In recent years the bio-sensitivity has grown considerably and maybe will be the only agro-food industry to score positive trends for the future.

This is the reason why many industrial companies have "certified organic" part of their production. Too bad most of the time the difference is a mere trade.

Our point in the selection of products for Surbir, can not be expressed better than Josko Gravner here:

"And that's an area as simple as that of wine has become complex. I come from a peasant family, for us the wine has always been simply good or bad. The modern winemaking supplanted the experience of thousands of years, therefore today the wine is no longer just the drink to which we were accustomed to, but we say it can be organic, natural, unfiltered, filtered, true, biodynamic, without sulfur, etc..
You asks me what I think of natural wines, whether it is right or not a certification.
I do not know what the answer is, because I make the wine, and not what I dictated by a specification or a trend? And to do that, I try to respect the most of my land, having regard for the entire ecosystem.
In all these years I have seen the futility of specifications and certification because at the core of every wine, even before the grapes, there should be fairness of the producer, who does not learn the way to school or participating in any rule. Much less can be certified. "

The problem today is that, everything has to be classified, labeled, tagged, to make a clear distinction between good and bad.

And then sometimes we do not realize that a production, even if certified, will not comply at all the Customs and/or minimum organoleptic requirements (see here).

Among the Surbir products, some are certified (organic or biodynamic), but other non-certified "natural" but always and only craft on time and dynamics of nature.

For those who want to know exactly who is certified Organic, below the list in constant evolution.