Organic, biodynamic and natural wine: what are the differences?

Organic, biodynamic and natural wine: what are the differences?

The world of wine has undergone a major evolution in recent years with the rise of environmentally-friendly viticultural practices. More and more bottles proudly bear the labels "organic", "biodynamic" or "natural wine". But these terms are often confused, or even misunderstood. To clarify matters, La Sommelière explains the main differences between these three approaches to viticulture.

1. Organic wine (or "vin bio")

Organic wine comes from a viticulture that excludes the use of synthetic chemicals (pesticides, herbicides, artificial fertilizers). The grapes are grown according to specifications regulated at European level.

What this means:

• No use of chemicals in the vineyard.

• The use of copper and sulfur is authorized in limited quantities to combat disease.

• During winemaking, certain inputs are authorized (such as selected yeasts and enzymes), but only in limited quantities.

• Sulphite doses are limited, but not prohibited.

Advantages :

• Respect for the environment and biodiversity.

• Fewer chemical residues in the wine.

• Easily identifiable official label (AB or Eurofeuille logo).

Disadvantages:

• Not all organic wines are necessarily better quality or easier to digest.

• The label guarantees practices, but not necessarily taste.

2. Biodynamic wine

Biodynamics goes further than organic: it's an agricultural philosophy based on the work of Rudolf Steiner. It views the vine as a living organism, influenced by lunar rhythms and natural cycles. The winegrower intervenes little, but always in a thoughtful, ritualistic way.

What this means:

• Respect for organic principles + specific preparations based on plants, silica and cow dung.

• Vineyard work and vinification based on lunar cycles.

• Vinification often with very little intervention.

Advantages :

• Wines highly expressive of terroir.

• Living soils and natural fertility.

• Often little or no sulfites.

Disadvantages:

• No European label: must refer to private certifications such as Demeter or Biodyvin.

• Methods sometimes considered esoteric.

• Variability according to vintage.

3. Natural wine

Natural wine, or "vin nature", currently has no single legal definition at European level. It is generally produced from grapes grown organically or biodynamically, with zero inputs in the cellar (or very few, such as microdose sulfites at bottling).

Common characteristics:

• No additives, no commercial yeast, no extensive filtration.

• No oenological inputs, except for the occasional tiny addition of sulfur.

• Minimal intervention to let grapes and terroir express themselves.

Advantages :

• Lively, free-flowing wines, often highly distinctive and expressive.

• An artisanal approach that is winning over more and more curious consumers.

Disadvantages:

• Lack of stability for some wines.

• Atypical aromas that are not to everyone's taste (notes of yeast, "mouse", reduction...).

• More delicate preservation → a wine cellar is recommended for maximum stability.

So, what type of wine should you choose?

The choice will depend on your values, your palate and your curiosity:

• Looking for a respectful yet stable approach? → Opt for a certified organic wine.

• Do you like lively terroir wines? → Try a biodynamic wine.

• Ready to think outside the box? → Discover the world of natural wine.

The important thing, whatever your choice, is to store your bottles well. Wines with no added sulfites or little filtration are more sensitive to variations in temperature and light: a La Sommelière wine cellar guarantees ideal conditions for their expression and stability.