The biodynamic method of winemaking

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Biodynamic wine – this wine, produced strictly in accordance with the theory of biodynamics. Recently gaining popularity among wine lovers. The growth of biodynamic wineries began in 80-e years. The reason was the negative impact of the use of chemicals. Nicolas Joly, an expert on the wines of France, became a promoter of this technology.

But back to the story. The origins of biodynamics originated in Anthroposophical theories of the Austrian philosopher Rudolf Steiner. In the early 20-ies he developed the principles of biodynamic farming. The essence of this concept lies in the fact that the vineyard is regarded as one system. Environment and all the factors that affect the vineyard, in the aggregate, play an important role. The basis of biodynamic wine production lies in the observation of nature and its influence on the vineyards. In addition to monitoring and efforts to maintain a balance winemakers use a variety of specific techniques.

Some of them may seem rather strange and even cause laughter. For example, in order for the vineyard bloomed in full force, winemakers were buried on a plot of cow horn filled with manure. In the opinion of the followers of biodynamics – it improves the quality of wine produced.

Homeopathic methods such as fees camomile, bark, fennel, dandelions or Valerian, is widely used for the treatment and prevention of any disease of the vine. A very important role in biodynamics plays the exact timing.

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Of course, the theory of biodynamics, there are many enemies, some people just laugh at such “magical” actions. But still, it should be noted that sophisticated technology, strict care and constant care for the vineyards, bring wonderful results. The wine-makers which produce the wine the biodynamic way, treat it as a living organism.

In the past several years, the biodynamic wines are becoming extremely popular all over the world. France, USA, Italy, Germany, Australia – all the famous masters of wine business have a biodynamic winery. For example, the famous Burgundian biodynamic agriculture, such as Domaine Leroy, Domaine des Comtes Lafon and Domaine Leflaive or wineries of Alsace, Domaine Zind Humbrecht, Domaine Bott-Geyl and Marc Kreydenweiss. Jean-Marc Brocard, the winemaker from Chablis, is also an ardent follower of the biodynamic method.

In order to obtain a certificate of quality, manufacturers of wine shall use the method of biodynamic for three years or more. Throughout the world there are specific certifying organization. For example, in France the certificates on biodynamic wines gives the Agency Biodivin. Among their clients was even the famous Bordeaux region. The largest number of biodynamic wineries accounted for by France. The commune of Les Baux de Provence is on the way to becoming the first biodynamic appellation.

The famous critic, Jancis Robinson, expressed an interesting opinion about biodynamic wines: “On paper this seems like utter madness, but when you see the excellent health of the grapes and, more importantly, the unique character of the wines, your opinion immediately changes.”

Of course, it is very difficult to answer the question – how valid this method is the end result? Even top professionals don’t know the answer to this question. However, all in one voice say that biodynamic wines are more intense and have a special terroir. Not to mention the environmental component of this method is the preservation of the planet we securely.

If you still interested in biodynamic wine-making method, I advise you not to stay aside and try this “live” drink.