During the winemaking process many chemical products and physical techniques are allowed by European regulations. Modification of aromatic compounds, adjustment of acidity, control of different fermentations… The list can be long. For organic wines in the cellar, natural commercial yeasts are allowed. Since 2012, SO2 doses are allowed up to 100 and 150 mg/L (depending on the color and the amount of residual sugar). In addition to sulphur, numerous inputs and 4 physical processes are allowed. It is therefore still possible in organic winemaking to modify the aroma and appearance of the final wine.
Biodynamic winemaking is characterized by minimal intervention, i.e. the expression of the terroir through the harvested grapes. Sulphur is allowed at a maximum dose of 70-90 mg/L. Only 5 natural inputs are allowed for the vinification. Only one physical winemaking technique is permitted, namely light filtration. Indigenous yeasts are a central element. These yeasts have developed naturally on the bloom of the grape and are therefore unique to each terroir. These yeasts are used for the alcoholic fermentation, which can last for many months. The main characteristics sought by these wines are the expression of the fruit and the minerality of the soil. All winemaking processes are also controlled by the labelling bodies.