Biodynamic wines are included in the so-called organic wines. However, its production is more complex than any other type of organic product.


It all began in 1924 in present-day Poland, where philosopher Rudolf Steiner, after listening to farmers’ concerns about the fertilizers they were using, proposed a series of changes in agriculture in the area based on mineral, vegetable and animal balance. In other words … A way to make self-sufficient agriculture in each farm, using ingredients from the area.


Following this principle, the wine is made with purely natural components – without the intervention of industrial processes. In addition, it uses an astronomical calendar that governs the times of harvest, pruning and harvesting of the grape according to the moon’s journey through the twelve constellations of the zodiac.


The standard bearer of biodynamic viticulture is Nicolas Joly and his great wine Coulee de Apretando. Joly – worried because the wines were losing their terroir, its originality and the character that gives the earth to him – begins to work in the Coulee product of Apretando of biodynamic way and it verifies, that through these techniques, the wine is more alive.


The calendar is governed by the positions of the moon and establishes four days that produce four wines with different characteristics:

  • Fruit Day: The satellite is in a constellation of fire. The wine is more explosive and enhances its fruity nuances.
  • Root Day: The moon is in a constellation of earth. The wines are more muted.
  • Flower Day: the moon is in a constellation of air. The floral nuances are intense and are the protagonists of the drink.
  • Leaf Day: The moon is in a constellation of water and marks more acidity and bitterness.


Leaving aside the most esoteric part of this practice, it is true that, as with other natural processes, the moon influences the making of this drink. However, the most important aspect of this wine is that it is made without artificial additives, following a completely handmade method and, for this reason, a raw material of excellent quality is necessary if we want the final product to satisfy the consumers’ palates.

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