Biodynamic viticulture: In the rhythm of nature

Biodynamic viticulture, like biodynamic agriculture as a whole, goes back to the ideas of the Austrian anthroposophist Rudolf Steiner. In 1924, Steiner gave eight lectures on the subject near Breslau, which were recorded and then published as a transcript under the title “Spiritual Scientific Foundations for the Prosperity of Agriculture”. Today, the breviary is also known as the “Agricultural Course”. In it, Rudolf Steiner incorporates the anthroposophical world view into the agricultural cycle against all conventions.

The basis of biodynamic cultivation in the vineyard is to see the vineyard as an organism that exists in harmony with nature, people and the universe, based on the idea of the cycle. This is precisely one of the major differences to purely organic viticulture. As a rule, conventional winegrowers first convert to an organic operation before taking the step into biodynamics, which promotes vitality with certain preparations and procedures.

Biodynamic wine-growers spray horn-silica, rhythmically mixed with water, or tea from horsetails in their vineyards. The graphic shows how their work processes are orientated to the moon phases.

The horn-silica preparation improves the quality of the plants in regard to ripeness and aroma. For this purpose, powdered quartz is filled into a cow horn and is buried in the ground from spring to autumn to store the cosmic power - including light and heat. Dug out in autumn, the fine horn-silica is stirred rhythmically in water next summer, making it more dynamic and sprayed over the vineyard in the form of a fine mist. Another important preparation is the horn manure, which is supposed to promote soil life and connect the plants more intensively with the soil. The winegrower fills the horns with cow dung to produce the horn manure and buries them over the winter, when the "life powers" withdraw under the ground to receive them. In spring, the fillings are mixed with water and sprayed in the vineyard to intensify the connection between the plants and the soil. In addition, the farm's compost and herbal preparations - such as horsetail and nettle - provide living fertilizers. They are used to protect against fungal infections.

Biodynamic wine-growers use natural rhythms such as the course of the sun and the moon to produce the preparations and to do a lot of other works. For example, growth processes are stimulated at full moon, while ripening processes and quality processes are stimulated at new moon.

In biodynamic viticulture, in contrast to conventional cultivation, winegrowers do not use systemic - and therefore chemical - pesticides and herbicides, but only contact agents. Artificially produced fertilizers are generally not permitted. The intention is to strengthen the vines in a natural way so that they can protect themselves from disease. This is where the various anthroposophical, homeopathic and organic preparations come into play.

The best known is probably the horn manure preparation. For this, the winemaker puts cow dung into a cow horn before burying it in fertile soil for six months over the winter. After the six months, the winegrower dynamizes water with the cow horns by mixing the two together for an hour. The preparation can then be sprayed directly onto the vines, the grapes or the soil, replacing conventional preparations - regardless of the respective grape variety.

Compost preparations made from yarrow and deer bladder or camomile and the small intestine of a cow are also used as compost preparations to build up living soil. Infusions of nettle or valerian, for example, additionally strengthen the vines and ensure healthy vines with healthy fruit within the biodynamic cycle. Pruning is also generally carried out later - and more gently. The entire system of biodynamic viticulture is designed for sustainability in the best sense of the word and is consistently oriented towards the cycle of nature - from the vineyard to the cellar.

For decades, there were no mandatory certifications for winegrowers who worked biodynamically to the rhythm of nature, neither in agriculture in general nor in viticulture in particular. However, many wineries have been voluntarily certified for a long time. As a result of EU legislation on organic farming, however, since July 1, 2010, wineries have only been allowed to state on their labels that they work organically or biodynamically if they are actually certified. The most common certification comes from Demeter. The association was founded in 1954. Other well-known certifications in the biodynamic sector include Biodyvin and respekt-BIODYN. Since the introduction of mandatory certification by the EU, consumer confidence in organic and biodynamic wines has increased considerably, as compliance with strict rules is mandatory. This is because it creates the necessary transparency for absolute credibility that nature is being worked with here.

In addition, the certification process takes a long time for all institutions and is strictly monitored. The conversion from conventional to biodynamic viticulture usually takes three years. If the vines have already been grown organically, the time can be shortened to two years. Conventional pesticides may no longer be used from the start. In addition, depending on the requirements, biodiversity in the vineyard must be promoted by planting greenery and protecting biodiversity by breaking up the monoculture with trees, hedges and shrubs. Many biodynamic winegrowers also keep animals such as sheep, goats and chickens in their vineyards. In this way, biodynamic cultivation contributes greatly to the development and promotion of sustainable winegrowing practices. Incidentally, not every winery that works biodynamically is certified. Many winegrowers work according to the principles of biodynamics, but want to leave themselves the option of being able to fall back on conventional pesticides in difficult years in order to continue harvesting healthy grapes.

Of course, the important representatives for biodynamic wines are also represented at ProWein in Düsseldorf. Demeter e.V., for example, is traditionally present. And in the “Organic World” theme world, many biodynamic wineries will be presenting their latest wines. You will also find many biodynamic wineries with individual and joint stands spread across all the ProWein halls - depending on the country and region. Regular raffles and master classes will also be held at the stands. A detailed overview can be found in the ProWein program. Especially with the Organic World and the further decentralized range of biodynamic products, ProWein focuses on sustainable viticulture within the industry in a way that no other international trade fair for wines and spirits does.

Nowhere else will you have the opportunity to discover and taste biodynamically produced products in all their diversity as concentrated as at ProWein. On the one hand specifically in the Organic World, on the other hand at the stands of numerous biodynamic exhibitors from all over the world. Consumers are placing ever greater value on sustainable wines and spirits. Take advantage of this unique opportunity to securely position your portfolio for your business of tomorrow.