What makes a biodynamic wine?

4 August 2016 by Catherine Holdsworth in Classic Wine Library

Nine preparations and a sustainable approach to farming

Soaring in popularity and demand over the past decade, organic and biodynamic wines are on the rise. But what is the difference between organic and biodynamic farming? In 1924 Rudolf Steiner came up with the idea of biodynamics as a system; it pre-dates the global agricultural movement and is in fact considered the oldest alternative agriculture movement. In his new book, Biodynamic wine, author Monty Waldin explains how biodynamics takes organic farming to a more spiritual level, and gives a comprehensive explanation of all that entails. As Monty says, once given an understanding of the principles and preparations involved anybody can cultivate biodynamic plants:

‘The particular feature of biodynamics – and where biodynamics differs from organics and indeed all other forms of alternative agriculture – is the use of nine so-called ‘biodynamic preparations’. These are made from cow manure, the mineral quartz (also called silica), and seven medicinal plants: yarrow, chamomile, stinging nettle, oak bark, dandelion, valerian and Equisetum arvense or common horsetail. These nine preparations are applied to the land or crops either by being first incorporated into a compost pile or by being diluted in water as liquid sprays.

Biodynamic preparations are used in homeopathic quantities, meaning they can produce an effect in extremely diluted amounts, but they are not homeopathic treatments per se. Their purpose is to make the farm and farmer, its crops, animals and wild habitat, self-sufficient, self-sustaining and socially, economically and spiritually robust. The methods used to make some of the preparations may seem strange initially but are neither high tech, expensive, costly to the environment nor potentially harmful. Anyone, from children to grandparents, can (and do) make these preparations.’ Whilst the concept of biodynamics may appear otherwordly, stripped to its core, the process simply entails working in harmony with nature.

Biodynamic farming extends to the consideration of a vineyard as an entire ecosystem and follows lunar and other celestial cycles to produce a wine that resonates with the dynamic rhythms of nature.

So whether you were already aware of the biodynamic movement, listened to the Hemsley sisters discussing its popularity or discovered a new biodynamic bottle at the weekend, there is plenty more to learn about this subject. Not only is it environmentally sympathetic, according to its growing number of advocates it also produces a better glass of wine.

If you’d like to become a biodynamic buff why not click the link to pick up a copy of Monty’s revealing and instructive book. See also our previous biodynamic blog post – Are cows’ horns filled with manure going to change our wine-drinking habits?