Organic & biodynamic wine

Synthetic pesticides are an absolute no-go; instead, organic wine producers opt for intact ecosystems with natural beneficial organisms. Organic methods are the only options for fertilising the vineyard, by sowing grain and legumes between rows of vines for example. In addition, this increased vegetation helps to prevent soil erosion. There are also many regulations that must be observed in the cellar; for example, sulphur can only be used to a limited extent. And when clarifying the grape juice, the winemaker only uses natural substances such as egg white or clay. 

Elisabetta Foradori has been implementing biodynamic practices since 2002 and has gone on to write an important piece of Trentino viticultural history. Among other methods, she ferments her Demeter-certified wine, primarily made from local Teroldego grapes, in 400-litre clay amphorae – which requires a lot of gut instinct. This successful winemaker is confident that «clay aligns perfectly with Rudolf Steiner’s biodynamic philosophy». By the way: you can find over 35 organic or Demeter-certified wines in our range. 

A few more words about vegan wine. Do you remember how granny used to clarify her beef stock? She would pop in an egg white, stir it into the broth and skim off the foam. The egg white binds to the sediment and clarifies the broth. It’s exactly the same with wine. After fermentation, the oenologist removes particles that make the wine cloudy with an egg white. This process is called fining, and it can also be carried out with gelatin or milk protein. But, obviously, this isn’t vegan-friendly. Because of this, more and more winemakers are opting for alternatives such as potato starch, peas, bean protein or bentonite. Many winegrowing regions have a tradition of sweet treats containing egg yolk: Portuguese pastéis de nata, canelés from Bordeaux … Now you know why!