Biodynamics … what does it mean?
Organic viticulture is a way of growing vines which looks upon the soil as a living organism. The work on the soil is done by hand or mechanically, with no use of chemical herbicides.
Biodynamic agriculture is a way of farming based on fundamental principles which are analogous to organic farming, however it further seeks to stimulate the natural rhythms – cosmic, lunar, biological – by applying specific biodynamic preparations.
The biodynamic approach does not seek to fight the "enemies" of the vines but to create balance, stimulate soil life, strengthen the plants' resistance and work with the natural cycles.
Plants which have improved strength and balance are better able to withstand outside aggression.
A well balanced growth cycle in the vineyard is highly conducive to good maturation of the grape and better quality of the juice in the grape – density, balance, minerality, vitality.
As a result, the wines reveal greater minerality and a better expression of the terroir.
- Organic fertiliser is used to fertilise the vines (compost or green fertiliser, fenugreek, vetch ...), which contributes to nourishing the plant and strengthens its natural defences.
- The plants are further protected by the use of a very low dose of pure minerals (Bordeaux mixture, sulphur) and the use of field sprays of pulverized plants (nettle, willow, horsetail) on the vines at very specific moments in the year.
- Harvest is done by hand. Both the fruit and the plant are less exposed to injury which weakens them.
For the white and rosé wines, the grapes are pressed moderately using a pneumatic press. Fermentation uses indigenous yeasts (terroir yeasts) and not exogenous yeasts (industrial yeasts).
Winemaking respects the viticultural traditions :
- Temperature control,
- Daily pumping over,
- The vintner also uses physical processes such as chilling, decanting...
For more information, see the : « Guide pratique de la Bio-dynamie » by Pierre Masson : www.bio-dynamie.org
The Mas du Vinobre estate is part of the pioneering generation of winemakers who carefully applied themselves to renewing with the traditional expertise, the savoir-faire handed down over the generations. Vintners who worked hard on vitalizing the vine-growing slopes and making living wines by working with nature and understanding nature’s demands and the need for simplicity.