Biodynamic Wine

Biodynamic wine is made from grapes grown using biodynamic farming, a method set out by Rudolf Steiner in 1924 that treats the whole vineyard as one living ecosystem. Like organic farming it bans synthetic pesticides, herbicides, and fertilisers, then adds composting, cover crops, homeopathic field preparations, and a lunar calendar to build healthy, living soil.

Organic is the baseline: no synthetic chemicals in the vineyard. Biodynamics includes everything organic requires and goes further, treating the farm as a self-contained system and using field preparations and cosmic timing to strengthen soil and vine. In short, certified biodynamic wine is effectively organic, but not all organic wine is biodynamic.

No, though they often go together. Biodynamic describes how the grapes are farmed; natural wine describes minimal intervention in the cellar, with little or no added sulfites. Many biodynamic growers also make their wine naturally, but a wine can be biodynamic without being natural, and the other way around.

Most do, in small amounts. Biodynamic certification covers the farming, not the winemaking, so added sulfites are allowed, though Demeter caps them well below conventional limits and many growers add little or none. If keeping sulfites low matters to you, see our low-sulfites and no-added-sulfites collections.

There is no single biodynamic flavour, since the method is used on grapes all over the world. What fans notice is clarity and energy: healthier soil and lower yields tend to give wines that feel vivid and alive, with a clear sense of where they come from.

Demeter is the main international certification for biodynamic farming and the oldest ecological label in the world. A Demeter seal means an independent body has verified that the estate meets biodynamic standards, which are stricter than organic alone. It is the clearest sign that a wine is genuinely biodynamic.