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In the vineyards

Biodynamics adapted to viticulture is the result of research conducted on the basis of the “Cours aux Agriculteurs,” a series of lectures that the Austrian philosopher Rudolf Steiner gave in 1924, and in which he asserted the spiritual postulate of solid and liquid food.

Concretely, it concerns enhancing the soil and plants through preparations that come from plant, animal or mineral matter, taking the rhythms of the heavenly bodies into account.

Labor complements this work: it ensures the necessary oxygenation of the soil and permits the root system, the genuine backbone of the vine, to plunge into the different layers of the terroir.

It is healthy and deep roots, in a living soil, that ensure that the grape has the freshness, complexity and strength that makes it possible to produce wines that are forthright, precise, long and harmonious.