The pioneer winemaker and spokesperson in the biodynamic world is the Frenchman Nicolas Joly, although even today the specifications defining what is and how a biodynamic wine is made are being defined at European level (in Demeter International). However, we know with certainty that biodynamic agriculture is based on the idea of balanced nature, so that a biodynamic wine is only a consequence of how this agriculture is defined.
The characteristic appearance of the biodynamic wine is given by the link with the land and by the reconstitution of the natural fertility of the soil.
It is therefore important to keep the soil naturally balanced with all its organisms in order to obtain healthy grape vines of high quality.
Briefly in biodynamics, no chemicals and GMOs are used and the soil is processed using traditional methods (no tractor is used). All this with the aim of regenerating and revitalizing the land so that the vines can take root and endure periods of drought or rain.
As an antiparasitic treatment, plants are sprayed with infusions such as nettle, chamomile, fennel, valerian and bark; better still if oaks are placed among the vines because there will be insect motions to keep away the pests.
Another characteristic of the biodynamic discipline is that of following the lunar calendar also as regards racking and bottling.
Biodynamic wine does not mean better wine; but surely it is a high quality product obtained with a commitment 8 times higher than traditional methods.
To summarize, the three main characteristics on which biodynamic is based are:
Maintain the fertility of the earth, freeing nutrients in it.
Make plants healthy so they can withstand diseases and pests;
Produce foods of the highest quality possible.