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Biodynamic wine

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Biodynamic wine is more than just a wonderful liqueeur in a glass, it is the perfect idea of harmony with nature. It is the expression of what, specialists call "terroir".  The word is of French origin but derives from the Latin terratorium – earth. The taste of the wine is, therefore, deeply connected to the land in which it was born, but also to the way in which the oenologist manages to keep its natural imprint of taste, color, identity and personality, after all. We, at The Bogdan Domain, have chosen as one of the best specialists in the world to do this for our wines and thus have the honor to work alongside the renowned doctor of agronomist in biodynamics, Leonello Anello.

Making wine in harmony with nature is a dream almost impossible for anyone, but also a great challenge. Because who wants to make biodynamic wine, as it is called in specialized books, must be used not only in wine, but also in nature. They need to know how to listen to the voice of the earth, read in the stars and feel the positive energy of the wind or rain. The man who starts making biodynamic wine will wake up every morning to check the humidity in the soil, to see how the geese fly and how generous the universe is with his vineyard. When he understood how to do this, the man in our story created the Bogdan Domain.

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Biodynamics has continued to develop and evolve since the 1920s, through the collaboration of many farmers and researchers. Around the world, biodynamics is alive in thousands of thriving gardens, farms, vineyards, farms and orchards. The principles and practices of biodynamics can be applied wherever food is grown, with careful adaptation to scale, landscape, climate and culture.

Here, at the Bogdan Domain, the grape picking is done only manually. As the hand begins the process, it continues with the peristaltic pumps, which operate according to the principle of the heart, without the budding must/wine coming into contact with any mechanical part, without being stressed even assaulted during the processes of tapping or remounting (training the solid parts in the wort).

Fermentation and maturation we do in wooden and concrete vessels, since the wine needs contact with the environment, which is possible through the pores of wood or concrete thus taking place microoxygenation. In addition to oxygen, nitrogen and other important elements for optimal maturation penetrate through the pores.

For this reason, the quality of wood is very important for us, not only for the aromatic notes, but also for the certainty that the wood has kept its pores open after the burning process.

Both alcoholic and malolactic fermentation, we make them spontaneous, only with indigenous yeasts and without the addition of lactic bacteria, which gives us the most sincere expression of terroir, in the case of Bogdan Domain, the terroir de Dobrogea.