Isn’t all wine Sacramental?
Not only the religious are able to enjoy organic and biodynamic vintages.
The Organic wine industry is growing fast and demand for organic wine is domestically and internationally
begging for the Aussie vinier to produce more. To find out more about export opportunities contact the
In addition to Processor certification, wines and other beverages require conformance with criteria
outlined in section 6.1 and Annex III, along with the following requirements specifically for the EU market:
- 6.5.1 Techniques such as partial concentration by cooling, and partial de-alcoholisation, of wine are not
- 6.5.2 Elimination or reduction of sulphur dioxide through physical processes is not permitted.
- 6.5.3 Tartaric stabilisation of wine through electro dialysis, or treatment through cation exchangers, is
- 6.5.4 Heat treatments are permitted but shall not exceed 70 degrees Celsius.
- 6.5.5 Centrifuging and filtration, with or without inert filtration aids, are permitted, however filters shall
not have pores smaller than 0.2 micrometers.
- 6.5.6 Sulphur dioxide shall be permitted up to but not exceeding the following
Levels according to the type of wine:
- 18.104.22.168 100 mg/l for red wines and 150 mg/l for white and rose wines;
- 22.214.171.124 notwithstanding 126.96.36.199, wines with a sugar content, expressed as the sum of glucose and fructose,
of not less than 2 g/l, shall permit up to an additional 50 mg/l for each wine type;
- 188.8.131.52 120 mg/l for liqueur wines where the sugar content is less than 2 g/l and 200 mg/l where the sugar
content is not less than 2 g/l and 150 mg/l for sparkling wines.
- 6.5.7 Sulphur dioxide shall not exceed the above provisions in wines, except in instances of exceptional
climatic conditions that deteriorate the sanitary status of organic grapes in a specific geographical area
because of severe bacterial or fungal attacks, which obliges the wine maker to use more sulphur dioxide than
in previous years in order to obtain a comparable final product. In such exceptional instances the level of
sulphur dioxide shall not exceed the EU conventional allowances for the relevant wine.