BIODYNAMY
The origins
Biodynamic agriculture was originally invented by the Austrian scientist and philosopher Rudolf Steiner in 1924 . The need to come back to an agriculture allowing to revitalize the grounds was born after the observation of degeneration of plants following the use of chemicals or loss of fertility of animals. Since then biodynamics has benefited from the contribution of different techniques and natural treatments. This philosophy has made it possible to give birth to agricultural and wine-making techniques based on on a deep respect for the environment and for people.
Biodynamic agriculture
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It is a type of organic agriculture that refuses the use of pesticides and favors herbal "herbal tea" remedies , or the use of natural products such as copper. Biodynamics pushes organic standards further with limited doses of copper, for example.
It also aims to revitalize the soil because the basis of a healthy plant is healthy soil. Limit soil compaction and apply manure cow or quartz.
Respect for biodiversity in order to restore a balance between plants and insects, promoting soil aeration and the fight against diseases.
The taking into account of the cycles of the Moon which have an impact on the fluids (tide of the oceans) and therefore the sap of the vines. For example, the pruning of vines takes place during descending cycles. The rooting of the vines is then deeper, and the plant is more resistant to droughts and diseases.
The grassing of the plots allows a better cohabitation of the vine with its environment. Grass also helps to absorb excess water during rainy events and prevents the development of mildew which likes humidity. This principle joins that of permaculture.
The role of biodynamics
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In one sentence: "ensure the health of plants and soil to provide healthy food for animals and people" Rudolf Steiner
The 4 principles:
Feed the earth and people
Respect the living, the rhythms and the terroir
Strengthen soil life and plant health
Create balanced agricultural estates
​Why?
France is the leading consumer of phytosanitary products in Europe. The vine represents less than 4% of the French agricultural surface but she alone consumes about 20% of pesticides (Source 13.15 France 2, report below and opposite). These chemicals reach the water tables, for example in Pouilly sur Loire: the analyzes of the water quality are not compliant .
Walk on your feet instead of your head
Conventional agriculture goes wrong voluntarily on the head on the pretext that the drugs will help him to treat him. In biodynamics, we simply prefer not to hit each other on the head. Example:
In the collective imagination, a beautiful vineyard must be devoid of grass, with a beautiful contrast of brown soil and green vines. But to get there, you have to use chemical weedkillers such as glyphosate, the pollution of which reaches the soil, the plant, the water table, the farmer and finally the consumer. However, downy mildew, the main disease of the vine, develops in humid conditions. As soon as rainy episodes appear, mildew may develop, and preventive or curative sprays of products of all kinds must be applied.
Grassing the plots helps to absorb water, which limits the conditions that favor the development of downy mildew. It is a natural and preventive solution. Simply.
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Are natural biodynamic wines more expensive than average?
YES ! And for good reasons:
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The work of the winegrower is more intense : It is not chemicals and machines that work, but humans
Yields are lower : Organic farming gives lower yields but quality grapes. Low yields are a common trait to great wines
Agriculture on a human scale : No intensive, no industrial wines, biodynamic wines are often small properties, producing wines rare and greedy
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Quantity or Quality? You choose !
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Labels:
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Demeter
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In Greek mythology, Demeter is the mother of the earth. She is the goddess of farmers.
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Today, it is a control and certification body for biodynamic agriculture. It certifies not only wine estates, but also other types of operations such as for the production of fruits, vegetables, or cattle ...
On a wine called "Demeter", you will find one of these two labels above on the bottle, generally on the back label (behind the bottle). This label is always accompanied by the Organic label, biodynamics is even more restrictive than organic.
Biodyvin
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Biodyvin certifies exclusively wineries
On a wine called "Biodyvin", you will find the label above on the bottle, generally on the back label (behind the bottle). This label is always accompanied by the Organic label, because it is less restrictive than a biodynamic label.
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Conservation:
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Biodynamic wines are more fragile than conventional wines, because they have little or no inputs (sulphites, acidifiers, etc.). As with conventional wines, it is recommended to keep your bottles in a place with the following characteristics:
Temperature : 12 C ideally, (try to stay between 10-20 C)
Humidity rate : 75%
Room : Neutral smell, i.e. not in the kitchen
Vibration : No vibration
Transport: After transport (2 hours by car, a little shaken or a hot stroke ...) it is good to let the wine rest for between 2 days and 1 week in its environment where it will be tasted. If you open the bottle right away after receiving the package, you might be disappointed. If you absolutely must open the bottle quickly, try to put it in the refrigerator for a few hours before allowing it to come back to temperature for tasting.
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Originality or defects:? Know how to distinguish
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Biodynamic wines can sometimes present originalities which can surprise an uninformed consumer, but which can also be real defects in vinification or conservation. Wines can change quickly once the bottle is opened. Between the start of the glass and the end of the glass, you can also feel an evolution.
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Originality :
-The wine is "sparkling": It stings the tongue a bit, but it's not a fault! Different techniques allow you to get rid of it quickly : decanting 1 hour or serve in the glass 15 minutes before. If the simple decanting is not sufficient, proceed with an energetic decanting: shake the carafe to remove the CO2. The excess of CO2 is a characteristic that can be observed, rather on white wines. This comes from winemaking: to limit contact with air and ensure that the wine does not oxidize, degassing is less frequent than conventional. Because to protect the wines from oxidation in conventional, it is a sulphiting that will be operated ... In biodynamics, we prefer not to expose the wine too much to oxygen, which causes a slight absorption of CO2 in the wine ... That better than sulfites !
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Fault:
-The wine is bretté: More often observed on red wines, a bretté wine presents notes of horsehair, stable or farm. Have you already experienced this on natural wines? If some people claim that this is the nature of wine, at RaisinBio we do not select this type of wine which in fact suffers from a well-known bacterium: brettanomyces. The development of this bacteria may come from a lack of cleanliness of the winegrower's vats. Once again, conventional sulfites (SO2) limit the proliferation of these unwanted bacteria. In biodynamics, the winemaker must be demanding about the cleanliness of his vats so as not to have to dose his wine in SO2. A Breton wine cannot be overtaken. Note, however, that some consumers affect these "campaign" notes, characteristic of Breton wines.
WHAT ARE WE DRINKING?
Before bottling, different oenological products can be added. These additions are called inputs, and can be of several types, depending on the type of vinification chosen:
Conventional
Sulphite < 200mg / L
Lactic acid
Ascorbic acid
Citric acid monohydrate
Metatartaric acid
Calcium carbonate
Pectolytic enzyme
Wine yeast
Fish glue
Silica gel
Various exogenous tannis
Potassium metabisulphite
Coal
Granulated copper citrate
Potassium alginate
Diammonium phosphate
Ammonia sulphate
Chlorydric of thiamine
Nitrogen
Sugar
Verek eraser
Gum seyal
Gum arabic
Shavings Of wood
Bentonite clay
Potassium bicarbonate
Tartar crystals
IFV source
(French Institute of Vine and Wine)
Organic
Sulphite < 170mg / L
Citric acid
Bentonite clay
Potassium bicarbonate
Tartar crystals
Organic sugar
Organic yeast bark
Nitrogen
Gum arabic
Copper citrate
Shavings Of wood
Potassium alginate
Biodynamic
Sulphite < 70mg / L
Organic sugar
Bentonite clay
Potassium bicarbonate
Organic yeast bark
Tartar crystals
The choice of
Organic grape
IFV source
(French Institute of Vine and Wine)
Source Demeter
(Biodynamic label)
VIDEOS REPORT
Alexandre Bain, France 2
the most famous biodynamic winegrower
GMO - Lies and Truths, Arte
Documentary on the use of GMOs and pesticides
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