10 Practices of biodynamic wines
1.- The biodynamic wines follow the cultivation principles of Rudolf Steiner, who created and developed this concept that combines medicine, agriculture, and astrology.
2 .- Biodynamics considers the Cosmos as the creator of forces and energy in life and refers to the way they are employed in agriculture including the cultivation of the vine.
3.- They demand total transparency in the cultivation of the vineyards and winemaking, including the use of additives without hiding the nature of the product.
4.- The works in the field are determined by the rhythms of the Cosmos (moon, earth, sun, and planets) that directly influence the activity of the vineyard.
5.- The lowest possible use of technology and additives is required in all stages of the wine production, from the vineyard to bottling.
6.- The addition of SO2 (sulfites) must be done in limited doses: Maximum levels - White and sparkling wines 180 mg per liter. - Red wines 140 mg per liter,
7.- The appliance of fertilizers and/or materials of chemical origin is totally forbidden.
8.- The use of compost preparations based on medicinal herbs as ground nutrition such as dandelion, valerian, yarrow, chamomile, oak bark. The preparations have an identification number ranging from 500 to 509.
9.- A maximum use of gravity in the winemaking process is required.
10.- The employment of cow horn to fertilize the land; the manure must be from a cow that has had offspring and preferably in pregnancy.
Source: Biodynamic Association, Demeter
