Organic wine wonders

Experts say moderate consumption can help with health issues – from lowering the risk of heart disease to preventing cancer.

But did you know it’s the way the wine is produced that makes all the difference to our health?

Think green.

The new buzzword on the lips of wine aficionados is “organic”.

And it makes sense.

Organic foods and consumer products are becoming one of the fastest growing markets in the world.

So what exactly is the difference between conventional and organic wines?

The secret lies in the treatment of the grapes.

Harvested without the use of chemical fertilisers, the emphasis on the organic farming of grapes is on maintaining a healthy biologically active soil.

In the vineyard, it means cultivating the soil and using cover crops instead of herbicides.

And it means using natural fertilisers such as manure instead of artificial ones. The wine-growing methods used date back centuries.

It’s not surprising there is evidence to suggest that the absence of chemicals in organic wine reduces the dreaded headaches that are often associated with drinking conventional wines.

And it goes without saying that the fewer chemicals we ingest, the better our health in general.

Australian wine lovers are in for a real treat, thanks to the much-anticipated launch of a new range of organic, sugarless wines from Vinos de la Cruz.

The wines are set to hit the shelves just in time for Christmas celebrations.

The range is produced in Uruguay – the first country in Latin America to produce a certified organic, sugarless wine suitable for diabetics.

The Ecologico range of wines from Vinos de la Cruz has even more benefits.

The yeast of the grapes at the vineyard is in excellent health so, when fermented, 100% of the sugar is absorbed.

This makes the wine a much better choice for diabetics and those who are counting calories.

An 18th-century winery, Vinos de la Cruz is the most ancient of its kind in Uruguay.

The wine is fermented in Nancy Oak barrels imported from France.

The key of the process at Vinos de la Cruz is in the chicken manure.

Very rich in phosphorous and nitrogen, it is mixed with cattle manure and vegetable remains.

Spread over 27 hectares of vineyard, 20,000kg of this organic matter greatly improves the quality of the soil.

Vinos de la Cruz Australia and New Zealand medical researcher and sole distributor Laura Adams said organic wine was definitely a first for the Australian wine market.

“There is nothing out there on the market that has an 11% alcohol content that gives an antioxidant effect, helps to reduce blood pressure but is free of preservatives and sugar,” Laura, who is based on the Sunshine Coast, said.

“It also happens to be the only wine in the world that is certified suitable for people who suffer from diabetes.

“In this day and age, people want to stay healthier, live longer and enjoy quality of lifestyle.

"That’s what makes the Vinos de la Cruz wine range a bit of an enigma.”

The Vinos de la Cruz range of wines includes malbec, pinot noir, muscat d’hamburg, cabernet sauvignon, merlot and arriloba.

The winery has also launched the world’s first sugar-free sparkling wine, which will be available in Australia as part of the Vinos de la Cruz range.