Next to organic, an growing number of cellars is embracing an even deeper philosophy: the biodynamics. But what exactly is it about?
An agriculture “with the soul”
Biodynamics was born durante the 1920s thanks to the intuitions of the Austrian philosopher Rudolf Steiner. It is an approach that goes beyond the simple absence of chemicals, and that looks to the land as to a living organismdurante relation to the lunar, planetary cycles and with the entire ecosystem. Per mezzo di a nutshell: not only is it cultivated without pesticides, but work durante harmony with the rhythms of nature.
Biodynamic preparations
The biodynamic cellars use “prepared” details, obtained from herbs, manure and minerals, which are diluted durante and sprayed durante the vineyards according to precise lunar calendars. These are not esoteric rituals, but of techniques that stimulate the vitality of the soil and strengthen the natural defenses of the vine. An example? The Preparation 500based acceso fermented manure, which enriches the soil of active microbes and improves the absorption of nutrients.
The result: dal vivo, territorial, exciting wines
Biodynamic wine is often described as “alive”. It has a great expressive ability, it is less standardized and more sensitive to vintages, precisely because it is the result of a healthy and balance ecosystem. Those who choose this type of production also accept a pinch of unpredictability: each bottle tells a unique story, inextricably linked to the vineyard, to the climate, to the work of man.
An ethical and cultural choice
Hugging biodynamics requires commitment, study, and a holistic vision of agriculture. It is not just a technique, but one philosophy of lifewhich combines the love for the earth with the desire to create an authentic wine, which is full expression of the territory. For this reason, many biodynamic cellars are also custodians of biodiversity, innovation and culture.
