Masaryk University
Faculty of Social Studies
The Final Essay for the Course
“Environmental NGOs and Society” (HEN634)
“Organic Wine Production in Czech Republic: A Proposal of
a New NGO”
Students:
Pavel Bláha UČO 382923
Inna Bell, UČO 452085
Marina Tokar UČO 452416
Sylvelin Foldøy, UČO 452166
Lecturer: Jan Haverkamp
November 30, 2015
Brno
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What is ecological winemaking?
The main aim of growing organic grapevines is to create a product, which would be
acceptable for clients with regard to their taste as well as biological qualities, i.e. the lack of healththreatening
chemicals (Vinohradnictví 2014, 21). This branch of environmentally friendly farming
produces grapes both for consumption (so-called table grapes) and vinification (wine grapes).
The key to producing “green” grapes is adopting new methods of cultivating grapes and,
what is most important, to use environmentally-friendly and safe substances against pests
(Vinohradnictví 2014, 21). In other words, organic vines are grown without “chemical fertilizers,
pesticides, fungicides and herbicides” (Morganstern 2008). Famous Czech selectioner prof. Kraus
argued that one of the effective ways of organic grape production is cultivation of special fungi- and
disease-resistant varieties of vines (Ibidem), to selection of which he dedicated his whole life
(Humpolíková 2009).
Organic wine is also sulphite-free, though this issue is debatable and some organic wine
makers allow small amounts of this conservator in wines (Morganstern 2008). The most crucial
purpose of sulphur dioxide is to prevent wine oxidation and spoilage by bacteria. And as the
compound acts as a powerful antioxidant, it facilitates wine freshness; without it wines would only
last for a limited period of some months. At the same time, despite being an important preservative
component in wine-making, sulphur dioxide is not indispensable. Recent research methods allowed
to test a new 100 % organic agent capable of preserving the wines while also maintaining wine
aroma (Salaha et al 2008).
However, the organic winemaking is more than just an absence of chemicals in the
preparation of barrels and protection of vines. The production of natural wine is also closely
connected with the concept of terroir. It stands for preservation of wine originality, i.e. not trying to
make the quality of wine uniformly by equalising the harvests of different years (for example,
through irrigation) (Vinohradnictví 2008, 2). In other words, terroir are the objective, i.e. natural,
conditions for growing vines, such as soil, climate, terrain, which make wines authentic. While
organic wine production presupposes human intervention into or influence on cultivation of vines, it
also aims to make the most of the natural specificity of the region it operated within.
Why is it important to switch to organic wine making?
Viticulture is recognized as one of the land uses causing most intense deterioration of soil.
This is because the management methods does not only comprise digging and tillage which strips
the soil of plain cover for most of the year, but also for the excessive use of fungicides (Miguens, et.
al., 2007). The main disadvantage and danger of traditional wine making is the use of chemicals in
cultivation of vines and vinification. Pesticides and fungicides are by definition toxic chemical
2
agents (Zacharia, 2011). These chemicals are usually capable of harming all forms of life other than
the targeted plants. Pesticides sprayed on to vines can move through the air and end up in other
parts of the environment such as water and soil (Zacharia, 2011). Copper based (Cu-based)
fungicieds have been used in Europe since the end of the 19th centrury to control vine fungal
diseases such as downy mildew and are still allowed to use in organic vineyards at limited doses as
they are regarded indispensable for the cultivation process (Komarec, et. al., 2009). The excessive
use of these and other chemicals on agricultural soil presents a major toxicological concern.
Results from a review article on the contamination of vineyard soils with fungicides shows
that the concentrations of Cu in soils exceed the legislative limits valid in the EU in the vast
majority of the studied vineyards (Komarec, et. al., 2009). Pesticides enter the soil as a result of
wash-off from vine-leaves and accidental spills. It stays in the soil because these chemicals have
low mobility. Therefore there is a correlation between the concentrations of Cu in vineyard soils
and the amount of time the soils have been used for viticulture. Other synthetic organic fungicides
are made from various chemical substances and their degree of toxicity and mobility varies.
Furthermore, the properties of the soil influence the behaviour of these chemicals. Natural
processes in the soil are negatively influenced by the reduction of microorganism activity and
changes in microbial populations. Due to the long-term use of organic and non-organic fungicides
in vineyards, these soils are usually highly degraded in terms of biochemical properties (Miguens,
et. al., 2007), which again makes vinyards more susceptible to contamination. Concentrations of
residues from pesticides high enough to pose a risk for environment and human health have been
found in surface waters (Komarec, et. al., 2009).
Vineyards occupy large areas of land and consist of agro-ecosystems with small and large
organisms living on it. In fact, farmland is the most extensive habitat for animal species and wild
plants in Europe covering approximately 43% of the members states’ surface area (Geiger, et. al.,
2010). It is obvious that the use of toxic agents in a habitat will influence its biodiversity. Species
such as earthworms, butterflies and honeybees are very sensitive to pesticides. The use of
pesticides presents one of the key anthropogenic causes of the current decrease of bees (Brown &
Paxton, 2009). Also, birds can be affected by the toxic chemicals (Geiger, et. al., 2010). From micro
to macro level, pesticides disturb the delicate balance between species in a well functioning
ecosystem. Biodiversity in traditionally run farmland is threatened, and it takes years to restore the
ecosystem through organic farming (Geiger. et. al., 2010).
Different countries have deviating regulations when it comes to the usage of pesticides.
Even within the EU, there are local policies on viticulure. In France, the agricultural regulations
force grape farmers to apply pesticides, because of the fear of “golden rot” spreading from vineyard
3
to vineyard (Sciolino, 2015). An organic winemaker has even been prosecuted by the agricultural
ministery on the grounds of not being willing to apply insecticide to his vines (ecowatch.com,
2014).
In a sustainable wine production process, there are many components to consider in addition
to the viticulture as such. The supply chain as a whole, from each of the components to the finished
product of bottled wine is areas with potential to move towards a more sustainable industry. One of
these components is the package of wine. The recent switch to plastic and screw corks in wine
bottles, now make up about 30% of the world’s amount of wine bottles. This is threatening a
centuries old natural cork-making industry. Cork makers wait until the cork trees are 25 years old
before thay start extracting strips of bark from the trees every nine years. The bark regenerates, and
will usually do so for at least six times more. In Europe, the cork production has helped to preserve
a key habitat for Mediterranean birds where the cork-trees in Spain and Portugal are among the last
remaining spots in its kind for an array of bird species. If the cork industry looses its financial
value, the plantations occupied by these trees will most likely be changed to other kinds of higher
income farmland (Leal, et. al., 2011).
In light of these facts it is obvious that the problem at hand is not an easy one. Organic
wine-making has both its supporters and opponents, and a set of powerful arguments on both sides.
According to some estimation, organic wine makes no more than 5% of the overall wine
production, although the sector has been slowly growing. The wines produced organically may taste
differently as conventionally produced wines, but they also provide the certainty of not being
produced with the use of chemicals. This is why organic wine making is being promoted and
developed by both businesses and non-governmental organisations (Dal Piaz 2015).
One of the examples of such promotion among NGOs is The Organic Vineyard Alliance
(OVA), which unites winemakers, retailers and distributors to distribute information on organic
wines among the public and facilitate education in the organic food movement on the whole. The
organisation is widely known for its factsheets, articles and videos as well as educational seminars.
However, we find it important that organic wine making is promoted both on global and regional
levels. While the organisations with global reach can have a bigger impact on the whole, the
regional projects are capable of addressing the special features and needs of every particular region
and build the awareness of organic wine making importance as well as facilitate the production of
organic wines on a bigger scale.
The situation in Czech Republic
Ecological production of wine is part of the organic farming. A truly organic farming in Czech
Republic has started to spread in early nineties. At the beginning the Czech Ministry of agriculture
4
has accepted the general organic farming rules of IFOAM and the first subsidies help to start the
organic farming (Urban, Šarapatka 2003, p. 37). Along with establishing first rules the first
certification processes were found. The first development was quite fast although it was slowed
down by the cancelation of subsidies in 1992 (ibid. p. 38). Nowadays almost twelve percent of
farmland is organic1
(Ministry of Agriculture CZ 2014).
The situation of organic wine production is very similar to the organic farming in Czech
Republic. The typical trait of the twentieth century farming is using chemicals to prevent disease
and parasites (Urban, Šarapatka 2003, p. 236). During the Soviet era in Czechoslovakia it was very
common to use chemicals, pesticides and fertilizers in agricultural sector. The fall of the communist
regime in 1989 enabled various changes in the agriculture and the alternatives finally had a chance
to be started. Let us turn to examples.
The first union of organic winegrowing called Altervin2
was founded in Velké Bílovice3
in
1991 (Urban, Šarapatka 2003, p. 236). According to Urban and Šarapatka, it is necessary to have
more grape varieties, which are resistant to certain infections for the development of organic wine
production in Czech Republic (ibid.).
The biggest increase in organic vineyards in Czech Republic was between 2010 and 2013.
There was a rise from two hundred hectares up to one thousand hectares (EnviWeb 2015). However
in recent years the augmentation has slowed down and almost stopped because of the missing
subsidies (ibid.).
There are 17 463 hectares used for wine production and around 18 500 registered producers
(Ministry of Agriculture CZ 2014, p. 5). Only seven percent of these lands are used for organic
wine production, i.e., 1 200 hectares. However, almost eighty percent of lands are used for the socalled
integrated4
wine production (17 500 hectares) (Hluchý 2013). The organic products are
getting more popular in Czech Republic and it is expected that more wine producers are going to
switch to the organic production (ekolist 2015).
Organic wine in Czech Republic has its own certification label5
. On the label is also the
code of the monitoring organization. There are three monitoring organizations in Czech Republic CZ-ABCERT,
CZ-BIOKONT or CZ-KEZ (Swiacká, Horká 2011). The organic label is not allowed
to be used in the European Union (ibid.). It takes three years to get organic wine status for newly
1
However most of them are meadows and pastures in foothills areas.
2
Now it is the part of PRO-BIO union (Urban, Šarapatka 2003, p. 236).
3
One of the main areas of wine production in Czech Republic.
4
It is a form of agriculture which main purpose is to secure sustainability. It works with the agriculture, land and
ecosystem as connected parts. However use of chemicals is still allowed in limited amount (Ekovin 2015). Available at:
http://www.ekovin.cz/ekovin/sekce-integrovane-produkce/co-je-to-integrovana-produkce
5
It is the same for wine and other organic products.
5
started conventional wine production and five years for established wine production. During the
three/five years the wine produced in this kind of vineyard cannot be labelled as organic wine
(Urban, Šarapatka 2003, p. 237). Despite the higher production costs, the organic wine is not more
expensive than the regular wine, unlike the case of other organic products. The higher expenses are
compensated by subsidies (EnviWeb 2015). In order to get the subsidies the producer has to be
registered by Ministry of Agriculture and has to undergo regular monitoring for certificate.
The Czech NGO Nadace Partnerství has one of their areas of interest on wine. Nadace
Parnertství is holding every year two major events focused on wine. First is the festival called
Otevřené Sklepy. Participants may visit wine producers in certain area and there they can see the
vineyard, taste the wine and talk with wine growers. Second festival is called Víno z blízka. This
festival is co-organized with Slow Food Brno. The biggest difference is that the wine growers come
to the Brno where this festival takes place. One thing is the same – participants get to know about
the wine and its production. Because Nadace Parnerství is also focused on environmental issues
they choose carefully wine growers for these festivals.
Our organization
Czech Republic has a long history in wine making, comparable with that of France and
Italy. The region of Southern Moravia has been producing high quality grapes for centuries now,
and the traditions of wine making are deeply interwoven into the local culture and customs. It is
therefore very important to introduce organic wine-making to the region and transform the old
traditions in a way that they become more green along the lines of organic farming. We thus
suggest to create an organisation that would promote organic wine-making in wine-producing
regions of Czech Republic.
Our vision of the organisation is as follows: We believe the organic way is the only
sustainable way. We wish to give Czech winemakers a friendly push in the direction of this
progress. Czech viticulture could take a leading part and be an example to follow for other wine
producing regions, and provide a model on how to run organic farmland in a successful way. The
working title of our organization is “3V” from “in vino veritas” (Latin: the truth is in wine) and
“veridis” (Latin: green), thus standing for “the truth is in “green”wine”.
Goals and targets
Our organization has multiple purposes. It will operate on several levels: firstly, it will work
as a facilitator for networking between winemakers, both independent and wine-producing
companies. At the same time it will organize educational workshops and operate as a resource
providing information on organic viticulture for general public as well as professional winemakers.
6
Our ultimate aim is to encourage the Moravian wine-makers to switch to organic production
of grapes. Through that we hope to facilitate the increase of organic wine produced in the region.
We want to use the example and experience of organic wine movements in Europe and throughout
the globe. By our work we want to raise awareness about the importance of natural production of
grapes and to help Czech vineries (especially the small ones) to implement the ecological methods
of growing vines. The support of local wine makers is important for a number of reasons. First, the
transition of traditional to organic wine production might be difficult for smaller vineyards due to
their financial vulnerability. Second, the success of local organic wine makers can be used as a tool
of influence on big companies. This is especially important, since, despite the declarations of more
environmentally-oriented production, the major wine producers in the Czech Republic, such as
Znojmo, Templářské sklepy Čejkovice, etc. are still applying traditional methods of growing vines.
Activity
In accordance with our goals, we will organise our activities on multiple level, so as to
combine networking with educational events. For example, one of the main forms of our activity is
regular organic wine fairs in different wine locations of Moravia (e.g., Brno, Mikulov, etc.) and,
eventually, in other Czech towns. We take our inspiration from famous and successful organic wine
events, such as RAWfair. This is an annual festival that celebrates the wines which are “pure, kind
to the planet, very possibly better for your health and ... absolutely delicious” (What is RAW 2015).
Introducing such fairs in Moravia should not be a problem since various wine festivals are already
traditional for the region. For example, there are annual fairs of young wine, St Martin's celebration,
etc. At the start our organisation will join these events by helping the organic farmers to present
their produce at their stalls in the event. However, in future we plan to organise organic-only wine
festivals. The activities would include wine tastings, distribution of factsheets and brocures on
organic wines and professional gatherings of organic wine-makers where they will be able to share
experience and receive advice.
Since it is important that consumers make informed and good choice of wine, our work also
will be aimed at popularisation and education of wine lovers, i.e. potential customers. This part of
our work will be organised in different forms. First, we will arrange trips and workshops at local
organic vineyards we will cooperate with. This will include the demonstration of the main methods
and techniques used by organic wine makers, discussion of the challenges of switching from
traditional to ecological production, and degustation of wine. It is important that potential organic
wine makers can join these trips, too.
Organic farming is more time-consuming and financially demanding than the traditional one
(Réblová 2015). Therefore, an important part of our activity as an organisation is to inform wine
7
makers of funding possibilities and to help them in seeking funding. This includes European Union
funding, especially Common Agricultural Policy (CAP) (2014-2020), which is aimed to help
organic farmers (See http://ec.europa.eu/agriculture/organic/eu-funding/cap-and-ruraldevelopment/index_en.htm).
These grants will support both those who decided to join organic wine
making and those who want to switch from the traditional wine production to ecological one.
Another important goal of our organisation is to create a favourable image of organic winemaking
in Czech Republic. Indeed, despite being environmentally “greener” and more sustainable
than conventional wine-making, organic wine production is still widely considered overpriced and
in a way senseless. The most common argument seems to be that organically produced wines don’t
have the same flavours (or just “taste like cider”), as well as that the great costs of production are
not worth taking because a large share of customers would not want to switch to organic wines
(Beckett 2012). The aim of our organisation is therefore to bring the rich palette of the organic wine
tastes to the wine lovers and convince the producers that this is an investment worth making. By
doing this we aim to transform the attitude to wine production in Czech Republic in a way that it
would be environmentally friendly, conscious and responsible. Our methods will include largescale
PR actions in media and active participation in the life of the region - we believe that our
organisation and its purpose can become an unalienable part of life in Czech Republic like the wine
making itself.
The structure of our organisation
Our organisation will have different departments/sections, connected with the field and type
of work. As the core activity of organisation will be built around creating field trips, workshops and
wine fairs, we plan to attract volunteers to our work for those project, thus enlarging our team by up
to 50%. While most of the volunteers are to participate in organisational matters, a smaller part will
also work in other sections of organisation under the tutelage of our employees. We wish to seek
volunteers among interested members of public, student organisations, as well as wine-makers
themselves. We also plan to offer internships for students interested in the issue of organic wine-
making.
What we find crucial is the bottom-up structure of our organsation, which would allow better
circulation of ideas and closer cooperation between both employees and volunteers. In a multilevel
system of the organisation it is important that every person involved feels included and vital for the
whole. The team members will be encouraged to communicate their personal goals and opinions,
bring their own experience for the bigger projects, etc. Therefore we plan to hold regular meetings
8
and discussions with all our employees and volunteers as well as reach out to local fellow
organisations to share exprience.
Here the critical question of the image of NGOs in Czech Republic can be addressed: creating
a connected and highly motivated organisation capable of making a real difference in the matter it
works with might change the whole pattern of the NGOs’ work in the country. And if our
organisation becomes integrated in the Czech society through the volunteer networks and active
participation in the social life, its actions will become visible on a bigger scale: its successes will
pave the way for other NGOs to step in and promote sustainable way of life and work more widely.
Such a goal places big challenges and responsibility on us, but we believe it important to create this
link between the NGO and the society it exists in. What we want to show on our example is that our
organisation is not trying to change the society from the outside, but it is part of it and is reflecting
the changes in the society itself. For that aim we need to create an active and flexible structure
based on the bottom-up scheme and sustaining connections with the local social life through
volunteer network.
The structure of our sections will include:
PR section will be responsible for our public image and media presence; seeking and
establishing contacts with wine makers and festivals/fairs/conference/workshop organisers; creation
and publication of promo materials, such as videos explaining work, benefits and challenges of
organic farming based on example the local Czech wine makers; etc. The representations of our
organisation in social networks, blogspace, internet websites and so on are also part of the PR work.
As already mentioned above, this section is crucial for our ultimate goals as well as for attracting
attention of the public and future volunteers.
Project section will be responsible for grant and funding applications. There are numerous
possibilities for receiving funding. One of them is European Union, yet there are also independent
organisations providing support for organic farmers. For example, farmers-led Organic Valley
cooperation runs a “Farmers Advocating for Organics” grant program with a variety of grants
(though at the moment they are invitation-only), such as “Education and resources supporting
beginning, current, and/or transitioning organic farmers” (See http://www.organicvalley.coop).
Organisation section will deal with arranging wine fairs, workshops and activities on the
event management basis. This section will act in cooperation with the Education section. During
the regular events this section is to be enlarged with volunteers.
Education section will deal with preparing the contents of workshops and educational
activities (e.g.,trips to organic vineyards). It will invite wine-making specialists, establish
connections with education institutions working with the issue and hold surveys and public opinion
9
polls among the various target groups. This section will also be responsible for creation of
information leaflets, articles, and materials.
Coordination section will be responsible for attracting, recruiting and preparing volunteers
for the upcoming events of the organisation. Apart from working with volunteers themselves, it is
the duty of this section to facilitate close cooperation and communication between volunteers and
regular employees of the organisation. This is the immediate contact of the organisation and our
closest link to the society.
The Board of our organisation will be elected from the employees. Furthermore, researchers
and wine specialists will be invited to the board, too (e.g., from Wine Academy in Valtice).
We appreciate that establishing an organisation of this time is a financially risky and
difficult undertaking. Therefore, it is possible that we will use one of the crowdfunding possibilities
(e.g., gofundme, kickstarter or hithit.com) in order to establish our organisation. For the same
reason it is important that we attract volunteer work in our organisation.
We would like not to depend on just one financial source. The first possibility is the already
mentioned crowd funding. We hope that through this platform we might be able to find our first
volunteers and, possibly, our regular donators.
Another possible ways of funding is applying for donations. There are several options where
we look. First there is state sphere. We might try to find some funding through the Czech Republic
Ministries of Agriculture, Education and Regional Development. Second possibility are the supra –
national institutions. European Union is very concerned by the sustainable agriculture and by the
development of rural areas. There are various programs we could apply for. The last option is to
look up foundations which might be interested in our cause. Nadace Partnerství is the one where we
should start.
For the very beginning we would ask IFOAM to help us establish our NGO and start our
project. In Czech Republic there are several NGO concerned with organic agriculture and also
several union of organic agriculture producers (for example PRO – BIO). We will talk with them
and try to find if there is any chance for our founding. We might also try to establish some
cooperation with organic wine producers. It is not necessary to ask them just for money. We might
use also their products. In return we might do some seasonal works for them, do some propagation
etc.
Last possible way of funding is self-funding. In a case we would manage to establish
cooperation with wine producers we might try to start some small wine excursion.
Cooperation
10
Our organsation plans to remain in close cooperation with other organisations involved in
organic farming and wine-making both in Czech Republic and globally. We will try to establish a
link with Nadace Partnerství and cooperate with them. We envision this cooperation on multiple
levels: through participating in joint events, distributing information as to other directions of
sustainable living and creating a common network of volunteers and connections. We believe such
cooperation can help us spread organic wine-making further and remain in touch with the recent
development in other areas as well.
As one of the purposes of our organisation is providing funding possibilities for independent
wine-makers willing to make a transition to organic production, we also plan to remain in contact
with the fundraising companies and foundations, establishing reliable ways to facilitating
sustainable wine-making.
Finally, in terms with spreading our cause to the wide public we consider it valuable to
build cooperation with social institutions, such as universities and private businesses, such as cafes,
restaurants and bars that would be interested in promoting organic wine-making.
Conclusion
In Czech Republic, like in the rest of Europe, there is an increasing awareness of the
widereaching negative consequences of traditional farming. Several NGOs focus on sustainable
and organic food production both globally and locally. However, there are no NGOs that
specifically target Czech viticulture, despite it being a cardinal part of the country’s agriculture.
Viticulture as such, also represents one of the types of farmland with largest negative impact on the
soil, and therefore has a considerable potential for improvement. With the creation of an
organisation promoting organic wine-making in Czech Republic we would like to fill this niche and
bring the sustainable wine culture closer to the public.
By making use of the already excisting rich and living culture of food and wine in Moravia,
our organization will attempt to redirect the local viticulture towards a “green” and sustainable
profile in a bottom-up fashion. This goal will be achieved through educational workshops and
networking strategies in already existing communities of food and wine festivals with a hub in
Brno, and with branches throughout Czech Republic. We seek to involve all parts of society into
our activity through integrated volunteer network, close cooperation with other organisations and
participation in the life of the region.
11
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