Have you already read the article on organic wines?

I am sure of that, I had no doubts;)

In this article we talk about the BIODYNAMIC…

Eh? What is biodynamic? A long time ago drinking wine was easier..

Have you never heard about biodynamic?

Let’s start with the definition, that I really love, on the wikipedia page:

“Biodynamic agriculture is a form of alternative agriculture very similar to organic farming, but it includes various esoteric concepts drawn from the ideas of Rudolf Steiner(1861–1925). Initially developed in 1924, it was the first of the organic agriculture movements. It treats soil fertility, plant growth, and livestock care as ecologically interrelated tasks, emphasizing spiritual and mystical perspectives!”


Does it seem easy, right?

Biodynamic wine is the wine obtained from biodynamic agriculture. In the field you must respect some rules. Biodynamic agriculture aims to obtain a fruit that can naturally express the characteristics of the soil, precisely because the soil is in extreme harmony with the plant, the environment and the animals.

In which way?

Considering the astral influence on plants; moreover it is forbidden to use any chemical substance in the field, all to establish the right connections between the system and the environment.

The use of tractor is very limited and many manual techniques are used, such as green manure. Biodynamic compounds that promote the formation of humus can be used.

How these compounds are made?

They are composed of herbs and minerals. The most famous is the PREPARATION 500, consisting of cow manure put into a horn and left to ferment under the ground throughout the winter.

Biodynamic techniques

preparation 500

Actually biodynamic agriculture is not recognized at the legislative level, but is regulated by the Demeter association.

Even in the cellar you must follow the biodynamic wine protocol, however here it is possible to use some chemical substances, including sulphites, whose limits are even lower than the biological limit.

What you should expect from a biodynamic wine?

As for the organic and the conventional, there is no absolute “they are all good” or “they are all evil”. Usually in the biodynamic the quality of the starting grape is very high.

Concerned  the biodynamic rosé, I must admit that I did not taste many, however there are products that I really appreciated and others a little less.

On the one hand I respect a lot those who have the courage to produce a biodynamic wine, due to the excessive maniacal care it requires, on the other hand I remain a bit skeptical because very often science helps us to solve or avoid very big problems. Rosé wine is a very delicate wine and it requires a lot of attention, so a possible error in a biodynamic regime could give light to a really unpleasant product.

What do you think about biodynamic? Have you ever tasted some wines?

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