Biodynamic wines are making waves in the wine industry, with their sustainable viticulture process and environmentally-friendly philosophy, D&D London are working to supply more of these innovative, top quality wines to our venues and customers. The fact is, that what’s in our glass is just as important as what’s on your plate, so read on to discover more about this ever-growing area of the industry, its methods and the end result!
Biodynamic wines are made employing biodynamic methods both at the vineyards, to grow the fruit, and during the post-harvest process. For a wine to be labelled “biodynamic” is has to meet standards laid down by the Demeter Association, an internationally recognised certifying body.
This sustainable branch of the wine industry operates to protect the land and to cultivate it in a way that nurtures its state for future generations. Biodynamic vineyards do this through the implementation of organic farming methods – such as manure for fertiliser – as well as using soil supplements to encourage year-round growth and supporting other farming practices in the same land such as livestock.
The production of biodynamic wine is founded in the idea of treating the earth as a living and receptive organism. Pursuing the holistic farming principles pioneered by Austrian philosopher Rudolf Steiner, biodynamic farming seeks to use a single self-sustaining ecosystem. There are now over 2000 biodynamic wine producers across the world, working to produce top quality, great tasting and totally sustainable wines.
Biodynamic methods are used in viticulture, which ensure that wines are produced sustainably, with no negative impact. Natural materials, soils, and composts are used to sustain the vineyard, chemicals and pesticides are not used and livestock from ducks to horses live on the soil and fertilize it, creating a rich, fertile environment for the vines to grow in. What makes biodynamic wines different to organic wines is that the biodynamic calendar is an integral part of the process whereby the farming practices, from pruning to harvesting, are controlled by the biodynamic calendar.
Biodynamic farming calls for specific and sometimes strange compost and field preparations. One of these is known as cow horn manure. Cow horns are stuffed with manure and buried in the ground through the winter months, then later excavated. Once excavated, the stuffed material is spread across the vineyard to help fertilise the soil.
Aside from being a sustainable, environmentally positive product, biodynamic wines are also reported to be superior in terms of taste and quality of the product. Biodynamic winemakers claim to have notes stronger, clearer, more vibrant taste as well as wines that remain drinkable longer. General, the taste of biodynamic wines is considered more floral, and the unique method also results in a better balance in growth, meaning that the sugar production of the grape coincides with physiological ripeness, resulting in wines with the correct balance of flavour and alcohol content, even with the changing climate conditions.
It is also rumoured that the absence of chemicals in the production process appeases the remanence of a hangover, due to fewer sulphates in the wine… but unfortunately we cannot confirm that this miracle is entirely true…