Biodynamic Wine

In recent years, the term “biodynamic wine” has become increasingly familiar, arousing curiosity and interest among wine enthusiasts and beyond. To fully understand what biodynamic wine is, it is important to start from the origins of this philosophical approach to viticulture, introduced by the Austrian thinker Rudolf Steiner.

The Theorist of Biodynamic Agriculture

Rudolf Steiner (1861–1925) was a German theosophist who, from a philosophical and spiritual perspective, dealt with numerous topics, including the progress of agriculture, which he believed could only be achieved through a return to ancestral practices.

He addressed this issue in 1924, shortly before his death, through a series of eight lectures entitled Spiritual-Scientific Impulses for the Progress of Agriculture. A strong correlation was evident in his arguments between productive activity and cosmic-spiritual forces that enhance soil fertility.

His followers, agronomist Erhard Bartsch and chemist Franz Dreidax, first theorized biodynamic agriculture and later founded Demeter (after World War II, Demeter International), the organization that today has the authority to certify biodynamic wine.

The main objective of biodynamic agriculture is to restore balance between agricultural production and the Earth’s ecosystem, the soil, and the life that develops and thrives within it.

At the core of biodynamic products is fertilizer, which must be entirely natural and not derived from synthetic products, as it is believed by Steiner and his followers to make the soil “alive.”

Objectives of Biodynamics

The objectives of biodynamic agriculture are:

• Keeping the soil fertile
• Strengthening plants
• Having a completely natural approach to soil and the environment
• Promoting plant and animal biodiversity
• Producing high-quality products

How is Biodynamic Wine Produced?

Biodynamic wine is made by following the principles and practices of biodynamics, including:

• The use of Natural Compost: a mixture obtained from the humification of organic substances such as manure, pruning residues, or garden waste (mown grass or leaves) through the action of macro and microorganisms that work in the presence of oxygen and a balanced chemical composition.
• Attention to Lunar Phases: It is believed that the Moon at perigee (its closest point to Earth) has a hardening and unfavorable effect, unlike its apogee, which is considered highly beneficial.
• The Adoption of the Zodiac Calendar: According to theories developed by Maria Thun, earth signs influence root growth, water signs affect leaves, air signs impact flowers, and fire signs affect fruits.
• A Holistic Approach: The farm is considered an entity interconnected with cosmic forces.

Biodynamic Practices

• Green Manure: The introduction of specific plants into the soil to fulfill particular roles. For example, leguminous plants regulate nitrogen levels in the soil.
• Crop Rotation: An agricultural technique that involves rotating crops in a given plot to keep it productive and healthy.
• Limiting or eliminating mechanization in the production process.

Biodynamic Preparations

Biodynamic agriculture uses specific preparations, categorized into spray preparations and compost preparations.

Spray Preparations:

• 500 (Horn Manure): Manure is placed inside the horn of a cow that has given birth at least once. The horn is buried (for biodynamic wine, between vineyard rows) and left to decompose until Easter, by which time it has transformed into humus. It is then dynamized (mixed and diluted with water) and sprayed on the soil.
• 501 (Horn Silica): Similarly, cow horns are filled with a quartz-based preparation (including feldspar and orthoclase) and sprayed on plants to enhance their fertility.
• Fladen: A mixture of manure, rock flour, and eggshells, following a preparation process similar to other biodynamic preparations.

Compost Preparations (Six Types):

These are obtained from medicinal plants, composted or macerated under specific environmental conditions, often using parts of animal bodies as containers:

• 502 – Achillea Millefolium
• 503 – Matricaria Chamomilla
• 504 – Urtica Dioica
• 505 – Quercus Robur
• 506 – Taraxacum Officinalis
• 507 – Valeriana Officinalis

These preparations are dynamized (mixed with water) before being applied to the soil.

Natural Principles in the Cellar for Biodynamic Wine

In the cellar, biodynamic wine is produced without the use of laboratory-selected yeasts, which mechanically trigger alcoholic fermentation. Instead, indigenous yeasts are used, naturally present in the cellar and selected over the years, allowing spontaneous fermentation that enhances the wine’s aromas. These yeasts can be found on tanks, barrels, walls, and even the grape skins.

Pesticides, which are harmful to both humans and the environment, are strictly prohibited.

Biodynamic wine is always a discovery—each vintage and vineyard parcel can produce unique wines. It is the ultimate natural wine.

Their ideal habitat is the amphora, allowing for practically unlimited aging potential.

The best advice? Try biodynamic wines! Give them more than one chance—you won’t regret it, and you might never go back!
Of course, we are still talking about alcoholic beverages, so always drink responsibly.