ON THE LABEL
Common labelling claims, and what they mean (or don’t mean) regarding sustainability:
A winery can achieve carbon-neutral certification by offsetting their calculated carbon footprint to zero through a combination of in-house efficiency measures and external emission-reduction projects.
Preservatives help keep wine in top condition until it reaches your glass. They’re allowed in both organic and biodynamic winemaking (at about 50 per cent of conventional winemaking limits) to protect against oxidation and bacterial spoilage.
NATURAL AND MINIMAL INTERVENTION
There is no official definition or certification for these terms. They’re sometimes used to express that a wine that has been made by organic or biodynamically farmed grapes, with nothing added or taken away in the winemaking process.
Made without animal products and by-products. No requirement for sustainable practices in the vineyard or the winery.
Low or no alcohol wine has no direct connection to sustainable practices. In fact, the process to de-alcoholise wine requires more energy and resources than regular wine.