Well, that is definitely not what it means. Organic in wine means essentially the same as it does with food. Organically grown grapes and other materials only. Facility has to be certified for "organic" wine to be produced. "Wine from organically grown grapes" is a different, less restriced thing. There is a lower limit for total SO2, but it is still allowed for organic wine. Cultivated yeast too. Now, many of the small wineries that have embraced it might also be into no-sulfite winemaking, wild fermentations, etc. But you definitely won't find that at Bronco's organic winery.Do you have any insight as to what that actually means?
Herself refuses to let me put any US wine with 'organic' on the label on the table - she associates the term with wild, uncontrolled yeasty nastiness and headache-level ear buzz.
As for headaches, those are the result of slow, difficult fermentations producing histamines and other amines. Not a result of sulfites, although that is a commonly held misconception. So, those wineries specializing in wild and no sulfite and the like--yeah, they might correlate with headaches sometimes.
Strangely, organic has never caught on with wine the way it has with food. It generally is not correlated with quality and there are very few high end, respected wineries also dabbling in organic (although they may advertise organically grown grapes).
I should add--organically grown grapes are exceedingly common, although they might not be certified. Grape growing for wine is one of the lowest impact forms of agriculture there is, as a generalization.