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During recent years organic viticulture has been developing in the leading  viticulture countries worldwide. The organic viticulture has been defined as  the application of procedures of organic agriculture in view of increasing  the production of top quality grape and wine. All the aspects of the organic  viticulture such as cultivating and maintaining the soil, ground cover plants  and weed control, balanced nutrition of grapevine, growing systems, disease  and pest control are carried out in view of increasing the quality and health  safety of wine and table varieties. When making a choice of a cultivar, there  are two key factors: an economic indicator-market perspective and  characteristics of a cultivar. Traditional varieties are in advantage in  comparison to newly created ones, new preparations, improved computerised  forecast models contribute to the efficient protection from disease and  pests. New I.C./PIWI varieties must show tolerance to low winter temperatures  and/or spring frosts, real commercial value through the quality of fruit,  wine, juice or table grapes, tolerance to diseases and pests, balanced  relationship between fruit and wood ripening. The aim of this paper is to  present organic viticulture through integral agroecosystem and traditionally  applied procedures in viticulture

Natural process and use of natural matters in organic viticulture