WINE FROM BIODYNAMIC GRAPES
Biodynamics (from the Greek bios = life and dinamikòs = movement) is based on the principles of anthroposophy, its creator was the Austrian philosopher Rudolf Steiner (1861-1925) and aims to spread environmentally friendly operating methods, capable of producing superior quality food.
Biodynamically farmed products are much richer in nutritional value because they come from land that is closely connected to the environment and has a greater energy value, not simply due to a simple chemical composition, but to more complex relationships.
A biodynamic farm functions as an organic microcosm, where soil fertility and vitality are achieved through natural means such as manure, green manure, and the use of natural plant- and mineral-based preparations that stimulate microbial life, strengthen the plants' immune system, and improve soil fertility.
SPONTANEOUS FERMENTATION
By growing naturally on healthy, fertile living soils, you get grapes covered in rich micro-life and the wine makes itself.
The microbiological life of the biodynamic vineyard allows for successful fermentations, unlike conventional agriculture where fungicides, by weakening the yeast populations in the skin, make spontaneous fermentation impossible.
For this reason, in conventional winemaking, selected yeasts are used that have destroyed the link with the place of production (terroir), resulting in the production of standardized wines.
NO ADDED SULPHITES
The addition of sulfites to wine is not an ancient practice and its use is relatively recent.
At the end of the 19th century, their use was widespread only for the purpose of disinfecting wine barrels destined for maritime transport. They were not added to wine because it was believed their use would harm the drinker. Biodynamic wine does not require the addition of preservatives (sulfites) for its stability; the grapes already possess all the necessary elements to ferment and stabilize naturally.
NATURAL STABILIZATION
The conventional stabilization technique requires that the wine be brought from room temperature to approximately -7°C before being bottled and kept at this temperature for a few days (6-7).
This operation, especially in the summer, leads to significant energy consumption and for this reason, wines made from ZEROPURO biodynamic grapes do not undergo physical tartaric stabilization which is achieved only with the winter cold.
Finding small crystals in the bottle means that “the wine has felt the cold” and has released harmless natural precipitations of tartrates.
LINKED TO THE TERROIR
Biodynamic wines convey their place of origin through their aroma and taste, a term the French define as “Terroir” (territoriality), meaning a wine’s belonging to a particular context.
Terroir is a “unique and irreproducible combination of factors in a given year”: climate, plant, yeasts, soil, etc.
Different years will produce different growing conditions that will influence the life forms of the place.
Unfortunately, in conventional wines these variations are smoothed out through interventions both in the vineyard and in the cellar.
TERRE DI CHIETI IGP PRIMITIVO WINE
Primitivo is a warm, sumptuous, and enveloping wine, with a fruity bouquet of plums and cherries in alcohol, spicy notes, and unmistakable aromas of Mediterranean scrub and salt.
On the palate it is structured, warm, rightly tannic, medium acidity, soft, slightly salty and well modulated with depth on the palate and a notable drinkability on the sip, despite the high alcohol content.
