First and foremost, because it means respecting the environment, the consumer and the farmers themselves. In addition, biodynamic preparations allow the vines to express themselves better, bringing the forces that make the soil live and those that are behind photosynthesis to a material level. Photosynthesis is the realization of an intangible world turned to a tangible one: the light and heat becomes wood, leaves, and grapes. If the grape is in harmony from the onset of its creation, the grape must will be in equilibrium, and that ensures that there will be few things to do in the cellar.
Natural Vinification
There exists two categories of wine. In the first, the vine (more specifically the link with the soil and the atmosphere) has been ruined by synthetic products, with a consequential poisoning of the sap by chemicals, the destruction of soil life and the work of the roots. This approach results in an atypical and non-uniformed harvest, where a good wine can only be made using technology to correct all the parameters, from color to aroma, and in which no connection to the territory can be found. The second category is one in which the wine is made from the vines. It is one in which the vines can express themselves and there is minimal intervention in the winery- everything produced is according to the quality of the location, more specifically the terroir. The wine can be good or great, but it will always be interesting. When talking about these types of wines, the market isn’t able to classify it as “good” or “bad” but that it is a real wine.
Working in agriculture following biodynamic methods has allowed us to see productive processes with different eyes. Watching the grapes mature with more equilibrium and without chemical or synthetic substances has pushed us to find a winemaking method that would conserve and keep the wines integral characteristics intact. This is how, year after year, we began eliminating enological additives like enzymes, tannins and selected yeasts.
The grapes are harvested by hand in small crates to eliminate the possibility of being crushed during transport. Upon arrival at the winery, they are destemmed and from this point on each container follows its course, without pre-established protocols, without selected yeasts or other additives. Only when necessary to do, we add a minimum amount of sulfites. Our role has become that of interpreters, and thanks to modern knowledge, we can manage fermentation in a non-invasive way, gifting consumers authentic wines, born by an entirely natural process, that represent the terroir.
Certifications