For the biodynamic winegrower, producing quality wine means being able to obtain a “transformed” product (wine), that preserves the characteristics of the “products of origin“ (grapes) maintaining their original nature.
Biodynamic and organic both only use natural methods, techniques and instruments. Consequently the use of any synthetic chemical substances is strictly forbidden throughout the cultivation of the grapes. In the vinification process, for example, only natural yeast is used.
Without going into too much detail about the methods of cultivation and standards of transformation and wine production, we would like to point out that biodynamic viticulture aims at creating a “territorial system“ (air-water – ground and underground – climatic conditions) naturally balanced, in which the vineyard can prosper.
Respecting this balance, the productivity of the vineyard is obtained by contributing to the fertility of the soil and stimulating the grapevines towards “self-survival“ until they have developed the ability to resist against parasites and diseases.
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