EXPOGAST
LUXEXPO THE BOX

200 ORGANIC AND BIODYNAMIC WINES SERVED BY THE GLASS AND CORAVIN

26.11 – 30.11.2022
11AM – 9PM

EXPOGAST
LUXEXPO
THE BOX

200 ORGANIC AND BIODYNAMIC WINES
SERVED BY THE GLASS AND CORAVIN
HALL 3 / STAND N°3D44

26.11 – 30.11.2022
11AM – 9PM

WINE-MAKING IN THE RESPECT OF NATURE AND TERROIR

The history of man and the vine goes back several thousand years. Over the centuries, wines have evolved. This evolution has been particularly rapid since the end of the Second World War with the arrival of technological progress. Chemical cultivation and oenological practices have had a significant impact on the terroir and typicity of wines. As these methods have become the norm and the standard of excellence in a few years, winemakers around the world have returned to sound production that is both environmentally and consumer friendly. In recent years, their popularity has increased. These wines are called organic and biodynamic.

A LITTLE HISTORY…

The organic and biodynamic concepts are still relatively modern in the history of viticulture. The principles of biodynamics were first introduced by Rudolf Steiner in the 1920s. These principles focus on understanding the components of the environment, i.e. the ecosystem and the forces that react to the wider ‘whole’. Far from today’s scientific advances, the understanding of the plant and its environment was paramount. The aim was to enhance the quality and quantity of agricultural production at the time. Plants follow a natural cycle of growth, and humans must accompany it, not control it. The aim of biodynamics is therefore to make the ecosystem more dynamic. The first labels and organizations date from the 1930s.

Initiated in the 1960s and introduced in 1985 with the label, the term organic is based on the prohibition of the use of synthetic chemical products. This label appeared after a progressive awareness of the ravages of chemicals. Only natural products are allowed and the reconstruction of ecosystems is central to the approach.

VITICULTURE:

The preservation of soil life and the ecosystem is the main concern of organic farming. The products used in organic viticulture are all of natural origin. No synthetic products are allowed. In the vineyard, we find the use of Bordeaux mixture composed of sulphur and copper. The main preparation against cryptogamic diseases such as mildew and oidium. The natural grassing of the vineyards is favoured and the mechanical working of the soil respects the presence of micro-organisms in the soil. Sharing the same principles as organic agriculture, biodynamics goes further. Respect for the astral and lunar calendar is a key element and the use of biodynamic preparations are central to the concept. Known as the ‘500,’ they all aim to energize the vine and its environment. The plants used are for example camomile (503), nettle (504), dandelion (506)…all vectors of different information. The use of sulphur and copper is allowed, but at lower doses than in organic farming. Biodynamics is not magic, it is only good farming sense.

These methods are controlled by labels and organizations.

WINEMAKING:

During the winemaking process many chemical products and physical techniques are allowed by European regulations. Modification of aromatic compounds, adjustment of acidity, control of different fermentations… The list can be long. For organic wines in the cellar, natural commercial yeasts are allowed. Since 2012, SO2 doses are allowed up to 100 and 150 mg/L (depending on the color and the amount of residual sugar). In addition to sulphur, numerous inputs and 4 physical processes are allowed. It is therefore still possible in organic winemaking to modify the aroma and appearance of the final wine.

Biodynamic winemaking is characterized by minimal intervention, i.e. the expression of the terroir through the harvested grapes. Sulphur is allowed at a maximum dose of 70-90 mg/L. Only 5 natural inputs are allowed for the vinification. Only one physical winemaking technique is permitted, namely light filtration. Indigenous yeasts are a central element. These yeasts have developed naturally on the bloom of the grape and are therefore unique to each terroir. These yeasts are used for the alcoholic fermentation, which can last for many months. The main characteristics sought by these wines are the expression of the fruit and the minerality of the soil. All winemaking processes are also controlled by the labelling bodies.

It is important to note a few subtleties throughout these explanations. The label or term used is not always representative of the viticulture or winemaking method. Indeed, some wines have no legal identity because of the winemaker’s philosophy. A wine may have no label on the label, yet be part of the natural wine ideology. Just as a winemaker with an organic label can use all the products that are authorized, another can use none and still be in the biodynamic or nature philosophy and vice versa…

Our wine portfolio consists of a fantastic selection of organic and biodynamic wine growers from a variety of regions.

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