These wines come from grapes produced according to the biodynamic method, formulated in the 20s of the last century by the Austrian Rudolf Steiner, the founder of anthroposophy.
The three principles of biodynamics are:
- maintain the fertility of the earth, freeing nutrients in it;
- make plants healthy so they can withstand diseases and pests;
- produce foods of the highest quality possible.
For a more in-depth look at the characteristics of biodynamic agriculture, see the website of the Association for Biodynamic Agriculture.
For biodynamic wines too, as in the case of biological ones, there is no univocal normative reference but some associations and bodies have formulated some rules which, although starting from the criteria of “organic”, set even more severe limits, especially during the production phase in the cellar.
We quote, as an example, the association “La Renaissance d’Appellation” (born in 2008 in France and now present in Italy too) which, in its Quality Charter, excludes the use of any variety of aromatic additives, enzymes and bacteria, of sugars; it also excludes methods of superconcentration, acidification, clarification, etc.
Other useful sources that we feel important to cite, to deepen the subject in its various facets, are:
- ViticolturaBioDinamica, a project that promotes the Modern Biodynamic Method of Leonello Anello and which has its own brand (biodynamic® wines);
- Demeter Associazione Italia, a private association of biodynamic producers that certifies its own brand (Demeter / Biodynamic® wine) according to a specific disciplinary.