Organic certification doesn't dictate the wine's taste, but some might describe the process as aiming for the highest natural quality. Without the use of synthetic fertilisers, this practice promotes soil health and biodiversity, potentially leading to a cleaner quality wine and benefiting the environment.
Organic farming practices eliminate synthetic fertilisers, encouraging the grapes to draw on the soil's natural nutrients. A healthy soil with good microbial activity can contribute to higher levels of minerals in the grapes. The presence of these minerals can contribute to the wine with a subtle "earthiness” in flavour, usually a delightful reflection of the growing region.
While the focus is on organic, healthy soil, some organic wine certifications also consider aspects like minimal intervention during the winemaking process by limiting added ingredients or processing techniques.
Ultimately, winemaker practices, grape variety and region play a significant role in shaping the final profile of flavour.
