Biodynamic viticulture
Biodynamic viticulture, according to Jochen Dreissigacker, is the logical consequence for anyone who seriously engages with organic viticulture. The conversion of the estate to biodynamic viticulture was completed in 2019.
Biodynamic viticulture means working as close to nature as possible to create optimal conditions for the wine to thrive and grow. The fundamental idea of biodynamic viticulture is to work holistically. Nature supports, preserves, and strengthens itself in recurring cycles. In this respect, not only the vine but the entire wine-growing operation is part of an organism with complex cycles. The biodynamic winemaker harnesses the forces of nature, uses them, and allows them to flow back into nature's cycle. This way, the grapes and ultimately the wine achieve outstanding quality, while nature is sustainably strengthened. It is a give and take, a form of mutual respect. Only then can a balance be established in the vine's cycle.
Working in Cycles
Instead of mineral fertilizers, biodynamic viticulture uses so-called preparations. They vitalize soil and plants and positively influence grape quality. A distinction is made between compost preparations and spray preparations.
To adhere to the fundamental principles of biodynamics and promote soil vitality, the compost is made in-house. From green waste, cattle manure, grape pomace, and soil. These are layered, mixed, and aerated to add oxygen to the compost. What results from long and careful preparatory work is not just healthy soil, but black gold, which enables the soils to regenerate themselves in the long term.
Incorporated into the soil, the compost promotes humus build-up and CO2 storage. An elementary contribution to climate neutrality.
Horn manure and horn silica are applied in homeopathic doses in the biodynamic vineyard. They promote soil life and improve the storability of organic wine.
It is a long-term investment in nature and wines, a vision, a cycle.
