What is Organic
At first glance, organically labeled wines can often be confusing unless one understands the higher standards applied to “organic” wines versus “organically grown” wines.

Organic viticulture (the process by which grapes are grown) refers to the agricultural system implemented to produce the grapes used in the wine making process.  In order to be labeled “organically grown,” the organic farmer is not allowed the use of man-made or synthetic pesticides, herbicides or fertilizers, but instead emphasizes the use of renewable resources such as organic compost and cow manure to conserve the soil and water table, which enhances the environmental quality for future vintages.  Organic farms must keep accurate records of every part of their production process and submit to regular random inspections by public and private organizations accredited by the USDA to maintain their organic status with the National Organic Program. 

In addition to being organically grown, a wine can be organically produced.  Organic viniculture (the process of making wine from grapes) refers to the cellaring process of wine making, involving the fermentation of organic grapes.  In order to claim that a wine is 100 percent organic, it must be both organically grown and organically produced. 

To produce organic wines, no additives or ionization are allowed, and equipment cleaning must be done without chemicals wherever possible.  Thus sulfites (preservatives) are forbidden.  Although sulfites do occur naturally in the grapes’ skin, the total sulfite content must remain under 100 parts per million (ppm) to be labeled organic, and 10 parts per million to be labeled “sulfite-free.”

At Triton Exports, we are proud of the organic wineries we represent, whose standards are well above those set by the National Organic Program.  The majority of our organic wines have a sulfite content under 50 ppm, and our sulfite-free range is among the lowest in the world.  Customers enjoying any of our organic wines should feel confident that they are receiving an organic product of the highest quality at an exceptional value.

In wine there is truth.  So drink and enjoy!

Organic Farming Delivers a Significant "Premium" in Ecosystem Service
A team of scientists in New Zealand carried out an in-depth analysis of the economic value of organic and conventional production systems in the Canterbury area of New Zealand, encompassing 125,000 hectares of arable land.  The value of crops produced and a variety of non-market ecosystem services were quantified under organic and conventional systems.

The non-market ecosystem services studied included biological control of pests, mineralization of plant nutrients, soil formation, carbon accumulation, hydrological flow, aesthetics, and shelterbelts.  

The organic system increased non-market ecosystem services per hectare to an average of $1,480 (U.S. dollars) from $670 for land managed conventionally, an increase of 121%.  The largest contributors to heightened non-market ecosystem services on organic farms were (average value per hectare in parentheses):

Mineralization of plant nutrients ($260);
Hydrological flow ($107);
Shelterbelts ($88); and
Pollination ($62).

On organically managed land, the average per hectare value of non-market ecosystems services ($1,480.00) was 37% of the value of food produced, whereas under conventional management, the value of non-market ecosystem services ($670) was only 21% of the value of food produced.

Source:  Sandhu, H.S. et al., "The future of farming: The value of ecosystem services in conventional and organic arable land. An experimental approach," Ecological Economics, (2008): 835-848.