Generally speaking, organic grape growing precludes the use of artificial chemicals such as chemical fertilizers, herbicides and synthetic pesticides in the vineyard. Most countries allow naturally occurring compounds to be applied within stricter limits than conventional agriculture, such as the limited use of sulfur and copper spraying in vineyards for the production of such wines.

Winemaking processes as well as viticulture are usually included. In most countries, organic winemaking bans the use of chemical additives, strictly controlling or banning the use of even the most ubiquitously used antioxidant/antimicrobial additive: sulfur dioxide (sulfites). Because it can be very difficult to produce a stable wine of quality without sulfites, organic wines are not very common.

Organic viticulture involves a regulated set of farming principles, with the degree of strictness versus conventional farming depending on the countries in which the grapes are produced and where the wine is sold.

Throughout the world where the use of the word “organic” is legally controlled and protected, regulations can vary. In order to declare grapes as organically grown, the producer will need to seek certification by a recognized third-party auditing institution within the country of production. Usually, a vineyard will need to go through a three-year conversion period of documented and randomly tested practices that adhere to the national legal guidelines before a certification of “organically grown” can be granted.

Well-known organic certifying organizations include Ecocert, USDA Organic, BioGro NZ, Australian Certified Organic and EU Organic.