Copenhagen Tasting Papirhallen 29th August 2016

Return to Terroir Biodynamics, growing for the future 75 Wine growers present their Welcome to Copenhagen Wine Tasting 2016

Printed By: Totem, Poland Contents Introduction Recovering the lost art of agriculture. 11 Quality Charter. 15 About Les Rennaisance des Appellations. 18 About Paper Island Bullets, Paper & Wine . 23 Participating Wine Houses France – Alsace

Domaine Marcel Deiss. 27 Domaine Zind Humbrecht. 28 Domaine Josmeyer. 29 Domaine Barmes Buecher. 30

Champagne Fleury. 31 Champagne Franck Pascal...... 32 Champagne Marguet. 33 Loire

Coulée de Serrant . 34 Domaine de l’Ecu . 35 Domaine Saint Nicolas. 36 Domaine Beatrice et Pascal Lambert. 37 Domaine Juchepie. 38 Domaine la Paonnerie . 39 Domaine les Grandes Vignes . 40 Château de la Roche en Loire . 41 Domaine Philippe Gilbert. 42 Bourgogne

Domaine Lafarge. 43 Domaine Giboulot. 44 Domaine de Beru . 45 Domaine Pierre Morey. 46 Domaine Rateau. 47

Domaine Roland Pignard. 48 Domaine du Crêt de Bine . 49 5 Contents Contents Languedoc-Roussillon Germany

Domaine Les Enfants Sauvages. 50 Weingut Eymann. 80 Domaine du Traginer. 51 Weingut Wittmann . 81 Zelige Caravent. 52 Weingut Sander. 82 Vignoble Reveille...... 53 Weingut Busch. 83 Domaine de l’Horizon . 54 Weingut Rebholz. 84 Domaine Les Promesses de la terre. 55 Battenfeld – Spanier. 85 Provence Weingut Peter Jakob Kühn. 86 Weingut Trautwein. 87 Domaine Les Fouques. 56 Austria Rhône Nikolaihof Wachau. 88 Domaine Viret . 57 Bioweingut Geyerhof. 89 Domaine du Coulet. 58 Meinklang. 90 Domaine de Villeneuve. 59 Gut Oggau. 91 Domaine les Bruyeres . 60 Montirius. 61 Spain Sud Ouest Mas Estela. 92 Clos Lentiscus. 93 Domaine du Pech. 62 Recaredo . 94 Bordeaux Uva de Vida. 95

Château Le Puy. 63 Portugal Vignobles Hubert. 64 Casa de Mouraz. 96 Clos Puy Arnaud. 65 Slovenia Italy Movia . 97 Colombaia. 66 Korenika & Moskon . 98 Az Agr Campinuovi. 67 Guerila. 99 Casa Wallace . 68 Orsi San Vito. 69 Australia Tenuta di Valgiano. 70 Castagna . 100 Terre a Mano – Fattoria di Bacchereto. 71 United States Montesecondo. 72 Foradori. 73 Ambyth Estate. 101 Porta del Vento. 74 Sine Felle – Podere Casaccia di M&M Lucia. 75 Table Plan Fuori Mondo. 76 Alphabetical List Of Wine Houses. 105 Villa Terlina. 77 Table Distribution. 107 Az Agr Calcabrina. 78 1701 Franciacorta . 79

6 7 Introduction Recovering the lost art of agriculture — Biodynamics

We see everywhere the spread of a change we call “life”, and it must be understood in awareness concerning the horribly absolutely to achieve real progress, is destructive effects of chemical products extinguished and finally dies in the matter. that have been used in agriculture over Death is only a triumph of materiality over the past few decades. But how can we the living. To understand life profoundly, definitively get out of this impasse that we must leave matter behind and focus on has been, alas, so neatly built up with the understanding the system that gives life to complicity, perhaps unconsciously, of so the Earth. many chambers of agriculture? This is the question being asked today that is pressing The Earth, our lovely planet does not ever more urgently: how can we get out of possess life, it receives it by belonging to this nasty business? a solar and stellar system. Without them, the Earth would die. In other words, if we The responses to this question remain took the Earth out of the solar system or confused and often unsatisfactory on were to cover it with an immense opaque an ethical level. There is an effort to try plastic (which in a sense we are beginning and find less harmful products, more to do, especially on an energetic level by “ecological” equipment or to reproduce this saturation of Hertzian pollution we’re molecules from natural products, etc. etc. imposing on the atmosphere without having But the fundamental responses are not the slightest clue about what we are doing to be found there; access to sustainable, in order to use cell phones, GPS, satellites, human solutions, even if they shock the etc. etc.), life would disappear almost teaching or scientific professions must be entirely. found by thinking differently. What does this mean? Let us now ask ourselves the following question: How does life arrive on Earth? In order to strengthen the expression of the And at the same time, many other living, of life, and thereby limit or suppress complementary questions: How does the sickness, we must have an entirely different solar system remain constant? Why do grasp of the world of the living than we the planets have such stable orbits, each do today. We cannot fully understand life one with such different time frames (84 by dissecting a living organism until we days for Mercury and nearly 30 years for arrive at the infinitely small and in addition, Saturn)? What affinities are expressed by studying it on a strictly material level. through these rhythms? Why is our solar Matter, which scientists adulate so much system moving at a rate of 30kms a second as a result of the incomplete training towards Sirius? What are the active forces they have received, is but a result, or that maintain these balances and what is the outcome of processes that have their meaning? There are dozens, hundreds fixed different substances is a precise of questions like these that should be asked form to end up as a vegetable species or of agricultural students so that they become something else. What should interest us for aware in their future decisions of the impact a profound understanding of the plant are of their gestures. the processes that created it, not the plant itself. If we take the example of a pastry Initially one must only understand that chef who has made a cake, what interests behind these subtle, magnificent balances us is the chef more than the cake itself, there is first of all a balance of power that even if it’s analysed from every angle. This we could simplify by terms such as “solar is the same with matter. These forces that attraction” and “gravity”. Each one “pulls” 11 Recovering the lost art of Recovering the lost art of agriculture — Biodynamics agriculture — Biodynamics in its own direction and the whole forms a person feels as though they are party to the link to all through an understanding of metres above the ground. Things will go celestial balance though which, indirectly, something immense from which we too the parts is the work that scientists should much farther and in a positive direction we live. come and that gives meaning to our life and undertake. And it is this that the biodynamic only if these approaches are done the society to which we belong. And it is preparations do in their way. In the end, with conscience by understanding and The key words are “balances of power”. that also that could help us to avoid these they act a bit like miniscule emitters / respecting the living in that which is most What are they? How do they function? Can great depressions – as many suicides receptors linked to very precise processes noble. Even the thoughts of man or men we make use of them? (see Schauberger as there are traffic deaths – that are so that can result after in specific visible form living forces, and that is also a green and the forces of implosion for example). indicative of the failure of a system. Finally, traces and to microbiological life, etc. but thumb, nothing other than an exchange Those are the key questions that could help with a macrocosmic approach, we serve the which above all encourage harmony on a of energies. These forces are everywhere our agricultural interventions to evolve. Earth and it gives back to us a hundredfold. qualitative level. This can only be measured around us but we must recognise and Life comes to earth through millions of qualitatively and not quantitatively. What learn how to make use of them without frequencies, cosmic wavelengths with each In this new approach we no longer impose we like in a wine, or in a painting by Van deviation, without trying to copy them for one carrying very specific information. In anything on the plant with a blind eye to Gogh, is something qualitative that is reasons of economy or power, just to make the end, each plant is an energetic system the rest, we only increase its receptive not earthly but celestial and it is for this friends with them. Proportions, geometric for listening or receiving that takes what faculties, “its acoustics” if you like, to these reason that we take delight in the rest. forms – sacred architecture for example – it needs in order to express its specificity. forces that give it life. We bring it closer to Art is the elevation of the material world. including numbers, are also carriers in their It’s a bit the same system – but not at all “its archetypal force” or the energetic matrix In agriculture it’s the same thing. Wanting arrangement of specific forces. The golden the same thing of course – as these giga that shaped it and gave it body. Genes on to study quality on the material level, number is an indivisible number then that hertz, which are so harmful as they are their own are a delusion; they are but the through physical measurements ends quite always carries unity within itself, a link to close to cosmic frequencies, which in a 1st visible element of an energetic plan that simply in its negation. And it is in this dead globality. That is why it is used so often. quarter of a second bring the voice of a set it up. The scientific world knows this end that we have shut up the scientific It “speaks” to us through the proportions friend located 8,000 kms away to your ear. because it says, “it is not the gene itself world. Scientists should serve life and not it imposes and nourishes us as well. The The wave has carried their voice practically but what is around it that acts”. Genetics economic interests. Do you have 300 or great painters often made use of it and instantaneously. Life on earth is the result will only represent progress when we have 500 grams of love for your children? This now, marketing wants to take hold of it. of an incredible system of information understood the system that organises or question seems preposterous and yet it is where each planet, each constellation, arranges genes. If this step is not taken, what many scientists try to do without even In a certain way, biodynamics creates a expresses itself through waves, each one genetics becomes a terribly dangerous tool being aware of it. Quality, the qualitative link with these same matrices of forces. carrying information. because it carries forces that are intensely world cannot be grasped by this type of Take the example of a vine: the miniscule disorganising that disturb and even attack measurement. The plant raises the matter, buds that are barely visible in the month The enormous door opened by Rudolf the system that is in charge of making order gives it form and organises it. It is these of March will become branches, leaves, Steiner in medicine, in agriculture, in of life on Earth. And this can only result in organising or formative forces that should flowers and then grapes. More than a tonne education etc. was to explain the energetic more problems and necessitate “arbitrary be measured to attain the qualitative world of matter will thus appear in each hectare background of the physical world, or if you assistants” that the world as a whole must (sensitive crystallisation tests for example). in 6 months. We consider that 94% of this prefer, the ins and outs and results of these pay for once again. matter, from which we have extracted the matrices of forces that allow the Earth to The actions of this qualitative world, let’s water (it is then called dry matter) comes sustain what we call life, of which nature, Real progress is understanding how a say it again, cannot be measured by from photosynthesis or the vine’s ability to in the broadest sense, is an illustration. macrocosm, an energetic world imprisons material means but must be accorded their grasp solar, planetary, stellar energy and But also to explain how we can call upon itself, separates from and isolates itself place because it is with this secret beauty, incarnate it. It is there where one must act it and help ourselves to this system, which in matter; how each piece of the puzzle an equilibrium, that we want to nourish to correct the harmful effects of physical is free. For this life is free; it is a gift given can help bring into being the link to a ourselves and not the “confusion” that man and energetic pollution, before or at the to the Earth. If we begin by explaining to global image, an energetic whole, that imposes on the plant of which the harmful moment when the energy becomes matter. students what this system is made of, how is to say, a macrocosm that becomes a effects are hidden by technology, in the After that “the game is over”; the matter is it functions, how we can measure its effects microcosm. We already have this in the cellar for example. there and difficult to correct if it has a fault, (crystallisations, morpho-chromatography myth of Isis and Osiris where Isis on Earth a fault that we will undoubtedly refer to now etc.), and how to call upon it as well, looks desperately for pieces of Osiris that We are but at the first stages of these or later as a sickness, which we won’t of immediately their humanity, I mean their Typhon (gravity) has separated into pieces understandings, a bit like the airplanes course understand. The great specificity quality of being human, awakens. Each (incarnation; separation). Finding again a century ago that flew only a few of biodynamics is to act at the moment 12 13 Recovering the lost art of Quality Charter agriculture — Biodynamics Return to Terroir We must respect a Charter of when energy becomes matter. It acts on synthetic chemical products that farmers the level of energy and thus indirectly on were advised to use, without warning them The taste of wine can only reach its Quality the physical level. It is here where it differs of the consequences. It is these products singularity and become inimitable when The rating system below necessarily entirely from organic agriculture. A few that “spoil” the unity that an AOC should it has received the mark of its terroir and includes all of the demands for organic grams per hectare of preparations could express. microclimate. Everywhere on earth the four agriculture and goes beyond them in order not have an effect on the physical level, components – heat, light, water and soil/ to allow an appellation to fully express but on an energy level, it is quite a different This is why then one must no longer subsoil – combine differently in a unique story. It is here where biodynamics draws “make” a wine to “please” Mr. X or Mr. Y itself. Three levels have been determined: way. its power, especially nowadays when vital who because of their name can “sell” to LEVEL 1 provides the necessary basics energies have never been so weakened. consumers who are too confident and badly This is the subtlety of each appellation that must be implemented throughout the This is where its ability to make “better” informed of the changes of the past 25 which plants, vines, olive trees, etc. entire property for a minimum of 3 years wines comes from. And it is the inverse years (how many people know for example understand in every instance in their own when one uses these terrible herbicides that wine-makers can make use of 350 ways. The greatness of the appellations is LEVEL 2 is the logical continuation of this and systemics that poison the life of the soil aromatic and genetic yeasts along with a based on this understanding, which also philosophy and the sap. whole arsenal of other products as well?). guarantees consumers a taste connected to LEVEL 3 is the achievement of a long the uniqueness of a specific place. Finally, the possibility of abstaining from As long as man does not penetrate these enduring process; it can however be using practically any oenological techniques generatrix spheres of life, solutions will For vines to fully embrace their terroir with challenged by climatic conditions. in the cellar comes from the vine’s capacity not be sustainable. They will remain debts their roots, they must be alive and free This system incites the wine grower to work or ability to link to these creative energies, for the whole world and will prevent us of weed killers that destroy all micro- better. It also informs the customer about or to this cosmic information. A grape that from eating and drinking the harmonious organisms. And to successfully capture their the effects each action in the vineyard has been “well raised” can be exempt energies that by this single fact are climate and its endless variations – wind, and the cellar has on the expression of from any artifice in the cellar because it nutritive. Changing man’s conscience slope, humidity, etc. – the leaves must be an appellation. Our goal is not to create has in it all the information for behaving in is contingent upon going through this free of synthetic chemical products that a hierarchy among growers based on the best possible manner, or for unifying understanding. perturb photosynthesis. all the characteristics of the year with the their work, but to bring those who share aestheticism from which it issues. Our This is how to understand that agriculture When healthy farming – organic or a common philosophy of wine closer agricultural interventions have affirmed in can become an art again, the art of biodynamic – allows the spirit of a place to together, whether they are wine producers, it a link to globality, to the creator harmony, knowing how to comprehend and advisedly express itself, cellar interventions and the distributors or consumers. Our goal is also to what Kepler called the music of the use the forces that give life to the Earth. arbitrary tastes they can create become to recover the full meaning of what an spheres. We then have a wine that is a This is above all the door that has been unnecessary. The wine then keeps the appellation is, in France and elsewhere, place, an originality, a work of art and which opened by biodynamics. And it is for this taste of its origins and its ability to age, with and thus set ourselves apart from the kind will, de facto, be liked. reason that it has developed so broadly, complete transparency for the consumers. of competition that has been increased especially in viticulture, because it touches through technology and the lack of typicity Nicolas Joly I hope that some among you, the young a passionate clientele that is ever more it has brought. All the wine growers in especially will understand these forces to sensitive to the truth of taste. The truth of the group must satisfy the first level of which we can link the vine by our decisions, taste – a key concept that the wine press is the charter at least. New members must our gestures and our understanding. It strangely silent about, mute even, and for be approved unanimously by the tasting is essential in order for our societies to what reason do you suppose? committee members in attendance. remain qualitative. We are here at the antipodes of what is being taught, I know, Nicolas JOLY but everyone who has taken this approach Coulée de Serrant with sincerity can confirm to you that the cellar should become again what it was formerly – a maternity. The work of the cellar has only needed to become intense to correct the grave secondary effects of 14 15 Quality Charter Quality Charter

LEVEL 1: The Absolute Basics LEVEL 2: Going Further LEVEL 3: When conditions allow

• Organic certification for the entire yeasts must be banned. (Over 350 • Manual selection of future vines in order • Manual harvesting in several passes. domaine (following a 3 year conversion are allowed in Europe to generate 350 to respect and increase biodiversity. True • No sterile filtration or anything below 2 period), plus a minimum of two years arbitrary flavours in wine.) Neutral re- massal selection, no clones for future microns. No centrifugal filtering. of biodynamics. (For more information, yeasting is permitted for , plantings. • No collage. please refer to organic farming champagne method and cremants to • Respect of natural fermentation • Organic or biodynamic certification for requirements). The key points are: produce bubbles. processes by the exclusion of any at least 7 years (full restoration of the • Cultivation of soils, or cover crops – • No addition of wood chips is allowed. nitrogen deficiency correction (sulphites, vineyard’s ecosystem). weed killers strictly prohibited. • Reverse osmosis is banned along with phosphates, etc.); fermentation activation • Respect for the natural developmental • Composting or natural fertilisers to foster any physical or chemical treatment agents (vitamins, thiamins, yeast shells, etc); the addition of enzymes, bacteria conditions of the plant including microbial life in the soils. • that aims to reduce volatile acidity. or any products resulting from synthetic meteorological influences. Prohibition of • Prohibition of chemical fertilisers that • Precipitation agents (eg. cmc – carboxy chemistry; as well, of course, as any any form of irrigation for all new-world perturb the life of the soils and the methyl cellulose) are banned. aromatic additives (which are authorised producers. metabolism of vines. • Agents used to correct lack of nitrogen in some countries). In the event of difficult climatic conditions, • Exclusive use of natural products to fight (sulphates, phosphates, etc.) are • Respect for the natural developmental an exceptional dispensation may be diseases. banned. conditions of the plant including accorded in cellar practices. • Exclusion of all synthetic chemicals • Anti-oxidation agents eg. potassium meteorological influences. Prohibition (surface, penetrating or systemic sorbate are banned. The use of sulphur of any form of irrigation for all European products – refer again to the technical is tolerated, in natural form preferably. producers. specifications for organic agriculture for Neither sulphur nor sterile filtrations • Manual harvesting assuring greater greater detail). are satisfactory. Sulphur is a natural respect for the grapes. No machine • Exclusion of genetically modified vine product that cruciferous plants (radishes, harvesting. plants. mustard, etc) and most indigenous • The natural richness of the wine is yeasts produce. • Local wild yeasts from the vineyard respected: no chaptalisation or industrial must be used exclusively; all aromatic • Exclusion of 200% new wood. concentration processes including no dehydrated yeasts or genetically modified 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

16 17 About La Renaissance About La Renaissance des Appellations des Appellations

This group created in 2001 by Nicolas mechanical harvest (see quality charter). The administrative committee of the JOLY has now 175 winegrowers from 13 The winegrower signs an engagement different countries. on his cellar actions for the last 3 years. Renaissance des Appellations includes:

It’s purpose is to guaranty the full 3) A tasting is made by a tasting comity • Alsace: O.Humbrecht expression of the appellations and a made of well known winegrowers: • Champagne: D. Leclapart Alsace: Olivier Umbrecht, Bourgogne: wine with a high quality level with a great • Burgundy: P. Morey originality. Anne Claude Leflaive and Pierre Morey, Champagne: David Leclapart, Rhone: • Bordeaux: JL Hubert; C Laval To obtain this we act at 3 levels: Philippe de Blicquy, South: Raymond • Rhone: P. du Roy de Blicquy de Villeneuve, Dominique Hauvette 1) A legal guaranty of a good agriculture, • Loire: N. Joly; Ph Gourdon this means an organic and or and Jean François Deu Loire: Nicolas • Provence: Raimond de Villeneuve; D Hauvette biodynamic certificate on the whole Joly.Bordeaux Jean Luc Hubert. Italie: vineyard and since at least 3 years. The Stefano Belloti • Languedoc Roussillon: JF Deu presented wine comes from an alive • Jura: Stéphane Tissot The unanimity of the comity is needed soil, without chemicals. The consumer to join the group.We want a wine with • Italy: Stefano Bellotti has the guaranty that the winegrower originality and thruth , a wine which “sings” • Germany: Ph Wittmann has taken a legal engagement.Over . In some cases we allow to a winegrower 90% of the group practices biodynamic • Austria: C Saahs, W Michlits whose files are good but that was refused agriculture .Biodynamie is a mean more at the tasting to take part to one tasting of • N Zeland: James Millton than a goal as such . the group to help him commercially. • Australia: J Castagna 2) A guaranty that in the cellar actions nothing would change the full expression Four to five tastings are organised every of the AOC’s taste. When agriculture year in the world for the group with a great is right the cellar is a maternity and success. not a factory. Are banned of course all www.biodynamy.com 300 aromatic yeast, osmoses, GMO,

18 19 About Paper Island Bullets, Paper & Wine

Paper Island is part of a group of islands The Naval Base was closed in 1993, and collectively known as “Holmen”. These since then a number of new enterprises islands were given to the Danish Navy in have sprung up in those old buildings that the late 1600’s. The islands actual name is have not been converted into residential Christiansholm, however at the turn of the housing. The Danish National Opera now 20th century the island was put to use as a stands on site of the old dock on Dokøen, storage facility for the joint procurement of (Dock Island). paper by the Danish newspapers, and so Inside Kuglegården, (The Bullet Yard), became known as Paper island. behind the arsenal buildings there is a Together the islands housed the shipyard, grape vine, which descended from a vine naval station, arsenals and workshops. Danish mariners during routine stop on the Across from the entrance to Paper Hall, way home from service in the Danish West Kongeporten, (The Kings Gate), can be Indies brought to Madeira in 1871. The seen between two arsenal buildings from vine is said to be the ancestor of a large 1770. The gate was the original entrance part of Madeira’s vines today. In the late to the naval station, which could only be 1800s Madeira was ravaged by wine pest reached by boat. It was first much later that (Phylloxera), but thanks to the lonely vine, a bridge was built connecting Holmen with growing far up in the north, Madeira’s vine Christianshavn, and today you can walk population could be replenished, at least and cycle across several bridges between with this one kind, and so it was, as the the islands. legend goes.

23 Participating Wine Houses Domaine Marcel Deiss

Domaine Marcel DEISS is located in methods and techniques used to produce Bergheim, a small village nestling in wines the heart of the wine region of Alsace, A fascination with medieval history and equidistant from the northern and a desire to produce world class Vins de southern boundaries of the region. Current Garde were the impetus behind Jean- winemaker Jean-Michel DEISS was born Michel DEISS quest for excellence from into a long-established family of wine his Alsace . His commitment growers, living at BERGHEIM since 1744. and personal integrity have led him to the Managed today by Jean-Michel DEISS, the conclusion that, as in most other parts domaine consists of 26 hectares of hillside of France, it is the dedicated nurturing of vineyards spread over 9 communes and vines in specific terroirs which produces approximately 20 kilometers . Biodynamic wines of unique distinction, originality, and farming is practiced since 1997. authenticity.

The extreme variation in conditions of His efforts have focused on producing production at the domaine have led Jean- complexity and concentration, and the Michel DEISS to seek to express in each results fall into three broad categories: wine the three factors that make a wine • varietally labelled wines from a single complete: the grape variety, the vintage and designated commune or village the terroir. • field blends of varietals designated, The greater the wine, the more the indeed dominated, by their terroir and gustatory characteristics linked to the soil site and soil specificity, which he refers take the place of the typicity linked to grape to as his Premiers Crus and the AOC- variety or vintage. recognized Grands Crus

When speaking of terroir, the following have • and classic late harvest wines with the to be taken into consideration: geology, Vendange Tardive and Sélection de pedology, climate and microclimate, Grains Nobles designations technical exploitation of the character of the soil, microfauna and flor, and the traditional

Tabel 01

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

France – Alsace 27 Domaine Zind Humbrecht Domaine Josmeyer

Wine growers from father to son since necessary ploughings and specific vine Located just 5 km west of Colmar, in the the passion and spirit of excellence which 1620, the Humbrecht family cultivates some training, and by the reduction of machines very heart of the vineyards of Alsace, continues to this day. of the great terroirs of Alsace in France. weight (sometimes animal traction is Domaine JOSMEYER, has been producing Domaine JOSMEYER comprises 25 ha of The Domaine Zind Humbrecht was created used) and also the production of our own stunning white wines for five generations. which 5 ha are located in the Grand Cru in 1959 and represent today a total of 40 ha compost. These wines are resolutely dry and elegant vineyards of Hengst and Brand. Reflecting with 5 Grand Crus vineyards. with some raciness and are created to Ripe and concentrated grapes allow us to our utmost respect for nature, all our bring out the flavours of the foods chosen The terroir character is reinforced with forbid any vinification techniques that would vineyards are now cultivated according to to accompany them. From the outset, each biodynamic cultivation as well as a modify the initial harmony of each vineyard. biodynamic principles. generation of our family has been fired with winemaking philosophy that respect Fermentations are very slow and the wines the vineyard work. Natural soil life is spend a minimum of 6 months on the total protected by the work of the 23 employees, lees. Average yields are 30 to 40 hl/ha performing manual tasks and doing the (13000 to 16000 cases/year).

Tabel 02 Tabel 03

Léonard et Olivier HUMBRECHT Céline et Isabelle MEYER DOMAINE ZIND HUMBRECHT DOMAINE JOSMEYER 4 route de Colmar 68230 Turckheim 76, Rue Clemenceau 68920 Wintzenheim Tel: +33 (0)3 89 27 02 05 – Fax: +33 (0)3 89 27 22 58 Tel: +33 (0)3 89 27 91 90 – Fax: +33 (0)3 89 27 91 99 E-mail: [email protected] – www.zindhumbrecht.fr E-mail: [email protected], Site: www.josmeyer.com

28 France – Alsace France – Alsace 29 Domaine Barmes Buecher Champagne Fleury

Located in Wettolsheim, one of the largest And so the vine – the mediating organism A winegrowing family for many generations, owner, took over the family estate, which towns in Alsace by area under vine, – creates and sustains its terroir in this the Fleurys own vineyards on the chalky- at that time was managed conventionally. Domaine Barmès Buecher was created in living milieu that surrounds the root. The clay slopes of the Côte des Bar in the In 1970, he heard about the biodynamic 1985 by Geneviève Barmès (née Buecher) exchanges between the biology of the southern part of the Champagne region. system, and began to experiment with an and François Barmès with vineyards that soil, the root system, and the leaf of the They have 15 hectares with Pinot Noir ecological approach, mechanical weeding, had been in their families since the 17th vine allow for the expression of the terroir (85 %), (10 %), and a total of organic manure etc. In 1989, he became century. through the grapes. And the flavors of such exchanges are sublime. 5 % of Pinot Blanc, Pinot Gris and Pinot the first biodynamic Champagne producer. Ten years later, this energetic couple Meunier. Average annual production: 2009-2013: the fourth generation is converted the Domaine’s sixteen hectares The goal is then not to change the initial 200,000 bottles with the purchase of now working beside Jean-Pierre: Jean to biodynamic farming, a practice that balance of the grapes or to neutralise the biodynamic grapes from 2 winegrowers. encourages agriculture based on the effects of each vintage, but to preserve in Sebastien initiated the maturing of all wines 165,000 bottles sold in 2015 (50 % of which cycles of the planets and the moon. The the wine the full potential of the “terroir” in huge 6.000 L oak barrels before bottling for export). 1,000,000 bottles in stock in objective was simple: to encourage the and to preserve the energetic capital and introduced again the ploughing of some 2016. vines to reengage their natural state of being gained in the vineyards by biodynamic plots by a horse. once clouded by modern farming and to farming. 1895-1995: The Centenary jubilee of the encourage each vine to recover its natural He created the 1st cuvee without added The wines of Barmès Buecher are vineyard Fleury. state of equilibrium and harmony. The sulfite: “Sonate N°9”. therefore created in the vineyards and conversion to biodynamics has made the Emile Fleury was the first in the area after are the result of the subtle but dynamic Morgane opened in March 2009 in Paris vines more resistant and autonomous. phylloxera to replant his vineyards with relationship that unites the vine, the terroir, “Ma Cave Fleury”, a champagne and grafted Pinot vines. The sudden loss of François in 2011 and the vintage. In the cellar therefore organic wines shop. Moreover, she attends accelerated the installation of his children, there is minimal activity. At harvest each 1929-2009: 80 years of the Fleury house. tastings or wine fairs in France as well as Sophie and Maxime, as key figures in the varietal is harvested separately and each all over the world. family business. bunch is picked by hand. The grapes are In 1929, his son Robert became one of the then carefully sorted – always manually first récoltants-manipulants in the Aube. Benoit also joins the family estate after 3 Today, Genevieve, Sophie and Maxime – and only the best grapes are kept. are determined to maintain the energy and years of experience in other estates. He Each cuvee is then gently pressed for up 1989-2014: 25 years biodynamics balance acquired over the years by Domaine takes care of the vines and continues the to 16 hours. After the press, the juices Barmès Buecher and to continue to grow. Robert’s son Jean-Pierre, the current researches to improve the soil biology. are lightly racked at cold temperatures for 12 hours. They are then transferred Our Philosophy to barrels or stainless steel tanks where the fermentation starts naturally. Neither Since 1998, the entire estate has been sugar nor enzymes nor yeast or any certified Biodynamic. Viticulture, as with any other additive is injected. Scrupulous other agricultural sector, is considered as a perfectionists and diligently respectful of living organism. The soil that is cultivated is the guidelines of bioydnamics, Barmès notmerely a support system for the vine but Buecher rejects any artificial substance or rather a source of life, a source of energy for synthetic product whether in the cellar or in the plant, as is the environment overhead. the vineyards. Tabel 04 Tabel 05

Genevieve BARMES Famille FLEURY DOMAINE BARMES BUECHER CHAMPAGNE FLEURY 30 rue Sainte Gertrude, 68920 Wettolsheim 43 Gande Rue 10250 Courteron – France Tel: +33 (0)3 89 80 62 92, Fax: +33 (0)3 89 79 30 80 Tel: +33 (0) 3 25 38 20 28 – Fax: +33 (0) 3 25 38 24 65 Email: [email protected] – Site: www.barmes-buecher.com E-mail: [email protected]

30 France – Alsace France – Champagne 31 Champagne Franck Pascal Champagne Marguet

Do you look for well balanced dedicated in understanding our terroirs of Benoit Marguet is the 5th generation and A natural farming leads to a natural Champagnes, where full expression of Marne Valley, in order to provide wines farms 8 hectares certified organic in 2012 winemaking in the cellars. Before harvest terroir and authenticity is he result of life? with freshness, elegance, and minreality. and bio-dynamic in 2013 with Demeter. Benoit informs the grapes in the vineyard as to what they are about to undergo. You’re at the right place. You found out The next decade was dedicated in guiding The majority of vineyards are located in Once picked they are gently pressed in a an estate where we believe life is the key life during vinifications to yield great wines Ambonnay ( 7.3 hectares) and the remaining traditional 4.000kg coquard press, the juice of terroir expression. We also believe life speaking to human body. 0.7 hectares is in Bouzy , 2 grands crus is allowed to settle for 18-20 hours before it builds our wines during vinifications and villages in the south of Reims. You’ll get unexpected Champagnes with is transferred into barrels. elevage. The vines are very old. us ! All transfers are gravity fed, to allow for the You also found growers increasing, day These Champagnes may change your idea Benoit uses herbal plants and essential most natural flow and the conservation of after day, their consciousness of life, energy. of what is a great Champagne ! oils to use very little cooper and sulphur . learning at any time how they can help “Infusions and decoctions are used for each The fermentations (first and malolactic) life to give the best of her. This is the Your are in human-size estate of 7 Ha in treatment, we feel so well about preparing happen spontaneously, using the natural reason why you’re connecting now to the these, it’s very interesting and the whole Champagne, 60% planted in Pinot Meunier, yeasts still present in the must. The wines team particpate from picking the plants to Champagne domain creating new methods 20% Chardonnay and 20% Pinot Noir. The remain on their lees without racking until spraying …“ to make organic and biodynamic farming vines are cultivated bio-dynamically, mostly bottling. more powerful. You also discovered the plowed by horse. The estate philosophy is to work with wine Always in a very positive working attitude, Champagne winegrowers who created as a natural healing medicine. Using a You can connect to Champagnes where we Benoit informs the wine as to what the a special way to get successful natural globall holistic approach, he says “it means taste the grapes to make sure about their following steps will be and sulphur is used in each natural part, (mineral, vegetal and vinifications, where nothing is added in the the most sparingly way if at all. Each bottling maturity, balance, minerality and freshness. animal), are interconnected in a much wine. or disgorgment occurs in line with the cycles You are invited to taste the result when more complex way than we can expect. of the moon. Do you want more ? Since 2013, we learn natural vinifications are driven to let the They communicate to each other through how to accompany our vineyard without any grape-tasting sensation be in each bottle magnetite and silicium but not only.” The news Champagnes are non vintage spraying on it, because we believe that a produced here. Long aging on yeast is the SHAMAN to replace Elements, as well as My work is to consider the divine is in healthy vineyard shows the best expression numerous single crus and single vineyards, other key to get every bottle Brut Nature or every parts and respect the harmonies, all vintaged and sugar free. of terroir and grape variety. Extra-Brut perfectly balanced and precisely consciously, in order to transfert the vital expressive. In our Champagnes you’ll find more than 20 energies to the sacred Champagne. The Prestige SAPIENCE is more than Champagne taste wise, like a serenity and years of hard work. The 10 first years were Wanna try? For these reasons, the 8 hectares are deep heart, vibrating presence . it is the first entirely ploughed with 2 horses Titan certified organic Champagne in the premium and Urban since 2010. This is unique category. in Champagne region. There presence inherently restores balance to the vineyards.

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Franck PASCAL CHAMPAGNE MARGUET CHAMPAGNE FRANCK PASCAL 1 place Barancourt 1 bis rue V. Régnier, 51700 BASLIEUX-sous-CHATILLON 51150 Ambonnay Tel: 03 26 51 89 80 – Fax: 03 26 51 88 98 Phone: 03.26.53.78.61 – Email: [email protected] Email: [email protected] www.champagne-marguet.fr – www.champagne-sapience.com

32 France – Champagne France – Champagne 33 Coulée de Serrant Domaine de l’Ecu

La Coulée de Serrant which was planted Vinification in wood entails, only a small 25 hectares of vines on the hillsides of 16 hectares of which are planted with with vines by Cistercian monks as early as proportion of new, barely toasted wood, so Brittany – Melon de Bourgogne, 1 hectare with Folle 1130 A.D. (875 consecutive grape harvest!) that the original flavours are not affected. Blanche, 1 hectare with Chenin, 2 hectares At a time when modern oenology triumphs, constitutes a single AOC of only 7 hectares. with Chardonnay and 3 hectares with Our 3 wines: Coulée de Serrant, we often have a tendency to forget that and 2 hectares with Pinot Biodynamic practices were progressively Savennières-Roche aux Moines and a great wine is conceived above all, with Noir for Red wine. introduced from 1980 onwards and the Savennières should be opened 12 to 24 the vine: ploughing of the ground, output entire vineyard has benefited from them hours ahead of tasting and served at 14°- control, canopy management, manual We produce Muscadet and more than since 1984. Since then, all synthetic 15°C. / 57°-59°F. grape harvesting and respect of the 15 cuvees () from varied soils: chemical products, weed killers and the like biotope. Ahead of its time, Le Domaine Gneiss, Orthogneiss and Granite. Once our Coulée de Serrant has been have been banned from the whole estate, de l’écu has been certified as an organic opened, it will improve for several days. The winery is also focused on Amphora’s not simply in the vineyard. A herd of cows agriculturist since 1975 and certified in aging and long skin maceration with more produces compost for the vines. A herd of Biodynamic since 1980. Demeter Biodynamics since 1988 (Demeter) for the than 25000 bottles produced every year. sheep eats the cover crop during the winter. certification 1984. Ecocert certification 1987 whole if its 25 hectares. In addition, we have renounced all artificial technology No sulfur added, no fake, no make up! The logic behind this approach is the quest AOC Coulée de Serrant, Savennières, in our cellars to break with the movement to bring out the essential character of the Roche aux Moines Certified organic and biodynamic by of standardisation of wines and preserve soil (shist) and the microclimate (the estate Demeter, Biodyvin, Ecocert Biodynamic vineyard since 1980 the bond linking each one of our vats to a overlooks the Loire), in order to obtain particular soil and a partucular vintage. great originality in flavours, colours and Quality charter level 3 aromas, and good ageing potential. As we • Les Vieux Clos AOC Savennieres refuse clones, harvesting is carried out in • Clos de la Bergerie AOC Roche aux 3 or 5 sessions to ensure perfect grape Moines ripeness with some botrytis. • Coulée de Serrant AOC Coulée de In the cellar, we do virtually nothing apart Serrant from stirring the lees and pre-filtering.

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Nicolas JOLY Frédéric NIGER VAN HERCK VIGNERON COULÉE DE SERRANT DOMAINE DE L’ECU Château de la Roche aux Moines – 49170 Savennières La Bretonnière 44430 Le Landreau – France Tel: +33 (0)2 41 72 22 32 Tel: +33 (0)2 40.06.40.91 Fax: +33 (0)2 40.06.46.79 www.coulee-de-serrant.com – E-mail: [email protected] http://www.domaine-ecu.com – [email protected]

34 France – Loire France – Loire 35 Domaine Saint Nicolas Domaine les Chesnaies

The Saint Nicolas Domain, located on the The grapes are all hand picked, carried in Our vineyard was created in 1987. We’ve wine (from Cabernet franc grapes only): Olonne Island in Vendee, next to the ocean, baskets then sorted out, with pneumatic been farming 17 ha in organic farming for • Sand and gravel in the plain: cuvées is an old disappearing vineyard that the 10 years on the appellation Chinon. Since pressing, and the maturation is in stainless Terrasses and , fruity wines to be Michon family has restarted since 1960. 2005, we have tried a new way of farming: vats for white and rose wines. Red wines drink young. the biodynamie. It’s the best farming It is a 36 hectares family vineyard run by are matured in oaks vats. • Clayey and flint soils on the top of the system to have harmony between the plant, Thierry Michon. Thanks to its geographical hillside: the cuvée Les Perruches, with The vines produce some cuvees for a its soil and its environment. The vineyard position and forest it benefits from a the taste of “terroir“. young consumption, which have fruity and is naturally protected and fed with home- microclimate. refreshing aromas. The cuvee ‘de garde’ made compost, and biodynamic herbal • Chalky soils: the cuvée Danaé and Marie The different grape variety on clayey have more concentration. infusion. (old vines). After a long maturing in oak and schist soils are: Pinot Noir, Gamay, barrels, this soil products delicate and My philosophy is to produce the best quality In autumn, grapes are always picked by Cabernet Franc and Negrette as far as red powerful wine to be kept. wines for pleasure, with an expression hand. In the winery, the fermentation is wines are concerned; Chenin Chardonnay natural and we don’t add yeast or chemical We farm 2 ha of Chenin white grapes on and Groslot Gris are for the white wines of minerality, and in the respect of the products. Maturing is adapted to the chalky soils. Grape is picked with a good production. The yield is 30 to 45 hl / ha. earth. different soils. ripeness and products delicate and rich Biodynamic methods were introduced Chinon blanc: cuvee Rochette, Chesnaies Each type of soils products a typical red in 1993 and were applied to our whole and Antoine vineyards in 1995.

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Thierry MICHON Pascal LAMBERT EARL DOMAINE SAINT NICOLAS DOMAINE LES CHESNAIES 11 rue des Vallées 85470 Brem Sur Mer – France 37500 Cravant les Coteaux Tel: +33 (0)2 51 33 13 04 – Fax: +33 (0)2 51 33 18 42 Tel: 02 47 93 13 79 – Fax: 02 47 93 40 97 E-mail: [email protected] – www.domainesaintnicolas.com Email: [email protected] – www.chinonlambet.com

36 France – Loire France – Loire 37 Domaine Juchepie Domaine la Paonnerie

The estate has been created in 1986 and The average yield is 30hl/ha for the dry On a hillside, between the Loire and the All our grape harvests are manual for the consists actually of 8 ha, planted with wines, using only grapes at top-maturity, sun, grow the vineyards of Paonnerie: respect for the vineyard(vine) and for the Chenin Blanc. It is situated on slopes without any botrytis. For the noble-sweets The Oldest, profoundly anchored in the grape. that are exposed south-south west, all this is 10 hl/ha, using very concentrated microphone granite of St Herblon and the All the yeasts are native, no sulfur or within the Coteaux-du-Layon-Faye area. grapes, mostly with a maximum of “botrytis schist of Ancenis. something else to the wine making. Of The average age of the vines is about cinerea”. The harvest, gathered in small The youngest, which spin their path(way) course, a breeding to take advantage of 40 years, the eldest dating back to 1911. cases, is of course handpicked, usually in under eruptive rocks and pudding of some dregs (the mother of the wine). They grow on two different “terroirs”: “Les 6 to 8 passages. Then we press them very Ingrandes. The oceanic sea sprays become Churelles”, consisting of rhyolite on a slowly in small basket-presses for about 24 Bottlings with or without sulfur (suffer blurred there and the From Anjou climatic carbonaceous layer, and “Les Quarts” of hours. from volcanic origin), corks of natural influences become clearer. Of course grey-green and purple slate, and phtanite, cork, stemming from long-lasting forests, Fermentation takes place in oak barrels Bio, then Biodynamie, aromatherapy, covered with a thin clay-layer of 20 to 40 paraffined in the organic beeswax. without addition of any sugar nor yeast. isothérapie and manures. cm. The vineyard is cultivated with organic The dry wines are bread on their lees for We print our freedom in the vineyard and in methods since 1994 (certified since 1999) Our Purpose: that the vineyard is not 12 months, the noble-sweets for about 18 the storeroom so that the beverage speaks and in biodynamics since 2007 (certified susceptible any more in the diseases, that months, the “Passion” and “Quintessence” to us, moves us. BIODYVIN). the life of the vineyard is maximal, with on at least 50 % new oak. animal presences.

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Eddy et Mileine OOSTERLINK Jacques CARROGET DOMAINE DE JUCHEPIE DOMAINE LA PAONNERIE Les Quarts, 49380 Faye d’Anjou La paonnerie, 44150 ANETZ Tel: 02 41 54 33 47 Email: [email protected] [email protected]

38 France – Loire France – Loire 39 Domaine les Grandes Vignes Château de la Roche en Loire

The vines which we cultivate in Biological which works on the valorization of the “La Roche en Loire”is a gentilhommiere In our mind, the wine must reflect its origin, Agriculture and Biodynamie extend on 55 ground and the plant in their natural built in the 16 th century, typical of the Loire soil and vintage. ha and are planted out of Chenin type of environment valley chateau style. The total property Here are the wines to taste: vine for the white, Frank Cabernet and are almost 40 ha in one piece of land A.O.C. white: Groslot for the reds and in Groslot, frank composed of clay and flint stones red and White: • Anjou blanc La Varenne de Combre Cabernet and cabernet sauvignon for the brown. We grow several cultures around • Chenin 2014 Cuvée Colette 7000 Bottles rosy ones. The wines which we propose • Anjou blanc la Varenne du Poirier the vines to increase the biodiversity. done in September 2015 owe their variety with the various exposures • Musemé (ancestral method) Our vineyard is planted with 6 ha of vine, • Chenin 2011 Cuvée Outreblanc 800 and nature of ground which composes it: mainly Chenin 4 ha, 0.5 Cabernet Franc 0.5 Bottles done in September 2015 gray and green schists, phthanite, quartz, White sweet A O C: Cot (Malbec) and 1 ha of Grolleau de Cinq cockled shelly sand, sands, peastones. • Coteaux du Layon Le Pont Martin Red: Mars (typical local variety) we followed the The vineyard is amended with manure • Bonnezeaux Malabé Bio dynamic method since 2001.Certified • Cuvée Trio 2013 (Malbec + Cabernet Franc + Grolleau) 1000 Bottles done in of farm perforated, plowed and enherbé. Red A O C: By Ecocert, Renaissance des Terroirs and The anti-mildew treatments are carried out Biodyvin. April 2014 • Anjou L’Aubinaie starting from infusions of plants, copper • Cuvée Trio 2014 (Malbec + Cabernet We take care of the earth, by natural and sulphur. The cultivation methods take • Anjou Villages L’ Ancrie and Les Franc + Golleau) 5000 Bottles done in grassing between the rows, mowed only part in the enrichment of fauna and the Cocainelles March 2016 once a year before the crops, to favour as flora, necessary to the biodiversity for a Rosé A O C: much as possible the bio diversity in the • Rouge de Grolleau 2015 1500 Bottles good balance of the vine (hedges, thickets, • Cabernet d’Anjou La Noue vines. We hoe under each row and we run done in March 2016 low walls). The majority of our wines have the vines gently from the pruning up to the between 6 and 12 months of breeding • Vin de France white Rosé: harvest. We practice a early disbudding. out of barrels of oak and tanks. The red • Pine’ eau de la Loire • Rosé de Grolleau 2015 1500 Bottles and white wines dryness without added Everything is done to bring the grapes done in March 2016 Bulle Nature white and rosé (ancestral sulphur, neither filtered, nor are stuck. The to a nice maturity. We harvest manually method) Sparkling: wines owe their richnesses with the various and practice soft vinification, no yeast, no exposures and natures of the ground. Vin de France red: chaptalization, few sulphite, nothing else • Chenin 2014 Extra Brut 5000 Bottles than the must. done in September 2015 Our various products are certified • 100% groslot DEMETER and AB: Beyond the Biological • Cabernet breton culture, natural work without pesticides, artificial fertiliser, nor insecticides, the Vin de France rosé: Biodynamique culture is a global solution • 100% groslot

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Laurence,Dominique et Jean François VAILLANT Louis Jean and Florence SYLVOS DOMAINE LES GRANDES VIGNES Château de la Roche en Loire La Roche Aubry, Thouarcé F 37190 CHEILLE 49380 BELLEVIGNE-EN-LAYON Tel 33 (0)2 47 45 46 05 / 33 (0)6 07 66 95 70 Tel: 02 41 54 05 06 – Email: [email protected] [email protected] – www.chateaudelarocheenloire.com

40 France – Loire France – Loire 41 Domaine Philippe Gilbert Domaine Lafarge

The Domaine Philippe Gilbert is a family Agriculture Lectures, a conference cycle Our family domaine was founded in the inspired by the same philosophy, resisted estate located in the heart of the terroir of given by the Austrian thinker Rudolf Steiner early XIX th century in the village of Volnay. overfertilization and the use of pesticides. the Menetou Salon appellation. Wines from in 1924, in which he postulates the spiritual Today, the domaine is comprised of ten This approach enhanced the health of the the property are the genuine expression of dimension of food, whether solid or liquid. hectares divided into regional, village and vines, the expression of the terroir and the clay-limestone lands of the appellation. premier cru appellations. We produce red the quality of the wines. Today, Frederic, Practically, it comes down to valuing We respect their typicity by proposing two wines such as Bourgogne Passetoutgrain, with the same passion and commitment the soil and the plants with preparations different cuvées: Bourgogne Pinot Noir, Volnay, Volnay to family tradition, treats the vineyards made from vegetable, animal or mineral premier cru and Beaunne premier cru. The with the same respect. All vines in need of Thecuvée Domaine, white and red and matter taking into account the influence of white wines are Bourgogne Aligoté and replacement are grafts from the existing old rosé, more traditional, gives distinguished planetary rhythms. Meursault. vines of the domaine. In 1997, taking this wines by their freshness and balance. Ploughing complements this process: it a step further, he began using biodynamic We cultivate our vineyards with the The cuvéeLes Renardières, in white and provides the soil with the oxygenation methods in a small parcel. utmost respect for the terroir: that is one red, made in casks from the oldest vines of needed and allows the roots, real spine of the pillars of our job as a vigneron. In Due to successful results, the entire the Domaine, offers complex and powerful of the vines, to go down deeply in every the thirties, Henri Lafarge applied this domaine has been biodynamic from 2000. wines. layers of the land. These healthy and deep philosophy and convinced of his wines’ Biodynamics is the natural progression roots provide the grapes with the freshness, quality, bottled and sold the 1934 vintage. of the domaine’s philosophy. We are Choosing biodynamics complexity and strength they need to make For over 30 years, we have been bottling convinced that it is the right way to create sound, precise, persistent and harmonious and selling our entire production in bottle. and improve harmony between soil, Instigated in 2006 on the whole 67-acre wines. property, the biodynamic agriculture During the 1960’s and the 1970’s, Michel, vineyard and human beings. approach enabled us to take a fresh new Biodynamics is not an end in itself. It is look at the vineyard. both an inspiration and a framework which allow us to get closer to our purpose: Biodynamics adapted to wine-making is the producing wines which generously reflect result of researches carried out from the the rich and alive terroirs of our appellation.

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Domaine GILBERT Philippe Frédéric LAFARGE Les Faucards DOMAINE MICHEL LAFARGE 18510 Menetou-Salon Rue de la Combe 21190 Volnay – France [email protected]; Tel: + (0)3 80 21 61 61 – Fax: +33 (0)3 80 21 67 83 Tel: +33 (0)2 48 66 65 90 – Fax: +33 (0)2 48 66 65 99 www.domainelafarge.com email: [email protected]

42 France – Loire France – Bourgogne 43 Domaine Giboulot Domaine de Beru

In the vineyards: protect the soil and the Emmanuel only uses natural indigenous The Romans in all likelihood planted the as Montrachet or Meursault wines. terroir typicity. Since 1985 both in his yeasts. The use of SO2 is carefull and first vines in Chablis in the first Century AD. The planting density reaches 6000 vines older vineyards as well as in his younger adapted to each particular wine. The Later on, 9th Century AD writings from the per hectare. The pruning system is Guyot vineyards. Emmanuel Giboulot works white wines: alcoholic fermentation and Monks of the Pontigny Abbey attest to the double shoot. This allows competition to on an organic basis. The vineyards are maturing, over a period of 12 to 15 months growth of the vineyards. In the Middle Ages, take place between the plants and leads to ploughed and he makes use of biodynamic happens in small burgundian oak barrels. its fame increases all over Europe, where a natural yield regulation while guarantying preparations. He uses organic composts For the reds: the grape bunches are Chablis wines are served on all the royal enough foliage to grow to provide optimal to stimulate the natural microbiological life generally de-stemmed sometimes only tables. During this period, the Château grape maturity. of the soil. The results are excellent grape partially depending on the vintage. During de Béru is built, and the wall that still maturity with sugar levels at their optimum the fermentation process the temperature surrounds the Clos Béru is erected. Like all northern vineyards, Chablis is and a natural sugar to acidity balance. is controlled. Maturing happens in… a exposed to mildew and odium. Rather than The 5 hectares of the Clos lie on the Harvest is entirely manual. thoughfull proportion of new oak is used as resort to systemic pesticides that dissolve southern slope of the small Béru Valley. It to not mask the primary characteristics of into the vine sap that feed the grapes, the Vinification: A search for quality, integrity culminates at 300 meters above sea level. the fruit and to respect each terroir. Château de Béru team has chosen to adopt and respect for the natural typicity of the The soil is a mix of clay and limestone, organic farming since 2005 and started a grapes. sprinkled with fossilized oyster shells conversion to biodynamy in 2011. that remind us that during its formation, in the Kimmeridgien era, in the Jurassic It requires a careful observation of period, a warm sea used to cover the area. symptoms in the parcels, the parsimonious These 150 million years old fossils are the use of natural elements, such as sulphur, signature of today’s most classic Chablis natural plants to protect the vineyard and terroirs. increase its natural defences.

The noble Chardonnay, unique grape First initiated in the Clos Béru, the varietal planted in Chablis, expresses biodynamic farming techniques are very distinctive characteristics that makes progressively extended to the entire domain Chablis wines so different from all the other vineyards. chardonnay-based Burgundy wines, such

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Emmanuel GIBOULOT Athénais DE BERU DOMAINE EMMANUEL GIBOULOT CHÂTEAU DE BÉRU 4 rue de Seurre 21200 Beaune – France 32, Grande Rue, 89700 Béru Tel: +33 (0)3 80 22 90 07 – Fax: +33 (0)3 80 22 89 53 Tel: (33) 03 86 75 90 43 - Fax: (33) 03 86 75 94 95 E-mail: [email protected] [email protected] – www.chateaudeberu.com

44 France – Bourgogne France – Bourgogne 45 Domaine Pierre Morey Domaine Rateau

Pierre MOREY founded his domaine in grand cru, BOURGOGNE “Pinot Noir”, We created our domaine in 1979 with family short pruning. The yields are voluntarily 1971, following his parents and forefathers, MONTHELIE, MEURSAULT “Les Durots”, vineyards planted on 8ha with a full range limited. wine makers in Meursault for two centuries. VOLNAY SANTENOTS premier cru, of red and white wines from Beaune. Harvest: the harvest is done by hand, Since 1998, his daughter, Anne works with POMMARD GRANDS EPENOTS premier To improve our wine’s quality, we have picking only the fully ripened grapes. him. cru. been working on an organic basis and in Traditional wine making. Alcoholic The domaine has a surface of ten hectares All the vineyards have been cultivted bio- respect of the environment for the last 35 fermentation and maturing happen within (25 acres) in the villages of MEURSAULT dynamically since 1997, natural progression years. The domaine is certified organic. oaks barrels from 8 to 12 months for the MONTHELIE, POMMARD, and PULIGNY- after five years of organic production Our biodynamic approach allows us to offer white one and from 8 to 18 months for the MONTRACHET, and produces the following (Biodyvin and Ecocert certificate). opened wines, very typical and all with their red one. All are bottled at the domaine. appellations: own personality Domaine Pierre MOREY wines are Organically grown and biodynamic BOURGOGNE ALIGOTE, BOURGOGNE distributed exclusively by the MOREY- The vineyards: On the old one we do a approach: ECOCERT certificate. “Chardonnay”, MEURSAULT, MEURSAULT BLANC company, a small, familiy-run “Les Terres Blanches”, MEURSAULT “Les marketing company, which select and Tessons”, MEURSAULT PERRIERES buy harvests to vinify them with the same premier cru, BATARD MONTRACHET knowledge.

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Anne et Pierre MOREY Jean CLAUDE RATEAU DOMAINE PIERRE MOREY DOMAINE RATEAU 21190 MEURSAULT 26 route de Bouze, 21200 tel:+ 33 380 21 21 03 – fax:+ 33 380 21 66 38 Tel: +33 (0)3 80 22 98 91 e-mail: [email protected] – www.morey-meursault.fr E-mail: [email protected]

46 France – Bourgogne France – Bourgogne 47 Domaine Roland Pignard Domaine du Crêt de Bine

Our small family estate is in Villié-Morgon, stinging mettle, yarrow and willow) as a Backed to a 400 meters altitude hill, hence Biodynamic agriculture. Covering a surface in the hearth of the Beaujolais cru area, complement to sulphur and low doses its name «Crêt “, the domain is located willingly limited to 6 hectares of Gamay, 50 kms north of Lyon. Our 4,5 hectares of copper. These cell help to re-etablish, at the South entrance of the Beaujolais they developed an approach dedicated (11 acres) of vines are shared between 3 activate life in the soil, reinforce plant vineyard. to «vin de garde « (5 years) enabling full appellation areas, meaning we can bring resistance and support natural cycles. expression of the mineral character of their “Le Domaine du Crêt de Bine” is a 7 you MORGON, REGNIE and BEAUJOLAIS- granitic soil. In complement, a 1 hectare The average yield per hectare varies from hectares family owned domain grown in VILLAGES. surface planted with Chardonnay produces to 20 to 35 hectolitres.Manual harvesting Organic and biodynamic mode of culture. extremely typical White Beaujolais wine. We do every stage of the work here and strict sorting if necessary means that Our vines are between 20 and 40 years ourselves, from tending the vines, up to we can bring bunches that remain whole old. Our organic and biodynamic mode of After 3 years of conversion, the 2012 bottling and sales. Work in the vineyards is until pressing to the vatroom. Indigenous culture respecting soil and vines as well as “Millésime” gets organic certified. In 2013, our priority because the care given to get yeasts set off fermentation spontaneously. their respective natural cycle enables soil’s new step, the whole Domain is DEMETER grapes at peak ripeness is a determining No sulphur is added during vinification. plain and authentic expression. certified, rewarding 5 years of passionate factor in the end of the wine. Life in the soil Light filtering over diatomaceous earth is work in Biodynamic. Our history: In Autumn 2008, Marie- is essential. The vines’roots delve down carried out depending the cuvee. 15 mg/ Thérèse et François SUBRIN decided to go Grapes variety: black white juice Gamay deeper, they draw up more the terroir’s liter of sulfur are added for the bottled. for a radical change: moving to Organic and ,Beaujolais characteristics. Biodynamic agriculture Our wines aren’t fined, meaning there may takes the influence of the surrounding be a light deposit in the bottle. This is the cosmos into account. We apply specific guarantee of a natural and authentic terroir preparations, guided bu the lunar calendar, wine and has no effect on the quality these include plant “teas” (horsetail herb,

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Joelle et Roland PIGNARD François SUBRIN DOMAINE ROLAND PIGNARD DOMAINE CRÊT DE BINE «St Joseph“, 69910 Villié Morgon SCEA Subrin et Associés- Chemin du Martin, 69490 Sarcey Tel: +33 (0)4 74 69 90 73 – Email: [email protected] Tel.+33 (0)4 74 26 86 50 / +33 (0)6 85 67 43 44 Site: www.rolandpignard.fr E-mail: [email protected] – www.vin-bio-cret-de-bine.fr

48 France – Beaujolais France – Beaujolais 49 Domaine Les Enfants Sauvages Domaine du Traginer

Finally a feast of friends! Let´s have a little try! Between sky and sea, where the Pyrenees methods of cultivation in order to comply finds the Mediterranean Sea, the vineyard with ancestral traditions in their purest form. In the beginning there is hard work but Since 2001 we cultivate about 10 ha of of Banyuls and Collioure is without any coloured an deep. The only solution is vinyard in the middle of the “garrigue”. We Accordingly, part of the vineyard is still doubt one of the greatest of the world with amazing. believe in the traditional grape varieties of ploughed with the help of a mule, guided 1800 hectares of steep schistous slopes the Roussillon: Carignan and Grenache noir by his ‘Traginer’, the Catalan term for Cultivating the landscape in a organic falling into the sea. for the red wines, Grenach blanc, Grenache muleteers. Anicet, Jean-François ‘s uncle, -dynamic way, it sounds philosophical, but gris and Maccabeu for the white wine and The Domaine du Traginer stands on steep is the last this philosophy is simple and old. It´s a Muscat for the sweet wine. schistous slopes of Banyuls sur Mer. It feeling of responsability, for what ever!! Traginer in Banyuls, as well as the most covers 15 hectares and benefits from a very famous. Some vineyards have been sunny exposure; the wines come under ploughed by mules for more than 20 years. the Collioure and Banyuls appellations. In 1988, Jean-François started working At Domaine du Traginer, we do not use on some vineyards using organic and yeasts and enzymes, nothing but very good biodynamic methods. The vineyards have grapes. Some wines are produced without a very low yield, about 17 hectolitres per sulphurs. So that you can taste true wines... hectare. AOP Banyuls, AOP Banyuls Grand Cru et Since September 1997, the vineyard has AOP Collioure been changed to organic and biodynamic Biodynamic vineyard since 1997

Quality charter level 3-

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Nikolaus & Carolin BANTLIN Jean-François DEU DOMAINE LES ENFANTS SAUVAGES DOMAINE DU TRAGINER 10, rue Gilbert SalamoF – 11510 Fitou 56 av. du Puig del Mas 66650 Banyuls sur Mer – France Tel: +33 (0)4 68 45 69 75 / +33 (0)6 24 91 89 25 Tel.:+ 33 (0)4 68 88 15 11 www.les-enfants-sauvages.com Email: [email protected] – www.traginer.fr

50 France – Languedoc-Roussillon France – Languedoc-Roussillon 51 Zelige Caravent Vignoble Reveille

The Zelige-Caravent adventure begins in of our convictions and the requirement at Vignoble REVEILLE in the Roussillon area caracters in mono-cépages (IGP côtes 1999 on three hectares of vineyards in a any moment are our best assets. encompasses 8,6 ha of cool terroirs, in the catalanes) and assemblage (AOP côte du small village in the Languedoc at the foot of upper Vallée de l’Agly. Roussillon) The intimacy with the land is one of the the Cevennes. most important things for us, we prune the The Estaste starts with old carignan We propose the following cuvées: This is a southern landscape of scrubland. vineyards ourselves , we plow and make planted on 1900. Other carignan, grenache, WHITE SPIRIT: The geological origin of the soil is Jurassic. all preparations and treatments to achive syrah and macabeu was acquired for the The period of glaciation has fragmented a particular report, staff, with the stocks, a particularities of their soils and expositions. • a mineral white, made with 100% the hard limestone reliefs into small chips. clear vision each of the vineyards. Its state, The youngest vines, the grenache gris are macabeu on the clay and silex of The soil is poor and very deep, up to 5 or 7 its needs. just planted in 2014. Caudies de Fenouillet meters, allowing roots to penetrate. Ongoing research and questioning, Soils, mostly gneiss and granite, hot HERBES FOLLES: Today the domaine has 15 hectares on 25 sometimes destabilizing, a constructivist and dry, the principal north wind «la • a unique rosé, 100% cabernet sauvignon, different plots that offer a wide range of approach, drive us forward towards a tramontane“, give conditions which induce this micro-cuvée of about 1000 bottles, is typical Languedoc grape varieties: Aramon, constant evolution. specific interventions and low yeald made as a white wine with the greatest Alicante, Cinsault, Carignan, Grenache, of care. The experiment, as in an artistic work, The domaine adheres from the begining Mourvèdre and Syrah. which also involves risk takings, artistic to organic and biodynamic practices. In The domaine mostly produces high quality Old olive trees, dry stone walls and woods hand of our personalities motivates much addition to working the vineyards as a red wines. mark old vines and dense plantings of the way we do and make our choices. whole, we work each vine by hand to give it FRANC TIREUR: 8,000 vines / hectare. the care it needs. An illustration in the cellar, where the • The 100% old carignan from Cassagnes, Get up! Get on up! Get on the scene! assemblies change every year. There is no Domaine REVEILLE proposes south 62 and 115 years old, on gneiss. recipe reproduced. A sobriety of means, wines, made with a full ripeness. Soft I, Marie, woman and loving mother artist almost monastic rule in the cellar: vinification “sur mesure“, which follow the ULTRA VIOLET: and winemaker, will say that we made the particularities of each millesime, no intrant. • The 100% young syrah from Rodes, 15 choice to love, resulting in this adventure Harvest exclusively by hand, only Wines are aged in ciment tanks between 9 years old, on the high-altitude granite. for our family. indigenous yeasts, manual press ratchet, to 18 months depending the evolution, the no input except sulfur dioxide always less PEAU ROUGE (or ELAN): Passion is our single engine, the firmness tenderness, our feeling. than or equal to 30 mg / liter. • the great assemblage. Our blend of Every year cuvées impose themselves by mature carignan grenache and syrah on their freshness and their Méditerranean gneiss Quality charter level 3

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Luc Marie MICHEL France CRISPEELS ZELIGE CARAVENT VIGNOBLE REVEILLE Chemin de la Gravette, 30260 Corconne 7 rue des Corbières – 66720 Cassagnes Tel: 04 66 77 10 98 – Fax: 04 66 77 10 98 Tel: +33 (0)684140 746 Email: [email protected] E-mail: [email protected] – www.vignoble-reveille.fr

52 France – Languedoc-Roussillon France – Languedoc-Roussillon 53 Domaine de l’Horizon Domaine Les Promesses de la terre The young Domaine (established in 2006 (white). With tiny yields (about 12 to 20 hl/ by Thomas Teibert) is situated on the ha) there are six wines being produced: a hillside of Calce/Roussillon (Northern fruity red named Mar I Muntanya, L’Esprit Our vineyard is located in the Corbières The Syrah, the Grenache and Carignan Catalogne) overlooking the Mediterranean de l’Horizon Blanc et Rouge and from the region, on the slopes of the village give 6 ha of fruity reds with spicy aromas. of Lagrasse at Chateau St Auriol. On Sea – whence the name Horizon. eldest vineyards Horizon Blanc Horizon Marsanne and Roussanne thrive on 1 ha Rosé and Horizon Rouge. Vinification is March 2011, we took over this domaine The estate owns 17 ha of mainly old vines to offer mineral wines with aromas of the done as well in a very natural way and wich is gradually transforming into a (average age over 70 years). We cultivate flowery garrigue. Our wines are made with the wines age in demi-muid and foudre farming school, dedicated to biodynamic (in bio-dynamic – certified) only the natural indigenous yeasts. The harvests are of Stockinger. The wines are expressive, agriculture. indigenous varieties: Carignan, Grenache manual, with sorting in the vineyard. vibrant and elegant with aging potential. 7 hectares of vines, olive groves, and a Noir (red) and Macabeu, Grenache Gris The reds are cold macerated for a few flock of sheepgradually take their place days and then fermented in tanks with among 200 hectares of scrubland. Our daily pump overs. The length time the wine vineyards are divided into six blocks, is aged in barrels is dependent on the staggered from 230 to 300 meters in vintage. This enhances the finesse of the altitude. Our soils are composed of tannins. siliceous calcareous Limestone sediments, with more or less clay. The typical flora The Whites are pressed directly and here is composed of thyme, rosemary, fermented in barrels. lavender, and buplèvre, but also, thanks to Rosé is also made by direct pressing of the the silica sands, arbutus trees and heather Sirah grape, which gives an intense colour. that grows there. LES PROMESSES DE LA TERRE This great Terroir and the relatively cool embodies a double ambition: to offer you climate participate with the exceptional flora the best wine, and train professionals in to give our wines unique aromas. biodynamic viticulture!

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Thomas TEIBERT Bruno WEILLER DOMAINE DE L’HORIZON CHÂTEAU ST. AURIOL 4, rue des Pyrénées – 66600 Calce 11220 Lagrasse FRANCE Tel: +33 (0)623 85 24 59 Tel: +33 (0)6 81 99 04 45 E-mail: [email protected] E-mail: [email protected]

54 France – Languedoc-Roussillon France – Languedoc-Roussillon 55 Domaine Les Fouques Domaine Viret

The Domaine les Fouques is situated on which provides the Red Wines with strength Advocates of the principles of organic and of energy. It is designed to allow for the the French Riviera, near Hyères in front of and suppleness. biodynamic agriculture, the Viret family wine-maker’s own individual and personal the Porquerolles Island, on the first spurs of has chosen to employ a particular form of interpretation and sensitivity to come into The farming-method is organic the “Massif des Maures”. natural viticulture throughout their estate. play. (biodynamic-system) so that the wines are Known as “Cosmoculture”, this is based All of the 45-acre vineyard is classified very natural and typical. The aim is to produce authentic, natural, on cosmotelluric exchanges. Everything Côtes de Provence AOC and is planted living wines that faithfully reflect the terroir It is also possible to spend a quiet and is organised in such a way that both vines with Cinsault and Syrah for the fresh and from which they originate. The sensory pleasant holiday on the farm in three and wines are able draw on their own fruity Rosé Wines and with Syrah-Grenache perceptions and gustatory merit that a “gîtes”. natural defences. Work in the vineyards wine is able to offer should represent focuses on reorganising the magnetic field the achievements of a lengthy period of and on the application of preparations reflection and effort. made from rocks and plants that are often found on the spot. Have a good time tasting!

In the winery, everything has been set up to The Domaine Viret winery has been the provide continuity with methods applied in First French Amphora producer (2005). the vineyards. The winery, which was built • Coudée d’or 2014 Vin de France white according to ancient architectural rules, • Renaissance 2013 Vin de France red (angle of the sun, golden number, cubits, etc.), from blocks of stone weighing 3 to 6 • Maréotis 2011 select parcel grenache metric tons, provides the ideal location in Syrah Vin de France red which to make and improve wine. • Colonnades 2011 select parcel old vines grenache Mourvedre red Vin de France Vinification principles are highly simplistic, since it’s the quality of the raw materials • Dolia Paradis Ambré 2014 (Amphora that is of the greatest importance in making Wine) Vin de France White a premium wine. All oenological products • Dolia Paradis red 2012 (amphora Wines) and technical operations that seek to Vin de France modify the wine’s intrinsic equilibrium Certified organic (bureau veritas) and are banished. Their philosophy draws on Demeter the principles of geobiology and flows

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Yves GROS Philippe VIRET DOMAINE DES FOUQUES DOMAINE VIRET EARL CLOS DU PARADIS 1405 Rte des Borrels, 83400 Hyeres Quartier les Escoulenches 26110 St Maurice Eygues Tel: +33 (0)4 94 65 68 19 Tel: +33 (0)4 75 27 62 77 – Fax: +33 (0)4 75 27 62 31 E-mail: [email protected] E-mail: [email protected] – www.domaine-viret.com

56 France – Provence France – Rhône 57 Domaine du Coulet Domaine de Villeneuve

Domaine du Coulet is situated at Cornas in The vines are pruned in “Gobelet” mainly, Located in the north of the Appellation not classical chemical medicine which only Ardèche at 3 km from Valence. The winery but also in “simple Cordon de Royat” and Villeneuve is at the “crossroad“ of several brings temporary solutions. The basis of is managed by Matthieu BARRET since “Gobelet éventail” with high trellis of 1 m very ancient geological evolution of the vinification is to use the highest sanitary 1999 taking over his grandfather’s winery 70. soils. Red clays and loess laying on sand quality of the grape. Careful sorting of and passing it in organic agriculture since from the sea which was here million of grapes in the vineyards in order to avoid The cuvees are: 2001 and biodynamic since 2002. The total years ago and which also rolled the famous the rotted bunches to be in contact with property is 13 ha, which corresponds to • AOC Cornas “Les Billes Noires” (top of round stones of Châteauneuf du Pâpe. sound ones. 10% of the appellation Cornas. the mountainside) Clays are together the “bones” of the soil The cellar is built 6 meters deep in the soil • AOC Cornas “Les Terrasses du Serre” and the larder of the nutritive components The vineyard is composed of one single with enormous porous blocks of stones (Hot slopes) of the organic matter which is the basis plot covering an entire side of the mountain which weight 7.5 tons each. In order of the life activity in the soil. Loess sand at the extreme north of the appellation, • AOC Cornas “ Brises Cailloux “ (base of to keep contact with earth influences, and stone give porosity which is the sign mostly organized in terraces which able the mountain and young vines) (hygrometry, airing). Gravity permits to of terroir of quality. Villeuneuve was taken the culture of the grounds on such steep • AOC Côtes du Rhône “No Wine’s Land” avoid pumping the must as much as over in 1993 by the Wallut and the du Roy slopes. The exposures are various, with a 100% Syrah possible. Tanks are in cement covered with de Blicquy families. majority facing the East. ceramic tales. The general philosophy of the winery is to The surface of the vineyard is 8.40 The granites soils are very degraded and make and produce the most natural wines, Fermenting time from 20 to 35 days hectares producing around 25hectolitres named “gores” and are very appreciated by expressing the best possible, the strong depending on the “raw material”. per hectare i.e. less than 30000 bottles the Syrah, the only grape of CORNAS. The and typical minerality of our terroir. per vinetage. We use no weed killers, We are looking for extraction with soft vines were first planted in 1920 until today • AOC Cornas, Côtes du Rhône no chemicals except sulphur. We are methods but not for over-extraction. with two main series of plantation in 1070 permanently open-minded towards methods and 1980 by Matthieu’s Grandfather. Organic vineyard since 2000, Biodynamic For a part of the volume the malolactic that aim to consolidate the self defence of vineyard since 2001 fermentation takes place in oak barrels, the vines against aggression of artificial (Syrah, Mourvedre, Grenache) solutions which tends to “lock” the vine Quality charter level 3 and the winemaker in an “all technological Aging between 18 to 20 month on fine solution”. It is the inside energy of the plant lees in cement tanks for 80 to 85% and in which fights the diseases and viruses and barrels for 10 to 15%.

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Matthieu BARRET Stanislas WALLUT DOMAINE DU COULET SCEA DOMAINE DE VILLENEUVE Le Coulet – 43 rue du Ruisseau 07130 Cornas Route du Courthézon 84100 Orange Tel/Fax: +33 (0)4 75 80 08 25 Tel: +33 (0)4 90 34 57 55 – Fax: +33 (0)4 90 51 61 22 E-mail: [email protected] E-mail: [email protected]

58 France – Rhône France – Rhône 59 Domaine les Bruyeres Montirius

In 2000, David Reynaud joined his mother making process is completed by gravity to This is a 58 hectare (133 acres) family rather than pumps, and we built our own Marceline, on the family estate. The produce the best results for the wine. The estate that has existed for five generations. water station to carefully purify and recycle family is now in its fourth generation of wine is produced in organic and biodynamic the water used winery operations). Over the last nineteen years, we have wine growers. The 44 acres of vines are farming. All this art of winemaking takes been moving progressively towards a We pay particular attention to the tending dedicated mainly to the Crozes-Hermitage place in a brand new cellar, built in 2003. more environmentally sound approach to and handling of our grapes, and each Once achieved the resulting nectar can appellation using the syrah, marsanne, our vines and soils. In 1996, to complete year we have the same close team of the enjoyed in the tasting room with its roussanne and viognier grape varieties. this evolution, we converted our estate to harvesters. Our aim is to bring out the true monastic accent and stamped with a touch The vineyard is under organic management biodynamic viticulture subject to monitoring character of our Terroirs. of serenity and plenty of conviviality. and the grape harvest is manual. The wine by ECOCERT and BIODYVIN. Our main production is reds on Vacqueyras We built a new winery in 2002 in line with and Gigondas Appellations, and we also Quality charter level 2 our biodynamic principals (built along the produce White and Rosé in Vacqueyras. earth’s magnetic lines into a steep hillside All our wines are vegan certified that allows us to move wine by gravity

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David REYNAUD Christine et Eric SAUREL DOMAINE LES BRUYERES MONTIRIUS SARL 12 Chemin du Stade – Beaumont-Monteux 1536 Route de Sainte Edwige, 84260 Sarrians Tel: 04 75 84 74 14 – fax: 0475 841406 Tel: +33 (0)4 90 65 38 28 Fax: +33 (0)4 90 65 48 72 E-mail: [email protected] E-mail: [email protected] – [email protected]

60 France – Rhône France – Rhône 61 Domaine du Pech Château Le Puy

Do not seek in our wines the expression of Technical details: Château le Puy lies on the same rock White: 100% Semillon a grape variety, but rather that of a place. plateau as Saint-Emilion and Pomerol, Rosé: 100% Merlot We are working in first place on revealing South West vine region, vineyard of slopes always called as “the Plateau of Wonders” the genius of the place. Biodynamics because of the excellence of its wines Average age of vineyard: 50years seems to us being a fundamental means to Gravely soil with clays and lime since 1610. Appellation Francs Côtes de Average production: 29.45 hl / hectare achieve this aim. Merlot, Cabernet Frank, Cabernet Bordeaux. based on the last 10 years By respecting biodiversity, using medicinal Sauvignon and Sauvignon Blanc. The harvest is done manually. No yeasting Duration of ageing: 20 to 24 months plants, understanding grounds and their Producing 20 to 28 Hl/Ha or chaptalization is used. “Barthélemy”, evolutions, respecting soil architecture, “Retour des îles”, “Rose Marie”, “Blaise- Choice of barrels: from oak with fine grain we encourage the vine to express itself Manually harvested and pre-sorted in small Albert” and “Marie-Cécile” wines are raised Production: in an environment close to its original cages, then sorted again on sorting table. by stirring without addition of sulphites. environment, the forest system, with its • Emilien 160 000 bottles / year Stainless steel macerations tanks for Pech, Raising in large casks and oak barrels. swarming of lives, its ground perpetually • Barthélemy: 16 000 bottles / year Truncated oak barrels for Badinerie Bottling is done without filtering and with renewed, its diversity of flora and fauna. • Retour des îles: 2 000 bottles / year Long ageing (approximately 2 years) great care halfway into a waning moon. In our cellar, we try to preserve the subtle • Marie-Cécile: 3 700 bottles / year without use of sulphur in oak barrels for Area: 51 hectares located on the same rock balance of our grapes, work is done Pech, ½ Muids barrels for Badinerie plateau • Rose-Marie: 1 200 bottles / year carefully, very slowly, at the rhythm of each • Marie-Elisa: 400 bottles / year wine, each barrel. (No modern technology Bottling without filtration or clarification. Type of soil: clay-silt with clay-limestone applied in the cellar, no “make-up…”) substrate • Blaise-Albert: 400 bottles / year

Listening, paying attention and questioning Type of grapes: Red: 85% Merlot, 7% Bio-dynamic and organic method. is guiding us on our way to perfection. Cabernet Sauvignon, 6% Cabernet Franc, 1% Malbec, 1% Carménère

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Magalie TISSOT – Ludovic Bonnelle Jean Pierre et Pascal AMOREAU DOMAINE DU PECH CHÂTEAU LE PUY Le Pech, 47310 Ste Colombe en Bruilhois 33570 Saint Cibard Tel: 05 53 67 84 20 – Fax: 05 53 67 88 99 Tel: +33 (0)5 57 40 61 82 – Fax: +33 (0)5 57 40 67 65 [email protected] E-mail: [email protected]

62 France – Sud Ouest France – Bordeaux 63 Vignobles Hubert Clos Puy Arnaud

Château La Grolet – Château Chateau Pey-Bonhomme-Les-Tours- “You’ll find more in the forest than in the Besides our searching to understand better books. The trees and the rocks will teach and better our application of Biodynamic, Peybonhomme Blaye-Côtes De Bordeaux you such things that any master will not tell (Experimentation with a range of plants), you” Saint Bernard de Claivaux we are going to introduce some bees on The family Hubert is owner of Chateau Successive plowing of the clay-rich soil with the vineyard. We also have been doing a Pey-Bonhomme-les-Tours in the Côtes de highly chalky subsoil which is characteristic Clos Puy Arnaud, (12 hectares), is located géobiological evaluation of the property Blaye and Chateau La Grolet in the Côtes of Peybonhomme enables the vines to be on a clay limestone plateau dominating the and we are working on the introduction of de Bourg. These lovely wines are delicious deeply embedded so as to convey their Dordogne valley (85 to 100 meters) in the and affordable examples of the benefits exceptional soil. This union of planting and energetical links. geological continuity of the best plateau’s of bio-dynamic farming. A careful, natural soil defines the unique nature of Pey- terroir of St Emilion where are located a Our goal is to produce fine and balanced winemaking, in conjunction with a dedication Bonhomme. After very gentle vinification majority of the classified growths of the wines that are delivering a vibration quality to Bio-dynamic farming, has brought a without chaptalization and fermentation wonderful purity and complexity to the wines. achieved with native yeasts, the wine can right bank of Bordeaux. This property in the fruit and minerality. These wine are Pey-Bonhomme and la Grolet offer lovely, preserve the original fruit: the dominance belongs to Thierry Valette, (ex-co owner elabored in order to be drink with meals. distinctive fruit and mineral flavors specific to of red fruits combined with spicy notes; a of Château Pavie 1er grand cru classé de We are trying to combine the approach of their terroir. highly nuanced aromatic palette ensuring St Emilion), since 2000.The vineyard has Burgundy in the expression of the plot and harmonious evolution over time. been cultivated organically since 2001/2002 winemaking, (pigeage by hand in small Chateau La Grolet – and biodynamic since 2004/2005. The wooden vats), and the Bordeaux tradition Cuvees presented at the tasting: Cotes De Bourg/[Bordeaux certifications (Ecocert) Label AB, Biodyvin of blending and aging in barrels. Annual • Chateau La Grolet Côtes de Bourg classic started in 2006. production between 25.000 and 35.000 2014 70% Merlot and 30% Cabernet-Sauvignon- thousand bottles. The vines grow on the scarp slopes fully • Chateau La Grolet “without sulfites added“ exposed to the south on claygravel soil. 2015 When young, the wine reveals aromas of red • Chateau La Grolet “Tête de Cuvée“ 2014 fruit. After being kept for 5 years, aromas of leather and cocoa are associated with the • Chateau La Grolet “Cuvée Amphore red fruits which are still present. The tannins Jeanne“ 2014 become more silky, and the wine reveals all • Les Vacances de Monsieur Merlot V.D.F. its complexity. La Grolet belongs to Côtes “without sulfites added“ 2015 de Bourg wines, and there is a definite tannic background, but professionals’ • L’Atypic de Peybonhomme V.D.F. 2015 comments are unanimous: La Grolet reveals • Quintessence de Peybonhomme 2014 a subtlety which is rarely seen in wines • Château Pey-Bonhomme-Les-Tours Blaye from this appellation. Could it be the effect Red 2014 of the influential Biodynamism of the great wine-producing regions giving this particular • Château Pey-Bonhomme-Les-Tours Blaye quality to this wine? White 2015

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Vignobles HUBERT Thierry VALETTE CHÂTEAUX PEYBONHOMME & LA GROLET CLOS DU PUY ARNAUD 33390 Cars 7 puy arnaud Belvès de Castillon 33350 Tel: +33 (0)5 57 42 11 95 Tel +33(0)5 5747 9033 Fax +33(0)5 5747 9053 E-mail: [email protected] Email: [email protected]

64 France – Bordeaux France – Bordeaux 65 Colombaia Az Agr Campinuovi

Colombaia is a 4 hectares vineyard south the vital cycles of fermentation, without The Campinuovi winery can be found fifteen the vineyards, the grapes are accurately west exposed, rounded by the house and clarifying, filtering or stabilizing. The unique kilometres to the south of Montalcino, near chosen and the wine-making is naturally the cave. The soil is clay/calcar full of SO2 added is a tiny dose at the bottling if Cinigiano, on the hills that from Monte conducted in oak vats. After the fossils shells. necessary. Our final product from the old Amiata lead to the plains of Maremma. fermentation the aging of wine happens in vineyard is Colombaia IGT a unique wine, 20 Hl oak barrel. Dante and Helena work the vineyard as a This young winery was founded in 2000 that represent our territory and vintage, big garden, the biodynamic method allowed after a long search, as the owners were The bottled wine refine in cellar at least 3 (different colour label for each vintage as a them to work in active perception, following looking for a soil that had the right altitude, months before commercialisation. truly reflection of the season of each year), the rhythm of nature, helping the vine to exposure, winnowing and geological a white wine Bianco Toscano IGT made The production: reach in the earth the mineral elements of composition. Once they found it they with Trebbiano and Malvasia grapes, and the soil, and throught the light the essence began to produce an organic wine of high • DOC Montecucco Rosso; from the youngest vineyard the red wine and freshness of the grapes. quality. The winery is certified as organic • DOC Monteccucco Sangiovese; VIGNA NUOVA. From 2005, a very limited since 2000 and since 2006 it works with The activity in the cave is held in full production from our grapes of Sparkling • DOC Montecucco Sangiovese Riserva; biodynamics methods. respect of the fruit keeping intervention Rosè, (Sangiovese 100%), and White, • IGT “Sorie” Ansonica (late harvest). as little as possible, acting softly and (Trebbiano/Malvasia), “Methode Ancestral” The vinegrower, Daniele and Nadia, take Organic vineyard since 2000 – Biodynamic sensitively. a unique fermentation ending in bottle particullarly care in the management of vineyard since 2006 degorged manually with no added sulphite. The fermentation is spontaneous with natural grape’s yeasts, working strictly Certified Organic Suolo e Salute from 1999 in respect of the vintage. The extraction and Certify Demeter from 2007. Quality charter level 3 process is slow and careful, keeping

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Dante Lomazzi Nadia RIGUCCINI COLOMBAIA Az Agr CAMPINUOVI Mensanello 24, 53034 Colle Val d’Elsa (SI) Via Pietro Nenni 29 – 53011 Castellina in Chianti Tel: +39 0393 62 37 42 Tel: +39 0577 74 29 09 – Fax: +39 0577 74 29 09 [email protected] - www.colombaia.it [email protected]

66 Italy Italy 67 Casa Wallace Orsi San Vito

Casa Wallace spans an area of fourteen The farmhouse, (Agriturismo) B&B is in a On the city of Bologna’s hillsides, (Colli the characteristics of the soil,weatherand hectares in a small valley just outside the historic building dating back to the 1500s. Bolognesi), at an altitude of 200 meters the quality of its fruit, rather than trends town of Cremolino in lower Piedmont, a For a bit of trivia... During WWII, the estate above sea level, in a pristine environment in market prices on the international region in Northern Italy. We have been protected the large church bell of the of an ancient viticultural area, Vigneto San agricultural exchanges. With the intention of using Biodynamic Viticulture methods since Nostro Signore del Carmine Church in town Vito has been producing high quality wines crafting wines without the modern enology’s 2003 on all six hectares of vines. All vines by burying it to hide it from the Fascists for over 35 years. With the take over in “interventions” to highlight the terroir of the have Southern exposure and grow on prime who ordered all church bells taken and 2005 by a youngwineenthusiasticcouple,the Colli Bolognesi, we have used Biodynamics land. Our vineyards produce traditional melted down for cannons. Casa Wallace estate has embarked on an ambitious since our arrival to grow fruit that could Monferrato wines such as Dolcetto and was renovated with eco-materials to create revitalization project of Emilian wines, express the regional character as much Monferrato Rosso. We also produce one simple but elegant rooms, wide-open supported by a coherent business as possible. Our vines are not fertilized or hectare Sauvignon Blanc, which is a spaces and the courtyard known as The development plan aimed at overcoming the irrigated, and the earth’s natural humus full-bodied, structured, white wine. We Piazza. These open spaces along with a historic boundaries of its market area. is cultivated in a sustainable manner so it use Merlot and Cabernet, grown on one quiet garden, large pool, and beautiful vines improves itself from year to year. From the beginnings of our adventure, hectare, in our Casa Wallace Monferrato allow guests to escape from their digital in late 2005, we had the idea of having Then we applied the same approach in Rosso blend made with Dolcetto. dependence and relax in an atmosphere wines that were not standardized but, on the cellar so as not to lose our grapes’s conducive to rejuvenation. the contrary, were strongly individual and heritage of taste during the winemaking expressive of their terroir, Oliveto, where process. This choice is not a profession there is evidence of wine production since of faith or a marketing strategy, but a non- the early Middle Ages. In that era, the invasive process that celebrates the flavors choice of crops depended strongly on of the region.

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Claudio CEPOLLINA Frederico ORSI CASA WALLACE ORSI SAN VITO Via Piazze 25 – 15010 Cremolino (AL) Via Monte Rodano, 8 – Oliveto – 40050 Monteveglio (BO) – Italy Tel: +39 0143 87 95 02 Tel- +39 051 964521 – Fax +39 051 964114 [email protected] – www.casawallace.com [email protected] – www.vignetosanvito.it

68 Italy Italy 69 Tenuta di Valgiano Terre a Mano – Fattoria di Bacchereto The variety of vines in the Tenuta di Switzerland, Aleatici and Muscats, (the Valgiano is baffling: rarely have there been origins of which get lost in time). so many different kinds of vine in an area of Fattoria di Bacchereto is located in Our wines are the “Carmignano DOCG Great care is taken in the different ripening 20 hectares. It is hardly surprising however Tuscany, Italy, between Florence and Terre a Mano” (Sangiovese 80%, Canaiolo times of the various grapes. The result is a if we consider the many aspects of Lucca, Pistoia, on the hills of Carmignano, 180/250 nero 10%, Cabernet Sauvignon 10%), the wine very rich in taste and smell, and at the the so called “other Tuscany”, so profoundly meters above sea level. It belongs to the “Sassocarlo Terre a Mano” (Trebbiano same time soft and extremely drinkable. different in both history and customs from same family since 1920. The surface is Toscano 90%, Malvasia del Chianti 10%), the rest of the region. As an independent Hence, the wine from Lucchesia like the 8 hectares at vineyards, 60 hectares at the “Vin Santo di Carmignano”DOC republic, never ruled by Florence or the antiChianti: its character soft and round, olives-trees and 90 hectares woods. (trebbiano Toscano 90%, Malvasia del Chianti 10%) papacy, and rich enough to pay off all like its landscape and flavours, as opposed Our rules provide a low yield per plant, only enemies, Lucca would do business and to the roughness and sharpness of Chianti. limited use of sulphur and copper to fight In the farm there is also a friendly send students all over Europe, widening Parochialism? No, only by looking from diseases,fertilization by green manures,use agritourism: we have nice apartments its cultural horizons and learning about Tenuta di Valgiano onto the modelled hills of biodynamic compounds,manual restored and furnished simply with different religions, customs, and, of course, of Lucca, one realizes it is work of nature. harvesting in baskets,no use of selected kindness. wines. yeasts, no filtration or refrigeration, aging And of history. It’s always possible to visit our cellars and Perched on the hills of the Lucchesia, the in 350 liter allier oak barrels followed by a DOC Colline Lucchesi vineyards, and to taste our products. Tenuta di Valgiano treasures vines from minimum of six months of bottle aging. all over Europe, a rare philosophy which Organic since 1997 has casually come about over the years. Biodynamic since 2002 certifié Demeter Quality charter level 3 Here you will find Roussane and Sirah from 2009 the south of France, the Chasselas from

Quality charter level 3

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Laura DI COLLOBIANO Rossella BENCINI TESI TENUTA DI VALGIANO FATTORIA DI BACCHERETO – TERRE A MANO Capannori-LUCCA 55012 .ITALIE Vìa Fontemorana 179 59015Bacchereto – (Prato) Tel: +39 0583 402271 – Fax: 0583 572141 Tel: +39 338 8739577 [email protected] www.valgiano.it E-mail: [email protected]

70 Italy Italy 71 Montesecondo Foradori

On the 28,5 acres of vineyard first planted time, we add very small amounts of sulfur Our awareness of nature’s rhythms calcareous-clayey hills of Cognola. in the sixties with a “capovolto” vine dioxide just before bottling. and cycles has been perfected through We are certified by ICEA and Demeter training, then gradually replanted through observation over time: each season opens Tin (clay in Arabic), originates from a since 2009. massale selections on our sandy-clay land new horizons, every day we learn and Sangiovese which ferments in clay jars, which alternates with limestone, we try to understand a little more. We harvest the grapes from vineyards maintains skin contact for a few months express the most authentic characteristic covering 28 hectares–75% of Teroldego, allowing a direct message to be transfered We have learnt to pay attention, to grasp of the Sangiovese. We also grow Colorino, 15% of Manzoni Bianco, 5% of Nosiola and from the grape to the wine. the subtle differences existing in nature and Canaiolo, Trebbiano, Malvasia and 5% of Pinot Grigio–to produce an average to preserve the true character of the grape Cabernet sauvignon. Montesecondo produces two other of 160,000 bottles per year: 90,000 of in the expression of its land of origin. wines: Rosso Toscano and the Rosso del Foradori, 20,000 of Granato, 20,000 of Listening and observing nature we have Rospo, is certified organic and practices Our daily farming gestures are elevated Fontanasanta Manzoni Bianco, 8,000 of learned to bring in the daily work creativity biodynamic farming since 2004. to creative impulses: we wake up every Fontanasanta Nosiola, 8,000 of Fuoripista and biodynamic practices. We have morning conscious about being free to work Pinot Grigio and 10,000 for each of replanted trees, respected and preserved a Biodynamic vineyard since 2004 according to the message that the earth vineyards of Sgarzon and Morei. rural landscape rich in biodiversity. Quality charter level 3 conveys to us in that moment. “The interests of agriculture are linked in Our vineyard is led towards balance and Wines Produced: We work surrounded by mountains, every way with the highest interests of stability in order to obtain a result that is the cultivating Teroldego and Pinot Grigio human life. There is almost no area of life expression of the terroir it comes from. • Montesecondo Chianti Classico on alluvial soils of the Campo Rotaliano, that can disregard agriculture.” - Rudolf • Montesecondo Rosso Toscano The grapes from which the Chianti Classico Nosiola and Manzoni Bianco on the Steiner. is made as all our other grapes are • Montesecondo Rosso del Rospo fermented with indigenous yeasts. Wine • Montesecondo TÏN loosely follows the rhythms and cycles of

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Sivio MESSANA Elisabetta FORADORI MONTESECONDO FORADORI Via Per Cerbaia 18, 50020 Cerbaia val di Pesa Via Damiano Chiesa, 1 – 38017 Mezzolombardo TN Tel: +39 055 8259578 / +39 339 8027720 Tel: +39 0461 601046 – Fax: +39 0461 603447 E-mail: [email protected] [email protected]

72 Italy Italy 73 Porta del Vento Sine Felle – Podere Casaccia di M&M Lucia The Porta del Vento wine estate is situated substances in the soil. Hand-hoeing is at 600 metres a.s.l. in a valley forming part practised along the rows. of the Valdibella (Camporeale) district in The “Podere Casaccia”, a biodynamic harmony with nature and without forcing We do not use any chemical weed and the province of Palermo, in the Alcamo and farm, is located in the Scandicci hillside, the production, according to the principles pest control products or fertilisers. We try Monreale DOC appellation areas. just a few kilometres from the historic and of biodynamic agriculture. All stages of to understand and maintain the balance of charming city of Florence, and consists the cultivation is carried out entirely by us Ten hectares were planted to vine between the spontaneous vegetation (grass), paying of about 12 hectares surrounded by without the use of herbicides, chemical 1974 and 1984 in a vineyard ,having a light particular attention to biodiversity. woodlands, olive groves and vineyards. The fertilizers or pesticides and production is sandy soil resting above a sandstone crust. The hand-picked grapes are collected vineyards’ southeast exposure gives the kept low. Expert farmers aligned the vines in rows in boxes and taken immediately to the plants a great amount of light allowing for Hand-picking is carried out with the use of along the steep slopes, orienting them wine estate cellar, where they undergo a an excellent phenolic maturation. The old special boxes, instantly sent to the cellar to northwards, in order to protect from too fermentation process. vineyards, whose age ranges is around 50 keep the integrity of the grapes. The wine much sun. The area is very windy with years, mainly consist of old Tuscan clones. We try to rack our wines as little as possible is made with natural yeasts, without using great day-night temperature swings. Native vine species were planted during and we do not filter them so as not to chemical or physical processes. Sulphites the last years, Canaiolo, Pugnitello, Foglia Our grapes are certified organic and only deprive them of the elements that make in our wines are always very low. Tonda and Malvasia Nera. The winemaking appropriate sulphur- and copper-based them truly unique. Thus they express the of this grapes is single-varietal. This To encourage the growth of intensity, products are hand-sprayed directly onto terroir and convey wonderful emotions to allowed us to satisfy our desire to avoid perfumes and structure we have chosen the plants to avoid the accumulation of discriminating wine enthusiasts. using international varieties thus keeping to make a long stay on the skins, with the tradition and essence of these places frequent pumping over and subsequently alive. battonage on lees until late spring.

Product quality is the result of the The bottling process is made with our improvement of the soil structure, from implant at the farm without filtering and which the plants draw nourishment, in clarfication.

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Az,Ag.Marco SFERLAZZO Roberto MORETTI PORTA DEL VENTO SINE FELLE – PODERE CASACCIA DI M&M LUCIA C/da Valdibella – 90043 Camporeale Palermo Via di Triozzi 41, 50018 Scandicci (FI) Tel: +39 335 6692875 Tel: +39 3 356 560522 [email protected] – www.portadelvento.it – www.facebook.com/portadel.vento E-mail: [email protected]

74 Italy Italy 75 Fuori Mondo Villa Terlina

After advocating citizens issues at the and Lt bottles), and a which are Villa Terlina is a small family owned increase the fertility and the soil structure, European Parliament for about 12 years, pretty rare to find in monvarietal. Having winery extended on a total surface of 9 plants as clover, pea, vetch, lupine, Olivier PAUL-MORANDINI changed his started with one hectare, Olivier is now ha, 8 of which planted with vineyards. The buckwheat and others were seeded, as well life after having fallen in love with a wine on 5.5 ha and has planted another 3.5ha geological situation, Piedmonts typical some compost distributed. We consider from Maremma on the Tuscan Coast and on the top of Campiglia Marittima, just in Miocene age area, presents marly- every vineyard as an individual entity became in 2009 wine producer of probably front of Elba Island for a limited production calcareous soils with gypsum rock giving so the different parcels receive different one amongst the smallest wineries in of 14.000 bottles a year. Recently, Olivier the wines the characteristic minerality. treatments following their real needs. Tuscany. Besides his Cabernet Sauvignon, started a new lobby amongst the European In the vineyard only autochtone grapes All the phases of the vinification take place Olivier has been working on monovarietal institutions in order to advocate for access varieties are planted Barbera, Nebbiolo in a very simple way, there are no hi-tech cuvées of local grapes with for sure some on transparency on organic wines, aiming and Uvalino, they are old vineyard, 30% of equipments in the cellar and most of the Sangiovese but also an Alicante Nera, (1Lt the recognition of “no additive” wines… which issued from massal selection. The interventions are carried out manually. max yield can reach 40 hl/ha decreasing The wood-refining time is different each to 25 hl/ha in the Monsicuro, our oldest year depending on the characteristic of the vineyard planted in 1928. Since 2008 vintage. the estate has been cultivating following All human intervention is kept to a minimum biodynamics methods, not only using to preserve the identity of the wines, neither the classic preparation horn-manure and fining nor addiction of oenological products horn-silica, but also herbal teas allowing to are carried out, only a rough filtration at reduce the use of copper and sulphur. To bottling.

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Olivier PAUL-MORANDINI – Première Génération d’Apprentis Paolo ALLIATA FUORI MONDO VILLA TERLINA Via de Fontanella 13; 57021 Campglia Marittima (LI) regione Dani 82, 14041 Agliano Terme (AT) Tel: +39 328 45 18458 Tel: +39 0141 9641 21 www.fuorimondo.com [email protected]

76 Italy Italy 77 Fattoria Calcabrina 1701 Franciacorta

Fattoria Calcabrina was founded in 2001, agriculture and the light of Rudolf In 2012, after a three year period of We decided to farm our land following by Diego Calcabrina and his family, in Stainer thanks to lovely people like Lucy collaboration with previous owners Conti biodynamic practices, a choice which Montefalco (Italy – Umbria). The farm born Milenkovic, Beppe Cederna, Mark Bernard Bettoni, we took over a winery with a 300 implies a certain way of working in harmony as vinery and since 2001 until 2005, we ect... Thank you, my friends! years history (the name 1701 derives with nature. This means respecting its have vinified into our small “Garage” 1,5 ha from the year of the first vilification in this fertility, vitality and biodiversity which has Since that time we have not stopped and of vineyard 100% Sagrantino grapes. So vineyard). given so much for millions of years. the family increased! was born our “vin de garage” Foglio 11! Our decision to take on the winery, came If we are to truly bring about positive Today Fattoria Calcabrina is a small but But it is in 2006 that things changed! from a passion for the product and the land change in the world, we have to start by renowned farm that produces, in addition to I decided to close and change my life from which it comes. Our main objective restructuring the foundations which sustain wine, excellent goat cheeses! – from tax consultant to farmer – and is to obtain an outstanding product while and support it. And the most important is most important, I discovered biodynamic Our products are certified organic by ICEA respecting and nurturing the vines from the land, ultimately the source of all living which it is made. beings on the planet.

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Diego CALCABRNA FATTORIA CALCABRINA 1701 FRANCIACORTA Loc Montepennino 80, 06036 Montefalco (PG) Piazza Marconi 6 – 25046 Cazzago San Martino (Bs) Tel: +39 392 400 8570 Tel: +39 030 77 50 875 [email protected] [email protected]

78 Italy Italy 79 Weingut Eymann Weingut Wittmann

The Eymann wine estate is located in varieties: one third , one third Pinot Since 1663 the Wittmanns and its and maturation in the constantly cool cellar Gönnheim, a small wine village at the Blanc, Pinot Gris, Chardonnay, , ancestors have been wine farmers in the conserves the natural aromas. Thus the Mittelhaardt, in the centre of the wine Gewürztraminer and Gelber Muskateller town of Westhofen, in the southern part of Wittmann wines come to have their own growing region PFALZ, in the south-west and the last third are red grapes, mostly the Rheinhessen appellation. expression which is at once unmistakable part of Germany. Our vineyards are situated Spätburgunder/Pinot Noir but also Merlot, and new every year. Over centuries this tradition was kept and on the upper Rhine terrace formed during St. Laurent and Cabernet Cubin. led to the estate in its current form. Philipp All our dry wines are marketed as the last Ice Age. The deposits of the river Our white wines are characterised by their Wittmann and Eva Clüsserath-Wittmann “Qualitätswein”: Rhine, mainly gravel and sand, are covered minerality, structure and a well balanced and Philipp’s parents Günter and Elisabeth with a 1 to 2 metres thick layer of loess soil. VDP.GUTSWEIN: generally harvested from acidity. Most of them are fermented in Wittmann divide the tasks running the 25 several vineyards belonging to the estate, The characteristic feature of loess is its traditional 1200 and 2400 liter Barrels, but hectare estate. elegant wines from various grape varieties; high lime and mineral content, which is also some in stainless steel tanks. They Riesling is the dominant grape of choice but an ideal match for food. the basis of the mineral structure and full show their full taste even when enjoyed also the Pinot varietals (Pinot Blanc, Pinot bodied character of our wines. Since 1983 young, whereas their mineral notes develop VDP.ORTSWEIN: from grapes selectively Gris) and Silvaner have a long tradition in we have been cultivating our vineyards some years later in the maturing progress. harvested in the best vineyards with a high Westhofen. organic and since 2006 bio-dynamic. This The red wines where made in the traditional ripeness, concentrated and minerally in is in our opinion an indispensable condition way with must fermentation and maturing For more than twenty years our vineyards character, in the case of the Pinots and for sustaining the quality and long-life of in French Barriques or Tonneaux from have been organically cultivated. The Silvaner the top quality produced at the our wines. Burgundy. Particulary Spätburgunder/ Pinot vines root deep in the living system of the estate. Noir needs 4-6 years to reach its optimum. soil which strengthens the expression of Our vineyards, which cover an area of 15 VDP.GROSSE LAGE: harvested in the top vineyard character, or terroir, in our wines. hectares, are planted which several grape sites of Westhofen; Riesling wines of great Intensive hand craftsmanship in the individuality, with an intense minerality from tending of the vineyards serves the limestone, rich, powerful and very long- goal of achieving the highest possible living. The GG on the label means Grosses grape quality. Only the very best wines Gewächs = Great Growth. bear the names of the top sites of The naturally sweet wines are marketed Westhofen: AULERDE, KIRCHSPIEL, under the traditional German designations BRUNNENHÄUSCHEN and MORSTEIN. of these syles: Spätlese, Auslese, The soils in these sites are mainly marl Beeerenauslese. interspersed with limestone. Organic Vineyard since 1990 The carefully pressed must fermented by the natural yeasts in wooden casks in our Biodynamic Vineyard since 2004 large vaulted cellars. The slow fermentation

Qualiy charter level 2

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Ingeborg, Vincent und Rainer EYMANN Philipp WITTMANN WEINGUT EYMANN WEINGUT WITTMANN Ludwigstr. 35 6 D-67161 Gönnheim MainzerstraBe 19, 67593 Westhofen – Allemagne Tel: +49-6322-2808 – Fax: +49-6322-68792 Tel: +49 (0)6 244/90 50 36 – Fax: +49 (0)6 244/55 78 [email protected] E-mail: info@wittmannweingut. – com www.weingut-wittmann.de

80 Germany Germany 81 Weingut Sander Weingut Clemens Busch

The Sander winery was the first who are fermented, stored and matured in Weingut Clemens Busch is a small family only the vineyard’s yeast last 8 month or started organic viticulture in the 1950th stainless steel vessels under temperature- owned winery in Pünderich at the middle longer. in Germany. In those days, the family’s controlled conditions. This gives us fruit part of the Mosel River. Riesling is the Dry wines including the “Grosses grandfather thought of treating the vines driven, well-balanced wines that show the most important variety here, as the slate Gewächs”, off-dry wines from the differently because of the erosion of soil on best characters of the grapes. We do not slopes show perfect conditions. The best best vineyards and of course the the slopes; chlorosis of the wines caused use oak on the white wines because it vineyards are located in the “Grosse Lage” noble sweet botrytis wines up to the by insufficient soil management as well often dominates the fruit. We produce the Pündericher Marienburg, a steep slope just Trockenbeerenauslese are part of the wine as the illness of his wife. Since then, the red wines with a long maturation and skin across the river from the village Pünderich. collection Clemens Busch winery offers. winery only produces wine from organic contact to extract as much of the skins as As the soil varies between blue, grey and grapes. we can. The grapes are treated extremely red slate, many wines of different styles Organic Vineyard since 1984 gently to not extract dry, astringent tannins. and unique characters are grown here. The winery, with its 50 acres of vines Biodynamic Vineyard since 2006 The malo fermentation and storage of the is located in the Rhone valley, 70 km Organic winegrowing was always one of wines is in either small barrique barrels Quality Charter Level 2 southwest of Frankfurt. The winery Clemens Busch’s principles to achieve or big oak vessels so that the wines have produces premium wines of local as well best quality and sustainability. Due to • 2014 Riesling trocken – ls – time to gain balance and structure prior to as international, grape varieties. The studies about biodynamic viticulture and • 2013 Riesling “vom grauen Schiefer” bottling. most important grapes are Riesling, Pinot winemaking in the last two decades, the trocken blanc and Pinot noir. The white wines Organic vineyard since 1960 family have become convinced by the • 2014 Riesling “vom roten Schiefer” effects of the biodynamic preparations trocken and started to use those about 10 years • 2014 Marienburg GG, Riesling trocken Quality charter level 2 ago to improve the life in soil and vineyard and therefore the healthiness of the vines • 2012 Marienburg GG „Falkenlay“, and the quality of the wines. To express Riesling trocken the vineyard’s character in the wine, the • 2011 Marienburg Spätlese GK, Riesling fermentations are influenced as little as edelsüß possible. Often these fermentations with

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Stefan SANDER Clemens BUSCH WEINGUT SANDER WEINGUT BUSCH In den Weingärten 11, D-67582 Mettenheim – Allemagne Kirchstrasse 37 – 56862 Pünderich Tel: +49 (0)6242 1583 – Fax: +49 (0)6242 6589 Tel: +49 (0)6542-1814023 – Fax: +49 (0)6542-1814025 Email: [email protected] – www.sanderwines.com E-mail: [email protected]

82 Germany Germany 83 Weingut Rebholz Weingut Battenfeld-Spanier

No compromises – wine making often is one part of the Im Sonnenschein vineyard When I founded my wine estate at the age experiences and test the usefulness of some adjusted to current trends and preferences where Riesling, Pinot Noir, Pinot Blanc of 20, restoring soil vitality was one of my biological-dynamic theories. most important goals. The grape vine is an in the marketplace. For more than three and to lesser amounts Pinot Gris and Recently, I have begun to bring back to life interpreter of the relationship between light generations Rebholz estate maintains a estate specialties Gewürztraminer and two “forgotten” Zellertal sites: Frauenberg and earth. I thought that I could do little to clear direction unaltered by these outside Muskateller are planted. In the Ganzhorn, and Mölsheim Zellerweg am Schwarzen influence light processes, therefore I focused influences. They follow the old tradition a small parcel of the same site the estates Herrgott. These sites, which are on a 60% on the soil. The conversion of my vineyards Riesling excels. It performs the minor slope, are characterized by a hard limestone of making pure and natural wines. This in 1993 to ecological cultivation represented base and surface marled chalk, both the philosophy of purity is married with a daily miracle of exquisite peach, apple and a natural and logical step. To my mind, wine remains of an ancient seashell formation. I quest for the highest possible quality in the apricot aromas sourced from the deluvial should communicate a direct impression am convinced that, in the coming decades, wines. shingle of the Queich Brook. Not far of the soil characteristics of the southern this limestone soil will provide the best away, in the Alberweiler Latt, a legendary Wonnegau: marled chalk and chalk pebbles, The Rebholz style started life as an idea. conditions for harmonious maturity of Gewürztraminer grows having been planted all the way to solid limestone. One should be It matured in the mind of Hansjörg’s grapes, while the bare rock will keep yields over 60 years ago. Last but not least there able to experience and taste the rock. grandfather, Ökonomierat Eduard Rebholz, low. In combination with biological-dynamic is the Kastanienbusch with its rocky, rusty- who took great exception to the then Riesling is my vision. In the Wonnegau, no cultivation methods, such extremes can be red soil of the true primary rock from the grape is able to translate light and soil into shepherded to a new harmony. contemporary taste in wine and countered lower strata of the “new” red sandstone. wine as precisely or succulently. I judge the unnatural, artificially sweetened blends Established in 1991 It simply produces some of the greatest Riesling’s superficial fruitiness to be only a with his idea of “natural” wine. A trained dry not only in Germany – but pretense. It is merely an intermediate phase, Vineyards: 28 hectares scientist he researched climate, soils in the anywhere. before the metamorphosis to a true stone vineyards and the appropriate varietals, wine begins. In reality, a natural Riesling Annual production: 150,000 bottles harvesting periods redefined, methods of Hans-Jörg Rebholz is “Winemaker of the wine is less fruit, and rather much more Best sites: Nieder-Flörsheim Frauenberg, vinification replaced by its own strict rules. Year” by Fallstaff in 2013 and Gault-Millau herbs, spices, saltiness, and flint. That’s why Hohen-Sülzen Kirchenstück, Mölsheim He even included in his research practical in 2002. The estate was awarded with my primary slogan is LIQUID EARTH. Zellerweg am Schwarzen Herrgott experience of winegrowers in other regions. “Collection of the Year” in the Gault-Millau It took until 2005 before I was able to Soil: marled chalk All of this forms the foundation of the 2013. Since 2002 the estate has been one concern myself with the background of Rebholz style of the top 10 in Germany, rated with five biodynamic. I was equally fascinated and Grape varieties: 70% Riesling, 18% Pinot grapes, the world-class-rating of Gault discouraged. The involvement of cosmic Noir, 6% Pinot Blanc, 5% Silvaner There are three distinct terroirs in the Millau. reality corresponded partly to my experience, estate’s vineyards. In the “South-Pfalz”, Memberships: VDP, La Renaissance des but the orientation to a credible form took Appellations where the estate is located, limestone The Rebholz Estate is a member of the some getting used to. I started to collect new terroir rules and it is ubiquitously present in VDP Pfalz.

Quality charter level 3 Quality charter level 2

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Hansjörg REBHOLZ Weingut C.SPANIER-GILLOT & H.O. SPANIER WEINGUT REBHOLZ BATTENFELD-SPANIER Weintrasse 54, 76833 Siebeldingen Bahnhofstr. 33 – 67591 Hohen-Sülzen Tel: +49 63 45 34 39 – Fax:+49 63 45 79 54 Tel: (06243) 90 65 15 – Fax (06243) 90 65 29 E-mail: [email protected] E-mail: [email protected] – www.battenfeld-spanier.de

84 Germany Germany 85 Weingut Peter Jakob Kühn Weingut Trautwein

The Kühn winery, founded in 1786, is place here. I don’t want a wine that smells The tradition of winegrowing in our family nature, although agriculture is always an now being run by the 10th generation of like shower gel. People subjected to the estate goes back to 1649 and with Anne- intervention in this run. In the emerging field the same family. The Rheingau estate sensory impressions of artificial aromas Christin Trautwein the following generation of tension between man and environment, cultivates its 20 hectares located in the lose their natural sense of smell and taste. has joined the winery. Hans-Peter and our intention is to reconcile with nature by top sites of Lenchen, Doosberg, Nikolaus, It’s not easy to get this message across. Elfriede Trautwein changed to organic a sensitive awareness of their complex and Hendelberg certified organically and When compared with a “banana-wine” viticulture in 1980 and since 2000 the mechanisms and processes. This is the biodynamically. The winery is a member that’s been enriched by the aromas of vineyards are managed biodynamically. basis from which we have developed of “Demeter e.V.” , “La renaissance des banana, pineapple, peach, and apricot or sustainable and sensitive management for The grapes are ripening in an idyllic appellations” and “Verband Deutscher one of the other typical aromas of cultured our wines. microclimate at the eastern side of the Prädikatsweingüter” (VDP). The aim is to yeast, a wine like ours that tastes and Kaiserstuhl area, on an ancient volcano By maintaining the natural course of nature, serve the typical fruity fragrance and flavour smells like grapes doesn’t go down well. coated by calcareous and argil loess. the characteristic terroir is reflected in our of the grapes in combination with a touch of Its authentic flavours and aromas are wines, which are mainly Pinot Blanc, Pinot minerals in the wine to achieve an intensive criticized in tastings as being “atypical” or Quality grows in the vineyards by turning Gris, Chardonnay and Pinot Noir. and dense authentic wine of the Rheingau “faulty”. That’s really a shame. I’m trying to back to the nature. The aim of the wine area. plant little seeds by encouraging people to estate is to maintain the natural course of really think about these seemingly atypical Winegrower Peter Jakob Kühn says: “We characteristics – actually the way wine used practice organic viticulture because we to taste and smell; the way it used to be view winemaking in the original sense made, with the natural yeasts. Not with one of the word. Aromas concocted by the of the nearly 300 artificially produced.” industrial or chemical branches have no

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Peter & Angela KÜHN Hans-Peteru.ElfriedeTRAUTWEIN WEINGUT PETER JAKOB KÛHN WEINGUT TRAUTWEIN Mühlstr. 70 – 65375 Oestrich im Rheingau RiegelerStraße2 79353Bahlingen Te Tel: (+49)-6723-2299 – Fax: (+49)-6723-87788 Tel: +43 07663-2650 E-mail: [email protected] E-mail: [email protected]

86 Germany Germany 87 Nikolaihof Wachau Bioeingut Geyerhof

With almost 2,000 years of history behind family since 1894. The traditional family Approximately 23 hectares of vineyards in a distinctive character, and which for it, Nikolaihof is the oldest winery in Austria, business runs a total of appr. 50 acres (22 the best sites of the Lower decades now have reflected the special and one of the first in the world to have ha) of vineyard, cultivating predominantly growing region of Kremstal are the home aspects of each individual vintage, the begun working by biodynamic principles Riesling, Grüner Veltliner, Neuburger of the Geyerhof wines. The estate has ground, and the grape variety. Not without according to the regulations of the Demeter grapes and a range of complementary been in the family since the 16th century good reason does the Geyerhof proudly Association. varieties. The wines are stored in big old and was first mentioned in a document of boast membership in the Association of Austrian oak casks. the 12th century. Since 1988, the family “Traditional Austrian Wineries” and “La The principle: Imbue the wine with as has worked according to the principles Renaissance des Appellations”, as it does much strength and energy as possible, Letting nature take its course, meddling of organic viticulture. The focus is on widespread international recognition. whilst leaving nature to its own devices as as little as possible, and giving the wines cultivating Grüner Veltliner and Riesling Valuing tradition and being open for far as possible. No herbicides, fertilisers, plenty of time to develop – that’s the wine- varieties, whose nature is true to the four innovation - this is the motto to which the pestizides or synthetic sprays are used in growing philosophy of Nikolaus Saahs. It’s different types of soil which are present Geyerhof team continuously dedicates its the vineyards. Instead, the Saahs family something you can certainly taste in his on the Geyerhof lands. Working in unity work. The ability to produce great wines in uses stinging nettle manure, valerian wines, which are focused, full of flavour and with the course of nature determines the accordance with nature is a big challenge. drops, horse tail tea and its own specially youthful longevity, complex, with a modest working steps in vineyard and cellar. Thus, This outstanding harmony can be tasted produced homeopathic-style preparations. alcohol content, and reflect the terroir for the wine making they apply the principle with very bottle Geyerhof wine. The grapes are harvested by hand and are perfectly. of natural development of the wines with fermented without artificial yeast. AOC Kremstahl AOC Wachau as little as possible. Organic approaches, Organic vineyard since 1988 The estate has been owned by the Saahs hand-harvested grapes and restrained Biodynamic vineyard since 1971 cellaring techniques produce wines with

Quality charter level 3 Quality charter level 2

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Christine and Nikolaus SAAHS Ilse MAIER NIKOLAIHOF WACHAU BIOWEINGUT GEYERHOF Nikolaihof 3512 Mautern – Autriche Oberfucha 1 – 3511 Furth Tel: +43 2732 82901 Tel: +43 2739 2259 – Fax: +43 2739 22594 E-mail: [email protected] Email: [email protected]

88 Austria Austria 89 Meinklang Gut Oggau

Meinklang is a lively farm comprising their own nutritious, natural fertilizer as a In 2007 Stephanie and Eduard Tscheppe- understood by carefully approaching them. the three typical fields of a Pannonian compost for lively soils in the vineyards and Eselböck took over an old-established These wines have a character that needs to farmstead in East Austria, south of the fields. So it creates the closed circle in the property in Oggau that has a long standing be given attention and you only get to know capital Vienna: wine-growing, fruits and biodynamic Demeter farming. Outstanding tradition. The former “Weingut Wimmer”, it by coming closer, much like a person. agriculture is farmed together by the whole topics are the own development of totally located in Hauptstrasse 31, has its oldest This value is not only reflected on the labels Michlits family, being one of Austrian unpruned vines, called “graupert” and the walls from the 17th century. It is right there, but found through the whole positioning organic pioneers with organic certification extended maturation in concrete egg- where Stephanie and Eduard produce as well. For, the wines are not separated since almost 30 years. Unique is the shaped containers. their wines of selected grapes using the according to their sorts and hillside location. estates own cattle. It’s the farms source for traditional methods of the ancestors of Rather, the wines are sorted by their unique the former proprietor. The grapes are expression and character put together in pressed in archaic wooden presses from such a way that it creates a very specific the 19th century and then fermented in old distinctive wine-personality. Consequently, Quality charter level 2 patriarchal cellar vault, without any modern the wines don’t have classical labelling but techniques or additive supplement. The carry individual names of people whose surrounding 15 hectares, belonging to the character is explained on the back. In this manor, are cultivated in a bio-dynamic way way Stephanie and Eduard Tscheppe- according to Demeter-Principles. Without Eselböck found a general approach, which compromising the wine-growing-couple unifies long cultivated winegrowing and follows the traditions consequently as traditional cellar methods with a forerunner naturally as they can. philosophy. The results are choice wines that may even have edges and prongs and need to be

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Werner MICHLITS Stephanie and Eduard TSCHEPPE-ESELBÖCK MEINKLANG. BIODYNAMISCH. DEMETER. GUT OGGAU Hauptstraße 86. A-7152 Pamhagen Hauptstrasse 31, A- 7063 Oggau Tel: +43 2174 216811 – Fax: +43 2174 216840. Tel: +43(0)664/2069298 – Fax: +43/(0)2685/47948 Email: [email protected] E-mail: [email protected] – www.gutoggau.com – facebook.com/gutoggau

90 Austria Austria 91 Mas Estela Clos Lentiscus

The property is situated in the far north- They don’t use pesticides weedkillers Viticulture family, trying to draw the element, cohabiting biodynamic treatments east of Spain, within the Cap Creus Nature or chemical fertiliser because the soil is landscape with their wines. In the with grazing sheep and our horse, Ringo. In park, bordering the Mediterranean Sea. considered as a living entity. family farm (XIV century), surrounded the winery, since 2010, we produce natural The adventure began in 1989, when Didier by Mediterranean forest, facing south, wines: without clarifiers, filtration or added The grapes come from organic viticulture, and Nuria and their sons restored a farm- it is located in the Garraf Natural Park sulfites; even in our sparkling wines, as hang-picking and carefull wine-making house set in the middle of vines. They (protected area). At an altitude of 225m and we in both fermentations use indigenous bring to the wines a great typicity and work hard to recover and plant the steep on a sandy chalky terroir, grow the local yeasts. Bees, also play an important role strong personality of the terroir. terraces. Now they have a living peaceful varieties such as Malvasia de Sitges, Xarel. in our farm, the main one is pollination, land with 15ha of black grenache, syrah, DO Emporda Costa-Brava lo and Xarel.lo Vermell and the red , ensuring biodiversity and second and no carignan and muscat d’Alexandrie. It’s a Carignan and Ull de Llebre. less important is that we use in our second Biodynamic vineyard since 1994 mountainous wineyard with slatey soil and fermentation of sparkling wines. The whole farm is organized as a single low yields 30 hl/ha.

Quality charter level 2+

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Nuria DALMAU – Diego SOTO Manel et Joan AVINYO MAS ESTELA CLOS LENTISCUS 17489 Selva de Mar – Espagne Parc Natural del Garraf – Camí del Montgrós, 08810 Sant Pere de Ribes, Barcelona Tel: +34 972 12 61 76 – Fax: +34 972 38 80 11 Tel: +34 667 51 76 59 E-mail: [email protected] E-mail: [email protected]

92 Spain Spain 93 Recaredo - Artisans of the land Uva de Vida

Sant Sadurní d’Anoia · Alt Penedès County, 100 % Vintage Brut Nature A new life heartbeat in Toledo Equator, according to the measurement of Barcelona the Mandala figure, the geometric symbol 100 % Hand-harvested grapes from their The Spanish winegrowers Carmen and used to erect the magnificent buildings Recaredo is a family-run house established own vineyards in Alt Penedès. Luis took a tough challenge in Toledo, of ancient times. From this inspiring in 1924 and specialized in Vintage Brut the heart of the world’s largest wine 100 % Organic, biodynamic viticulture. figure, these risky dreamers have drawn Nature Sparkling Wines with a distinctive producing region. They decided to their wines called Uva de Vida (meaning character marked by long ageing (from 30 100 % Winemaking on the property. revitalise a neglected vineyard to create Grape of Life). In their daily work in the months to more than 12 years on the lees). pure and energetic wines, moving away 100 % Ageing for at least 30 months with vineyard and their cellar, they keep a strong Recaredo’s commitment to excellence from standardisation. For that they chose natural cork stopper. commitment to be always in harmony with and terroir wines leads them to grown 50 graciano, a grape that has never before the ecosystem and to avoid any kind of hectares of family-owned vineyards farmed 100 % Riddling by hand on traditional been grown in La Mancha. Graciano gives artificial intervention, which adds aesthetics in organic and biodynamic agriculture. racks. wines that are long-lived and present a very to their wines. Their wines capture the Mediterranean in intense colour and fragrance. 100 % Disgorged by hand without freezing its purest state, interpret the calcareous All products are 100% Graciano grape the neck of the bottle. Carmen and her husband Luis are totally soil of Alt Penedès county and convey the devoted to recover the heartbeat of their Latitude 40 Young Wine. profound character of the Recaredo family’s A commitment audited and certified by vineyard in the small town of Santa Olalla. Xarel·lo and Macabeu vineyards. Bureau Veritas. Latitude 40 Wine – 14 Months in used They truly believe that the vineyard has its French oak barrels Recaredo’s strict standards lead this • Recaredo Terrers 2009 own laws and that “if we take care of the historical house to be one the most • Recaredo Brut De Brut 2006 land, we are taking care of ourselves”. Their Uva de Vida Grape juice respectful companies in • Recaredo Reserva Particular 2004 small farm forms an angle of 40 degrees to the world. They were the first house in the • Miranius 2014 DO Cava in being certified by Demeter, whereas their Turó d’en Motawas the first • Aloers 2014 cava made using a single variety of grapes • Can Credo 2013 (Xarel·lo) harvested from a single vineyard.

THE COMMITMENT THAT MAKES RECAREDO UNIQUE:

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Carmen LOPEZ DELGADO RECAREDO Mata Casanovas S.A. UVA DE VIDA Tamarit 10, P.O. BOX 15, 08770 – Sant Sadurní d’Anoia – Barcelona – Spain Station Avenue , 27 3ºB , 45500 Torrijos , Toledo Tel: +34 93 8910214 – Fax: +34 93 8911697 Tel: +34 06 67 25 21 58 E-mail: [email protected] E-mail: [email protected]

94 Spain Spain 95 Casa de Mouraz Movia

CASA de MOURAZ, located in Mouraz, forest. In the soils, granite and clays are The MOVIA wine estate has existed since with “vitality and enthusiasm”, production council of Tondela, was the first to practice predominant and the altitudes range from the 18th century, although it became the needs to be restrained. We thus avoid organic farming in the region of Dão, one 140 to 400 meters. Some of the vineyards, property of the Kristancic family in 1820. It energy being channelled needlessly into the of the most important and prestigious wine with over thirty years old, are already covers 18 hectares (44 and a half acres), production of grapes, and further stimulate areas in Portugal. In this plain old land mentioned as wine producers in 16th 10 hectares of which lie within the western development. After practically twenty years, of steep slopes and small valleys where century documents. The most important Slovenian region of Brda and 8 in the we obtain vines of an unparalleled quality sinuous streams run, located between the varieties are Touriga-Nacional, Tinta-Roriz, neighbouring Italian part of the same area, that offer excellent substance and maturity, mountain ranges of Estrela and Caramulo, Alfrocheiro, Jaen and Água-Santa for known as Collio. together with precisely the qualitative the Cister monks built the monastery of the red wines and Malvasia-Fina, Bical, characteristics to which we aspire. It is Our production of wine has never ceased S. Pedro de Mouraz (12th century), giving Cerceal-Branco, Encruzado and Alvarinho for this reason that I chose to distinguish since we became the estate’s owners. rise to the farming of vineyards and wine for the white ones. between two wines. The first stems from Even during the most difficult periods under production in this region. young, occasionally wayward, vines that All the vineyards that are part of CASA de communism in what used to be Yugoslavia, are as yet unable to fulfil our optimum Carrying on a family tradition, António MOURAZ are farmed since the early ‘90s, thanks to my father Mirko, we continued objective, but which do make for a young, Ribeiro and Sara Dionísio created in 2000 ecologically, with no herbicides or synthesis our activity as the only independent and fresh wine called VILA MARIJA. the CASA de MOURAZ trademark and agrochemicals. Since 2006 we are working private producers of wine. Between 1949 produced his first vintage. The purpose with the biodynamic principles. The and 1971, we were the official suppliers The second is made from superbly of this pioneer and innovative project of certification is ECOCERT PORTUGAL’s to President Tito’s regime. We produce in structured, well-established vines that grow ecological farming and wine production is responsibility since 1997. the region of 100,000 bottles from our 18 ‘intelligently’ (energy is no longer wasted to create authentic and customized wines hectares of vines, which amounts to an in producing excessive foliage and the In the winery, vinifications are made by that express all the richness of its terroir average yield of 40 hectolitres per hectare. vines succeed in striking the ideal balance vineyards, with the purpose of finding the and respect the cycles of nature. The farm between quantity and quality). essence of each terroir. This diversity is The most important investment that any is spread through several parcels with reflected upon personality, complexity and self-respecting wine producer can make AOC Brida different soils, altitudes and surroundings. unique character of the CASA de MOURAZ is, doubtlessly, in the vineyard. In the first Old and new planted vineyards coexist with Biodynamic vineyard since 1989 wines. years of a vine’s life, when it is bursting the pine-, oak-, chestnut- and cork-trees

Quality charter level 1+ Quality charter 1+

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António Lopes Ribeiro / Sara Dionísio Alec KRISTANCIC CASA DE MOURAZ MOVIA Quinta do Outeiro, Mouraz, 3460-330 Tondela – Portugal Ceglo 18, 5212 Dobrovo Tel/fax: +351 232 822 872 Mob: +351 933 657 040 / +351 964 333 445 Tel: +386 53 959 510 – Fax: +386 53 959 511 Email: [email protected] – www.casademouraz.blogspot.com E-mail: [email protected]

96 Portugal Slovenia 97 Korenika & Moskon Guerila

We are a family estate from Slovenia which Because these are the varieties which have Guerila is a family winery located in our wines are marked by the authenticity of grows grapes on 25 hectares. We also grown in our region for all the time and Planina; Slovenija , a district of Primorska the family owned estate and the terroir of grow and produce extra virgin olive oil, on 3 our terroire can be expressed in the best wine growing region called Vipava valley. Vipavska dolina.All the vineyards are taking hectares. All of our products are certificated way through them. To try our soil we have Our annual production is aproximatelly part in organic certified production system. organic. In 2012 we start the conversion also planted some world varieties and the 35+0 bottles. GUERILA owns 10 hectares From 2012 all the production is biodynamic to biodynamic (certification Demeter) result is that we produce one of the best of vineyards (43.000 plants), located on and controlled by Demeter. Why organic? Because we drink our wine Slovenian cabernet sauvignon. the altitude 300-400 m above sea level Presented wines: every day, we live from the soil and we are on very attractive southern position with Part of the wines is placed on market as aware of the fact that we have only this maximum sun exposure. Type of soil is • Pinela 2015 (indigenous white grape fresh, young wines meant for every day land to live. Our philosophy on producing flish and quality is being dictated as well variety) drinking. Such wines are produced from is the following: Stay natural, and you will by mixture of Mediterranean and Alpine • Zelen 2014 (indigenous white grape grapes which grow in young vineyards. live healthy life, which is very important climate, each with its influence; prevalent variety) Most of the wines are result of our because this is the only value we have. planted varieties are local grape varieties traditional knowledge which flows from • Malvazija 2015 (indigenous white grape Zelen, Pinela, Rebula, Malvasia and some A few words about our wines. Most of the generation to generation. These wines are variety) international varities like Merlot, Cabernet wines from our production are indigenous kept at least 18 months in wooden barrels, • Rebula 2011 (indigenous white grape Franc and Barbera. varieties. 70 % of our production is big and small ones for long time on skins variety) malvazija (white), refošk (red), rumeni (no yeast added), bottled without filtration All our work in vinyards and cellar is • Barbera selection 2014 (traditional red muškat (sweet white). The rest are the and with no chemical addition. Only this influenced by full respect of nature. No grape variety) world famous varieties as cabernet way our work in vineyards can be fully chemical treatment is used in the vinyards • Cuba 2013 (red cuvee of merlot and sauvignon, merlot, pinot noire, chardonnay, expressed in the glasses of our clients. and in the cellar. All wines are fermented barbera) sauvignon. Why indigenous variety? spontaneously using tradicional method. All

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Matej KORENIKA Martin GRUZOVIN KORENIKA & MOSKON ZMAGOSLAV PETRIČ – GUERILA Korte 115/c, 6310 Izola Planina 111, 5270 Ajdovščina Tel: +386 38 641 607819 Tel: +386 51 660 265 E-mail: [email protected] E-mail: [email protected] www.guerila.si – facebook.com/GUERILAwines

98 Slovenia Slovenia 99 Castagna Vineyard AmByth Estate

The Castagna Vineyard is situated at convert air, light and heat from the ethereal AmByth Estate is located in the central intimate insights as tools that allow our 20 an altitude of 500m five and a half km into the material. Air, light, heat into taste, coast of Paso Robles, California. AmByth acres of vineyards to express their true outside the historic town of Beechworth colour, aroma. has three magical chords that run through character through the grapes it produces. in North East Victoria, high in the foothills it’s very core and shapes it’s every thought, We want our grapes to be as unique to The vineyard is hand pruned and the fruit of the Australian Alps. Our soil mainly direction, decision and action: we are 100% AmByth Estate as your thumb print is to is hand-picked. We crop at little less than consists of decomposed granitic loam dry-farmed, we are a Demeter-certified you. two tons per acres. The winemaking is very with a predominance of quarts particles Biodynamic farm (since 2003) and we are traditional using only our own vineyards’ We are Natural Winemakers: we let the on a base of clay. The climate is distinctly natural winemakers. indigenous yeast, and that, combined with grapes express themselves into wine Mediterranean with hot days and cool minimal interference, is the key to achieving AmByth is the Welsh word meaning without the aid of additives, adjustments nights during the important part of the vitality and complexity. Elevage varies ‘forever’. We view it as our legacy: to live or enhancements. The wines are made growing season. All wine is made from between 18-20 months using only the purely in the present, without chemicals with Native Yeasts, they are foot stomped, estate grown fruit. very best, tight-grain French oak available and to farm with the future in mind, and they are aged and bottled without any We make wine of terroir. about half of which is new each year. Our the healthy condition of our land being left added sulfites. Some are aged in barrel or intention is to make, as simply as possible, behind. stainless steel tanks, others are beautifully Terroir is not only about soil but the whole wine which is an expression of the plant aged inTerra Cota Amphoras. They are eco system which consists of light, heat, AmByth Estate is Paso Robles’ first where it is grown. Pure. They are Alive. They are Fresh. prevailing winds, slope of land, length and only winery to produce Demeter of the season and most importantly, the The wines of Castagna are multi awarded certified Biodynamic wines. We utilize the Our estate vineyards comprise more than organisms living and working in the soil – and are at the forefront of the new Biodynamic method of farming to enhance 20 planted acres to grapevines and olive about a billion organisms per gram of soil. Australia. our observations of nature, and use these trees. It is these micro-organisms that link the soil AOC Beechworth to the roots of the vine, strengthening and imprinting that particular soil’s authentic Biodynamic vineyard since 1997 character. Vines, through photosynthesis,

Quality charter level 2

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Julian & Carolann CASTAGNA Mary MORWOOD HART & Phillip HART CASTAGNA VINEYARD AMBYTH ESTATE 88 Ressom Lane – Beechworth – Vic 3747 510 Sequoia Lane, Templeton, CA 93465 Tel: +61 3 57 28 28 88 – Mob: +61 408 246 303 – E-mail: [email protected] Phillip: +1 805-305-9497 – [email protected] www.castagna.com.au – Facebook: Julian Castagna – Twitter: CastagnaWine Mary: +1 805-305-7355 – [email protected] – www.ambythestate.com

100 Australia United States 101 Tabel Plan Alphabetical List Of Wine Houses

Ambyth Estate. Table 74 Az Agr Campinuovi. Table 40 Battenfeld–Spanier. Table 58 Casa de Mouraz. Table 69 Casa Wallace . Table 41 Castagna Vineyard. Table 73 Champagne Fleury. Table 5 Champagne Franck Pascal . Table 6 Champagne Marguet. Table 7 Château de la Roche en Loire . Table 15 Château Le Puy. Table 36 Clos Lentiscus. Table 66 Clos Puy Arnaud. Table 38 Colombaia. Table 39 Coulée de Serrant . Table 8 Domaine Barmes Buecher. Table 4 Domaine Chesnaies . Table 11 Domaine de Beru . Table 19 Domaine de l’Ecu . Table 9 Domaine de l’Horizon . Table 28 Domaine de Villeneuve. Table 32/33 Domaine du Coulet. Table 32/33 Domaine du Crêt de Bine . Table 23 Domaine du Pech. Table 35 Domaine du Traginer. Table 25 Domaine Giboulot. Table 18 Domaine Josmeyer. Table 3 Domaine Juchepie. Table 12 Domaine la Paonnerie . Table 13 Domaine Lafarge. Table 17 Domaine les Bruyeres . Table 32/33 Domaine Les Enfants Sauvages. Table 24 Domaine Les Fouques. Table 30 Domaine les Grandes Vignes . Table 14 Domaine Les Promesses de la terre. Table 29 Domaine Marcel Deiss. Table 1 Domaine Philippe Gilbert. Table 16 Domaine Pierre Morey. Table 20 105 Alphabetical List Of 56 55 20 19 Wine Houses 57 54 21 18 Domaine Rateau. Table 21 58 53 22 17 Domaine Roland Pignard. Table 22 Domaine Saint Nicolas. Table 10 Domaine Viret . Table 31 59 52 23 16 Domaine Zind Humbrecht. Table 2 Fattoria Calcabrina. Table 51 60 51 24 15 Foradori. Table 46 1701 Franciacorta . Table 52 61 50 25 14 Fuori Mondo. Table 49 Guerila. Table 72 Gut Oggau. Table 64 62 49 26 13 Korenika & Moskon . Table 71 Mas Estela. Table 65 63 48 27 12 Meinklang. Table 63 Montesecondo. Table 45 64 47 28 11 Montirius. Table 34 Movia . Table 70 65 46 29 10 Nikolaihof Wachau. Table 61 Orsi San Vito. Table 42 Porta del Vento. Table 47 66 45 30 9 Recaredo . Table 67 Sine Felle–Podere Casaccia di M&M Lucia . Table 48 67 44 31 8 Tenuta di Valgiano. Table 43 Terre a Mano–Fattoria di Bacchereto. Table 44 68 43 32 7 Uva de Vida. Table 68 Vignoble Reveille...... Table 27 33 Vignobles Hubert. Table 37 69 42 6 Villa Terlina. Table 50 34 Weingut Busch. Table 56 70 41 5 Weingut Christmann . Table 54 35 Weingut Eymann. Table 53 71 40 4 Weingut Geyerhof . Table 62 36 Weingut Peter Jacob Kühn. Table 59 72 39 3 Weingut Rebholz. Table 57 Weingut Sander. Table 55 37 Weingut Trautwein. Table 60 73 38 2 Weingut Wittmann . Table 54 Zelige Caravent. Table 26 74 1 106 107

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