Hybrids are not illegal at the EU, those hybrids (say Hibernal or hundreds of other) which are created by cross polination of vitis vinifera with another specie within vitis familly are fine. What is banned is growing non-vinifera vines. Fungal resistance of those grapes are much better than old varietals, but you still need couple of sprays most of the years. The problem with those varietals lay in quality of wine, which is usually not on the par of traditional varietal.
Anyway: being Bio/Eco/Natural certified has nothing to do with spraying or adding sulfites (which are created during fermentation anyway). It can mean anything, most of the winemakers go with use just little amount of SO2 and bentonite or egg whites for clarification. No selected yeasts or artifical additive. In vineyard there are many different kind of inputs you have to use, you usually go with sulphur and copper, but there are many other allowed preparations (from herbal teas, seaweed based stuff, yeast derivative kind of stuff).
What you're talking about (vinifera-vinifera crosses) is not typically called a hybrid but a cross. Though I'm confused because you mention Hibernal, which is an inter-specific hybrid. Except the Germans have done this sneaky trick of calling interspecific hybrids vinifera in certain circumstances to get around their own stupid laws.
Staying high vinifera content is pointless because the vitis vinifera species is the problem. It has basically no resistance to the fungal problems that are out there in the real world, which are mostly introduced from North America.
But regardless, when I start seeing appellation wines with hybrids in them, I'll be flabergasted.
The perception of 'quality' you're speaking of is a subjective/cultural thing.
I grow about an acre of modern hybrids. And I do my own hybrid crosses. So I know quite a bit about this.
Southern Ontario, hobby farm just above the Niagara Escarpment. About USDA hardiness zone 5. Just a hobby, grow a smattering of different things, mostly hybrids bred by the University of Minnesota ("Marquette" chiefly)
Intersting. Just did some reading on that grape. I am going to have to try to find a bottle of it try. My wife and I have a large wine collection and we always love finding new varieties we have never tried.
Shelburne Winery in Vermont makes a reasonable one. With hybrids, you're always fighting acidity and low tannins, so the wine maker really needs to be excellent. They are not forgiving grapes, and because they are often pitched as cheaper bulk grapes (because they are easier to grow) they are often made into low quality cheap country wines, sweet wines, etc. Which gives them an even worse reputation.
Anyway: being Bio/Eco/Natural certified has nothing to do with spraying or adding sulfites (which are created during fermentation anyway). It can mean anything, most of the winemakers go with use just little amount of SO2 and bentonite or egg whites for clarification. No selected yeasts or artifical additive. In vineyard there are many different kind of inputs you have to use, you usually go with sulphur and copper, but there are many other allowed preparations (from herbal teas, seaweed based stuff, yeast derivative kind of stuff).