Biodynamic Wines and the Influence of the Moon

For much of my adolescence, I shared with my two brothers and some of their friends a demanding, fascinating hobby, like any sport at sea. In spearfishing, we gave everything in focus, discipline and dedication. And one of the things that always fascinated me in it was the way the moon influences the tides… to the point of deciding whether you get an unforgettable dive or can’t see a hand’s breadth in front of you underwater.

It is no news that this force of the moon, which shows itself so clearly in the tides, influences many other everyday moments. And in viticulture and winemaking, the effect is felt too.

To understand what I mean, let’s go back in history. Rudolf Steiner (1861–1925), an Austrian scientist and philosopher, concluded, long before his contemporaries, that if humankind did not cultivate respect for the earth, it would soon bring about its destruction. And so he developed an objective way of thinking about the spiritual world, relating it to the physical one. This biodynamic thinking was developed across several fields, such as education and also agriculture.

In a series of lectures in 1924, Rudolf Steiner set out the theoretical and practical foundations of what would give rise to the biodynamic method. But this philosopher went further into what is today’s hot topic — respect for the earth — stressing the differences from organic farming and the interaction between soil and cosmos. In truth, there is a scientific, tangible basis to his teachings, which are used and developed today by many followers. Such is the case with the preparations for treating the vine, based on teas of plants considered medicinal in homeopathy, among others. But there are also esoteric practices whose influence we cannot prove, if only because we do not yet understand the impact of the cosmos on the soil.

What matters most is that biodynamics seeks to create self-sufficient ecosystems that foster a balance between animal and plant. It encourages closed ecosystems, on farms or estates where no external substances — synthetic or not — are introduced, resulting in self-sustaining systems run by people but regulated by the calendar of the cosmos.

So what are biodynamic wines? They are wines in which the producer seeks the least possible intervention, or a minimal one, for the greatest respect. These wines are special from the very start and must be of the highest quality, since everything around them demands dedication, experience and refinement. They are wines in which the producer shows respect for nature, and where the cosmos and, of course, the moon also have their say.

From the page to the glass

We hold no biodynamic certification. These three are made with the same minimal hand the article describes — spontaneous fermentation, clay, organic farming.

• Cascale T Tinto — Spontaneously fermented at 690 metres, 18 months in French oak. Organic.
• Cascale Petroleiro Palhete em Talha — White and red varieties together in clay talha, sealed for eight months.
• 1808 Field Blend Beira Interior — An 80-year-old vineyard at 690 metres, 36 months in barrel, cellaring to 2062.