Question on biodynamic certification

A

Arno Tronche

Arnaud Tronche
I could not find the info online. Anyone knows if the biodynamic certification (like Demeter gives for example) defines anything on sulfur levels to be used in the cellar or the certification only deals with the practices in the vineyards?

Thanks in advance!
 
I'm no expert, but certainly biodynamic stalwart Nic J. used to have a very free hand with the SO2. So my guess is that they are totally separate issues.
 
originally posted by SFJoe:
I'm no expert, but certainly biodynamic stalwart Nic J. used to have a very free hand with the SO2. So my guess is that they are totally separate issues.
Click to expand...

As I understand it, Demeter certification has to do solely with practices in the field and that any number of practices in the cellar don't invalidate Demeter certification. Chapoutier used to be the exemplar for this paradox.

Mark Lipton
 
Cahier des charges de vinification Biodyvin. This is one of numerous standards for "biodynamic" winemaking if this could really exist since Steiner and his disciples NEVER talk about wines, not even about transformation of raw agricultural material...

Note that the tolerated sulfur levels are HUGE : up to 115 ppm for dry reds, and to 135 ppm for dry white!!!!!!!!!!!!!! Most of the INdustrial Coops could meet these requirement.

Commercial yeasts, acidification and chaptalisation are welcome...

The old Cahier des charges Nature et Progrs. though not biodynamic is much more restrictive and "vins naturels" oriented.
Note that none of the "vins naturels" stars are members of any of these associations.
 
originally posted by MLipton:
originally posted by SFJoe:
I'm no expert, but certainly biodynamic stalwart Nic J. used to have a very free hand with the SO2. So my guess is that they are totally separate issues.
Click to expand...

As I understand it, Demeter certification has to do solely with practices in the field and that any number of practices in the cellar don't invalidate Demeter certification. Chapoutier used to be the exemplar for this paradox.

Mark Lipton
Click to expand...

there are separate certifications available for viticulture and vinification. locally we have at least one vigneron that has biodymanic certification for vineyards, but chooses not to have biodymanic certification for vinification. i believe that the certifier is demeter, but am not willing to bet money on that and have been known to be wrong in the past.
 
You must log in or register to reply here.
Back
Top