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Organic farming

The rapid increase of the world population and its unconscious and uncontrolled development in industrialization have brought many problems in human and environmental health. One of the most important problems is the widespread use of a wide variety of chemicals in order to increase production in agriculture. While the practices made increase agricultural productivity; residues left by synthetic chemical pesticides on agricultural products; as well as the adverse effects of synthetic mineral fertilizers in drinking water by mixing them with groundwater started to pose a threat to human health. In the face of the negativities seen, especially developed countries with high income levels, high income groups and conscious producers have tended to demand and consume products that do not disrupt the natural balance and do not cause toxic effects on humans and other living things. For this purpose, a new production style has been introduced as an alternative to conventional agriculture and has been called as Organic (Syn. Ecological, biological) agriculture in different countries. It has become a dangerous weapon for humanity as a result of the deterioration of the delicate balances that existed in the beginning of the world. The aim of organic agriculture philosophy is to stop the bad progress and to make the environment as much as possible that does not endanger human health and feed them with healthy products.

Organic Viticulture

Organic viticulture is an agricultural production method that is controlled and certified at every stage from production to consumption, within the framework of regulations, without using chemical inputs in production. Organic viticulture aims to re-establish the ecological balance that has deteriorated as a result of wrong practices by using conscious agricultural techniques and natural inputs and to create a vibrant and sustainable agro-ecosystem. Organic viticulture is not a luxury. It is not an inapplicable agriculture as many people think, but a form of agricultural production that requires knowledge and analysis. Organic viticulture is not an alternative to conventional production, but an opportunity that is given to us by the low pollution and climate characteristics of our country's geography.


Control and Certification in Organic Agriculture

When a product is thought to be grown organically or projected;

- A region with suitable environment, aquaculture ecology and conditions should be selected.

- Can apply to organic farming activity individually or within the project.

- Contracts with the appropriate manufacturer or the control certification body to which the project applied.

- The time of the controls that will start after the agreement is determined. The check should be done at least once a year.

- Documents consisting of farmer, product and land information are filled and mutual agreement is made if the conditions are suitable.

- The contract of the contracted producer is taken to the Organic agriculture transition period. The transition period is the period of conversion from conventional production to organic product. In other words, it is the period from the start of organic production until the product is accepted as organic. In vineyard, the transition period is 3 years. The control and certification body can extend or shorten the transition period. This period should not be more than half of the time required for transition. The harvest date should be taken into account in the calculation of this period.

- Products in the "Organic Agriculture Transition" process are considered as transition products. It can be marketed with the label "Organic Agriculture Pass".

- During the processing of the product, business controls are carried out together with accounting records.

- The samples taken from the product are analyzed in an accredited laboratory.

- Certification is given for products that are found suitable.

Some new investment needs may arise in the transition to organic agriculture. More tillage and labor is needed, and generally there is a decrease in production in the first year of production. However, after the transition period, soil microbiology is balanced and productivity reaches normal levels. In order to define the product as an organic product, the control and certification bodies authorized by the Ministry of Agriculture and Rural Affairs have to be checked at every stage of production and obtain the "Organic product" certificate from the aforementioned organizations.

Features of Organic Agriculture

- Planned,

- Contracted,

- Every stage is recorded,

- Controlled from the field until it reaches the consumer,

- Certified,

- It is a production system based on mutual trust.

Organic Grape Growing Technique

When we consider the initial stage of organic viticulture, it is divided into three.

- Starting with organic sapling planting and continuing organic production,

- Starting with the planting of non-organic saplings and continuing organic production after a 3-year transition period,

- Continuing organic production in existing vineyards after a 3-year transition period,

After the three starting points, all cultural processes in viticulture are almost the same as the conventional production technique, considering the principles of organic agriculture.

Fight Against Diseases and Pests

There are differences between traditional production and organic farming in terms of agricultural control. It prohibits the use of synthetic chemicals that reduce the biological diversity in nature and create a residue problem. In the control of pests, importance is given to biological control, protection of beneficial fauna and biotechnological methods. In organic viticulture, knowing the diseases well is the first condition of success. Cultural measures should be heeded. Agriculture without any pesticides should not be perceived as organic agriculture. When necessary, organic farming certified medicines should be used safely. These drugs do not cause any harm to the natural environment.

As PERDIX WINES, we fulfill all the principles of organic viticulture at every stage of our viticulture management and we strive to comply with the principles of Biodynamic agriculture where we deem necessary.

Petit Verdot: Petit verdot is a grape that gives wine a bitter taste. For this reason, it is blended with cabernet sauvignon grapes and used in wine production. In this way, a much more unique aroma emerges.

Boğazkere Grape: Boğazkere is Diyarbakır's local grape. The grape, which takes its name from the dryness and sourness of the language, is used in making red wine. Dark red wines with low acidity, pronounced tannins are obtained with Boğazkere grapes. Boğazkere most suitable grape maturation in oak casks in Turkey, softened in barrels and mocha, vanilla aromas wins. This ensures that the wine has a unique flavor.

Pinot Noir: This grape used in the production of red wine is among the most popular grapes in the world. Most grapes grown in France are also grown in Perdix and Urla and used in wine production. Considering that the best wines in the world are produced with pinot noir, it can be understood how important and high quality pinot noir grape is.

Sauvignon Blanc: The grains of Sauvignan blanc grape used in white wine production are medium in size. Having a juicy structure, the grape also has very acidic and aromatic properties. Therefore, the wines produced with this grape have a unique character and quality.

Bornova Muscati : Bornova musket is also a grape variety used in the production of white wine. The homeland of Bornova musk, which is a medium-sized, thick-skinned, low-acid grape variety, is Izmir. In this direction, it is possible to produce wines with a unique taste with Bornova marble, which is produced in its homeland and offered for sale.

Perdix Wines - Urla

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