ARBOIS 25-26 Fèvrier 2016 Congres MABD L approche biodynamique de la vigne. Connaissances, recherches et pratiques Pratical experience of biodynamic viticulture and winemaking in Italy Michele Lorenzetti, vigneron et consultant
Personal formation 1998 Degree in Biology Pratical Experience in biodynamic in Carlo Noro s farm Pratical experience in wine farms in Italy 2002 Degree in Viticolture and Enology 2004 Consultant in biodynamic agriculture and winemaking in Italy and abroad 2006 Plantation of my own vineyard in Tuscany 2010 Installation of my personal laboratory of cristallization sensible 2010 Coordinator of demeter winefarm in Italy 2012 Opening of the school of biodynamic with Carlo Noro
Gattaia, Vicchio del Mugello Tuscany
School of Biodynamic Carlo Noro s biodynamic farm (Rome)
The importance of knowledge about biodynamic principles for the farmers In Italy there many different approach in the biodynamic agriculture MY PERSONAL APPROACH IS INFLUENCED BY MY BIOLOGIST FORMATION AND FROM MY PRATICAL EXPERIENCE WITH CARLO NORO Who approach biodynamic should be able to explain The use of the horn How the preparations works The dynamization and distribution of the biodynamic preparation
Biodynamic preparations The biodynamic preparations 500 and 501 are processes 500 is the process of the humus in building the biological structure in the soil 501 is the process of the light in building the tissue of the plants
Biodynamic preparations Biological processes are not important in the weight itself but only in the quality In a fermentation of 5000 liters of wine we have the presence of about 300 grammes of yeast This is a biological process The biodynamic preparations works in the same way in the soil and ithe wine plants
Biodynamic preparations HOW TO MAKE WORK A PROCESS? WE SHOULD UTILIZE SUBSTANCE and so ORGANIC SUBSTANCE IN BIODYNAMIC COVER CROP and COMPOST
Compost Compost from the Manure of Cow Very good to correct sterility in the soil Compost from Cutting Pruning & Grape Marc Very good to give structure to the soil
We NEED organic substance in the vineyard Continously passage of the tractor Utilization of copper Summer with temperature higher than 35 C for long period Rain sometimes concentrated in few hours The plants consume substance in the soil So after the harvest the content of humus of the soil, life and biological structure is decreased
The timing of the biodynamic Two seasons Middle springtime, summer till the harvest: mineralization of the soil After harvest, winter till middle springtime: biodynamic operation WORK THE SOIL AT 30-35 CM ONE TIME IN THE YEAR BEFORE WORK THE SOIL WE PUT COMPOST AFTER WE SOW DISTRIBUTION OF 500 with wet soil DISTRIBUTION OF 500 with wet soil BEFORE TO CUT THE COVER CROP CUT THE COVER CROP DISTRIBUTION OF 500 with wet soil DISTRIBUTION OF 501 TILL THE FLOWER OF THE VINEYARD ARE OPEN
Focus in the utilization of biodynamic preparations 500 Acclimatation gradual passage of the temperature of the 500 before stirring to avoid temperatute shock Utilization at list of 40-50 liters of water per Ha - maximum 32 C (NOT 37 C) The inversion of the sense of stirring must be always vigorous Distribution always MANUAL and with wet soil, with drops of minimum 3 mm Repeat the distribution at least 2 times in autumn and 2 times in springtime
Focus in the utilization of biodynamic preparations 501 Distribution if possible meccanicaly to have a consistent "cloud" Repeat the distribution at least 3 times in springtime during the growing of the green wall of the plants Give the 501 in the ripening of the grapes ONLY if the soil has a good level of umidity
Epigenetic The genetic code change with the influence of the extern ambient that provocue changement in the DNA This changement become inheritable
SOIL IN CONVENTIONAL Microrganism (few!) DNA DNA GENETIC EXPRESSION REDUCED THE PLANT IS CLOSED, THE FRUIT IS POOR
SOIL IN BIODYNAMIC Microrganism (many in the humus structure) DNA DNA GENETIC EXPRESSION FULL THE PLANT IS OPEN AND THE FRUIT IS RICH
Focus on the Winemaking We use only Grapes and Sulfur and Oxygen In the Spontaneus fermentation (alcolic and malolactic) the enzimatic functions are ON The TIME is the variable to achive the.. MICROBIOLOGICAL STABILITATION If we have microbiolagical stabilitation we don t have to USE: CLARIFICATION, FILTRATION, STABILIZATION We can bottle without thinkin about the value of the free SO2