International Organisation of Vine and Wine

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International Organisation of Vine and Wine
Intergovernmental organisation created bythe
Agreement of 3 April 2001
The OIV action in the sustainablewine production
Jean-Claude Ruf, Ph.D.Coordinator for the
Scientific and Technical Department département
scientifique et techniqueHead of Unit Oenology
Methods of analysis Safety Health
_at_
jruf_at_oiv.int
33 1 44 94 80 80
www.oiv.int
33 1 42 66 90 63
Framework and Challenges for Organic wine
production in the EU 4 November 2008 - Brussels
Belgium
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44 Member States of the OIV
Finland Norway Sweden
Germany Austria Belgium Cyprus Croatia Greece Luxe
mburg
Spain France Italy Ireland Portugal
FYR Macedonia Malta Netherlands Switzerland Serbia
Montenegro
Bulgaria Hungary Georgia Moldavia Romania Czech
Rep. Slovakia Slovenia Ukraine Russia
Morrocco Algeria Tunisia
Yantai (China)
Turkey Lebanon Israel
Mexico
Peru Uruguay Argentina Brazil Bolivia Chile
Australia
South Africa
Observer
New Zealand
In black Member states / in red in fieri states
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OIV Sustainable vitiviniculture definition

• CST 1/2004
• Sustainable vitiviniculture is defined by the OIV
  as a Global strategy on the scale of the grape
  production and processing systems, incorporating
  at the same time the economic sustainability of
  structures and territories, producing quality
  products, considering requirements of precision
  in sustainable viticulture, risks to the
  environment, products safety and consumer health
  and valuing of heritage, historical, cultural,
  ecological and landscape aspects.

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OIV Sustainable vitiviniculture General principles

• to produce grapes and wines which meet consumer
  demands
• to protect the health and assure the safety of
  consumers
• to protect the health and safety of producers and
  staff associated with production
• to promote the use of mechanisms of natural
  regulation
• to minimize environmental impacts linked to
  viticulture and the transformation process
• to promote sustainable vitiviniculture from an
  environmental, ecological and economic stand
  point
• to maintain biodiversity of viticulture and
  associated ecosystems
• to minimize the use of input and energy
• to effectively manage waste and effluents
• to preserve and develop viticultural landscapes

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OIV Sustainable vitiviniculture General principles

• to develop a strategy taking into account
  regional or national networks
• to undertake an assessment of global production
  system
• to develop assessment criteria to measure
  progress made with this strategy
• to adapt the strategy to local and territorial
  specificities
• to evaluate technical pathways on the basis of
  qualitative economic constraints, consumer safety
  and environmental aspects
• to develop practices related to precision
  techniques
• to establish an improvement plan starting from an
  initial assessment and a regular progress report
  based on adapted environmental indicators these
  criteria being potentially used by producers in
  their communicaton with consumers
• to integrate sustainable development into the
  training of management, and staff and into
  internal organisation policies.

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New OIV actions in the sustainable wine production

• 2004
• OIV Sustainable vitiviniculture definition
• 2008
• OIV Sustainable Vitiviniculture Guide
  Environmental Issues
• 2008
• OIV Strategic plan 2009-2012

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OIV Sustainable Vitiviniculture Guide
Environmental Issues
DECIDES to adopt the following guide for
implementing environmental sustainability in the
vitivinicultural sector. RECOMMENDS that Member
States make reference to this guide as a basis
for the development, updating and/or review of
national or regional procedures for
environmentally sustainable vitiviniculture,
principally concerning production and processing
of grapes in addition to packaging of products.
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OIV Sustainable Vitiviniculture Guide
this document constitutes an implementation guide
for environmentally sustainable production in the
world vitiviniculture (specifically the
processing of grapes winemaking, bottling in
addition to and packaging of products) sector,
while acknowledging the broader considerations
for sustainable production. Environmental risk
assessment should consider, but not be limited
to a) Site selection (for new
vineyards/wineries) b) Biodiversity c) Variety
selection (for new vineyards) d) Solid waste e)
Soil management f) Energy use g) Water
management h) Air quality i) Wastewater
j) Neighbouring land use k) Human Resource
Management l) Agrochemical use
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OIV Sustainable Vitiviniculture Guide
This guide is divided in
different section - Organisational issues - Site
and Infrastructure (conception, selection of the
site, construction) - Inputs and Production
equipment (water and energy, equipment) -
Effluents and Waste - Waste storage and
conservation, treatment and recovering -
Sustainable production applied to viticulture
production operations (establishing the vineyard,
nutrition, soil maintenance, irrigation, vine
training and canopy managment, pest and disease
management, harvesting) - Sustainable production
applied to wine production, transformation and
packaging operations (elaboration, clarification
and stabilisation, conservation and production,
packaging and warehousing)
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OIV Strategic Plan 2009-2012

• Sustainable vitiviniculture, integrated
  production and organic production

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OIV Strategic Plan 2009-2012

• Denomination and Labelling

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Thank you for your attention