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Bio-Dynamic

There is nothing ‘trendy’ or new about organic farming: it is the way we produced our food for thousands of years, until the very recent arrival of synthetic fertilisers and agri-chemicals in the last century. During World War II, in fact, two chemicals used in warfare – DDT and ammonium nitrate – were found to have agricultural uses, and became widely used as sources of cheap pesticides and fertiliser, respectively. At that time, farms became increasingly dependent on hybrid plants, mono-culture crops, large-scale irrigation, and heavy mechanisation.

Many people believe that as a result, today, we live in a world of increasing intolerance’s that adversely affect our health on a daily basis and there is a need to return to more traditional, human-friendly farming methods. This includes of course, Viticulture.

Bio-dynamic wine is made in a more natural way than most other wines, with minimal intervention and no outside influences. They contain (due to the organic nature) a maximum of half the amount of Sulphur than non-organic wines. For Asthma sufferers, sulphur can be deadly even in very low quantities.

Due to the methods used in the wine making process, bio-dynamic wines are also almost always, Vegan friendly. Many wines you see on the shelf today, use animal products to “clean” the wine before sale and there are currently, no regulations that state this information needs to be put on the label!

In recent years, Bio-dynamics has made some high profile converts and is taken very seriously by the wine industry purely on the evidence of the high quality and great tasting wines it produces. In fact, many vineyard owners claim to have achieved improvements in the health of their vineyards, specifically in the areas of biodiversity, soil fertility, crop nutrition, and pest, weed, and disease management.