Up until recently, we have watched as the wine industry experiences a revolution in traditional winemaking methods. A return to basics in many cases, with the ultimate objective of obtaining wines with identity, personality, which are environmentally friendly and less standardised.
Today we want to talk about an increasingly recurrent concept in the sector: Biodynamic viticulture. What is it? What are the processes involved? And most importantly, how is the wine affected?
Cow Horns are used in the preparation process for the wine “preparado 500″.
Biodynamic viticulture is a method of agriculture based on the ideas of the Croatian philosopher Rudolf Steiner, born in the nineteenth century and founder of a school of philosophy called “anthroposophy”.
The main difference between this method and other methods of agriculture is summarised by the fact that biodynamic farmers see the farm as a single organic entity which in turn is made up of several independent organisms. This idea pursues and defends ecosystem recovery and balanced operations, regenerating the bacterial biological activity of soils, strictly without the use of industrial pesticides and fertilisers.
Instead, a series of natural elaborations are used, which may be seen as surprising. A good example is the famous “preparado 500″ which consists of burying a cow horn full of manure during the summer, only to dig it up later and dilute its content with water. The liquid is then used to spray the vineyard, first clockwise and then anticlockwise.
And that is why biodynamic viticulture complies strictly with the requirements of organic viticulture, and has an important credential component, which considers the astral biodynamic calendar, lunar influences and constellations.
Although beyond methods and beliefs, the true question is: Does biodynamic viticulture positively influence the quality of wine?
Many consider these practices as absurd, and many others strongly defend its benefits. What is clear is that this idea of viticulture is built with the utmost respect and care for the vineyard, which almost always translates into good raw materials with which to produce great wines.
Although these practices are becoming more widespread, few wineries possess Demeter certification, the international body that accredits the good practice of biodynamic viticulture. This is often due to the high cost and bureaucracy involved in obtaining this accreditation.
We take this opportunity to recommend three excellent biodynamic wines from wineries with accredited certification. Do not miss them- you will love them:
Celler Can Credo Aloers 2013. A 100% Xarel·lo with overflowing personality which comes from Recaredo Creed Celler. A distinctly varietal wine. Fresh, serious and structured.
Parés Baltà Mas Irene 2012. A good blend of Cabernet Franc and Merlot from the Pares Balta winery. Intense, elegant and juicy. Well structured, with a good balance between fruit and oak.
Recaredo Subtil Gran Reserva Brut Nature 2007. And finally, a major Cava from Recaredo Cava, a Penedes benchmark winery with cellars synonymous with high quality. A subtle, complex and fresh cava.