Over the past 10 years, there has been increasing discussion about biodynamic, biological, organic, ecological, and many other types of wines. The aim of this article is to provide a basic understanding of what these wines represent in general terms and to differentiate between them.

The team at VIDA Wines & Spirits strives to contribute to social engagement and understanding of the products it offers, believing that this is extremely important for preserving our nature for future generations, both human and plant and animal alike.

Biodynamic Viticulture

Based on the theory of Austrian anthroposophist, philosopher, and esotericist Rudolf Steiner from 1924, biodynamic agriculture embodies a holistic vision of communication between humans, animals, the Sun, the Moon, and the planets, as well as an economically independent and fulfilling way of working in symbiosis with nature.

Its goal is to increase life and soil fertility through a diversity of plants, insects, and microorganisms, as well as the production of high-quality compost (fertilizer) and specific preparations made from quartz, chamomile, nettle, dandelion, and other plants.

This also serves to strengthen the immune system of the vineyards, allowing them to combat diseases and pests more successfully.

A consequence of this approach is the complete abandonment of traditional, and to a large extent biological, plant protection products.

Wine production is carried out following biological principles – with the least possible use of additives and the most resource-efficient methods. The permitted sulfite content is lower than in traditional wines.

Organic Viticulture (ecological, bio-organic, bio wine)

Organic viticulture refers to environmentally friendly vineyard cultivation and wine production, focusing on preserving healthy soils and protecting species diversity through diverse soil greening and the use of organic fertilizers. This type of agriculture results in biodiversity that supports the health of the vineyards, increases the presence of various beneficial insects like earthworms and ladybugs, and provides a living environment for numerous other insects and microorganisms.

The use of organic preparations for plant maintenance improves the level of vineyard protection. The use of plant protection products like herbicides is not allowed.

In wine production, organically certified auxiliary agents and additives can be used. The permitted sulfite content is lower than in traditional wines.

Integrated Viticulture (sustainable agriculture)

Based on organic viticulture, integrated viticulture follows environmentally sound vineyard management by minimizing impact on the ecosystem as much as possible. In this method, soil care must involve at least partial greening of the land to ensure soil vitality and biodiversity, thereby promoting the colonization of beneficial insects for the plant environment.

The use of organically certified plant protection products is predominantly legally established, and the use of environmentally polluting preparations is restricted/forbidden.

Sustainable Viticulture

In this certified form of management, the focus is on the environmental, economic, and social aspects of viticulture – from vinification to market realization of products.

For products to be certified, they must meet a series of requirements. Climate protection, resource conservation, biodiversity, and social responsibility are prioritized. Following the motto "As much as necessary, but as little as possible," sustainable viticulture judiciously uses fertilizers and plant protection products. By saving electricity and water, carbon emissions are reduced, wines are bottled in thin-walled bottles, workers receive fair wages – these are just some of the key aspects.

Traditional/Conventional Viticulture

To ensure the fertility of vineyards, and consequently economic efficiency, only legally established preparations are allowed. These include herbicides, pesticides, fungicides, insecticides, and mineral fertilizers. In recent years, a shift in mindset has also been observed in traditional winemaking. Many wineries are now working with environmentally friendly methods, saving energy resources and abandoning environmentally polluting preparations.