Biodynamic viticulture is a vineyard-farming approach based on the agricultural ideas of Rudolf Steiner. It treats the vineyard as an interconnected farm ecosystem and emphasizes soil health, biodiversity, composting, cover crops and the use of specific preparations made from plant, mineral and animal materials. Some biodynamic growers also use a lunar and planetary calendar to guide selected vineyard operations.
Biodynamic farming uses a series of preparations, traditionally numbered, that may be applied to soil, compost or vines. These include preparations based on cow manure, silica and medicinal plants such as yarrow, chamomile, nettle, oak bark, dandelion and valerian. Growers also aim to recycle nutrients within the farm and encourage biodiversity.
Demeter and Biodyvin are recognised biodynamic certification organisations in the wine sector. Their standards specify vineyard and, in some cases, winery requirements. Biodynamic certification is distinct from general organic certification, although certified biodynamic vineyards are generally required to meet organic farming standards as part of the system.
Organic viticulture follows defined restrictions on synthetic fertilisers and pesticides. Biodynamic viticulture includes organic principles plus a particular set of preparations and whole-farm philosophy. Sustainable viticulture is broader and may include environmental, social and economic criteria without adopting biodynamic practices.
Example: a biodynamic vineyard may use cover crops, compost, preparations 500 and 501, and a vineyard calendar alongside organic pest and disease management.
Chef’s note: biodynamic describes a farming approach and certification standard, not a guarantee of wine quality or flavour. Taste the wine and assess the producer’s practices separately.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
