This type of wine is included within the group called "Organic Wines" as well as organic wines, however the method of elaboration followed for its elaboration is more complex than the last classes of wines mentioned above.
It must be taken into account that biodynamic wine is not only a typology, but must also be considered as a philosophy of life where science, work and the very natural sustainability comes into play and that interconnects the earth with space.
This interconnection is based on the principle of Rudolf Steiner (father of biodynamic), who states that everything that comes from the earth has to return to it, after exceeding the production process, therefore, any compound that has been used in this production must have been previously obtained from nature without having involved any industrial processes. And this is how both vegetable and mineral preparations are used, as well as fertilization additives, all of which are combined with the use of an astronomical calendar that dominates the times of planting, healing and harvesting of the grapes.
Preparation 500:is a preparation of a horn of cow which is filled with manure and buried during the autumnal season to some 15.7 inches of the surface. This horn decomposing in the following winter season, and remains buried until the beginning of spring. When the horn is extracted, then diluted in water and spread throughout the surface of the vineyard. Thanks to this process, the soil can be nourished and take advantage of all the microorganisms that benefit and facilitate the development of the grape.
Preparation 501: is a preparation that is based on the burial of quartz powder in cow horn, is a very similar procedure to the preparation 500, the difference is that this procedure is carried out in spring and is extracted in autumn. It is used to avoid diseases that can cause rains or the different kinds of moulds.
Fertilisers: for the preparation of biodynamic fertilisers are used some plants such as herbs and even flowers. Some of them are:
The calendar is based on the positions of the moon which has a basic function in each of the processes that are carried out.
Fruit Day: when the moon is positioned in a constellation of fire (Aries, Leo or Sagittarius), the activity of the plants is polarised especially in the production of the fruits.The wine increases the fruit and floral nuances, and those that derive from a meticulous production to obtain a perfect adaptation of the variety to the terroir.
Root Day: when the moon is in a terrain constellation (Taurus, Virgo or Capricorn), the plant promote the roots, and the wines emphasize the tannic hints and the particular character of the variety applied to a specific soil (minerality).
Flower Day: when the moon is in an air constellation (Gemini, Libra or Aquarius), the flowers of the plants are the ones that take up the baton and assume the function of the priority activity and the fundamental nuances of the wine are reflected with strength.
Leaf Day: when the moon is in a water constellation (Cancer, Scorpio or Pisces), the activity of the plant suit de leafs, reinforcing vegetal aromas that could be of great interest in white wines with character herbaceous that nevertheless do not favour the red wine tasting.
The biodynamic concept goes furthermore the wine and the estate. Around the cellar exists some characteristics to bear in mind.
The structure of the cellar is built following curved directives, without corners, because curves represent an infinity bound to space. On the other hand, the corners break with the traditional shape and innovate in a new form.
Grass and straw are essential in this place, especially in the periphery of the cellar, either on the walls or on the same terrain, as both absorb the solar energy during the hours of sun and then later during the night , they refer to the whole ambiance.