For a vineyard to be considered biodynamic, the principals of biodynamics have to be implemented and the nine biodynamic preparations used and applied, as described and originally developed by Rudolf Steiner in 1924.
These preparations are made from cow manure, quartz (silica) and six medicinal plants and oak bark, including nettles, chamomile, dandelion, valerian and horsetail. The plants are prepared in the form of infusion and subsequently pulverized over the vines and soil.
Biodynamics has much in common with other organic approaches: the use of pesticides, fungicides, herbicides and artificial chemical fertilizers or any artificial chemicals, is prohibited on soil and plants.
Work in the vineyard and cellar is done in accordance with the Lunar calendar. Some days are more favorable for the stimulation of fruits and grains (Fruit Days), others for the stems and leafs (Leaf Days) and for the root system (Root Days). For example ascending moon favors grafting and fruit-picking; soil work and canopy management are better done during a descending moon.
Biodynamic viticulture restores the soil’s biosphere and promotes healthier vines to produce better grapes, ultimately impacting the final product – the wine. All actions carried out in the vineyard must refine the profile of the wine and further develop depth of character and purity of Château Pape Clément.
Château Pape Clément was certified by “Terra Vitis” in 2012 for sustainable viticulture.
Atanas Nechkov, wine and spirits supervisor
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