WINE FROM HEAVEN TO EARTH, BIODYNAMIC VITICULTURE - NICOLAS JOLY

Dettagli

For a few years now, many winemakers, becoming aware of the value of the territory in the expression of their wine, have converted to biodynamic agriculture. Among these there are naturally the most famous domaines, but also numerous wineries of less prestige and yet capable of improving the quality of their products in a spectacular way. With its subtle action, like homeopathy in medicine, biodynamics allows wine to reflect the personality of its territory, giving meaning to the concept of "controlled designation of origin" (DOC). “The more we distance ourselves from the laws of living things, the more we impose artifices that were not indispensable, both for the care of the vineyard and for improving the wine”. Winemaking in the cellar is put back in its rightful place, no longer considered as a corrective for the inadequacies of work in the vineyard, but on the contrary as the exaltation of the quality of the harvests. This type of agricultural practice does not consist in strengthening the vitality of the soil in its typicality by impregnating it with animal and plant materials (compost), but in helping the plant to nourish itself with light and heat (improvement of photosynthesis). The ground is considered as the last link, or witness, of a more subtle, less tangible world, which is located in the atmosphere. The importance of the planets and their astrological cycles is placed in the foreground, since biodynamics considers soils as mirrors of the cosmos. A fundamental work, a point of reference for biodynamic agriculture applied to the vineyard.