Winemaking additives were considerably reduced to natural and organic products where available. In 2012, to go all the way to '100% organic', SO² use was stopped from harvest up to bottling for certain wines; and others only get a tiny dose for cask ageing.
Organic is an open door to a cleaner world, it's a global approach in favour of our planet, soils, water and of course health. But you always have to go that extra mile for greater purity, which is why an experiment was done to discard or reduce a few problem additives.
Copper, a natural product used against mildew, is toxic to wildlife in high doses and builds up in the soil. This was reduced to about 1.5 kg/ha instead of 5-6 kg, the maximum authorised and widely used by organic producers. Same goes for SO², the source of those much talked-about sulphites, which can cause allergy problems and have probably been overused in winemaking for 50 years.
"In 2013, I launched two totally sulphur-free wines, a white and red from my Saint Paul vineyards. My best vines from the Haut Fenouillet were earmarked for this and, thanks to extremely careful handling from vine to winery, I've made these two lovely 2012 wines showing pure sulphur-free style: they're rounder, silky, smooth and very drinkable.
No wood, no long complex ageing: good sound stable wines, clean fruity and tasting of grapes, and simple and pure."
Yes, you can make serious wines without sulphites, tasty and moreish, clear and stable from organic methods and controlled winemaking.
Yes, there are customers for them; consumers looking for something else other than the classics and not just dreamers who drink natural wines in wine bars. There's definitely a trend among young people, who've had enough of food industry scandals, big brands and "getting horsemeat in their beef." ».