Practices and processes that mislead about the very nature of wine as a natural product are excluded. Some of the most common oenological methods are:
- Cold concentration, dealcoholization, elimination of sulfur dioxide by physical processes, electrodialysis or the use of cation exchangers are avoided.
- Alcoholic fermentation is carried out with naturally occurring yeasts in the must and the use of selected yeasts that are neither genetically modified nor derived.
- Priority is given to minimal intervention processes and the use of ancient techniques that respect the wine.
- Heat treatments up to 70º, filtration, reverse osmosis and the use of ion exchange resins are allowed (currently subject to revision due to regulations).
- Crystallized tartaric acid of natural origin can be added to correct acidity in doses of 2 g/l and stabilizers such as gum arabic and citric acid.
- The addition of wine from a fermentation tank or the remains of lees with which malolactic fermentation has been carried out, both from organic grapes, is authorized. Non-genetically modified bacteria may be added.
- Natural clarifying agents are used
- Natural tannins extracted from the skin and seeds of grape berries can be used.
- Yield control to obtain an adequate quality fruit: sugar levels, abundance of yeasts and indigenous bacteria.
- Natural cork stoppers and food-grade bottles and capsules made of materials such as aluminum, polyethylene, polystyrene and tin are used.
- The wines have 50% less sulfites than conventional wine, up to the limits of 100 mg/liter in young red wines, 120 mg/liter in wines older than one year and no more than 150 mg/liter in whites and rosés with less than 5g/liter. However, their addition depends on each wine category and on the adverse weather conditions that cause difficulties in the production of the final wine each vintage.
- They have less residual sugar: up to 2 mg/liter (30 mg/liter for sweet wines).