Organic and Biodynamic

      The main difference between organic and biodynamic is that organic farming is a technique certified and regulated by the laws of the European Union, while biodynamic agriculture, which was born in the twenties on the basis of the spiritual anthroposophical vision of the world developed by the German theosopher and esoteric Rudolf Steiner, is regulated only by the Demeter association, the only one able to provide a certification for products obtained by following their guidelines (which must also be certified organic).

      What is Biodynamic Agriculture

      Through biodynamic agriculture we believe our plants express themselves at their best. Thanks to a keen eye for astrological influences on the plants and the soil, we work to put them back in the right interconnection. In the vineyard, or rather in the whole company, starting from a limited and respectful use of tractors, to sowing practices of green manure, banned the chemistry of pesticides, we make sure that we re-establish the right connections between the sky and the ground.

      We use preparations that trigger humus-forming processes (the 500) and stimulators of light and heat functions (the 501). Instead of fighting disease, we trigger mechanisms to create health, reversing the logic of modern industrial agriculture. Which is far from recognizing what is the right value of a food. A food that is not simply a list of mineral components, more or less complex, but an organic complex of currents and energy flows that, just as they can be good and suitable for keeping us healthy, can also be the cause of irreversible damage to the body.

      Biodynamics for Wine Production

      With biodynamic methods we achieve expressions of fruit ripeness that are extremely linked to the minerality of the earth, the climate of the year and the varietal timbre of the plant. This is expressed in its entirety, complexity of aromas and sugars in a more complete and profound form of all its components. The result in wines is an extremely marked character and they always surprise for the great gustatory experience they offer, usually very direct. They are wines which greatly appeal to the unconscious spheres of the person.

      Fermentations of wines are all done without adding external yeasts, only the yeasts present on the grapes coming from vineyards are strictly used. Sulfur dioxide are usually very low (this is one of the points which represents the major discussion).

      An organic wine does not take into consideration all these components. In organic farming the plant is considered as an organism to be nourished by means of mineral salts which, although having an organic origin, represent a natural form of conventional agriculture, it is forgotten that plant's nourishment is mainly from cosmic energy and that there is a strict relation between cosmos and plants.