What is biodynamic viticulture?
Quick answer
Biodynamic viticulture is a holistic farming approach based on Rudolf Steiner's 1924 principles. It goes beyond organic by treating the vineyard as a self-sustaining ecosystem, using specific preparations (horn manure, horn silica) and following a lunar and planetary calendar.
Detailed answer
Biodynamic viticulture traces its roots to a series of agricultural lectures given by Austrian philosopher Rudolf Steiner in 1924. It shares organic farming's ban on synthetic chemicals but adds a cosmic and energetic dimension that sets it apart.
At the heart of biodynamics are nine specific preparations. The most famous is "500" or horn manure: cow dung is buried in a cow horn over winter, then dynamised (diluted and vigorously stirred) and sprayed on the soil in spring to stimulate microbial life. "501" or horn silica (ground quartz buried over summer) is sprayed on foliage to enhance photosynthesis. Six herbal preparations — yarrow, chamomile, nettle, oak bark, dandelion and valerian — are added to compost.
The biodynamic calendar divides days into four types based on the Moon's position relative to the zodiac constellations: root days, flower days, leaf days and fruit days. Vineyard tasks (pruning, treatments, harvesting) and even wine tasting are planned according to this calendar.
The scientific evidence is mixed. Comparative trials often show better soil health and greater biodiversity in biodynamic plots, but separating the effect of the preparations from the extra care and attention is challenging. What is undeniable is that many of the world's most celebrated estates farm biodynamically — across Burgundy, Alsace, the Loire Valley and beyond.
The two main certifications are Demeter (international, strictest) and Biodyvin (French). Both impose additional winery restrictions, including lower sulfite limits than standard organic certification.