At the beginning of the 21st century, organically managed vineyards covered barely 250 hectares, but by 2010 they took up 440 hectares, then reached the 1,000-hectare mark in 2017. The last three years in particular have seen a dramatic increase in this figure, as more and more wine growers convert to organic cultivation methods. By 2020, 467 wine growers in Switzerland, whose vineyards make up 13% of the country's wine-growing land, were operating in accordance with organic principles.
The conversion of land from conventional to organic wine growing was particularly pronounced in the cantons of western Switzerland, in Valais and in Graubünden. With an active organic wine scene and more favourable climatic conditions in some parts, it is hoped that this year too, there will be a further increase in the proportion of organic wine produced in these regions.
Organic wine is no longer something enjoyed only by eco-warriors and sandal-wearers, but has become popular with the wider population. Increasing numbers of consumers believe that sustainability and biodiversity are important, and they are no longer prepared to compromise on what they buy, including wine. And all over the world, more and more well-known vineyards are converting to organic methods.