Biodynamic Cultivation

What’s about the biodynamic cultivation?
 
In 1924, Rudolf Steiner, an Austrian philosopher, proposed an original method of understanding the soil and created the basis of a new system of agriculture that would later be termed ‘biodynamic’.

 It is difficult to describe the principle of biodynamics in a few words, though the elementary principles are outlined below. The biodynamic method nurtures the understanding that exists between soil and plant organisms and cosmic influences. It is, therefore, the living exchange between the biology of the soil and the entire root system of vine that tangibly expresses the ‘terroir’ in the grapes. The entire foliage respiratory system of the plant is in harmony and its flavours are magnified. In order to nurture this understanding, biodynamics uses a certain number of vegetable, animal and mineral preparations for different purposes and at specific times within the annual evolution of the organisms being treated.

The initial preparation addresses the soil.  It supports and strengthens the decomposition process, containing a range of elements, notably considerable variety and numbers of bacteria, which work towards forming the argilo-humic complex. A second preparation acts on the plant to strengthen its root  process, i.e. the entire subterranean section.

All the tests have confirmed that roots cultivated in this way are more harmonious, denser and longer.

A third substance assists the development of leaves; this balances the cosmic link between the flower and the energy required for harmonious fruit-bearing.