Sustainable, Organic & Biodynamic Viticulture
"Alone in the vegetable kingdom, the vine makes the true savour of the earth intelligible to man."
— Colette (1873-1954), from "Prisons et Paradis"
The goal of all great winemaking is to, through the vine, express a wine’s individual terroir, (the particulars of its geography) as unique characteristics of color, fruit and minerality, with purity and clarity, and in doing so provide pleasure! In this pursuit, many of our winegrowers employ organic or biodynamic farming systems, that respect both the integrity of the land and the character of wines they produce.
Sustainable Wine
The inherent concept is that the product has been made in such a manner that it will allow the vineyards and environment to continue to produce an undiminished product for all future generations. Sustainable wine is not necessarily organic wine, but it also does not exclude this definition. The main threats to sustainability are the issues of soil depletion, erosion, water pollution, loss of biodiversity, ecological impacts, resistance to pests and chemical dependence. Sustainability looks at the environmental system as a whole. In the vineyard, it may incorporate manmade products or “natural” products, and it will likely use integrated pest management (IPM) techniques. In the winery, minimal-additive winemaking philosophies will always be present.
Organic Wine
As stated by the International Federation of Organic Agriculture Movements, "organic agriculture is a production system that sustains the health of soils, ecosystems and people. It relies on ecological processes, biodiversity and cycles adapted to local conditions, rather than the use of inputs with adverse effects. Organic agriculture combines tradition, innovation and science to benefit the shared environment and promote fair relationships and a good quality of life for all involved." These vineyards are managed without the use of systemic fungicides (fungus control), insecticides (bug control), herbicides (weed control) or synthetic fertilizers. Vineyard sprays are still used, but the products are different. Metal salts tend to be used for fungus control; e.g. sulfur and copper. Biological agents can be used for insect control; e.g. bacteria (Bacillus thuringiensis), parasitic wasps (Trichogramma carverae) or pheromone/food traps. Weeds tend to be controlled via mechanical methods, such as plowing, hoeing, mulching or mowing. Vines can be fertilized via compost mulches, green manures or animal manures. The official definition differs depending on country of origin but basically it is wine that has been made from “organic grapes” and contains less than 100–120 mg/L of total sulphur dioxide. Sulfur is produced both naturally during fermentation and added to enhance microbiological/oxidative stability. Some “natural” products, such as milk, egg whites or bentonite clays, can also be used to help clarification, filtration and stability.
Biodynamic Wine
Biodynamic viticulture stems from the ideas and suggestions of Rudolf Steiner, whose Agriculture course in 1924 spun off much of the organic movement. It utilizes a holistic approach to farming and views the vineyard as an interrelated unit placing emphasis on the balance between the soil, vines and animals in a close self-nourishing system. This philosophy places high importance on composts and manures without the use of chemical fertilizers. It does use a number of fermented herbal and mineral preparations for compost additives and sprays. The practice also utilizes the astronomical calendar for sowing and planting. Biodynamic wines may be organic or preservative-free. Many famous wineries and vineyards profess to use these techniques. The goal of biodynamic viticulture is to produce soils of “higher biological and physical quality, greater in organic matter, content and microbial activity, more earthworms, better soil structure, lower bulk density, easier penetrability, and thicker topsoil.” The result is vines with greater inherent strength and vineyards possessing a natural resistance to maladies, and that produce high quality fruit.
Sustainable Agriculture Producers | |
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DOMAINE PIRON-LAMELOISE DOMAINE DE POULVAREL, Pascal & Elizabeth Glas DOMAINE RAYMOND USSEGLIO DOMAINE REMI JOBARD, Remi and Charles Jobard DOMAINE SAINT-DAMIEN, Joel Saurel DOMAINE SERVIN, Francois Servin THE GATEKEEPER, Simon Hackett JEAN-MICHEL GERIN JOBARD-CHABLOZ. Remi and Charles Jobard JOSEF SCHMID, Josef Schmid KURT ANGERER, Kurt Angerer L'ARCO L'OUSTAL BLANC, Claude & Isabel Fonquerle MARKOWITSCH, Gerhard Markowitsch MAROF, Erich Krutzler MEMO, Mario Ecolino MERAVIGLIE, Mattia Imberti MONTE LA SARDA NOTHNAGL, Anton Nothnagl PLOYEZ-JACQUEMART, Marcel Ployez and Yvonne Jacquemart SAN GIOVANNI STRELE, Pio and Gaetano Tamellini VERACE, Ezio and Aldo Bennati WEINGUT BUCHEGGER, Walter Buchegger YANN CHAVE, Yann Chave |
Organic Producers | |
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DOMAINE VIAL-MAGNERES, Olivier and Bernard Sapéras DOMAINE VILLALIN, Maryline and Jean-Jacques Smith DOMAINE DU VISSOUX, Pierre Chermette DOMAINE ZUMBAUM TOMASI, Azeddine Bouhmama NICOLAS MAILLART, Nicolas Maillart ES FX PICHLER, Lucas Pichler GIOVANNA CIACCI, Giovanna Ciacci L'ANCIENNE MERCERIE, Nathalie & Francois Caumette MACCHIE, Paolo Caciorgna MICHEL GASSIER, Michel Gassier PASCAL ET NICOLAS REVERDY PICHLER-KRUTZLER, Elisabeth Pichler and Erich Krutzler RICHARD LEROY, Richard Leroy SIMONE SCALETTA, Simone Scaletta SCHIAVENZA, Luciano Pira TEMENT, Manfred Tement UWE SCHIEFER, Uwe Schiefer WEINGUT GEORG MOSBACHER, Sabine Mosbacher and Jurgen Duringer WEINGUT HEYMANN-LOWENSTEIN, Reinhard Lowenstein WEINGUT TRAPL YANNICK AMIRAULT, Yannick Amirault |
Biodynamic Producers |
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BONNET-HUTEAU, Rémi Bonnet CLOS MARIE, Christophe Peyrus DOMAINE ALBERT MANN, Maurice and Jacky Barthelme DOMAINE CECILE TREMBLAY, Cecile Tremblay DOMAINE DUSEIGNEUR, Jean Duseigneur DOMAINE EDMOND VATAN, Edmond and Anne Vatan |
DOMAINE GAUBY, Gerard Gauby DOMAINE LES APHILLANTHES, Daniel Boulle JEAN-LOUIS TRIBOULEY, Jean-Louis Tribouley LA SOURCE DU RUAULT, Jean-Noël Millon PEDRALONGA WEINGUT SOELLNER, Toni Soellner |
