The organic plant production standard as defined in § 205.202-207 as summerised under agricultural crops.

Wine must be processed according the processing standard as defined in § 205.270 - 272 as summerised under processing and as follows:

• Sulfur dioxide (sulfur anhydride) may be used provided, that, total sulfite concentration does not exceed 100 ppm. If used the wine must only be labelled as 'Made with organic grapes'.
  
• Fermentation: Yeast, nonsynthetic allowed but if grown on petrochemical substrate and sulfite waste liquor or from GMO origin it must not be used.
  
• Leaving agents: Allowed are ammonium bicarbonate, and ammonium carbonate. Not allowed: Ammonium phosphate.
  
• Clarification / Fining: Casein and isinglass (fish bladder) are not allowed but bentonite and diatomaceous earth. Fresh egg white is also allowed; in case the wine is labeled as 'made with organic grapes' the fresh egg white does not necessarly need to be organic.
  
• Stabilisation agents: Tartaric acid, ascorbic acid or citric acid as long as from natural origin produced without GMO. Citric acid only if produced by microbial fermentation of carbohydrate substances.
  
• Acidification: Tartaric or citric acid as long as from natural origin produced without GMO. Citric acid only if produced by microbial fermentation of carbohydrate substances.
  
• Deacidification: Calcium carbonate is allowed.
  
• Preservative / Maturing: Tannin, only from skins and stems of own grapes or from the wood during barrel aging in the winery.

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