Before poisonous chemical supplements were introduced to enhance production levels and reduce costs, great wine had been made in Burgundy for 2000 years. The chemicals work by poisoning the vines, incidentally the environment, and ultimately the consumer. Good enough reason in itself to support sustainable winemaking - but it also happens to be the most reliable guide to buying the best tasting wine in Burgundy!  Take a look at our list of winemakers and see who’s on board – you will find that the most famous names in Burgundy are producing organically and bio-dynamically.

 Biodynamic farming 

Biodynamic farming 

 Chemical farming

Chemical farming

Undertanding the Burugndy Terroir

The Importance of Terroir in Making Burgundy Wine


What is Biodynamic farming ?

 A plant's resistance to infection and insects, is affected by the different phases of the moon.  In the 48 hours leading up to a full moon, there is a noticeable increase in the moisture content of the earth, and the growth forces of plants are enhanced. The influence of the full moon provides favourable conditions (associated with increased humidity) for the growth of fungus on all plants.  There is also an increase in insect activity.

Biodynamic farming is about anticipating the impact of these and other changes, and applying natural remedies to prevent harmful effects.  Organic farming (en bio), is simply the removal of synthetic chemicals from the vineyards, although it often goes hand in hand with the application of one or more of the principles of biodynamic farming.

Why Doesn’t Everyone Do It?

 The use of synthetic chemicals reduces production costs and enhances the profits of the winemaker.  It requires less time in the vineyard and fewer employees.  However this all comes at a price – not to the winemaker, but the ecosystem, the long term sustainability of the land, and the quality of the end product.  The vines become dependent on the chemicals, lose their natural resistance to harmful influences, produce wine which lacks life and vitality, and bears no relation to the unique ‘terroir’ in which the vines are planted.

Viticulture in France represents just 2% of French agriculture but uses 25% of the chemicals sprayed onto the land (pesticides, herbicides, fertilizers…)