Biodynamic Winegrowing

Having a consistent focus on quality led Fritz Wieninger to cultivate his vineyards according to bio-dynamic guidelines. The result: soils that are alive with healthy vines, and high quality wines that reflect a close relationship to nature.

Fritz Wieninger explains that “2005 was a key year for me. Because of the weather, we needed a lot plant protection. But even with that, success was rather moderate. I constantly remind myself that we must always do more for the self-healing power of the vines. And the key is the soil and the location of the vines. The monoculture vineyard evolves into a functioning ecosystem.”

Indeed, the most important thing is not high yield, but the health, self-healing power and the quality of vines and the wine. With bio-dynamic cultivation comes biodiversity, and the amount of micro-organisms and the humus content of the soils increases. Herbicides, pesticides, systemic sprays and artificial fertilizers are completely eliminated. We work with, for example, infusions and bio-dynamic preparations. Sophisticated greening implementation in the vineyards supports the optimal thriving of fauna and flora.

The Origin of Biological Dynamic Agriculture

Biological dynamic agriculture goes back to the Austrian philosopher Rudolf Steiner (1861-1925). With biological dynamic wine growing, the entire habitat around the vines – plants, animals and insects – is included. The key focus is the strengthening of the soil.