Organic wine is extremely difficult to define as, first, the grapes should be organically grown, avoiding the use of herbicides and sythetic pesticides and fertilisers, and, second, the wine should be organically made. In practice this is rather uncommon. At the moment the EU does not have criteria governing the production of "organic wine". In Europe, as well as Australia and California grapes may well be grown organically and use low levels of sulphur dioxide during wine making. The reason sulphur is used is to combat mildew which is part and parcel of making wine. Because no suitable alternative has been found to sulpur or a combination of copper sulphate and and lime, these are considered, in limited quantities, acceptable in the production of organic wine. On the whole, organic wine is improved by the lack of chemicals and many great wines are, effectively, organic. However, they may not advertise themselves as such as they see it as simply part of the production of a quality wine.