Biological or organic farming is based on the management of the living part of the soil, respecting biological cycles and the environment, for a healthier production, both   more economical and more independent.
Feed the soil to feed the plant, stimulate the biological activity of the soil, help the plant to resist disease and pests without contaminating the environment, avoid trace residue, maintain as far as possible an integrity with regard to the natural surroundings. These are the basic objectives of biological farming.
In wine growing this is carried out in the following ways :
Unkeep of the property: partial or total grass sowing, use of green manure...The use of pesticides is strictly forbidden.
Fertilisation: compost based, seaweed, powdered rock, exclusively organic material.
Phytosanitary protection: Mildew: bordeaux mixture, copper solutions can be used... no synthetic fungicides;
Oidium or vine mildew: Limited amounts of powdered sulphur and liquid sulphur
Pests: Bacillus thuringiensis (biological strain) http://www.ext.colostate.edu/PUBS/INSECT/05556.html
Sexual confusion, pyrethre
http://ezinearticles.com/?Pyrethre:-Pest-Terminator&id=19967
and rotenone, winter treatments: copper, sodium silicate, white oils (non-toxic);
Leaf thinning (when leaves are removed from vines to improve ripening, this has to be done by hand rather than by machine).
Vinification and aging : Doses of sulphor dioxide at bottling are strictly limited to well beneath the legal limits; wines are stabilised   by simple fining; light filterings, cold decantation; Chemical treatments used by non-organic producers such as potassium cyanide, sorbic acid, ascorbic acid, etc are forbidden:
Storage: Wine has to be stored in vats made from non-toxic material.

ALL OF THESE RULES REFER TO THE SCHEDULE OF CONDITIONS AGREED BY THE MINISTRY   OF AGRICULTURE.