Biodynamic Agriculture is an approach to sustainable agriculture that is based on the philosophy of Rudolph Steiner. Steiner built up his knowledge from keen observation of plant and animal forms, of traditional peasant practice, and from scientific study and deep spiritual research.
Biodynamic farmers use a range of specially formulated herbal, mineral and organic preparations to enhance the soil, boost plant and animal life and increase fertility. They develop farms into unique and distinct individualities that use the minimum of external inputs to produce high quality food, fiber and timber with no negative impact on the environment. The farmers work with natural and cosmic cycles, rhythms and forces that regulate all life on earth to create a harmonious whole.
In the wine cellar the basic organic principles are shared. Wines should not be ‘made’ and the use of enzymes, protein- and cold stabilizations should be avoided. Specific cellar practices such as harvesting grapes or racking wine should be done in accordance with the natural and cosmic rhythms. The aim is to produce, with as little intervention as possible, wines that accurately portray the uniqueness of their vineyard and of the season.
Modern agriculture is based on an approach where the scientific application of chemicals is seen as the solution to maintain high levels of crop production, to control the accompanying diseases, and attempt to stay one step ahead of the increasing resistance that pests, diseases and weeds are showing.
Organic farming is based on the assumption that a healthy soil is a much better way through which the above ideals can be sustained. Pests and disease are seen as a sign of imbalance in nature, and an effort must be made to remedy the cause rather than treat the symptoms.