"Organic"
For a wine to be labeled "organic" and bear the official USDA seal, it must have been made from certified organic grapes (grown without the use of synthetic fertilizers, pesticides or herbicides) and produced and bottled in a certified organic facility. A wine in this category can have naturally occurring sulfites but no added sulfites, and the overall sulfite level must total less than 100 parts per million (ppm).

"Made with organic grapes"
Most wines making an organic claim actually fall into the "made with organic grapes" category, McCafferty explains. Although these wines have been made from certified organic grapes and produced and bottled in a certified organic facility — just like their "organic" counterparts — they don't get to bear the official USDA seal. Why not? It all comes back to sulfites. Unlike "organic" wines, wines in this category may contain low levels of added sulfites in addition to naturally occurring ones. (The total must still be less than 100 ppm.)