“12 years of biodynamic cultivation
December 4, 2001
In 1991, I introduced you to biodynamic viticulture, which I was beginning to apply to the Domaine Huet in Vouvray. I remember your more or less sceptical or mocking reactions. What about today? After 12 years, I’m still using this method, and I’d like to tell you why. First of all, let me remind you of the main principles of the
GENERAL
Biodynamic cultivation is the application of Rudolph STEINER’s theories to agriculture, STEINER (1861-1925) being an Austrian philosopher and scientist. This theory recognizes the earth in the broadest sense of the term (mother rock, cultivable soil, aerial environment) as an organism in its own right. This earth, along with the planetary and stellar universe that constitutes its social environment, are living beings dependent on one another, whose lives unfold according to well-defined rhythms. We therefore start by improving or giving life to the soil, by incorporating compost into it. The plant is not just a thermodynamic system with inputs and outputs to be balanced. The plant exists first and foremost as a suprasensible model, an archetype, a concept. When this archetype is immersed in earthly conditions, i.e. when the seed is placed in the soil, the forms that then develop are filled with the matter that results from the activity of life forces (hence “spirit, life and matter”).
The cultivation methods and products used channel and utilize cosmic forces, restoring balance to the plant and the soil and making them vibrate in harmony with the universe. When a plant is attacked by disease, the focus is on finding out why it is sick, rather than systematically destroying its predators, whether fungi or insects.
PRACTICAL BIODYNAMICS
Various experiments carried out by Maria Thun on seedlings and fast-growing plants such as lettuce and radishes have revealed cosmic influences on plant growth. These influences follow a certain rhythm, directly linked to the positions of the moon and sun in relation to the zodiacal constellations. This means that, depending on the day, the plant favors either its roots, leaves, flowers or fruit.
– Root” days, moon in front of earth constellations: Taurus, Virgo, Capricorn.
– Leaf” days, moon in front of water constellations: Pisces, Cancer, Scorpio.
– Flower days, moon in front of air constellations: Gemini, Libra, Aquarius.
– Fruit days, moon in front of the fire constellations: Aries, Leo, Sagittarius.
Based on these observations, a “sowing calendar” was drawn up which indicates these different periods every year. All work and treatments carried out on the vines are governed by this calendar (i.e. dependent on cosmic conditions). Indeed, symbiosis must exist between the different organisms that are the plant, the earth and the cosmos. For planting, we take into account root and fruit days. For the quality of the grapes, we intervene for cultivation and certain treatments on fruit days. The fundamental products of biodynamic agriculture are the preparations: they are the foundations, the fundamental impulse towards healing, the basic medicines.
– 5 preparations, 502 to 506 herbal (yarrow, chamomile, nettle, oak bark, dandelion)
– The preparation horn dung or 500
– Horn silica preparation or 501
These different preparations have undergone transformations, fermenting in the presence of animal organs. These products are used after being dynamized. Dynamization consists of placing the product in water and stirring, first in one direction so as to create a vortex (funnel inside the water), then in the other direction, for a set period of time. The substance is then transferred to the water.
THE COMPOST
Compost is made with cow manure, oak shavings and straw, then “dynamized” by adding very small quantities of the 5 preparations 502 to 506. Composting lasts around 15 months, with one or two stirring operations. This post-harvest compost supports and reinforces the decomposition process of organic matter. It contains all the elements needed to form the clay-humus complex, as well as a considerable number of bacteria that help this process, and introduces life into the soil. Dung compost is also used as a complement or replacement. This is essentially composed of cow dung, silica, limestone and preparations (502 to 506). It is spread in droplets on the soil after a 20-minute dynamization, in the evening after 3:00 p.m. G.M.T.
PREPARATION OF HORN DUNG
It mobilizes elements from the soil to the plant by acting directly on the roots, which grow in size and length. As a result, they are better able to capture the plant’s nourishment, making them more resistant to drought. Sap circulation becomes more regular. Horn dung brings cosmic forces into the sap, planetary forces brought into the soil by the dung compost. This preparation is spread on the soil after a one-hour dynamization, in the evening from 3:00 p.m. G.M.T. Dung compost and horn dung only serve to prepare the plant and soil for the effectiveness of the horn silica.
PREPARATION HORN SILICA OR 501
It takes care of the atmosphere so that the forces of light reach the plant. It encourages the leaves to assimilate the trace elements contained in the atmosphere in a homeopathic state, since these trace elements, via enzymes, are very important in the living processes of plants. After one hour’s dynamization, this preparation is sprayed in fine droplets onto the leaves at sunrise. Horn dung is made from dung placed in a cow’s horn and buried in the soil over winter, where it captures the vitalizing forces. 501 is finely ground silica placed in a cow’s horn and buried during the summer, where it remains exposed to the sun’s vitalizing forces. Cow’s horn, a natural energy collector, is widely used in biodynamic farming. These three preparations are essential for the harmony and balance of soil and plant. If harmony is achieved, the plant will defend itself, or rather it will not call upon its enemies, which are clyptogams (various fungi, mildew, powdery mildew etc.), insects (cochyllis and eudemis), or mites.
PRACTICES CARRIED OUT
Since 1990, the 35 hectares have been cultivated using this method:
– After the harvest, we add 1 tonne/ha of biodynamic compost, supplemented by dung compost.
– in the spring, before grafting, we spread horn manure in droplets on the soil, and before flowering, we make one to three passes of 501 preparation.
– naturally, no chemical weedkillers. We work the soil: ploughing, de-cultivation, shallow tillage to control grass, but since 2000, we have left the grass to grow naturally during the winter.
– For treatments against mildew, we use Bordeaux mixture in combination with nettle tea or horsetail decoction.
– Over the last 12 years, the average used is 18 kg/ha of BB, i.e. 3.6 kg/ha of copper. Annual doses vary according to climatic conditions, from 1.8 hg/ha to 10 kg/ha of copper in particularly difficult years such as 1993.
– For powdery mildew, we use either powdered flower sulfur or Heliosulfur, depending on weather conditions, with an average total application of 60 hg/ha.
– no acaricide, typhlodromes and ladybugs returned naturally.
– cluster worms are treated with bacillus thmingiensis for the 1st and 2nd generation.
– no other products are used in the vineyard.
RESULTS
On floors
Our colleague Claude Bourguignon carried out various analyses of our plots in May 1993 and November 1999. The comparative study revealed :
A rise in C.E.C. (cation exchange capacity) thanks to an improvement in the quality of organic matter, but the proportion of organic matter in C.E.C. is still too low – composting must continue.
A drop in Ph, which is favorable to the availability of nutrients
A drop in Cu from 72mg/kg to 38.9 mg/kg, Phosphorus from 145 to 39 mg/kg and Potassium from 368 to 235 mg/kg.
Overall, soil composition is more satisfactory.
On vines and wine
Over the last 12 years, we’ve only been able to control mildew, powdery mildew and grape berry worms using the methods and products described above, whatever the climatic conditions and the pressure of these various “diseases”. The only problem is esca, for which we have no solution. Grape ripening is about 8 days earlier. Yields are unchanged, averaging 40 hl/ha over 12 years, excluding 1991, when they were 3.6 hl/ha, and 1994, when they were 8 hl/hl due to frost in April. Yields would appear to be more stable. The sugar content of grape juice ranges from 180 g/l to 380 g/l, i.e. from 10.5° to 22° potential, but this wide variation is mainly due to climatic conditions. Even with yields of 60hl/ha, as in 1992, no cuvée was below 10.5°, thanks, I believe, to biodynamic viticulture. The last chaptalization of base wines for sparkling wine took place in 1987; still wines are never chaptalized. As far as the quality of the wine is concerned, our customers and professional tasters seem to think that it has improved, but tasting is so subjective that I’d be remiss if I didn’t say…
CONCLUSIONS
After 12 years of practicing biodynamic viticulture, nothing has happened to indicate that we’re on the wrong track. On the contrary, we have the satisfaction of producing wines without any chemical products, while fully respecting the notion of terroir and noble wine, which I believe corresponds to the objectives of the A.I.V. It’s true that I can’t yet scientifically demonstrate biodynamic viticulture. But it should be left to the researcher to do so, and we’d need to find an organization willing to look into the matter, which is far from being the case. However, after the initial mockery and skepticism, many internationally renowned vineyards are now adopting this method of cultivation, both in Europe and in the New World of wine. I’d like to finish by saying that I’ve only given a personal account, and I don’t claim to have the truth, nor to convince you. I apply a method that I can’t explain to myself, that I don’t understand, but I do it with conviction because it corresponds to my sensibility and my search for quality and the expression of terroir.