Natural winemakers may avoid adding sulfur dioxide (SO2) to the wine or only use a minimal amount. SO2 is commonly used in winemaking as a preservative and to prevent oxidation.

• Limited or no use of additives: Natural winemakers avoid using additives such as enzymes, acids, and tannins, commonly used in conventional winemaking to achieve a consistent flavor profile.

• Amphorae: Amphorae are ancient vessels made of clay or terracotta that have been used for thousands of years to ferment and store wine. While amphorae can be used with any wine, natural winemakers often use them due to their sustainability and inherently low-intervention process for fermenting wine.

Natural wine has gained a following among wine lovers who value the unique flavors and textures found in these wines. However, it is essential to note that not all natural wines are the same, and there is no official definition or certification for natural wine. Like any wine, the quality and character of a natural wine will depend on the vineyard, winemaker, and vintage.

Biodynamic Winemaking Explained

On the spectrum of winemaking techniques, from conventional to the most environmentally conscious, biodynamic winemaking is perhaps the strictest in its commitment to its theoretical and practical guidelines. It is a method of grape growing and wine production emphasizing the connection between the vineyard, the soil, and the wider environment. It is based on the teachings of Austrian philosopher Rudolf Steiner, whose 1924 lectures to farmers explained his philosophy of agriculture. Biodynamic winemaking is an extension of biodynamic agriculture, which seeks to treat the farm as a holistic, self-sustaining organism.

At its core, biodynamic winemaking aims to enhance the vineyard ecosystem's natural balance, health, and biodiversity. The approach promotes holistic farming practices that encourage healthy, nutrient-rich soil by avoiding synthetic fertilizers and pesticides and instead relying on more traditional (i.e., pre-industrial) farming techniques. This involves a range of practices, including:

• Organic farming: Biodynamic winemakers avoid synthetic pesticides, herbicides, and fertilizers, using natural methods to control pests and promote soil health. This may involve cover crops, compost, and biodynamic preparations (such as cow manure and quartz).

• Lunar calendar: Biodynamic winemakers follow a lunar calendar when planting, pruning, and harvesting grapes. This is based on the belief that the moon's phases influence the growth and vitality of plants.

• Biodiversity: Biodynamic winemakers aim to create a diverse ecosystem within the vineyard, incorporating a variety of plants, insects, and animals. This can help to promote soil health, control pests, and improve overall vineyard health.

• Minimal intervention winemaking: Biodynamic winemakers aim to produce wine with minimal intervention, allowing the natural flavors and aromas of the grapes to shine through. This may involve using wild yeasts, limiting the use of sulfur dioxide, and avoiding fining and filtration.

Proponents of biodynamic winemaking argue that this approach can lead to healthier vineyards, more vibrant grapes, and more complex and exciting wines. Critics, however, say that the practices involved are unscientific and rely too heavily on mysticism. Despite these debates, biodynamic winemaking has gained a following among many wine lovers and is practiced by a growing number of winemakers worldwide. While it may not be for everyone, it offers a unique and holistic approach to grape growing and winemaking that is worth exploring.

Sustainable Viticulture

To round out this discussion of the various modern approaches to winemaking, sustainable viticulture combines the benefits of environmental stewardship with the realities of business, economics, and social responsibility. Sustainable winemaking encompasses a range of practices to reduce environmental impact, promote social responsibility, and ensure economic viability throughout the wine production process. While the term "sustainable" is widely used in the wine industry, it lacks a standardized definition, leading to variability in practices among producers. However, several overarching principles guide sustainable winemaking efforts, emphasizing a holistic vineyard management and production approach. Essential qualities that differentiate sustainable winemaking from conventional or simply organic winemaking include:

• Holistic Approach: Sustainable winemaking considers the interconnectedness of environmental, social, and economic factors, striving to balance these aspects for long-term viability.

• Adaptability: Sustainable vineyard management techniques are tailored to the specific characteristics of each site, considering factors such as climate, soil composition, and topography.

• Resource Conservation: Sustainable wineries prioritize efficiently using water, energy, and materials to minimize waste and reduce environmental impact. This can include avoiding oak barrels for fermentation, for example.

• Biodiversity Conservation: Sustainable vineyards promote biodiversity by preserving natural habitats, planting cover crops, and minimizing the use of pesticides and herbicides that can harm beneficial wildlife.

• Social Responsibility: Sustainable winemaking extends beyond environmental considerations to encompass social responsibility, including fair labor practices, community engagement, and support for local economies.

Sustainable winemaking encompasses a wide range of practices, such as organic or biodynamic farming, water conservation measures, renewable energy adoption, waste reduction and recycling initiatives, and carbon footprint reduction strategies. Additionally, many sustainable wineries engage in certification programs or voluntary initiatives to demonstrate their commitment to sustainability and transparency to consumers.

Ultimately, sustainable winemaking represents a holistic approach to wine production that prioritizes environmental stewardship, social responsibility, and economic viability, seeking to create wines that taste good and reflect a commitment to a healthier planet and communities. Some of Greece’s largest, most well-known producers, such as Alpha Estate in the North and Domaine Skouras in the Peloponnese, are already moving their processes towards more sustainable practices in the face of climate change.

Yes, Wine-Making Techniques Do Matter That Much

This article is not meant to bash conventional winemaking techniques. To be fair, many of the world’s most popular and prestigious wines are made in this way, and many viticulturists will continue to do so for decades to come. The methods are reliable, and we are not here to criticize. That said, in the face of more extreme climate change, less consistent weather, low water supplies that continue to dry up, and countless other threats to the status quo, we see sustainable (and organic, natural, and biodynamic) viticulture as a path to embrace the future rather than resist it.

It is no secret that industrial farming, while efficient, is less appealing the more monolithic it becomes. Food tastes bland, it has less nutritional value, and the environment suffers from all angles. If you have not done so lately, try a local organic farmer’s tomato and compare it to a conventional one from a typical grocery store. The difference in flavor is indisputable. Now imagine that difference but with the grapes used in your wine – conventional versus organic. There is a wild world of wine out there that brings the uniqueness and quality of its terroir, indigenous grapes, and the larger ecosystem begging to be poured into your glass. Check out those labels, take a risk, and try something bound to surprise and delight you.

For our latest picks when it comes to environmentally-conscious Greek wines, check out our article [LINK WINE PICKS ARTICLE HERE].