Biological wines are wines consisting out of grapes which are grown organically. In biological cultivation any use of chemical or synthetic fertilizers and any kind of pesticides is forbidden. There are used only physical substances. The cultivation grows and matures in its natural environment by using mostly sulphur for the diseases and manure for physical fertilization. The proper biological cultivation enhances the biodiversity and maintains the uniqueness as well as the local character of each wine.

The biological wines “Nafplia Gi” are produced by selected vineyards which are located in Argolida and Korinthia Counties. They are certified for their cultivation and the winemaking complies with the guidelines of EU statuses in which the permitted limits for the sulphurus are 30-50 mg and characterize a wine as biological.

Biological wines in glass magnums of 750 ml.

Grape varieties: Agiorgitiko and Roditis with a luscious flavor making them quite desirable.

Being based in Nafplio, in Argolida County in Greece, we send our biological wines all over Greece and abroad too.

Roditis Variety

Origin: It is a variety which is cultivated in our country a long time ago having a lot of names. Especially we find it in Attica, north and west Peloponnesus.

Properties and features: A vibrant plant with quite satisfactory production. A variety which is sensitive to potato blight and Anthorria. Round shape and pinkish white color. Juicy with a distinctive flavor.

Ripening: Approximately in the middle of September depending on the area where the vineyard is located.

The wine: Dry wines of prime quality are produced by this variety and have a scent of fruits and a much body.

Synonyms: Rogditis, Roiditis, Fox.

Agiorgitiko Variety

Origin: Its descent is Nemea which has been characterized as PDO zone for wine production since 1971. We mainly find it in Nemea, in the area of Sikiones and in Stimfalia.

Properties and features: It is a variety with a quite good productivity and it is sensitive to potato blight and viruses. Both Agiorgitiko and Xinomavro are the most noble red Greek vine varieties.

Ripening: Vine harvest from the beginning of September to the middle of October depending on the altitude.

The wine: Polyvalent variety which provides rose, fresh or fine red, semisweet, sweet and Nouveau wines.

Depending on the altitude:

At the low one, up to 300m, it ripens early, has a lot of sugar and high alcoholic content but low acidity offering us sweet and semisweet wines.

In the middle one, from 400m to 600m, it offers us the best red wines. It has a bright red color and soft tannins which undergoes maturation up to 8 years. When it is fresh it has a fruity smell like cherry and plum and when it undergoes maturation its scent has allspices like cinnamon and clove.

At the highest one, from 700m to 800m, it has low alcoholic content and high acidity offering us rose wines with ruby color but not strongly scented.

Biological cultivation and winery

Whoever buys wine, it is sure that he might have come across with the labels which are stuck on them writing “biological wine”. This means that the product is not only of good quality but also a motivation for his purchase, too. As a result, there is a chance to learn about the meaning of the organic wine and the reason of its existence.

Biological vine cultivation

The basic difference lies in the cultivation. In biological viticulture, as well as in the rest organic products, any use of chemical or synthetic fertilizers and pesticides is banned, not only for the growth of the plant but also for the prevention of the diseases. For most common diseases, such as the potato blight, the viticulturist-organic winegrower is only allowed to make use of light ingredients, such as sulphur and copper sulfate.                           As for the fertilization, it is mainly used biological compost and manure which is derived from biological animal husbandry. According to the aforementioned, any use of chemical fertilizers and pesticides which poison our organism are forbidden. Biological agriculture is a rural management system which respects the balance between the ecosystems. It enhances the biodiversity and protects the water table from dangerous substances.             The vines grow in an environment which is absolutely physical. Thus, the maintenance of the microorganisms of the soil, such as the wigglers etc., contributes to the growth of the plants which is a practice of great importance. In conventional cultivation, the practice of the use of pesticides for the protection of the cultivations from the harmful insects is dominant. On the one hand, it is easy and quick to get rid of the harmful organisms, but on the other hand, the microorganisms that live in the soil are destroyed. As a consequence, by consecutive harvest and the use of pesticides the soil runs out quickly and its productivity is reduced. Then, the vine farmer is forced to dispense fertilizers and liming materials.                   The residues from the above pharmaceutics, by the consumption of the final product are absorbed by the human body causing problems to his health. On the contrary, in biological cultivation there are implemented only physical methods, such as crop rotation, and the use of soft physical substances as it is already referred, such as sulphur. In the end, the pest control is succeeded by the physical enemies.              

Biological winemaking

There are rules which are determined in biological winemaking, too. Obviously, it can be conducted only by organic grapes.                                         According to the new regulations, the permissible limits of sulphites in biological wine have already been determined. They must be lower at about 30-50 mg per liter in comparison with their non-biological ones.                      The European Committee, answering to the matter that the biological wine is the one that does not contain sulphurus, set the aforementioned minimum limits of content, reminding everyone the fact that even if there won’t be any sulphurus added, in the end there will be residues as a natural by-product of the fermentation.