Wine

Biodynamic Vitiviniculture.

BiodynamicBiodynamic Vitiviniculture

There is considerable confusion with regard to organic and biodynamic wines.

Organic wines must be produced on certified organic soil and the use of synthetic fertilizers, pesticides and fungicides is prohibited.

Biodynamic wines go one step beyond organic, and reinforce life through enhanced natural elements. The objective in biodynamic vitiviniculture is to balance soil, plant, and man, to bring out the best of the “terroir”. It requires great deal of time, as everything must be prepared and applied manually.

Biodynamic viticulture

principles insist on “living” soil full of worms, minerals and other microorganisms. In this environment roots penetrate deep down in search of nutrients and minerals. They, along with climate, provide the imprint of “terroir”.

The work rhythm is guided by seasons and planetary changes. Two treatments – plant infusions (sprayed) and dynimized organic and mineral-based preparations (applied) must be prepared to apply.

Dynamization (stirring in two opposite directions for 20 minutes) occurs in the soil when it is loaded with biodynamic preparations with magnetic and cosmic energies.

The four elements (heat, soil, water and air) are linked to fruit quality. Heat promotes sugar development, soil allows root systems to absorb minerals and nutrients, water absorption helps balance for flavour development including acidity.

In ascending moon, the sap rises. Vines flourish and become strong. This is an opportune time plant vines and harvest, and rack barrelled wines. Descending moon, on the other hand, helps make the soil most receptive for planting. The sap declines and integrates better to the environments. This is also the time to remove unwanted shoots, trim vines, rake the soil, and rack for bottling.

Biodynamic calendar:

Winter – work the soil, protect vines against frost
Spring – preparation of Preparation 500 (1), preparation of Maria Thun (2), (preparation 501 (3), preparation of coating water (4). Treatment of coating water. Application of infusion in May
Summer – application of preparation 501, and Bordeaux mixture (5)
Fall – Harvest, minimal or no filtration, bottling only during high-pressure days

(1)Preparation 500 – cow dung packed into cattle horns and buried in soil over winter
(2)Maria Thun – cow dung left in the soil over winter
(3)Preparation 501 – quartz powder diluted with water to improve photosynthesis, resistance to disease and insects
(4)Coating water – Maira Thun, goats’ milk, whey, clay and rain water mixture that has to be dynamized and applied within 48 hours
(5)Bordeaux mixture – mix of copper and sulphur mixed with water (water protects he vine against mildew and sulphur against oidium).

Hrayr Writer – Hrayr Berberoglu – E-mail – Read his books?

Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

Biodynamic Vitiviniculture

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