RETURN TO TERROIR

“Biodynamy, wine growing for the future”

TASTING

Is biodynamic Wine-growing a Myth or a Realit y? By Nicolas Joly – Coulée de Serrant

There is no doubt that more and more fascinated private individuals and professionals are discovering a source of complexity, a surge of vitality, and an additional purity in the increasing number of biodynamic wines. There is also no doubt that this type of agriculture, which differs from biological agriculture insofar as it adds very small amounts of preparations per hectares, quantities varying from one to one hundred grams, that have usually been dynamised in water, can upset those who try to understand it. How can such small quantities have any real effect on the quality of wine?

Wouldn’t the result be the same with simple biological agriculture? Faced with these questions, the group of those in favour and those against puff themselves up by publicly making boasts on a regular basis, as behind the scenes both sides prepare for battle. In order to pass from the profound convictions which generate belief to knowledge and thus a more rigorous demonstration, there is finally a step to be taken here. It is on this approach that partially depends the authenticity of the quality of our future wines. Let us begin by observing the corpse of an animal that has just died. In a few weeks its simple elements will again be part of the earth. Thus the question to ask is: where are the energies which constructed this organism in such a sophisticated manner? Who took the calcium to sculpt the bone? Who took the silica to form the hair? Don’t these forces exist in other ways besides forming embryos? A seed, an egg. Are they not only receptacles of a perfectly organised world of energy which the forces of life give to Earth, which exists independently of their link with matter, through which they become visible? By asking these questions, we enter as do every day a few more physicists, thanks for example to magnetic resonance, into the discovery of laws that are very real and concrete, but are no longer, so to speak, terrestrial laws, in the sense that they are not submitted to the force of gravity, to this world of weight and volume discovered by Newton. It thus concerns laws that can not be measured in the same way. In the third edition of my book “Wine From Sky to Earth” (now available in four languages), I devote an entire chapter to a presentation of tests, which are well-known in certain circles, that give images of this world of energies in the wine and the food, and the manner in which different types of agriculture can modify them. The microscope does not have access to these realities.

What must be understood here is that living beings are only a sum of frequencies or rhythms. It’s a vibratory world. There is no life without frequencies and mini-frequencies! Our society and each one of us use this vibratory world on a daily basis, through satellites, mobile phones, transmitters, microwaves, etc. We use it to such an extent that it becomes a problem, as this abundance of new frequencies disturbs those frequencies which influence life itself. No one is surprised to hear the voice of someone thousands of miles away on their mobile phone. With the help of the mobile phone, the call did not even use a thousandth of a gram of waves. For waves are not to be measured by weight. When one speaks of biodynamic agriculture in terms of a few grams of preparations which act as relays or catalysers of precise processes indispensable to the life of plant, a life which we have seen is not tangible, those who have not become aware of 12 13 the energy world they use every day become offended. Let’s be serious about how many grams of quartz make your watch work.

So why shouldn’t a biodynamic preparation based on quartz accelerate photosynthesis, which generates the sugars, the colours, the aromas? Why wouldn’t the preparations destined for the earth accelerate mycorhiza, that is to say, the linking of roots with earth? A branch of the Swiss government came up with proof supporting that. For 18 years they compared the agricultures: conventional, biological, and biodynamic. On the other hand, it is understandable that they multiply the use of all these toxic chemicals. To be convinced, you need only read the small print on the labels. They inundate the vines and the soil with fungicides, with chemicals to prevent rot, spiders and pests, as well as herbicides. Each treatment strangles a little bit more the link between the forces which influence our lives and quality. The result, dear wine-lovers, is three comments that are very important for the quality of the wines with which you stock your cellars: 1. The use of chemical treatments, as we have just seen, reduces the capacity of the vines to receive solar energy through their leaves and earth energy through their roots, and there is no way to avoid this increasing. Each additional treatment necessary to control disease – which are not yet recognised as deficiency indicators of strength and health – will bring about collapse on a large scale, which will in turn necessitate more treatments. It is understandable that for wine-growers caught in this dilemma, technology will be the only way they can have at least an appearance of quality in their wines. Their wines can thus be imitated in countries where labor is cheaper. On top of that, the wines capacity to age as they should is greatly diminished. 2. The so-called ‘agriculture raisonnée’ would be satisfied with the use of very toxic chemicals being reduced by about 20%. However this does not constitute any real progress on the level of the life-forces the wine needs to remain in good health and to manifest its appellation. This explains why more and more choose biology or biodynamic as the only method which effectively links the vine to its environment. 3. By using this world of energies more directly, biodynamics takes a very important additional step, thereby considerably increasing the possibility for the vines to receive the characteristic of the appellation, providing the basis for what we love in a wine. Also thanks to its special relationship with the life-forces, two or three years of biodynamics can wipe out the harmful effects of herbicides. It takes biological agriculture several decades to reach the same goal. This was proved in Australia when land saturated with DDT, which had been declared forbidden to cultivate by the government, was opened to cultivation again after three years of biodynamics. I could speak of all this at great length. Thus more and more serious wine-growers will continue to swell the ranks of biodynamics, even if attempts are made to ridicule them directly or indirectly, in order to preserve lucrative economic markets. Let us add only that to pretend that biodynamics is not effective is to be part of yesterday’s world.

Unfortunately today’s world is just as alarming. The world of energies is an organised world that can be used either for good or bad. Biodynamics uses it without trying to modify it. Not everyone has the same scruples. All the more so since control over this domain is almost impossible. Already one sees secretly for sale at 5000 euros a litre energised water, which does incontestably change the taste of wine in a way that is as real as it is artificial. And physically there is nothing added! Even if these deceptive effects can bluff any one of us, they are not really durable and can even invert. There is no doubt that the by-products of technology have already begun to touch the new energetic world.

Quality Charter Return to Terroir The taste of wine can only reach its singularity and become inimitable when it has received the mark of its terroir and microclimate. Everywhere on earth the four components – heat, light, water and soil/subsoil – combine differently in a unique way. This is the subtlety of each appellation which plants, vines, olive trees, etc. understand in every instance in their own ways. The greatness of the appellations is based on this understanding, which also guarantees consumers a taste connected to the uniqueness of a specific place. For vines to fully embrace their terroir with their roots, they must be alive and free of weed killers that destroy all micro-organisms. And to successfully capture their climate and its endless variations – wind, slope, humidity, etc. – the leaves must be free of synthetic chemical products that perturb photosynthesis. When healthy farming – organic or biodynamic – allows the spirit of a place to express itself, cellar interventions and the arbitrary tastes they can create become unnecessary. The wine then keeps the taste of its origins and its ability to age, with complete transparency for the consumers. Nicolas Joly

We must respect a Charter of Quality The rating system below necessarily includes all of the demands for organic agriculture and goes beyond them in order to allow an appellation to fully express itself. Three levels have been determined:

» LEVEL 1 provides the necessary basics that must be implemented throughout the entire property for a minimum of 3 years » LEVEL 2 is the logical continuation of this philosophy » LEVEL 3 is the achievement of a long enduring process; it can however be challenged by climatic conditions.

This system incites the wine grower to work better. It also informs the customer about the effects each action in the vineyard and the cellar has on the expression of an appellation. Our goal is not to create a hierarchy among growers based on their work, but to bring those who share a common philosophy of wine closer together, whether they are wine producers, distributors or consumers. Our goal is also to recover the full meaning of what an appellation is, in France and elsewhere, and thus set ourselves apart from the kind of competition that has been increased through technology and the lack of typicity it has brought. All the wine growers in the group must satisfy the first level of the charter at least. New members must be approved unanimously by the tasting committee members in attendance. The administrative committee of the Renaissance des Appellations group includes: -Alsace: O.Humbrecht -Champagne: D. Leclapart -Burgundy: A.C. Leflaive - P. Morey -Bordeaux: JL Hubert ; C Laval -Rhone: P. du Roy de Blicquy -Loire: N. Joly; Ph Gourdon -Provence: Raymond de Villeneuve; D Hauvette - Languedoc Roussillon: JF Deu -Jura: Stéphane Tissot -Italy: Stefano Bellotti -Germany: Ph Wittmann -Austria: C Saahs, W Michlits -N Zeland: James Millton -Australia: J Castagna

LEVEL 1: The Absolute Basics

» Organic certification for the entire domaine (following a 3 year conversion period), plus a minimum of two years of biodynamics. (For more information, please refer to organic farming requirements). The key points are:

» Cultivation of soils, or cover crops – weed killers strictly prohibited.

» Composting or natural fertilisers to foster microbial life in the soils.

» Prohibition of chemical fertilisers that perturb the life of the soils and the metabolism of vines.

» Exclusive use of natural products to fight diseases.

» Exclusion of all synthetic chemicals (surface, penetrating or systemic products – refer again to the technical specifications for organic agriculture for greater detail).

» Exclusion of genetically modified vine plants.

» Local wild yeasts from the vineyard must be used exclusively; all aromatic dehydrated yeasts or genetically modified yeasts must be banned. (Over 350 are allowed in Europe to generate 350 arbitrary flavours in wine.) Neutral re-yeasting is permitted for champagnes, champagne method and cremants to produce bubbles.

» No addition of wood chips is allowed.

» Reverse osmosis is banned along with any physical or chemical treatment that aims to reduce volatile acidity.

» Precipitation agents (eg. cmc –carboxy methyl cellulose) are banned.

» Agents used to correct lack of nitrogen (sulphates, phosphates, etc.) are banned.

» Anti-oxidation agents eg. potassium sorbate are banned. The use of sulphur is tolerated, in natural form preferably. Neither sulphur nor sterile filtrations are satisfactory. Sulphur is a natural product that cruciferous plants (radishes, mustard, etc) and most indigenous yeasts produce.

» Exclusion of 200% new wood.

LEVEL 2: Going Further

» Manual selection of future vines in order to respect and increase biodiversity. True massal selection, no clones for future plantings.

» Respect of natural fermentation processes by the exclusion of any nitrogen deficiency correction (sulphites, phosphates, etc.); fermentation activation agents (vitamins, thiamins, yeast shells, etc); the addition of enzymes, bacteria or any products resulting from synthetic chemistry; as well, of course, as any aromatic additives (which are authorised in some countries).

» Respect for the natural developmental conditions of the plant including meteorological influences. Prohibition of any form of irrigation for all European producers. » Manual harvesting assuring greater respect for the grapes. No machine harvesting.

» The natural richness of the wine is respected: no chaptalisation or industrial concentration processes including no cryo-extraction (freezing the grapes).

» No modification of the natural balance of the must or the wine; acidification or de- acidification in any form is banned.

» No addition of gum arabic.

» Biodynamic for a minimum of 3 years

LEVEL 3: When conditions allow

» Manual harvesting in several passes.

» No sterile filtration or anything below 2 microns. No centrifugal filtering.

» No collage.

» Organic or biodynamic certification for at least 7 years (full restoration of the vineyard’s ecosystem).

» Respect for the natural developmental conditions of the plant including meteorological influences. Prohibition of any form of irrigation for all new-world producers.

In the event of difficult climatic conditions, an exceptional dispensation may be accorded in cellar practices.

Information about the group.

- This group created in 2001 by Nicolas JOLY has now 175 winegrowers from 13 different countries. - It’s purpose is to guaranty the full expression of the appellations and a wine with a high quality level with a great originality. - To obtain this we act at 3 levels:

1/ A legal guaranty of a good agriculture, this means an organic and or biodynamic certificate on the whole vineyard and since at least 3 years. The presented wine comes from an alive soil, without chemicals. The consumer has the guaranty that the winegrower has taken a legal engagement.Over 90% of the group practices biodynamic agriculture .Biodynamie is a mean more than a goal as such .

2/ A guaranty that in the cellar actions nothing would change the full expression of the AOC’s taste. When agriculture is right the cellar is a maternity and not a factory. Are banned of course all 300 aromatic yeast, osmoses, GMO, mechanical harvest (see quality charter). The winegrower signs an engagement on his cellar actions for the last 3 years.

3/ A tasting is made by a tasting comity made of well known winegrowers: Alsace: Olivier Umbrecht, Bourgogne: Anne Claude Leflaive and Pierre Morey, Champagne: David Leclapart, Rhone: Philippe de Blicquy, South: Raymond de Villeneuve, Dominique Hauvette and Jean François Deu Loire: Nicolas Joly.Bordeaux Jean Luc Hubert . Italie :Stefano Belloti The unanimity of the comity is needed to join the group.We want a wine with originality and thruth , a wine which “sings” . In some cases we allow to a winegrower whose files are good but that was refused at the tasting to take part to one tasting of the group to help him commercially.

-Four to five tastings are organised every year in the world for the group with a great success. www.biodynamy.com

ALLEMAGNE - GERMANY

Weingut Wittmann

Since 1663 the Wittmanns and its ancestors have been wine farmers in the town of Westhofen, in the southern part of the Rheinhessen appellation. Over centuries this tradition was kept and led to the estate in its current form. Guenter and Elisabeth Wittmann and their son Philipp and his wife Eva divide the tasks running the 25 hectare estate.

Riesling is the dominant grape of choice but also the Pinot varietals (Pinot Blanc, Pinot Gris) and Silvaner have a long tradition in Westhofen. For more than eighteen years our vineyards have been organically cultivated. The vines root deep in the living system of the soil which strengthens the expression of vineyard character, or terroir, in our wines. Intensive hand craftsmanship in the tending of the vineayards serves the goal of achieving the highest possible grape quality. Only the very best wines bear the names of the top sites of Westhofen: AULERDE, KIRCHSPIEL and MORSTEIN. The soils in these sites are mainly marl interspersed with limestone. The carefully pressed must fermented by the natural yeasts in wooden casks in our large vaulted cellars. The slow fermentation and maturation in the constantly cool cellar conserves the natural aromas. Thus the Wittmann wines come to have their own expression which is at once unmistakable and new every year.

All our dry wines are marketed as “Qualitätswein”: ESTATE WINES: generally harvested from several vineyards belonging to the estate, elegant wines from various grape varieties; an ideal match for food. “S” WINES / Village Wines: from grapes selectively harvested in the best vineyards with a high ripeness, concentrated and minerally in character, in the case of the Pinots and Silvaner the top quality produced at the estate. GROSSES GEWÄCHS (Grand Cru): harvested in the top sites of Westhofen; Riesling wines of great individuality, with an intense minerality from limestone, rich, powerful and very long-living.

The naturally sweet wines are marketed under the traditional German designations of these syles: Spätlese, Auslese, Beeerenauslese.

Germany-Organic Vineyard since 1990 Germany-Biodynamic Vineyard since 2003 Qualiy charter level 2

Philipp WITTMANN WEINGUT WITTMANN MainzerstraBe 19, 67593 Westhofen - Allemagne Tél, 00 49 (0)6 244/90 50 36 - Fax, 00 49 (0)6 244/55 78 Site Internet : www.weingut-wittmann.de - E-mail : [email protected]

AUSTRIA

Nikolaihof Wachau

Wine has been made in this spot since Celtic times. Remains of a Roman fort and an early Christian Agapit basilica are to be found on the estate, as well as a later monastic chapel dedicated to St Nikola. Nikolaihof, owned by the Saahs family since 1894, has orchards, woodlands and fields as well as 20ha of vineyards, chiefly Riesling and Grüner Veltliner, with smaller quantities of Weissburgunder, Feinburgunder and Neuburger. The vines are exceptionally old, yields are low and we adhere strictly to biodynamic guidelines. This philosophy carries over to the simple, natural methods employed in the cellar. The grapes are harvested separately by variety and by vineyard, fermented with indigenous yeasts in oak vats, matured without additives, and bottled on 'fruit days' during a waxing moon. We have been biodynamic since 1971.

AOC Wachau Biodynamic vineyard since 1971 Quality charter level 3

Christine SAAHS NIKOLAIHOF WACHAU Nikolaihof 3512 Mautern - Autriche Tél, 00 33 (0)43 2732 82901 - Fax, 00 43 (0)27 32 76440 E-mail : [email protected]

AUSTRALIA

Castagna Vineyard

The Castagna Vineyard is situated at an altitude of 500 m five and a half km outside the historic town of Beechworth in north east Victoria, high in the foothills of the Australian Alps. Our soil mainly consists of decomposed granitic loam with a predominance of quarts o particles on a base of clay. The climate is distinctly Mediterranean with hot days and cool nights during the important part of the growing season. All wine is made from estate grown fruits. We make wine of terroir. Terroir is not only about soil but the whole eco system which consists of light, heat, prevailing winds, slope of land, length of the season and most importantly, the organisms living and working in the soil – about a billion organisms per gram of soil. It is these micro organisms that link the soil to the roots of the vine, strengthening and imprinting that particular soil’s authentic character. Vines, through photosynthesis, convert air, light and heat from the ethereal into the material. Air, light, heat into taste, colour, aroma. The vineyard is hand pruned and the fruit is hand picked. We crop at little less than two tons per acres. The winemaking is very traditional using only our own vineyards’s indigenous yeast, and that, combined with minimal interference, is the key to achieving vitality and complexity. Elevage varies between 18-20 months using only the very best, thight-grain French oak available about half of which is new each year. Our intention is to make, as simply as possible, wine which is an expression of the plant where it is grown. The wines of Castagna are multi awarded and are at the forefront of the new Australia. AOC Beechworth Biodynamic vineyard since 1997 Quality charter level 2

Julian & Carolann CASTAGNA CASTAGNA VINEYARD 88 Ressom Lane – PO Box 73 – Beechworth - Victoria 3747 Australia Tel : 0061 3 57 28 28 88 - fax : 0061 3 57 28 28 98 – E-mail : [email protected]

Ngeringa Vineyard

Situated below the Mount Barker summit at the southern end of the Adelaide Hills of South Australia, Ngeringa’s 5ha vineyard was first planted in 2001 and was planted across 2 properties on land certified biodynamic since the mid 1980’s. We take our inspiration from the vignerons of Europe who respect their tradition and their terroir. We planted select clones of Shiraz and Viognier facing west on a textured soil of micaceous schist and sandstone over clay, with Chardonnay and Pinot Noir planted on a cooler easterly facing slope of sandy loam and ironstone. Throughout the growing season, regardless of daytime temperatures, Ngeringa receives evening oceanic breezes cooling the vineyard.

Our approach to both the growing and the making of the wine is traditional doing much in the vineyard by hand and being as least interventionist in the winemaking as possible. We respect biodynamics as a sensitivity to the rhythms of nature, the health of the soil and the connection between plant, animal and cosmos. It is our inherent belief that only through the practice of biodynamics can we allow the vineyard to reach its potential.

Biodynamic vineyard since 1980 Quality charter level 1+

Erinn and Janet KLEIN NGERINGA VINEYARD PO BOX 1613 – Mount Barker – South Australia 5251 Tel/Fax: +61 8 8398 2867 – Email: [email protected] – www.ngeringa.com

CHILE

Vinedos Santa Emiliana

Emiliana is committed to sustainable, organic winemaking and beyond. Our dedication to the environment helps not only to produce better grapes and wines but also to preserve the land for generations to come. Organic viticulture brings forth the true characters of the vineyard terroir and allows the grapes to express themselves fully. The result is distinctive flavours that combine to make a remarkably unique and complex wine. Our commitment to the environment is a promise to you that our wines will always be there to enjoy to their fullest. Emilitment to quality.

AOC Valle Central Biodynamic vineyard since 2000

EMILIANA ORGANIC VINEYARD Av, Nueva Tajarnar 481 - Of 905 - Torre Sur , Las Condes Santiago - CHILI Tel : 00 562 353 91 30 - fax : 00 562 203 62 27 E-mail : [email protected]

Antiyal

Antiyal is a small family owened winery, in the Maipo Valley. We started our organic production of grapes in 1996 when we planted our hectare of cabernet sauvignon. We also have one hectare of carmenere and syrah. We started our biodynamic practices around May 99. For Alvaro Espinoza, the winemaker, the concept of terroir is very important, and we have found that through these practices we are able to really discover our terroir without any exterior inputs in our vineyard. Antyal is born because of the desire to make excellent quality wine, respecting our environment. Antiyal is a wine with character, a personal wine, hand made in our small winery, we make around 5000 bottles a year.

Biodynamic Vineyard since 1998

Alvaro ESPINOZA VINA ANTIYALl - PO Box 191 , Paine - CHILI Tel : 0056 2 821 42 24 - E-mail : [email protected]

SPAIN

ALBET I NOYA

Albet i Noya has been Spain's leading organic wine producer since 1979. The Albet family has been making wine at the Can Vendrell estate for four generations, making the move to producing ecological wines in 1979. In 1993 they acquire Can Simon and in 2003 Can Milà. Josep Maria Albet i Noya, who runs the company with his brother Antoni, made always very clear that the cellar's ultimate priority is to produce quality wines, rather than making ecological wines at any cost. To date the two philosophies have run hand in hand, and respecting nature's natural rhythms helped to achieve an excellent raw material from which to make the wines. The Can Vendrell estate enjoys a privileged micro-climate, with lower than average rainfall for the Penedès region, and the cellar is constantly innovating to find the most appropriate techniques for the varieties cultivated. Of the 118 hectares they control, 76 are given over exclusively to the cultivation of vines. The estate vines cover the western slopes of the Ordal mountain range following the curves of the terrain in stepped terraces or on slopes exposed to the midday sun. As in all good wine-growing land, the soil in Can Vendrell, Can Simon and Can Mila have low organic content, with a variable content of clay and sand on a bed of calcareous stone, a permeable base with good moisture retention. We cultivate 26 different varieties: 8 white (Chardonnay, Macabeu, Xarel·lo, Parellada, Muscat d'Alexandria, Viognier, Sauvignon blanc and Garnacha blanca), 10 red (Cabernet Sauvignon, Tempranillo, Merlot, Syrah, Garnacha tinta, Petit syrah, Pinot noir, Arinarnoa, Caladoc and Marselan), and 7 experimental varieties (1, 2 ha). DO Penedès Albet i Noya has been named Best organic producer in Spain by the Spanish Biodiversity Foundation. Josep Maria Albet i Noya was chosen as oenologist of the year for his professional career at the Jaume Ciurana School of Oenology in Falset, organized by the Catalan Association of Oenologists (May 2008)

Organic vineyard since 1979 Quality charter level

Josep Maria ALBET I NOYA ALBET I NOYA Can Vendrell 08739 San Pau d’Ordal (Barcelona) - Spain Phone: +34 / 93 899 48 12 - Fax: +34 /93 899 49 30 Web page: www.albetinoya.cat

FRANCE

ALSACE

Domaine Pierre Frick The Pierre Frick estate has had close ties with the wine area for twelve generations, and looks after 12 hectares (30 acres) of vineyards today. In order to accomplish the different tasks, six person work full time. Our vineyards make up a sort of patchwork with a dozen calcareous dominated local soils over 15 km span. The Steinert, Vorbourg and Eichberg Grands Crus are our most famous soils.

We hace practiced organic farming in our vineyard since 1970 and biodynamic farming since 1981. By applying biodynamic preparations, the earth’s, the plant’s receptivity develops, with regards to their environment: soil, climate, solar and lunar rythms, etc. Grapes are picked and selected by hand. The juice is fermented unsing only indigenous yeasts. Because there is no added sugar (chaptalisation) and no correction to acidity levels, each cuvee is a faithful and balanced reflection of the vineyard site, the vintage and the treatment of the vines during the uear. We vinify some wines successfully without adding sulphur. We do not “make” wines, rather we allow them to develop their own lively and authentic character.

AOC Alsace, Alsace Grand Cru Organic farming since 1970, Biodynamic farming since 1981 Quality charter level 3

Chantal et Jean Pierre FRICK DOMAINE PIERRE FRICK 5 rue de Baer – 68250 Pfaffenheim – France Tél : 0033 (0)3 89 49 62 99 – Fax : 0033 (0)3 89 49 73 78 Email: [email protected]

Domaine Marcel Deiss

Domaine Marcel DEISS is located in Bergheim, a small village nestling in the heart of the wine region of Alsace, equidistant from the northern and southern boundaries of the region. Current winemaker Jean-Michel DEISS was born into a long-established family of wine growers, living at BERGHEIM since 1744. Managed today by Jean-Michel DEISS, the domaine consists of 26 hectares of hillside vineyards spread over 9 communes and approximately 20 kilometers . Biodynamic farming is practiced since 1997. The extreme variation in conditions of production at the domaine have led Jean-Michel DEISS to seek to express in each wine the three factors that make a wine complete : the grape variety, the vintage and the terroir. The greater the wine, the more the gustatory characteristics linked to the soil take the place of the typicity linked to grape variety or vintage. When speaking of terroir, the following have to be taken into consideration : geology, pedology, climate and microclimate, technical exploitation of the character of the soil, microfauna and flor, and the traditional methods and techniques used to produce wines A fascination with medieval history and a desire to produce world class Vins de Garde were the impetus behind Jean-Michel DEISS quest for excellence from his Alsace vineyards. His commitment and personal integrity have led him to the conclusion that, as in most other parts of France, it is the dedicated nurturing of vines in specific terroirs which produces wines of unique distinction, originality, and authenticity. His efforts have focused on producing complexity and concentration, and the results fall into three broad categories : varietally labelled wines from a single designated commune or village field blends of varietals designated, indeed dominated, by their terroir and site and soil specificity, which he refers to as his Premiers Crus and the AOC-recognized Grands Crus and classic late harvest wines with the Vendange Tardive and Sélection de Grains Nobles designations

AOC Alsace Grand Cru Biodynamic vineyard since 1998 Quality charter level 3

Jean-Michel DEISS DOMAINE MARCEL DEISS 15 route du Vin 68750 Bergheim – France Tél, 00 33 (0)3 89 73 63 37 - Fax, 00 33 (0)3 89 73 32 67 E-mail : [email protected]

Domaine Zind Humbrecht

Wine growers from father to son since 1620, the Humbrecht family cultivates some of the great terroirs of Alsace in France. The Domaine Zind Humbrecht was created in 1959 and represent today a total of 40 ha with 5 Grand Crus vineyards.

The terroir character is reinforced with biodynamic cultivation as well as a winemaking philosophy that respect the vineyard work. Natural soil life is protected by the work of the 23 employees, performing manual tasks and doing the necessary ploughings and specific vine training, and by the reduction of machines weight (sometimes animal traction is used) and also the production of our own compost.

Ripe and concentrated grapes allow us to forbid any vinification techniques that would modify the initial harmony of each vineyard. Fermentations are very slow and the wines spend a minimum of 6 months on the total lees. Average yields are 30 to 40 hl/ha(13000 to 16000 cases/year).

AOC Alsace, Alsace Grand Cru Biodynamic vineyard since 1997 Quality charter level 3

Léonard et Olivier HUMBRECHT DOMAINE ZIND HUMBRECHT 4 route de Colmar 68230 Turckheim - France Tél, 00 33 (0)3 89 27 02 05 - Fax, 00 33 (0)3 89 27 22 58 E-mail : [email protected]

Domaine Tempé

Our Domaine of approximately 8 ha, created in 1995, is located in the middle of Alsace. About thirty parcels are ditributed in the communes of St Hippolyte, Ribeauvillé, Zellenberg, Sigolsheim and Kientzheim. Each one is different from the other by the type of ground and its exposure, enabling us to work with many local type of grapes. We have followed the precepts of the biodynamy since 1996. It is for us the only way to create a good wine. This method makes of the vine grower and the ground two indissociable partners for the safeguarding of nature, the universe and the future generations. It gives to the vine and the soil the first role in a history which speaks about the expression of nature. The grapes are it’s reflection, and our wines by their aromatic complexity and their minerality reveal the richness and the characteristics of the terroir. The average yield is 40 hl per hectare. Wine making : slow pressing of the whole grape, static racking of the must during 24 or 36 hours, fermentation and elevage on the less for 18 to 24 months in the foudre or burgundian barrels for certain vintages, bottling without filtration, or with a light earth filtration for certain vintages. All the wine making is practised without artificial additions to the wine (yeast, sugar, adhesive or other) Light sulphiting at bottling.

Quality charter level 3

Marc TEMPÉ DOMAINE MARC TEMPÉ 16, rue du Schlossberg 68340 Zellenberg - France Tél, 00 33 (0)3 89 47 85 22 ou 00 33 (0)3 89 41 20 38 Fax, 00 33 (0)3 89 47 85 22 ou 0033 (0)3 89 23 21 60 E-mail : [email protected]

Domaine Kreydenweiss

History : in 1999, the purchase of the Perrieres estate in Manduel (Gard) represented the start of a new adventure for the Kreydenweiss family and the entire team at the Domaine D’Andlau.

The region of Nimes, with its climate, soil and terroir, quickly emerged as the ideal place to satisfy their passion for red wine and develop the grape varieties of the Midi, thanks to their experience in Alsace. They were particularly interested in the oldest variety Carigan- unfortunately on the verge of disappearing altogether- but also Syrah and Grenache, which are major varieties from the Rhone Valley that have been planted for many years in Perrieres. Mourvedre was also planted soon after they purchased the domaine.

The site is fortuitously located in a sacred area that links major religious centers – The Arles pilgrimage routes passes close by – and Mark Kreydenweiss as fervent follower of biodynamics, immediately took advantage of the exceptional vibration of the location. The cellar was therefore constructed on the basis of ancient principles and in reference to the Golden Ratio. Harmony was obtained by the type of ecological materials chosen, such as brick, and an accumulator to charge the telluric and cosmic forces – illustrating the philosophy underpinning the Domaine.

Philosopy: Biodynamic principles have been applied to the entire vineyard. In common with the world’s most famous estates, the vines are verily pruned to control the yield.

After debudding all extra shoots are removed from the vine trunk to let the sunlight reach the grapes. -Thin out after flowering to ensure a correct distribution of the bunches on the vin -The leaves are removed to improve aeration. All these tasks are extremely important to obtain adequate concentration in the wine. -Manual harvesting with sorting -Second sorting before destalking

Each phase is on building block in the qualitative process to maximise the mineral richness of the Perriere, Barbabelle and Ansata terroir to obtain classical and delicate red wine.

Biodynamic vineyard since 1989 (Alsace) and 1999 (Gard) Quality charter level 2

Mark KREYDENWEISS DOMAINE MARC KREYDENWEISS 12 rue Deharbe – 67140 Andlau – France Tel: 0033 (0)3 88 08 95 83 – Fax: 0033 (0)3 88 08 41 16 Email: [email protected] – Site: www.kreydenweiss.com

Domaine Barmes Buecher

The union of the two wine making families, by the marriage of Geneviève Buecher and François Barmès, gave birth to the Domaine Barmès-Buecher in 1985. Each spouse takes charge of tasks in function of their savoir-faire. The vineyard and the cellar are François’ departments; the managing and the greeting of customers are Geneviève’s. Their 16 hectares of grapevines, give three “Grands Crus”, Hengst in Wintzenheim, Steingrübler in Wettolsheim, Pfersigberg in Eguisheim and also the “Terroirs” Rosenberg, Leimenthal, Pfleck and Clos Sand in Wettolsheim. Herrenweg is situated in Turckheim and Wintzenheim considered as a “village” appellation.

70% of the vineyard is on the hillside, mostly on calcareous and calcareous marls of Oligocene conglomerates soil, as well as on granite soil. 30% contains sediments, even silt, in a very dry microclimate. François Barmès ploughs and hoes the land between November and June, then mows the grass until the harvest. Once they have arrived in the cellar, the grapes are sorted by a group of six to ten people. The grapes are then pressed by the pneumatic press for six to sixteen hours. They ferment exclusively with their natural yeast. The whites are fermented in tanks or in tuns. The reds undergo maceration with punching, then mature in tuns. Whatever the vintage, Barmès-Buecher wines never contain additional sugar or fining agents.

Quality charter level 3

Francois BARMES DOMA1INE BARMES BUECHER 30 rue Sainte gertrude, 68920 Wettolsheim Tel : 0033 (0)3 89 80 62 92 – Fax : 0033 (0)3 89 79 30 80 Email : [email protected]

BURGUNDY

Domaine Emmanuel Giboulot

In the vineyards: protect the soil and the terroir typicity. Since 1985 both in his older vineyards as well as in his younger vineyards. Emmanuel Giboulot works on an organic basis. The vineyards are ploughed and he makes use of biodynamic preparations. He uses organic composts to stimulate the natural microbiological life of the soil. The results are excellent grape maturity with sugar levels at their optimum and a natural sugar to acidity balance. Harvest is entirely manual.

Vinification: A search for quality, integrity and respect for the natural typicity of thegrapes. Emmanuel only uses natural indigenous yeasts. The use of SO2 is carefull and adapted to each particular wine. The white wines: alcoholic fermentation and maturing, over a period of 12 to 15 months happens in small burgundian oak barrels. For the reds: the grape bunches are generally de-stemmed sometimes only partially depending on the vintage. During the fermentation process the temperature is controlled. Maturing happens in…a thoughfull proportion of new oak is used as to not mask the primary characteristics of the fruit and to respect each terroir.

AOC Bourgogne Hautes-Côtes de Nuits blanc et rouge, Côtes de Beaune blanc Biodynamic vineyard since 1996 Quality charter level 1

Emmanuel GIBOULOT DOMAINE EMMANUEL GIBOULOT 4 rue de Seurre 21200 Beaune - France Tél, 00 33 (0)3 80 22 90 07 - Fax, 00 33 (0)3 80 22 89 53 E-mail : [email protected]

Domaine des Vignes du Mayne

Le Clos des Vignes du Mayne, first planted with vines in 910 by benedictine monks from the Abbey of Cluny, has set an example across the centuries for wines of the northern Mâconnais. These vineyards have never been exposed to chemicals, for the estate has been organic since 1954, converted by Pierre and Janine Guillot, parents of the current owners, and pioneers of theorganic movement. The Clos has been cultivated biodynamically since 1998.

The 6.6ha of vines are exposed due east, planted in shallow clay and limestone soil (between 10 and 50cm deep), rich in iron and lying over extremely hard crystalline limestone rock. We grow the three Burgundian varieties, Pinot Noir, Gamay and Chardonnay. These varieties reflect the freshness and elegance of our terroir, situated as it is in a later ripening part of the Mâconnais.

Our grapes are hand picked and we use no sulphites. Originality, freshness, honesty and elegance are adjectives often used to describe our wines.

Julien GUILLOT DOMAINE DES VIGNES DU MAYNE Sagy, Cruzille – France Tel : +33 (0)3 85 33 20 15 – FAX : +33 (0) 3 85 33 01 91 Email : [email protected] – site : www.vignes-du-maynes.com

Château Fonroque

The history of the Jean Moueix family started in Bordeaux in 1931 when Alain’s Grand Parents bought Fonroque. Start of a long and nice story, this place is full of memories, and the family is very attached to it. A few hundred meters on the north west of the Saint-Emilion village, the 17,6 hectares are located on limestone plateau and limestone and clay soils. In 2001, Alain took it over and changes many things straight away: pruning, yields, sorting of the grapes… From 2003, the control process for organic farming started (Agrocert). From 2002, the amount of plots under biodynamie has grown every year and the estate is fully under biodynamie with a control for Biodyvin from 2005 (Ecocert). A very careful work based on a fine observation of the vines allows getting the best from each block. The wine power comes mainly from the clay soils, as the mineral character is due to the limestone soils. This fine balance gives lively wines with a very refined and velvety texture, together with a fresh and long finish. They age with harmony.

Quality charter level 2

Alain MOUEIX CHATEAU FONROQUE 33330 Saint Emilion – France Tel : 0033 (0)5 57 24 60 02 – Fax : 0033(0)5 57 24 74 59 E-mail : [email protected]

Château Moulin du Cadet

This charming vineyard, run by Isabelle and Pierre Blois-Moueix, is located on the limestone plateau of the Cadet at the entrance of Saint Emilion, With its notoriety, the wines of Moulin du Cadet have been appreciated for more than a century. In fact, in 1867, during the World’s Fair in Paris, it was one of the estates that got awarded a gold medal.

Since 2002, in order to preserve the vineyard and to better the staff’s working conditions, as well as allowing the soil to express its best qualities, the vineyard has been run organically (Agrocert certificate). In 1996 some of the plots were even run bio-dynamically, and as of 2005 it has become the standard practice for the entire vineyard (Biodyvin Ecocert certificate). Alain Moueix, Isabelle’s brother, with his rigor and his international experience, brings the best expression of Moulin du Cadet from this wonderful soil: the delicate silkiness from the limestone and the subtle force from the clay.

The harvest date is carefully chosen to obtain the best maturity for the skin and to keep the mineral freshness of the fruit. After a meticulous sorting of the grapes, berry by berry, the alcoholic fermentation is conducted during 2 to 4 weeks through a temperature control process in concrete tanks. After, the wine is aged in French oak barrels during 12 to 18 months.

AOC Saint Emilion grand cru Biodynamic vineyard since 2005 Quality charter level 2

Pierre et Isabelle BLOIS-MOUEIX MOULIN DU CADET SAS Blois Moueix – 33330 Saint Emilion Tel : 05 57 55 00 50 – Fax : 05 57 51 63 44 E-mail : [email protected]

Château Ferran

About our commitment - Insects, birds and weeds are not only an integral part of organic agriculture but also of nature itself. The proliferation of chemical products bring about an imbalance and in turn this imbalance leads to disease and therefore to problems. By respecting Nature's balance we can treat less and consequently maintain the high quality of our products while still respecting all the living elements which contribute to nature's harmony. By treating less there is less outside intrusion so less transport, fewer polluting factories and better water conservation and management. That's what a stake in field of organic agriculture is.

About Agrobiology - I have to respect the land I love so much. Organic agriculture and biodynamic agriculture are the best ways to understand and protect our soil and the crops we grow there. By respecting the soil and the crops we insure the quality of the product both in its taste and nutritious value what's more we safeguard our biodiversity.

AOC Entre deux Mers, Bordeaux Certification agriculture biologique Ecocert 2001 - Agriculture bio dynamique 2005 Organic agriculture since 2001, in convertion to biodycin certification. Quality charter level 3

Béatrice, Alain, Julien FERRAN EARL FERRAN Le Tucaou - 33760 Saint Pierre de Bat Tel :0033(0)5 56 61 98 61 Fax :0033(0)556 61 97 84 Site Internet :www.château-ferran.fr - Email : [email protected]

Château La Grave

Our vineyard belongs to two different regional “appellations” : Fronsac & Canon Fronsac. At la Grave A.O.C. Fronsac : 4, 21 Ha, the soil composition is clay and sand and the vineyard is about twenty-five years old. The grape varieties are 80 % Merlot and 20 % Cabernet Franc.

The Château La Grave & " Aux Caudelayres " wines are produced on this property.. At La Fleur Cailleau AOC Canon Fronsac : 2, 64 Ha, the soil composition is clay and chalk and the vineyard is approximatly 30 years old. The grape varieties are 90 % Merlot, 8 % Cabernet Franc, 2 % Malbec. This property produces wines with the labels Château La Fleur Cailleau and "la Fleur Cailleau 43 "

Our domain is a family-run business which we started building up in 1974. Since 1990 we have been using organic methods (Bio-Dynamie) in our vineyards and our wines have qualified for the Demeter label since 1998.

Organic wine production (Bio-Dynamie) is a process which is not always easy to understand or explain but it insures better protection from pests in the vineyards. As a result our wines are healthy, robust and less prone to disease.

The good wines we produce can be enjoyed without endangering our own health or that of our employees, our neighbours and our customers. In producing organic wines in this way we feel we are in harmony with our convictions.

Quality charter level 3

Paul & Pascale BARRE CHATEAU LA GRAVE - 33126 FRONSAC – France Tel : 33 (0) 5 57 51 31 11 - Fax : 33 (0) 5 57 25 08 61 E-Mail : [email protected] - Web site : www.vignoblespaulbarre.com

Château Le Puy

Château le Puy lies on the same rock plateau as Saint-Emilion and Pomerol, as "the Plateau of Wonders" because of the excellence of its wines since 1610. Appellation Bordeaux Côtes de Francs. The harvest is done manually. No yeasting nor chaptalization is used. "Barthélemy" and "Marie-Cécile" wines are raised by stirring without addition of sulfites. Raising in large casks and oak barrels. Bottling is done without filtering and with great care halfway into a waning moon.

Area : 25 hectares located on the same rock plateau Type of soil : silica-clay on clay-chalk subsoil Type of grapes: Red : 85% Merlot, 14% Cabernet Sauvignon, 1% Carmenere, White: 100% Semillon Average age of vineyard : 55 years Average production : 29.45 hl / hectare based on the last 10 years Duration of ageing : 20 to 24 months Choice of barrels : from oak with fine grain Production : Tradition 105 000 bottles / year Barthélemy : 6 500 bottles / year Marie-Cécile : 5 500 bottles / year Marie-Elisa : 400 bottles / year

Bio-dynamic and organic method. AOC Côtes de Francs Organic vineyard since 1610 and biodynamic vineyard since 1990 Quality charter level 3

Jean Pierre AMOREAU CHÂTEAU LE PUY 33570 Saint Cibard - France Tél, 00 33 (0)5 57 51 24 28 - Fax, 00 33 (0)5 57 40 67 65 E-mail : [email protected]

CHAMPAGNE

Champagne Fleury

A winegrowing family for many generations, the Fleurys own vineyards on the chalky-clay slopes of the Côte des Bar in the southern part of the Champagne region, at the spot where the first tributaries flow into the Seine.

1895 – 1995 : The Centenary jubilee of the vineyard Fleury Emile Fleury was the first in the area after phylloxera to replant his vineyards with grafted Pinot vines. 1929 – 2009 : 80 years of the house of Fleury In 1929, his son Robert became one of the first récoltants-manipulants in the Aube. 1989 – 2009 : 20 years biodynamics

Robert’s son Jean-Pierre, the current owner, took over the family estate, which at that time was managed conventionally.In 1970, he heard about the biodynamic system, and began to experiment with an ecological approach, mechanical weeding, organic manure etc. By 1989, he began gradually converting to biodynamic, he was the first biodynamic Champagne producer.

Recognition followed quickly : in 1993, Gault-Millau elected Jean-Pierre winemaker of the year, and he continues to receive international awards every year. In 2008 he received at the International

Wine Challenge in London the Trophy Bionynamic and a gold medal for the Brut Millésimé 1995. 2010 : gold medals for Fleury vintage 1996 at Decanter World Wine Awards and the recently released cuvée Cépages Blancs 2004 at AWC Vienna, a silver medal at International Wine Challenge for the tradition Cuvée “Blanc de noirs” brut.

2009 : The fourth generation is now working beside Jean-Pierre : Jean Sebastien initiated the maturing of all wines in huge 6.000 L oak barrels before bottling and introduced again the ploughing of some plots by a horse . Morgane opened in Paris in March 2009 “Ma Cave Fleury” *, a champagne and organic wines’shop Moreover, she attends tastings or wine fairs in France as well as all over the world.

AOC Champagne Biodynamic vineyard since1989 Quality charter level 2+

Jean-Pierre FLEURY CHAMPAGNE FLEURY 43 Gande Rue 10250 Courteron - France Tél, 00 33 (0) 3 25 38 20 28 - Fax, 00 33 (0) 3 25 38 24 65 E-mail : [email protected]

Champagne Marie Courtin

Marie Courtin Champagne is the product of a vineyard of just 2.5 hectares which faces east- south-east. Planted in a mixed soil of clay and chalk, 90% of the vines are of the Pinot Noir variety, with Pinot Blanc and Chardonnay making up the remainder. Thanks to the careful attention and painstaking work of our predecessor, the grape varieties are derived exclusively from the process of massale selection carried out by the wine grower. We took over this vineyard in the year 2000 and for ethical reasons we immediately set in motion a programme of organic cultivation combined with bio-dynamic methods. The entire crop is made into champagne. Some of our champagne is already matured in oak barrels. In time we plan to mature all the champagne in this way.

At present we can offer two cuvées: -Résonance: 100% Pinot Noir -Efflorescence: 100% Pinot Noir aged entirely in the cask. A third cuvée will be available in the years to come – a blanc des blancs that is currently maturing in barrels.

Quality charter level 1

Dominique MOREAU CHAMPAGNE MARIE COURTIN 8 rue de Tonnerre, 10110 Polisot Tel : 03 25 38 57 45 – Fax : 03 25 29 97 40 Email :[email protected]

CORSE

Domaine Comte Abbatucci Un vignoble équilibré sur une île magique

On the magic island of Corsica, in the heart of the Taravo Valley, the Domaine Comte Abbatucci extends over 18 ha of granitic sandy slopes, blending in with the wild but benevolent natural landscape. One of the oldest vineyard in Corsica, the estate has been a centre of study and reproduction of the ancient wine varieties that are treasures of Corsican viticulture. The estate grows a delightful range of indigenous varieties: Vermentino, Nielluccio, Sciaccarello and Barbarossa. Life on the estate is regulated by the rhythms of sun, the moon and the planets. The grapes that we harvest develop in health and harmony. Since the year 2000, the estate has been cultivated biodynamically. Our wines thus strive to preserve the very particular and original flavours of the Corsican terroir.

Organic since 1999, biodynamic since 2000, awarded certification 2003. Quality charter level 2

Jean Charles ABBATUCCI DOMAINE COMTE ABBATUCCI Lieu dit Chiesale, 20140 Calabriva Tel : 04 95 74 04 55 Fax : 04 95 74 26 39 [email protected]

Clos Canarelli

Located on the town Tarabucetta Figari, the vineyard of Clos Canarelli was planted in 1968 and restored in 1993. Planted on rocky hillsides (clay and granite) on 26 hectares of Clos Canarelli enjoy an exceptional microclimate and exposure for the southern half and half Northwest.

Philosophy Animed by a deep respect for the land, harvested by hand without chemical herbicides or pesticides, the estate think the supreme quality for ripeness, and cuvaisons long and extremely aromatic extraction Clos Canarelli is about the best restaurants of the island and in the best restaurants with Michelin stars on the Continent ... Clos is certified organic by Ecocert ®

Appellation vin de Corse Figari Controllé Quality charter level 2

Yves CANARELLI CLOS CANARELLI Tarabucetta, 20114 Figari Tel : 04 95 71 07 55 Email : [email protected]

JURA

Domaine André et Mireille tissot

The domaine André et Mireille Tissot have 40 hectares of vines in bio-dynamic viticulture. They have parcels in the appelations of Arbois, Côtes du Jura and ,most recently, Château Chalon. The terroirs are very different - from limestone of the Bajocien epoch, typical soil of Pinot Noir, Trousseau and Chardonnay to the clay soils of the Liasien or Triasien epoch well adapted for Savagnin, Poulsard and Chardonnay. More than 30 different cuvées are produced at the domaine, often terroir by terroir with the idea to go as far as possible in the typicity, originality and expression of each of our hillsides. The domaine is run by Bénédicte and Stéphane Tissot.

Organic vineyard since 1999. Bio dynamic vineyard since 2004.

Quality charter level 2

Stéphane TISSOT DOMAINE ANDRÉ ET MIREILLE TISSOT BP 77 39600 Montigny les Arsures Jura - France Tél, 00 33 (0)3 84 66 08 27 - Fax, 00 33 (0)3 84 66 25 08 E-mail : [email protected] LANGUEDOC-ROUSSILLON

Domaine du Traginer

Between sky and sea, where the Pyrenees finds the Mediterranean Sea, the vineyard of Banyuls and Collioure is without any doubt one of the greatest of the world with 1800 hectares of steep schistous slopes falling into the sea.

The Domaine du Traginer stands on steep schistous slopes of Banyuls sur Mer. It covers 7,5 hectares and benefits from a very sunny exposure; the wines come under the Collioure and Banyuls appellations. In 1988, Jean-François started working on some vineyards using organic and biodynamic methods. The vineyards have a very low yield, about 20 hectolitres per hectare.

Since September 1997, the vineyard has been changed to organic and biodynamic methods of cultivation in order to comply with ancestral traditions in their purest form. Accordingly, part of the vineyard is still ploughed with the help of a mule, guided by his 'Traginer', the Catalan term for muleteers. Anicet, Jean-François 's uncle, is the last Traginer in Banyuls, as well as the most famous. Some vineyards have been ploughed by mules for more than 20 years.

At Domaine du Traginer, we do not use yeasts and enzymes, nothing but very good grapes. Some wines are produced without sulphurs. So that you can taste true wines...

AOC Banyuls, Collioure Biodynamic vineyard since 1997 Quality charter level 3-

Jean-François DEU DOMAINE DU TRAGINER 56 av. du Puig del Mas 66650 Banyuls sur Mer - France Tél, 00 33 (0)4 68 88 15 11 - Fax: 00 33 (0)4 68 88 31 48 Emaik : [email protected]

Zelige Caravent

Dans le sud, vous marchez toujours sur des pierres. Elles vous portent. C'est le réceptacle naturel de la chaleur. On les retrouve même sur le sol des intérieurs. Bars, tomettes, terres cuites, zelliges....

On trouve à Corconne, dans ce coin de Languedoc adossé aux Cévennes entre Nîmes et Montpellier, un sol composé de petit cailloux, d’éboulis calcaires. Et d'argiles rouges.

A la façon des artisans qui cuisent l'argile, le tourne, le modèle, nous travaillons aussi la terre.

Marie est peintre, elle mélange maintenant ses pinceaux avec les ciseaux. Luc ne se souvient plus vraiment de ce qu' il faisait avant, avant de s'en aller voir du côté de son grand-père.

Quality charter level 3

Luc Marie MICHEL ZELIGE CARAVENT Chemin de la Gravette, 30260 Corconne Tel : 04 66 77 10 98 – Fax : 04 66 77 10 98 – Email : [email protected]

Les Clos Perdus

Les Clos Perdus is a small wine domaine of 11 hectares, founded in 2003 by Paul Old and Hugo Stewart. We are based at Peyriac de Mer, in the Corbieres region of the Languedoc. The name Les Clos Perdus reflects our discovery of select parcels of old vines “lost” in the hillsides. Many of our small vineyards had been disregarded by larger producers because of their isolation, their low cropping potential, and their inability to be machine worked. The selection of grape varieties on particular and differing soils, gives our wines the breadth and complexity we are looking for.

Our aim is to produce distinctive well balanced wines of the very highest quality, allowing the vines and terroir to fully express their intrinsic nature. Our wines are organic and we encompass biodynamic principles, such as working with the moon and making our own liquid composts.

Much time is spent in the vineyards, thinning the buds, shoots and leaves, where necessary, allowing the air to circulate amongst the grapes, minimising the onset of disease. The healthy ripe grapes – the result of our careful work in the vineyards – mean that the wine can be left to develop with minimal interference. Our wine making equipment is labour intensive, gentle on the berries and ideal for making high quality wine.

Further information on www.lesclosperdus.com Quality charter level 2

Hugo STEWARD LES CLOS PERDUS 17 rue du marche 11440 Peyriac de mer Tel : 04 68 41 10 70 – Email : [email protected]

Vignoble Reveille

Crispeels is from Brussels and became a winegrower in Roussillon where she cultivates some very old traditional vines from the region. She practices natural vinification and therefore produces living wines that are the real expression of the soils and the Mediterranean terroir. The 6 ha are organically grown.

The estate is located in Cassagnes, northern-oriented, between 350 and 400m elevation. Grass is left between the vines and the estate is surrounded by garrigue.

The gneiss and slate soils are poor and acidic. The warm temperatures, the lack of water and strong winds bring extreme conditions and therefore an adapted style of work with low yields is employed.

The reds of Reveille are made with ripe grapes that are handpicked. Natural yeast, soft extraction, long maceration and 12 to 30 months of elevage in cement tanks.

Wine is the direct result of the life of the vine and its soil, of the natural events and of the human work that defines a year of culture. The impact on the vintage is always extremely present.

France CRISPEELS Vignoble REVEILLE 17 rue Georges Leclanché – 66600 Rivesaltes Tel + 33 (0)6 84 14 07 46 – email : [email protected]

LOIRE

Coulée de Serrant

La Coulée de Serrant which was planted with vines by Cistercian monks as early as 1130 A.D. (875 consecutive grape harvest!) constitutes a single AOC of only 7 hectares. Biodynamic practices were progressively introduced from 1980 onwards and the entire vineyard has benefited from them since 1984. Since then, all synthetic chemical products, weed killers and the like have been banned from the whole estate, not simply in the vineyard. A herd of cows produces compost for the vines. A herd of sheep eats the cover crop during the winter.

Two hectares of old vines, also used in the production of new plants, are tented by the use of horses. Some blocks, since 3 years, haven’t received any copper or sulphur. The logic behind this approach is the quest to bring out the essential character of the soil (shist) and the microclimate (the estate overlooks the Loire), in order to obtain great originality in flavours, colours and aromas, and good ageing potential. As we refuse clones, harvesting is carried out in 3 or 5 sessions to ensure perfect grape ripeness with some botrytis. In the cellar, we do virtually nothing apart from stirring the lees and pre-filtering. Vinification in wood entails, only a small proportion of new, barely toasted wood, so that the original flavours are not affected.

Our 3 wines: Coulée de Serrant, Savennières-Roche aux Moines and Savennières should be opened 12 to 24 hours ahead of tasting and served at 14°-15°C. / 57°-59°F. Once our Coulée de Serrant has been opened, it will improve for several days. Biodynamic since 1980. Demeter certification 1984. Ecocert certification 1987

AOC Coulée de Serrant, Savennières, Roche aux Moines Biodynamic vineyard since 1980 Quality charter level 3

Nicolas JOLY COULÉE DE SERRANT Château de la Roche aux Moines - 49170 Savennières - France Tél, 00 33 (0)2 41 72 22 32 - Fax, 00 33 (0)2 41 72 28 68 Site Internet : www.coulee-de-serrant.com - E-mail : [email protected]

Domaine Saint Nicolas

The Saint Nicolas Domain, located on the Olonne Island in Vendee, next to the ocean, is an old disappearing vineyard that the Michon family has restarted since 1960. It is a 36 hectares family vineyard run by Thierry Michon. Thanks to its geographical position and forest it benefits from a microclimate.

The different grape variety on clayey and schist soils are: Pinot Noir, Gamay, Cabernet Franc and Negrette as far as red wines are concerned; Chenin Chardonnay and Groslot Gris are for the white wines production. The yield is 30 to 45 hl / ha. Biodynamic methods were introduced in 1993 and were applied to our whole vineyards in 1995.

The grapes are all hand picked, carried in baskets then sorted out, with pneumatic pressing, and the maturation is in stainless vats for white and rose wines. Red wines are matured in oaks vats.

The vines produce some cuvees for a young consumption, which have fruity and refreshing aromas. The cuvee 'de garde' have more concentration. My philosophy is to produce the best quality wines for pleasure, with an expression of minerality, and in the respect of the earth.

AOC Fiefs Vendéens-Brem Biodynamic vineyard since 1995 – Certifié Demeter et biodyvin Quality charter level 2+

Thierry MICHON EARL DOMAINE SAINT NICOLAS 11 rue des Vallées 85470 Brem Sur Mer - France Tél, 00 33 (0)2 51 33 13 04 - Fax, 00 33 (0)2 51 33 18 42 E-mail : [email protected] - www.domainesaintnicolas.com

Domaine C&P Breton

We tend a 15-hectare (37-acre) vineyard in the Touraine area of France in the Loire valley between Tours and Saumur.

Our grape variety, Cabernet Franc produces red wines in the Bourgueil and Chinon appellations.

Our growing methods are organic and have been monitored by Ecocert since 1991 and Biodynamique since 1997.

We harvest by hand and restrict yields. We make our wines using the native yeasts from our each terroir.

Our wines have no or very little sulphites and we do not filter them, but age them so that they are truly characteristic of the vintage and where they come from.

And according to the well-known advice of Rabelais, “Sup up! Drink good wine, because there is strength and power in it. It fills the soul with philosophy. Truth will always out in wine! Always drink and never die.

Quality charter level 3

Catherine et Pierre BRETON DOMAINE PIERRE BRETON Les Galichets – 37140 Restigne Tel: 0033 (0)2 47 97 30 41 – Fax: 0033 (0)2 47 97 46 49 Email: [email protected]

Domaine les Chesnaies

A property of 14 ha, we have seen many generations of winegrowers. We are located in Cravant les Coteaux, in the middle of the Chinon area. Since 2000, our property produced organic wines.

The vineyard faces south (with 30% old vines) and consist of Cabernet Franc for rosé and red wine, and Chenin grapes for white wine. The harvest is done only by hand. The wines mature with pleasure through a very good climate, on different kinds of soils. All these wines are made using traditional way.

Gravel and sand soil on the plain, give soft red wines, which smell of fruits, and may be drunk young. This soil also gives rosé wines, full of charm and subtlety. The winemaking is done in cement tank for 12 months.

The other soil on the hill, are clay and chalky stone soils, giving delicate and very enjoyable wines, which are able to age. The winemaking is done in oak barrels with 30 per cent new barrels for 12 to 18 months.

Pascal LAMBERT DOMAINE LES CHESNAIES 37500 Cravant les Coteaux Tel : 02 47 93 13 79 – Fax : 02 47 93 40 97 Email : [email protected]

RHONE

Domaine du Coulet

Domaine du Coulet is situated at Cornas in Ardèche at 3 km from Valence. The winery is managed by Matthieu BARRET since 1999 taking over his grandfather's winery and passing it in organic agriculture since 2001 and biodynamic since 2002. The total property is 13 ha, which corresponds to 10% of the appellation Cornas.

The vineyard is composed of one single plot covering an entire side of the mountain at the extreme north of the appellation, mostly organized in terraces which able the culture of the grounds on such steep slopes. The exposures are various, with a majority facing the East.

The granites soils are very degraded and named "gores" and are very appreciated by the Syrah, the only grape of CORNAS. The vines were first planted in 1920 until today with two main series of plantation in 1070 and 1980 by Matthieu's Grandfather.

The vines are pruned in "Gobelet" mainly, but also in "simple Cordon de Royat" and "Gobelet éventail" with high trellis of 1 m 70.

The cuvees are : AOC Cornas "Les Billes Noires" (top of the mountainside) AOC Cornas "Les Terrasses du Serre" (Hot slopes) AOC Cornas " Brises Cailloux " (base of the mountain and young vines) AOC Côtes du Rhône "No Wine's Land" 100% Syrah The general philosophy of the winery is to made and propose the most natural wines expressing the best possible the strong and typical minerality of our terroir.

AOC Cornas, Côtes du Rhône Organic vineyard since 2000, Biodynamic vineyard since 2001 Quality charter level 3

Matthieu BARRET DOMAINE DU COULET Le Coulet - 43 rue du Ruisseau 07130 Cornas - France Tél Fax, 00 33 (0)4 75 80 08 25 E-mail : [email protected] Domaine Les Bruyeres

In 2000, David Reynaud joined his mother Marceline, on the family estate. The family is now in its fourth generation of wine growers.

The 44 acres of vines are dedicated mainly to the Crozes-Hermitage appellation using the syrah, marsanne, roussanne and viognier grape varieties. The vineyard is under organic management and the grape harvest is manual. The wine making process is completed by gravity to produce the best results for the wine. The wine is produced in organic and biodynamic farming.

All this art of winemaking takes place in a brand new cellar, built in 2003. Once achieved the resulting nectar can the enjoyed in the tasting room with its monastic accent and stamped with a touch of serenity and plenty of conviviality.

Quality charter level 2

David Reynaud DOMAINE LES BRUYERES 12 Chemin du Stade - Beaumont-Monteux Tel : 04 75 84 74 14 – fax : 0475 841406 [email protected]

Domaine Viret

Advocates of the principles of organic and biodynamic agriculture, the Viret family has chosen to employ a particular form of natural viticulture throughout their estate. Known as "cosmoculture", this is based on cosmotelluric exchanges. Everything is organised in such a way that both vines and wines are able draw on their own natural defences. Work in the vineyards focuses on reorganising the magnetic field and on the application of preparations made from rocks and plants that are often found on the spot.

In the winery, everything has been set up to provide continuity with methods applied in the vineyards. The winery, which was built according to ancient architectural rules (angle of the sun, golden number, cubits, etc.) from blocks of stone weighing 3 to 6 metric tons, provides the ideal location in which to make and improve wine.

Vinification principles are highly simplistic, since it’s the quality of the raw materials that is of the greatest importance in making a premium wine. All oenological products and technical operations that seek to modify the wine’s intrinsic equilibrium are banished. Their philosophy draws on the principles of geobiology and flows of energy. It is designed to allow for the wine-maker’s own individual and personal interpretation and sensitivity to come into play.

The aim is to produce authentic, natural, living wines that faithfully reflect the terroir from which they originate. The sensory perceptions and gustatory merit that a wine is able to offer should represent the achievements of a lengthy period of reflection and effort.

Have a good time tasting, Philippe Viret.

AOC Côtes du Rhône Villages, Saint Maurice Biodynamic vineyard since 1996 Quality charter level 2

Philippe VIRET DOMAINE VIRET EARL CLOS DU PARADIS Quartier les Escoulenches 26110 St Maurice Eygues – France Tél, 00 33 (0)4 75 27 62 77 - Fax, 00 33 (0)4 75 27 62 31 Site Internet : www.domaine-viret.com - E-mail : [email protected]

Domaine Pierre André

Domaine Pierre André is a family-owned estate of 18 hectares composed of very old vines (average age is 70 years, some parcels are over 130 years old), with extremely diverse soil types (smooth stones, clay, sand, limestone). In order to maximize the quality we practice very low yield, harvest by and make a very strict selection of the grapes. We generally practice long fermentation and maturation of 18-20 months in oak vats and barrels, and bottle our wine vithout any filtration. Our estate is organically cultivated since 1980 and we decided to adopt biodynamic practices in 1992. We renovated our cellars with only natural materials. All of the above enable us to produce wines of outstanding elegance, with very good aging potential, a beautiful expression of the "terroir" and the vintage.

Our Châteauneuf du Pape red is nicely expressing the richness of Grenache (80 %) enhanced with Syrah (10 %) and Mourvèdre (8%), and touches of Cinsault, Muscardin, Counoise, Vaccarèse and Picpoul. The Châteauneuf du Pape white is a complex blend of four varietals – Clairette, Bourboulenc, Grenache Blanc and Roussane.

Biodynamic vineyard since 1992 Quality charter level 1

Jacqueline ANDRE DOMAINE PIERRE ANDRE 30 Faubourg St Georges - 84 350 Courthezon Tel : 04 90 70 81 14 – Fax : 04 90 70 75 73 [email protected]

Montirius

This is a 58 hectare (133 acres) family estate that has existed for five generations. Over the last nineteen years, we have been moving progressively towards a more environmentally sound a pproach to our vines and soils. In 1996, to complete this evolution, we converented our estate to biodynamic viticulture subject to monitoring by ECOCERT and BIODYVIN.

We built a new winery in 2002 in line with our biodynamic principals (built along the earth's magnetic lines into a steep hillside that allows us to move wine by gravity rather than pumps, and we built our own water station to carefully purify and recycle the water used winery operations).

We pay particular attention to the tending and handling of our grapes, and each year we have the same close team of harvesters. Our aim is to bring out the true character of our Terroirs.

The main of our production is reds on Vacqueyras and Gigondas Appellations ; And we produce also White and Rosé in Vacqueyras.

Christine et Eric SAUREL, Winegrowers

AOC Gigondas, Vacqueyras, Côtes du Rhône. Biodynamic vinyard since 1996 Quality charter level 3

Christine et Eric SAUREL MONTIRIUS SARL Le Deves 84260 Sarrians - France Tél, 00 33 (0)4 90 65 38 28 Fax, 00 33 (0)4 90 65 48 72 E-mail : [email protected]

Domaine Gramenon

Michele AUBERY DOMAINE GRAMENON

ITALY

Campinuovi

The Campinuovi winery can be found fifteen kilometres to the south of Montalcino, near Cinigiano, on the hills that from Monte Amiata lead to the plains of Maremma.

This young winery was founded in 2000 after a long search, as the owners were looking for a soil that had the right altitude, exposure, winnowing and geological composition. Once they found it they began to produce an organic wine of high quality. The winery is certified as organic since 2000 and since 2006 it works with biodynamics methods.

The vinegrower, Daniele and Nadia, take particullarly care in the management of the vineyards, the grapes are accurately chosen and the wine-making is naturally conducted in oak vats. After the fermentation the aging of wine happens in 20 Hl oak barrel. The bottled wine refine in cellar at least 3 months before commercialisation.

The production is:

DOC Montecucco Rosso; DOC Monteccucco Sangiovese; DOC Montecucco Sangiovese Riserva; IGT “Sorie” Ansonica (late harvest).

Organic vineyard since 2000 – Biodynamic vineyard since 2006 Quality charter level 3

Nadia RIGUCCINI Az Agr CAMPINUOVI Via Pietro Nenni 29, 53011 Castellina in Chianti Tel : 0577 74 29 09 – Fax : 0577 74 29 09 [email protected]

Loacker Tenute

The Loacker Family realized a dream and a life project, working in three exceptional lands. The Maso Schwarhof in Alto Adige was the first one, it dominates the hollow of Bolzano; here are 7 hectares at vineyard where grow some authoctonous varieties as the Sciava and the most known Lagrein and Gewürztraminer. Rainer Loacker and his son Hayo use only natural methods and homoepathic cures, made themselves in the family firm: The Loacker Remedia. In Corte Pavone (Montalcino) Mr Loacker, also here as a pioneer of biodynamic, in 17 hectares at vineyard, grows Sangiovese, Cabernet, Sauvignon and Merlot, succeeding in producing a great Brunello at 500m above the sea.

At last in the new eldorado of wine, the Maremma, the is the Faldifalco farm, 22 hectares between 10 and 60 m above the sea level, between the mountains and the sea, nearby of the Uccellina National Park. There is an ideal microclimate to cultivate Sangiovese, Cabernet, Sauvignon and Syrah. Mr Loacker makes here a great Morellino di Scansano. Here the pleasantness of the countryside was preserved, re creating the chromatic harmony of alternating rows of vine to olive trees like lod farmers usually did.

LOACKER SCHWARHOF in Bolzano / Alto Adige *typical white wines from this alpine region: Müller Thurgau, Sauvignon Blanc and Gewürztraminer *great red wines like Lagrein and Schiava.

LOACKER CORTE PAVONE in Montalcino / Toscana *Rosso di Montalcino and Brunello di Montalcino *sweet dessert wine & Grappa del Brunello

LOACKER VALDIFALCO in the Maremma region / Toscana *the unique Morellino di Scansano, the Super tuscan Granfalco and the Lodolaia 100% Syrah.

Organic vineyard since 1979 - Biodynamic vineyard since 2000 Quality charter level 2/3

HAYO & FRANZ JOSEF LOACKER Alto Adige & Toscana Loacker Tenute - Via Santa Giustina 3 - 39100 Bozen-Bolzano - ITALY T +39 0471 365125 E-mail: [email protected] www.Loacker.net

Tenuta di Valgiano

2007 - Winter was warm and it preceded a hot and anticipated spring, the temperatures were way above the average and in February the soil was already over 10 °C. Therefore there was an anticipated budburst towards mid March also on clay soil, that is known for being cold and slow.

On the 30th of April there was a very hard hail storm that devastated 70% of our vines. If there had already been grapes on the plants we would have not produced any wine! In May and in the first half of June there was lots of rain and during flowering the minimum temperatures were below the average.

This created lots of problems to the vines that were already weakened by hail. For the first time in 4 years we had to thin out the bunches to not over weigh the weak plants. Finally July brought good temperatures and dry weather. Ripening began the 6th of July and it proceeds rapidly during a sunny and dry August. The low night temperatures helped the formation of aromatic components in the splendidly ripe grapes. We had an early harvest: the first Sangiovese was picked the 28th of August, a record!

The last Sangiovese within the end of September. The wines are concentrated but have great harmony, a great year.

Yields between 0,4 and 1 kg per plant.

DOC Colline Lucchesi Organic since 1997 Biodynamic since 2002 Quality charter level 3

Laura DI COLLOBIANO TENUTA DI VALGIANO Capannori-LUCCA 55012 .ITALIE TEL: 0039-0583-402271 [email protected] www.valgiano.it

Tenute Selva Docle

My introduction to biodynamics happened by chance in 2005. After graduating in veterinary medicine I found myself suddenly responsible for the family farming business without having any of the necessary skills. So, I enrolled for a course in biodynamic horticulture which was being organized in a small town in the Langhe region.

I had no idea at all what biodynamics was, but the name excited my curiosity. Amongst the various courses on offer by this association, there was a couple on the subject of biodynamic viticulture. Since our family farm included a lovely vineyard which we had never made use of ourselves, I decided to sign up for these: even though till then I had never been interested in the world of wine, being a non-drinker in a family of non-drinkers!

Little did I know that the seminars I attended in that out-of-the-way place would be conducted by some of the most famous figures in French Biodynamics. I returned home with a unique conviction: that Selvadolce would become a Biodynamic Wine-Producer.

Aristide BLANCARDI TENUTE SELVA DOLCE via Selva Dolce 14 - 18012 Bordighera (IM) Italie tel. +39 0184 262223 - +39 349 2225844 [email protected] - www.selvadolce.it

Orsi San Vito

On the city of Bologna’s hillsides (Colli Bolognesi) at an altitude of 200 meters above sea level, in a pristine environment of an ancient viticultural area, Vigneto San Vito has been producing high quality wines for over 35 years. With the take over in 2005 by a young wine enthusiastic couple, the estate has embarked on an ambitious revitalization project of Emilian wines, supported by a coherent business development plan aimed at overcoming the historic boundaries of its market area.

From the beginnings of our adventure, in late 2005, we had the idea of having wines that were not standardized but, on the contrary, were strongly individual and expressive of their terroir, Oliveto, where there is evidence of wine production since the early Middle Ages. In that era, the choice of crops depended strongly on the characteristics of the soil, weather and the quality of its fruit, rather than trends in market prices on the international agricultural exchanges. With the intention of crafting wines without the modern enology’s “interventions” to highlight the terroir of the Colli Bolognesi, we have used Biodynamics since our arrival to grow fruit that could express the regional character as much as possible. Our vines are not fertilized or irrigated, and the earth's natural humus is cultivated in a sustainable manner so it improves itself from year to year.

Then we applied the same approach in the cellar so as not to lose our grapes's heritage of taste during the winemaking process. This choice is not a profession of faith or a marketing strategy, but a non-invasive process that celebrates the flavors of the region.

Frederico ORSI ORSI SAN VITO Via Monte Rodano, 8 - Oliveto 40050 Monteveglio (BO) - Italy Tel- +39 051 964521 6 Fax +39 051 964114 [email protected] - www.vignetosanvito.it

PORTUGAL

Casa de Mouraz CASA de MOURAZ, located in Mouraz, council of Tondela, was the first to practice organic farming in the region of Dão, one of the most important and prestigious wine areas in Portugal. In this plain old land of steep slopes and small valleys where sinuous streams run, located between the mountain ranges of Estrela and Caramulo, the Cister monks built the monastery of S. Pedro de Mouraz (12th century), giving rise to the farming of vineyards and wine production in this region.

Carrying on a family tradition, António Ribeiro and Sara Dionísio created in 2000 the CASA de MOURAZ trademark and produced his first vintage. The purpose of this pioneer and innovative project of ecological farming and wine production is to create authentic and customized wines that express all the richness of its terroir and respect the cycles of nature. The farm is spread through several parcels with different soils, altitudes and surroundings. Old and new planted vineyards coexist with the pine-, oak-, chestnut- and cork-trees forest. In the soils, granite and clays are predominant and the altitudes range from 140 to 400 meters. Some of the vineyards, with over thirty years old, are already mentioned as wine producers in 16th century documents. The most important varieties are Touriga-Nacional, Tinta-Roriz, Alfrocheiro, Jaen and Água-Santa for the red wines and Malvasia-Fina, Bical, Cerceal- Branco, Encruzado and Alvarinho for the white ones.

All the vineyards that are part of CASA de MOURAZ are farmed since the early ‘90s, ecologically, with no herbicides or synthesis agrochemicals. Since 2006 we are working with the biodynamic principles. The certification is ECOCERT PORTUGAL’s responsibility since 1997.

In the winery, vinifications are made by vineyards, with the purpose of finding the essence of each terroir. This diversity is reflected upon personality, complexity and unique character of the CASA de MOURAZ wines.

Quality charter level 1+

António Lopes Ribeiro / Sara Dionísio CASA DE MOURAZ Quinta do Outeiro, Mouraz, 3460-330 Tondela – Portugal Tel/fax: + 351 232 822 872 Mob: + 351 933 657 040 / + 351 964 333 445 Email: [email protected] - www.casademouraz.blogspot.com SLOVENIA

Movia

The MOVIA wine estate has existed since the 18th century, although it became the property of the Kristancic family in 1820. It covers 18 hectares (44 and a half acres), 10 hectares of which lie within the western Slovenian region of Brda and 8 in the neighbouring Italian part of the same area, known as Collio.

Our production of wine has never ceased since we became the estate’s owners. Even during the most difficult periods under communism in what used to be Yugoslavia, thanks to my father Mirko, we continued our activity as the only independent and private producers of wine. Between 1949 and 1971, we were the official suppliers to President Tito’s regime. We produce in the region of 100,000 bottles from our 18 hectares of vines, which amounts to an average yield of 40 hectolitres per hectare.

The most important investment that any self-respecting wine producer can make is, doubtlessly, in the vineyard. In the first years of a vine’s life, when it is bursting with ‘vitality and enthusiasm’, production needs to be restrained. We thus avoid energy being channelled needlessly into the production of grapes, and further stimulate development. After practically twenty years, we obtain vines of an unparalleled quality that offer excellent substance and maturity, together with precisely the qualitative characteristics to which we aspire. It is for this reason that I chose to distinguish between two wines.

The first stems from young, occasionally wayward, vines that are as yet unable to fulfil our optimum objective, but which do make for a young, fresh wine called VILA MARIJA. The second is made from superbly structured, well-established vines that grow ‘intelligently’ (energy is no longer wasted in producing excessive foliage and the vines succeed in striking the ideal balance between quantity and quality).

AOC Brida Biodynamic vineyard since 1989 Quality charter 1+

Alec KRISTANCIC MOVIA Ceglo 18, 5212 Dobrovo Tel : 05 395 95 10 – Fax : 05 395 95 11 [email protected]