The UE legislation allows the European logo to be applied for wine producers certified by an authorised body. 
 
The contents of the Regulation provide for a number of restrictions on the use of certain oenological practices and adjuvants during the vinification process.
 
A certified organic wine producer can use about half the number of adjuvants, which can be used by a conventional wine producer.
 
The amount of sulphur in organic wines has been one of the arguments most debated by Italy, with the final decision by the EU, off limit’s not accepted by many Italian vintners because they are considered too high.
 
In the vineyard: organic grapes are grown without the help of synthetic chemicals (fertilizers, herbicides, fungicides, insecticides and pesticides in general) in addition also without the use of genetically modified organisms; In the cellar: winemaking is carried out using only the oenological products and procedures authorised by Regulation 203/2012​