Organic Viticulture

ORGANIC CULTIVATION AND VEGAN WINEMAKING

ECOVIN_logo_4c

Since 1997 we have been working according to the guidelines of environmentally preserving viticulture. With the arrival of harvest in 2013 we completed a three year transition period for organic viticulture and were certified according to the EU guidelines. ECOVIN (National Association for Ecological/Organic Winemaking), which we are a member of, is the largest association of organically producing wine estates and stands since its inception in 1985 for more than just the production of good wines: all its members identify themselves with biodiversity, meaningfulness, aesthetics and respect for nature.

ECOVIN’s guidelines and our wine production:

Ecological Balance
Our production cycle is closed to the greatest extent, uses existing natural resources and thereby is gentle to the environment. We preserve and foster a biological active ground and its natural fertility.

Precautionary Principle
By using robust kinds of grapes, natural fortifiers and actively promoting useful animals we cater for healthy vines.

Biodiversity
We stand for environmentally friendly management, conservation of a diverse habitat, vegetation rich in species and active conservation of wild-living animal and plant species.

Conservation of Resources
Since we don’t use any artificial fertilizers or unnatural, chemical-synthetic substances we protect water and ground.

Climate Protection
Our goal is to consequently reduce the use of energy and the emission of climate-damaging greenhouse gases for the complete production cycle.

No Genetic Engineering
We guarantee controlled absence of any genetic engineering in cultivation, manufacture and production.

Economic Success
Avoidance of environment-related costs, reduced use of production resources and high quality products benefit the creation of value and the chances for our operation’s future.

Social Acceptance
Appreciation and honesty characterise how we work with our suppliers and clients as well as the working conditions of our employees.

Ecological Viticulture
We foster variety in cultivated landscapes and trusting cooperation. Results of our work are distinctive wines with complex characters and of high quality which convey zest for life and enjoyment.

(Source: ECOVIN, http://ecovin.de/wissen/richtlinien)

 

JOH_vegan

As of the 2012 vintage all our red wines and as of the 2014 vintage all our white wines have been produced vegan.
Vegan production can be recognised by the specifically created symbol, shown on every bottle by JOHANNINGER.

What does vegan wine production actually mean?

Many wine consumers aren’t aware that wine can contain ingredients or residues of animal products. Such products can be albumin, casein, gelatin or air bladders and are occasionally used to filter and clarify wines.
Since JOHANNINGER wine estate does not employ conventional production processes we do not use any of these or any other animal products at all in our production processes.

The following are examples where the above substances are used in conventional wine making processes:

Egg white is mainly used for fining of red wines. This creates a milder taste and reduces the amount of tannin. Per 100 litres egg white form one to three eggs or the equivalent quantity of dried egg protein is used. Albumin, which is an active component of protein, reacts with the tannins and thereby produces a small-grained fallout that is removed in later steps of the production process by filtration.

Another component of egg protein which is often used is lysozyme. Normally it is added in the production of cheese to avoid unwanted fermentation. In wine making it is used to avoid spontaneous, biological reduction of acids.

Dried air bladder, the so called “Hausenbladder” (that used to be taken from the sturgeon called Hausen) is used just like animal gelatin to collect larger particles in the wine. These particles that cause a hazy/cloudy look sink together with the air bladder or gelatin to the ground of the wine containers.

According to European wine laws from July 1, 2012, albumin, casein and lysozyme have to be declared on the bottle label in form of a pictogramme as soon as they exceed a threshold value of 0.25mg per litre. This is due to the fact that they can cause allergies. Air bladder and gelatin don’t have to be declared.

Since we don’t use any of those methods at all you won’t find any corresponding declaration on our bottles. Instead, all our labels sport the pictogramme for vegan wine production.

 

Text in folgender Sprache lesen: German