From August 2012, organic wines can be labelled "organic", with the EU organic logo. This means wine can now be properly recognised as an organic product. According to the new organic wine regulation (Regulation 203/2012) not only the fruit has to be organic, but the entire process has to follow the EU organic wine production rules.
Nearly all research into the positive medical benefits of wine consumption make a distinction between moderate consumption and heavy drinking. What constitutes a moderate, healthy level of consumption will vary by individual according to age, gender, genetics, weight and body stature.
The first Bulgarian certified organic vineyars appeared in 2007 and 2008. In 2010, at the traditional annual Exhibition "Winery" in Plovdiv, Bulgaria there was a tasting event of the first Bulgarian wine collection produced organically. The total area of the vineyards certified for producing organic wine is still small, but there is a clear trend towards expansion.
The regulation establishes a subset of wine-making practices and substances for organic wines defined in the Wine Common Market Organisation (CMO) Regulation 606/2009.
The new rules have the advantage of improved transparency and better consumer recognition.
The main characteristics for organic wines are: maximum sulphite content set at 100 mg per litre for red wine and 150mg/l for white/rosé, with a 30mg/l differential where the residual sugar content is more than 2g per litre.
Vines are a crop which characterise the European landscape and feature prominently in the continent’s tradition and history. They are of major economic and commercial importance. Wine is a fundamental element of the European lifestyle.