Different methods of wine production
Organic method of production
The advancement of technology in the agricultural industry over the past few decades has been truly dramatic. Leaps in mechanization, biology, and chemistry have enabled all farmers, including grape growers, to achieve previously unimaginable yields with surprisingly little labor. However, amid all these developments, another change has occurred: as wine became more standardized, the special intimate moment with wine, where each sip tells a unique story about the wine and the vineyard, began to fade.
The uniqueness of wine was increasingly lost to quantity, with large wineries reducing the specificity of individual wine character through industrialization and standardization. Fortunately, the viticultural and winemaking industries have responded to consumers’ desire to enjoy the story behind the wine, leading to the rise of small vineyards and wineries in Croatia and around the world. While grape growers use numerous additives in grape cultivation, and winemakers utilize many modern additives in wine production, the chemical origin of certain additives used in viticulture and vinification has led to the opposite trend: the simultaneous growth of organic methods of wine production.
In addition to organic production methods, there are more puritanical practices such as biodynamic and natural wine production. Through this article, we will explore the basic characteristics of each methodology to help wine enthusiasts distinguish between these types of practices for future tastings.
The most popular and widespread alternative method of wine production is organic production. In previous articles, we have already covered organic wine production, so here we will revisit some basic characteristics. From the regulatory perspective, organic wine production is the only method regulated at both national and international levels through established brands and labels on products and farms. Organic vineyards and wines utilize advancements in modern technology to a large extent, including the use of sulfites, pesticides, and fertilizers.
The difference between organic and conventional grape growers and winemakers lies in the fact that all producers with organic certification commit to using certain preparations in limited quantities. In translation, this means that only approved organic fertilizers, pesticides, sulfites, and other additives are permitted for use. Any exceeding of the permitted levels results in penalties and the revocation of organic certification. These certifications are implemented by the EU, the USA, Australia, and many other countries, and although certifications differ, they are widely recognized among these states.
Biodynamic method of production
The biodynamic method of agriculture is, in its own way, a self-imposed evolution of organic farming. Unlike organic farming, biodynamic production is not regulated by governments or international institutions but by a nonprofit organization called DEMETER, which is widespread worldwide. This organization is the umbrella body for biodynamic agriculture, including biodynamic viticulture and winemaking.
But what does biodynamic wine mean? Unlike organic agriculture, which focuses on regulating specific elements, biodynamic agriculture focuses on the farm/vineyard as a living whole. In biodynamic philosophy, this whole cannot be separated from its natural environment and cycles, and at the core of a biodynamic farm is the practice of maintaining its agricultural land in balance with nature.
Achieving balance with nature is accomplished through numerous positive practices and methods. Harvests and plantings are done according to lunar and solar cycles to restore balance to nature. Each farm must have a strictly limited list of additives it can use, and this list is very short, with all products needing approval from the overarching DEMETER organization. Additionally, each farm must be 100% biodynamic, without the possibility of, for example, segregating the vineyard into a biodynamic section while continuing to cultivate the garden conventionally. This ensures the holistic quality of the soil and prevents practices on one end from negatively affecting another part of the farm. Moreover, every farm must set aside at least 10% of its land for natural habitats and biodiversity, which can be forests, marshes, meadows, or any area that forms naturally without human interference.
Although these practices may seem extreme, they have experienced incredible growth worldwide. Currently, over 25,000 hectares worldwide are covered by biodynamic vineyards, and over 1400 wineries produce wines through biodynamic practices. To compare, in the whole of Croatia, there were 17,600 hectares of vineyards registered in 2022, indicating this growing annual trend in biodynamic viticulture. It is also worth noting that there is a difference between biodynamic wines and biodynamic vineyards. A vineyard may produce grapes using biodynamic methods but employ conventional methods in wine production, which should be distinguished in labeling.
Biodynamic production has both esoteric and spiritual implications, but it also offers practical advantages for the long-term sustainability of farm soil and product quality. It is undeniable that dense forests and diverse flora around vineyards or any agricultural plots significantly help maintain soil quality and aid in pollination and the development of new products. Additionally, reduced use of chemical additives can significantly impact wine quality positively or negatively. If the winemaker is skilled, natural production can yield incredible results, but a moment of carelessness can also destroy an entire harvest. Similarly, with wine, biodynamic winemaking has the potential to uncover new tones lost through industrialization but can also lead to some unpleasant flavors if the winemaker is not extremely skilled and present in production.
It is interesting to note that biodynamic wines often have more pronounced flavors than wines produced by conventional methods. This may be a marketing or placebo trick that occurs in the mind, but it is not impossible to imagine that vineyards integrated with nature and treated with biological preparations produce fuller and healthier fruits.
Natural winemaking
The most radical and least prevalent approach in the “alternative” wine scene is natural winemaking. This method focuses on minimal intervention and allows the vineyard to follow its natural ripening process. In fermentation, spontaneous fermentation is preferred, relying on natural or wild yeasts to initiate the winemaking process. Minimal sulfites are used to protect the wine, and excessive filtration through decanting is avoided.
This method is poorly represented except among hardcore enthusiasts due to numerous challenges in production, and therefore it is minimally systematized. Organic wines are certified by government institutions, biodynamic wines are certified by the established organization DEMETER, while the label “natural wine” is still a self-proclaimed term, although it is expected that you have the first two if you want to add the label “natural wine.”
In conclusion, all that remains is to try them. In Croatia, as well as on CroatianWineries.com, many people have often unknowingly tasted organic/biodynamic/natural wines because numerous small winemakers have been forced to use methods described above, even long after the global wine industry has modernized.
Currently, there are no wines with biodynamic certification in Croatia, although there are many organic vineyards and farmers with a growing trend. However, considering the methods mentioned above, we can assure all visitors that, similar to us, they will eventually accidentally taste some excellent wine and wonder what it is made of, without realizing that the secret has been in nature all along.