Your Guide to Organic, Biodynamic and Natural Wine


Lagarette Wine Put To The Test

For those of you who were concerned with our previous report about pesticide residues in conventional wines, here is the flip side from a biodynamic winery in France.

An analysis for better understanding our wine, our choices, our determination. It is important to be sincere and to display what defines our wine, derived from ancestral knowledge and our present determination to distribute a quality product. Alas, non-disclosure today is a virtue too well-developed! Sometimes involuntary, it is very often intentional, which does not go without risks. By dint of seeking to make consumers believe, without demonstration, that are products have no problems, we risk being confronted with spectacular and devastating turnarounds. The current nutritional crisis is a good example. It is in this spirit of sincerity that we have had created, by an independent laboratory, an analysis report of our wine, as to its pesticide residue content and other elements posing risks to human health.

We find from this analysis, concerning molecules classified in the category “active elements”, that none of the 53 “risk-posing” elements searched for were detected. As for cadmium, we are under the detection threshold. For lead we are at 0.043 mg/l, while the normal acceptable quantity is 0.1 to 0.4 mg/l.

For ochratoxin A, we are considerably under the threshold of detection. For sulfuric anhydride, we are well below 10 mg/kg, a threshold that authorizes us, according to the EC Directive of November 25, 2005, not to mention on our label “this wine contains sulfites”, which is rare.

These analyses remind us that organic or biodynamic wines do not push away the contributions of science, indeed the contrary. We wish for our wines to be recognized for what they are.

What sparks debate is not science and the relationship that we have with science, but the improper links that certain people have established between scientific facts and technical solutions, letting others believe that technical devices, refined for modifying reality, classifying it or equipping

it, are based on scientific realities They are partly, but they are especially related to economic interests and to commercial solutions that carry and develop them. In itself, this problem is not a grave one; what is problematic, it is the non-disclosure of the link between marketed technical solutions and scientific facts. Forgetting this link is destructive. It could also be in the long run for conventional wines.

Choosing sincerity is to make visible, in large part, our choices. It is also to make our product appreciated, not only for its taste qualities, but also for all of the precautions that it takes to preserve nature and the health of human beings.

Olympe et Yvon Minvielle
Château Lagarette