More than organic
Biodynamic wine goes beyond organic. It is a holistic approach to agriculture in which the entire estate—vineyard, soil, plants, and animals—is viewed as one living system. The method is based on the teachings of the Austrian philosopher Rudolf Steiner, who gave a series of agricultural lectures in the early 20th century that laid the foundation for what we now call biodynamics.
The principles of biodynamics
Biodynamic winemakers work without synthetic pesticides or chemical fertilizers. Instead, they use biodynamic preparations—such as horn manure (preparation 500) and horn silica (preparation 501)—which stimulate soil activity and make the plant more resilient. In addition, the lunar calendar is taken into account: root, flower, leaf, and fruit days determine when work, harvesting, or bottling takes place.
Demeter and Biodyvin
Two certifications indicate that a wine is biodynamic: Demeter (international) and Biodyvin (French). Both impose strict requirements on work in the vineyard and the cellar, including limits on sulfites and a ban on a long list of additives.
Does biodynamic wine taste different?
Many wine lovers find biodynamic wines to be more vibrant, expressive, and terroir-driven. Whether this is directly due to biodynamics or the producer's careful approach is difficult to prove. What is certain: biodynamic winemakers are generally among the most committed and conscientious producers.
In our assortment
At Lekker Sapje, we work with a large number of biodynamic producers, including Domaine A&M Tissot and Domaine Labet in the Jura, Camin Larredya in Jurançon, and exceptional producers from Switzerland. Each of them shows that biodynamics and quality go hand in hand.
View our full collection of organic and biodynamic wines, or read more about the difference between natural wine and organic wine.
