Producing certified organic vineyard wines are obtained after the manufacturing process and a rigorous chemical analysis to confirm its nature farming is also bottled and certified as organic by a Denomination of Origin for. Also, organic green label marked "green product" of the European Union certifies that the product is put through the processing and marketing levels to a system that guarantees the authenticity of organic wine (organic, organic or biological). All this is done to prevent fraud - fake bio - and give the consumer peace of mind when buying organic wines really are.

To fertilize the strain in the field, only natural organic fertilizers are permitted, they are also trying to plant and waste from the crop itself, such as bagasse or shredded branches. Is permitted animal manure and the compost, but mineral fertilizers are prohibited, notably the nitrogen. You can not burn crop residues to avoid affecting the soil microbial flora.

It banned the use of herbicides to combat weeds, which must be worked with mechanical tillage and the soil surrounding the strain must have a lot of life with biomass, worms and other elements of nature.

In the fight against diseases of the vineyard is only allowed the addition of sulfur and the so-called Bordeaux mixture, which is copper sulfate. Insect pests are prohibited pesticides or resistant strains, or the use of pheromone traps that are like that confuse sexual attraction and prevent the reproduction of insects.

The main objective covers all products of organic farming is to obtain differentiated quality products. The production of these wines is a form of wine quality based on the evolution of the characteristics of the grapes, using the closest aids to the grape.

To be certified and marketed, the wine must be made with maximum precautions, according to good manufacturing practice requirements traceability requirements. Only proper management of the vineyard leads to production of quality grapes and optimum ripeness, which allow to complete fermentation.

The winery's facilities should ensure during processing and storage, separation of vintages from organic farming and the wines made from them, those other vintages and products that come from this production system. Harvesting is done with the utmost care, avoiding damage to grain and fermentation during transport to the winery.

The alcoholic fermentation is carried out with existing natural yeast in the wort. The storage of bulk wine is made in the usual deposits of stainless steel, wood, concrete lined, clay and other materials approved for food use for the wine industry.

The filtration is carried out by appropriate means, taking into account that the filter elements do not convey the wine smell or taste. Authorizes the use of cooling techniques for thermal conditioning of harvest, temperature control of fermentation, preservation, stabilization of wine refrigeration, freezing of fermentation in the production of sweet wines and doomed. They are packed in glass bottles.

On the other hand, for the production and aging of fortified wines, according to its peculiarities of development and aging are allowed the addition of spirits and wine alcohol and authorized the raising of the traditional system of criaderas and sills.

For the preparation of champagne and sparkling wines, the addition of sugar, or must require processing.

In all preparations that need addition of alcohol, sugar, grape must, concentrated must or rectified, must come from organic production.