In the wine world, the terms "organic wine," "biodynamic wine," and "natural wine" are becoming increasingly common. Each of these types of wine follows specific principles and practices that influence their production and taste. In this article, we'll explore the differences between these three categories in detail to help you better understand their unique features and how they impact your tasting experience.
1) Organic Wine: Respect for the Environment
Organic wine, often referred to as bio wine, is produced from grapes grown without the use of pesticides, chemical herbicides, or synthetic fertilizers. Organic viticulture emphasizes the preservation of the vineyard ecosystem and biodiversity. Organic winegrowers use natural methods such as composting, crop rotations, and herbal treatments to maintain healthy vines.
Organic Certification
For a wine to be certified organic, it must meet strict standards established by certification bodies, such as Ecocert in France. These standards govern not only grape cultivation but also winemaking practices, limiting the use of certain additives and sulfites.
Benefits and Challenges
Organic wines are valued for their purity and authentic reflection of the terroir. However, organic viticulture can be more expensive and labor-intensive, which sometimes impacts the final price of the wine.
2) Biodynamic Wine: A Holistic Philosophy
Biodynamics goes beyond simple organic production by integrating spiritual and philosophical practices. Initiated by Rudolf Steiner in the 1920s, biodynamic viticulture views the vine as an integral part of a living, dynamic ecosystem. This holistic approach includes the use of biodynamic preparations, lunar and planetary calendars for vineyard work, and special attention to the balance and vitality of the soil.
Biodynamic Certification
Biodynamic wines can obtain certifications such as Demeter or Biodyvin, which guarantee compliance with biodynamic principles. These labels ensure transparency and increased consumer confidence.
2.1) The Biodynamic Approach to Savoie Wines
A Unique Terroir
Savoie, with its alpine landscapes and mountain climate, offers a unique terroir for viticulture. Savoie wines benefit from diverse soils, ranging from glacial moraines to limestone terrain, and a wide variety of microclimates. This diversity allows for the production of wines with distinct and complex aromatic profiles.
Adoption of Biodynamics in Savoie
Biodynamic viticulture is booming in Savoie, where several wineries have adopted this method to cultivate their vines. Savoie winegrowers apply biodynamic principles, taking into account lunar and planetary cycles, using specific preparations to strengthen soil vitality, and incorporating sustainable and environmentally friendly farming practices.
Biodynamic Practices in Savoie
- Biodynamic Preparations: Savoyard winegrowers use preparations such as horn manure (preparation 500) and horn silica (preparation 501) to energize the soil and stimulate vine growth. These preparations are often applied according to a lunar calendar, maximizing their effectiveness.
- Composting and Natural Fertilization: The use of biodynamic compost enriches the soil with organic matter, promoting healthy and balanced microbiology. Chemical fertilizers are banned, and winemakers favor natural amendments to nourish the vines.
- Vineyard Management: Pruning, training, and canopy management are carried out in accordance with natural rhythms to optimize vine health and grape quality. Biodiversity is encouraged through the maintenance of hedges, fruit trees, and flower meadows around the vineyards.
Challenges and Perspectives
Adopting biodynamic farming in Savoie is challenging due to the sometimes harsh and unpredictable climatic conditions. However, the region's biodynamic winemakers are often passionate and committed pioneers, convinced of the benefits of this approach. The growing recognition of Savoie biodynamic wines on national and international markets is a testament to their quality and potential.
The biodynamic approach to Savoie wines exemplifies a quest for quality and respect for the terroir. By applying holistic and sustainable viticultural practices, Savoie winemakers are able to produce exceptional wines that faithfully reflect the richness and diversity of their region. This philosophy, both ancient and innovative, continues to gain popularity, offering promising prospects for the future of Savoyard viticulture.
Domaine Berthollier our Organic and Biodynamic Approach
Since 1850, at Domaine Berthollier in Chignin, Savoie, we have been perpetuating a family winemaking tradition. We are firmly committed to organic and biodynamic viticulture, deeply respecting our terroir and local traditions.
History and Evolution
The history of our estate begins in 1850, with the planting of the first vineyards on the slopes of Chignin. Since then, we have constantly innovated to improve the quality of our wines while respecting the environment. In 2011, we definitively stopped using all chemical inputs in our vineyards: no more anti-rot treatments and chemical fertilizers. Between 2012 and 2016, the vines had to readjust to this change. Yields inevitably decreased. It would take 5 long years for the soil to be sufficiently enriched with minerals and become living soil again, notably with the return of earthworms that would help reoxygenate and nourish the earth. From 2017 onwards, the vines took over and finally, the harvest was beautiful, with more than adequate volumes, and healthy and juicy grapes.
In 2017, we were ready to officially begin the conversion of the Estate to Organic Agriculture . And we started with our red grape varieties: Mondeuse, Gamay, Pinot Noir and Persan. Then the following year it was the turn of Jacquère, and then Roussette and Bergeron in 2020. It takes 3 years to obtain AB certification. Convinced and satisfied with this shift towards healthier and more environmentally friendly practices, it is only logical that we decided to continue our evolution towards biodynamic practices in our vineyards and in the cellar. Our objective is and will always remain to produce wines that reflect their terroir and that provide pleasure.
Our Biodynamic Practices
We apply biodynamic principles with careful attention to natural and cosmic cycles. Our practices include the use of biodynamic preparations to revitalize the soil and vines, and respect for lunar calendars for vineyard and winery work. These methods strengthen the resilience of the vines and the quality of the grapes, without the use of synthetic chemicals.
Our Wines
We produce a diverse range of wines, including whites, reds, and crémants, showcasing indigenous grape varieties such as Jacquère, Altesse (Roussette), Mondeuse, and Persan. Our wines are vinified without sulfur or with a small addition at bottling if necessary. Aged in vats, barrels, or amphorae, they are the most natural expression of our terroir.
Our whites, such as Chignin-Bergeron and Roussette, offer fruity and mineral notes. Our reds, such as Mondeuse and Persan, are distinguished by their aromas of red fruits and spices, with a fine, tannic structure.
Our Ecological Commitment
Beyond wine production, we're committed to broader environmental initiatives, such as reusing bottles and reducing our carbon footprint, and planting trees among our vineyards to combat the harmful effects of climate change. These efforts demonstrate our dedication to sustainability and environmental protection.
Natural Wine Authenticity and Minimalism
Natural wine, or vin naturel, takes the concept of minimal winemaking to the extreme. Natural winemakers seek to intervene as little as possible in the winemaking process, allowing the wine to express itself without the addition of sulfites, commercial yeasts, or other additives. The only exception may be a very small amount of sulfites added at bottling to stabilize the wine.
Artisanal Production
Natural wine production relies on organic or biodynamic farming practices and traditional winemaking techniques. This includes spontaneous fermentation with indigenous yeasts and the absence of aggressive filtration or clarification.
The challenges of natural wine
Natural wines are celebrated for their authenticity and raw expression of terroir. However, their production can be unpredictable, and wines can vary considerably from vintage to vintage. Furthermore, their sensitivity to oxidation and other defects poses challenges in terms of storage and stability.
Each type of wine—organic, biodynamic, and natural—offers a unique approach to viticulture and winemaking. Whether you're looking for ecological purity, philosophical depth, or raw authenticity, there's a wine to suit your preferences. Understanding these distinctions allows you to make informed choices and fully appreciate the richness and diversity of the wine world.
The Approach to Natural Wines
Natural wines, also known as natural wines, are distinguished by their minimalist winemaking process, aimed at minimizing human intervention and the use of chemical additives. Here's a detailed analysis of this type of wine:
Characteristics of Natural Wines
Natural wines are made from grapes grown using organic or biodynamic methods. These grapes are then vinified without chemical additives such as sulfites, which are commonly used to stabilize and preserve wines. The winemaking process uses indigenous yeasts, naturally present on the grapes and in the winery.
The organoleptic characteristics of natural wines can vary considerably from bottle to bottle. This is due to the absence of stabilization techniques such as filtration or fining, which are often used to standardize aromas and flavors in conventional wines. Natural wines can thus reveal unique aromas that would otherwise be masked by oenological inputs.
Organoleptic Deviations and Defects in Natural Wines
Natural wines are more likely to exhibit organoleptic defects, due to the uncontrolled variability of microorganism populations during winemaking. Common defects include:
- Brettanomyces : Leathery or stable aromas due to volatile phenols.
- Oxidation : Aromas of overripe apple and sourness resulting from exposure to oxygen.
- Fat disease : Slimy and stringy appearance of wine.
- High volatile acidity : Makes the wine unfit for consumption if it exceeds a certain threshold.
Natural wine producers seek to avoid these defects by using healthy, ripe grapes and closely monitoring the winemaking process.
Conservation of Natural Wines
Storing natural wines is a delicate matter. Without the addition of sulfur (SO₂), these wines are more susceptible to oxidation and temperature fluctuations. They must be stored at a stable temperature, ideally between 12°C and 15°C, and consumed quickly after opening to avoid aroma degradation.