In exploring the many producers on our site, you will have noticed differences in production methods. As forms of viticulture multiply, it has become increasingly complex to navigate all these certifications. Here are the three major trends to remember today, to which sustainable viticulture must be added as the sector's reference philosophy.
"Reasoned" viticulture means integrating environmental protection into production techniques. However, the use of chemical products is not prohibited during critical periods. Since the input of additives is nonetheless extremely controlled, reasoned viticulture often represents the transition from intensive to organic production, through the use of conventional products at more reasoned frequencies and in homeopathic doses. This step allows for healthier production without affecting productivity. It also involves the introduction of farming practices aimed at preserving soils and biological diversity.
Reasoned viticulture is not governed by a single binding label — this is both its strength and its limitation. It leaves the producer great freedom of adaptation while committing them to a process of continuous improvement. Many estates adopt it as a first step before converting to organic or biodynamic farming.
Organic viticulture is centred on the use of farming practices that respect natural balances. The use of synthetic chemical products is therefore excluded, in favour of raw materials of natural origin such as copper, sulphur or plant-based insecticides. The emphasis is on preserving the quality of soils, air, water and biodiversity. The "Organic Agriculture" label is governed by a very strict set of specifications, promoting the natural ecosystem.
In Europe, organic certification is issued by accredited bodies such as Ecocert or Bureau Veritas, according to a harmonised European standard established in 2012. Converting a conventional vineyard to organic farming generally takes three years — a period during which the estate applies organic rules without yet being able to display the label on its bottles.
Founded by Rudolf Steiner in 1924, biodynamic agriculture aims to ensure the health of the soil and plants. It is notably based on a deep understanding of the laws of living things: the soil is worked through ploughing to restore its fertile vitality. There are also specific preparations called "préparats", each with a precise role. Horn manure, cow manure introduced into a horn before being buried, is used for example to treat soils and roots. The use of quartz stimulates photosynthesis and decoctions of horsetail and nettle revitalise the soils.
Recognised by the Demeter label, biodynamic viticulture gives great importance to celestial rhythms. Closely attentive to the influence of the lunar calendar, it relies on it to schedule the application of preparations. The biodynamic calendar distinguishes four types of days: root, flower, leaf and fruit days — each considered more or less favourable for tasting or vineyard work. Another certification, Biodyvin, is specifically dedicated to biodynamic winemakers and guarantees even stricter requirements than Demeter in the wine sector.
Iconic estates such as Zind-Humbrecht in Alsace, Domaine Leroy in Burgundy and Romanée-Conti have made biodynamics a cornerstone of their production philosophy, contributing to establishing the credibility of this approach among the world's greatest wine enthusiasts.
But above all else, the reigning trend today is sustainable viticulture. A more global approach, it adapts to the scale of each of these production methods. The idea is to combine economic sustainability, precision viticulture, quality products, consumer health protection and, of course, the valorisation of the ecological dimension.
Sustainable viticulture is not limited to the vineyard — it encompasses the entire value chain of the estate: buildings, equipment, water management, packaging, logistics and social relations with teams and territories. Certifications such as HVE (High Environmental Value) in France or ISO 14001 allow estates to highlight their overall environmental approach to buyers and consumers.
In a context of climate change and growing pressure from international markets for greater transparency and environmental responsibility, sustainable viticulture is establishing itself as the new standard expected by importers, wine merchants and consumers worldwide.
Reasoned Viticulture — No single label, voluntary approach to reducing chemical inputs. Great freedom of adaptation for the producer.
Organic Agriculture (AB) — Harmonised European label. Prohibits synthetic chemical inputs. Mandatory 3-year conversion period.
Biodynamics (Demeter / Biodyvin) — Goes beyond organic. Integrates lunar rhythms, preparations and a holistic vision of living things.
HVE (High Environmental Value) — French certification promoting a global environmental approach to the estate, beyond the vineyard alone.
Would you like your domaine or your company to appear on this page? Featured listings are reserved for Wine BHM Pro Premium members.
Join the selection of producers on the platform.
Join the network*Featured listings are reserved for Pro Premium members, subject to terms and conditions.
