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In Comparison with Conventional Wine

The abundance of the varying chemicals and technology that is permitted under the law of the European Union and the governing states is barely manageable. Just the Regulation of the European Union on the permitted oenological practices and chemical additives itself, covers more than 5 pages. The use of such additives in the vineyard is, hence, consistently continued into the wine cellar. In fact, there is no longer a question of wine being a natural product. 


Even though the practice of biodynamic viniculture causes a high amount of efforts and expenses and a substantially lower yield, the price of the biodynamic wine is not more expensive than the conventional ones in comparison.


In the wine market, the evaluation of international renowned wine tasters and critics, such as Robert Parker jun., is all that counts. For you, this means: You get unique, distinctive wine “with soul”, that is exceptionally compatible for you and the environment, without additional cost.


Taste and quality: We have already covered different corners on the theme of taste and quality. In short, biodynamic wine projects a high level of quality by staying true to the essential nature, microclimate and soil. Instead of the usual mass-produced product that meets the requirement of the global market, you get a unique product that bears the character of the winegrower and the nature. The soul of the nature and the heart of our winegrowers are reflected in the “Heart and Soul” of our wines.


Furthermore, there is an interesting phenomenon in many biodynamic wines: High level of stability particularly in white wines. Wines, once opened, swifty lose their quality and freshness.  This affects not only the simple wines but also the expensive, vintage ones.  Contrary, in the case of biodynamic wines: they have the ability to retain their quality and freshness, some even over a few days after opening.