Organic cultivation involves all methods of producing natural food. In this kind of food we will never find chemical additives or any other substance containing synthetic materials.
This kind of production is not only beneficial for food, which achieves a fully natural estate, but it also benefits the environment, preventing contamination and allowing for the regeneration of soils.
Furthermore, organic crops often keep their inherent nutrients, elements often lost through genetic manipulation or agro-chemicals. There are three kinds of benefits in organic produce: health-related, quality-related and environment-related.
Health benefits are due mainly to the fact that fruits are cultivated using no chemicals–fertilizers, pesticides, herbicides, insecticides or fungicides. Vineyards managed under organic agriculture are generally sprayed with natural compounds. In addition to the traditional benefits of wine in the health of consumers -such as heart vitality, blood pressure regulation, and the improvement of the immune system- the effect of organic wines is that they keep the consumer from suffering long-term damages caused by chemicals.
Fruit is cleaner, since hand-picking allows workers to select the riper and healthier bunches, resulting in more natural, fresh and appealing wines. Furthermore, the cultivation of these grapes implies a lower yield in the vineyards, and therefore in wines with a higher concentration of flavors: this is why most consumers claim that organic products are more tasty and wholesome. Choosing organic agriculture means preventing chemical residues from pesticides and other non-natural elements from being absorbed by the soil –and thus being transferred to plants. Likewise, there is also a genuine difference between the amount of nutrients in an organic wine and a conventional one, because the fruit contains more C vitamin, iron, magnesium and phosphorus, in addition to fewer nitrates than conventional crops, and more nutritious minerals.
Some people firmly believe that allergies and headaches produced by the ingestion of wine are mainly caused by the amount of chemicals used in the cultivation of grapes, and to a certain point to the abuse of sulfites. For the elaboration of organic wines, very low quantities of sulfites –if any- are used.
Finally, the environmental benefits of organic cultivation are quite evident, because avoiding chemical compounds in the production of fruit also creates a cleaner and healthier environment. Organic crops also promote biodiversity, allow other plants to grow in and around vineyards, and foster the beneficial presence of insects and natural predators.