Wine alchemy in Burgundy

The vineyards have been cultivated since the middle ages in the monasteries of Burgundy, the whole region is ingrained in the soil and influenced by traditions.
For many decades now chemistry is applied in this culture, the French vineyards consume alone 20% of pesticides!
Some wine makers refuse this alternative and work in a different way. Jean-Claude Rateau evokes the nature, «plants are fed by the roots, that’s where they get the energy and that’s why we have to respect the vitality of soil and its’ microbiological wealth ».
Biodynamics excludes the use of chemical products, but it doesn’t stop there, thanks to the use of organic matter like cow dung or herbal and mineral preparations.
But all this is not enough, it’s all about a certain vision of nature and compliance with the cycles of Lunar Calendar, kind of return to the roots!
In Puligny –Montrachet, Anne Claude Leflaive of domaine Leflaive, composes the world famous Chevallier-Montrachet or Bâtard –Montrachet bottles. She follows the principles of biodynamics, defends her ideas and sprays natural preparations on the vineyards in the smallest amounts as a source of energy.
In Mâconnais, Pierre Masson composes biodynamic infusions and preparations. This experienced farmer among the other preparations uses cow-horn manure, a trend preparation in biodynamics, that, when in the soil, transforms manure into a very rich humus. And he doesn’t stop at his numerous great activities, he also edits the Lunar and Planetary Calendar and determines, depending on the position of stars in the constellations, the most favorable days to work in the vineyards.
Many wine makers in Burgundy are now applying biodynamics at different levels. Bearing in mind that biodynamics will not make a better wine, but will offer a cleaner and more noble wine culture, infuse greater quality, make it more fruity and, above all, give it a greater expression of terroir.

And, inexorably, the wines produced in such a way, will enchant the palates of the amateurs of petit and grand crus so dear to French cultural heritage.

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