The organic movement is growing as people learn to take better care of their bodies and the environment. The term “organic” is preceding the names of various products from produce to stuffed animals. Now, even wine and champagne makers have hopped on the organic bandwagon. But what exactly makes champagne organic?
First of all, for champagne to be organic the grapes of which it is made must be grown organically. No pesticides and no fertilizers can be used to treat the soil in which the grapes grow. Furthermore, organic grapes are less often grown in vast monocultures. Vineyards have to focus on biodiversity and naturally rich soil to grow grapes.
Once the grapes have been grown, the champagne must be produced. Sulphur dioxide is often added to wines and champagnes; it is the industry standard for preventing spoilage. An organic wine or champagne must be without sulphur dioxide. However, the European Union allows for a certain amount of sulphur dioxide in champagne that can still be labeled “organic.”
From the grapes on the vine to the process of manufacturing the champagne itself, each step of the champagne making process is important if a winemaker wants to label a product “organic.”