Viticultural Principles

Question 1

What is the main purpose of third party labels? E.g. Terra vitis

Answer 1

Marketing

Question 2

What percentage of French agriculture does conventional farming represent?

Answer 2

93%

Question 2

What percentage of French agriculture does conventional farming represent?

Answer 2

93%

Question 3

What are the main features of conventional farming?

Answer 3

Pesticides, fungicides, herbicides are used as preventative dosing

Question 4

What is the practice of mindful farming?

Answer 4

Using chemicals in a reactive manner, only when problems arise in the vineyard. Also conserving wildlife as much as possible

Question 5

What are the two french labels associated with mindful farming?

Answer 5

1. Terra Vitis
2. Haute Valeur Environmentale

Question 6

What are the 5 main principles of Terra Vitis?

Answer 6

1. Promote sustainable viticulture
2. Prioritise natural regulation mechanisms
3. Minimise chemical usage
4. Increase biological diversity
5. Improve water and soil

Question 7

Which 7 regions recognise Terra Vitis for their wines?

Answer 7

1. Alsace
2. Beaujolais
3. Bourgogne
4. Bordeaux
5. Loire
6. Rhone
7. Champagne

*each region has different regulations to comply with TV

Question 8

What are the downsides of Haute Valeure Environmentale?

Answer 8

• The three levels of HVE are indistinguishable on the label
• Criteria can be shared by neighbouring farms for level 2
• Level 3 can be a mix of level 1 and 2

Question 9

What are the main principles of organic farming?

Answer 9

• No artificial fertilisers
• No synthetic chemical pesticides or herbicides
• No GMO products

Note: You can still use naturally occurring products et. sulfur, copper sulfate

Question 10

By how much did organic farming increase in France from 2014-2019?

Answer 10

70%

Question 11

What is the difference between organic farming and organic winemaking?

Answer 11

Where farming regulates organic principles in the growing process, organic winemaking allows for chemicals to be used, but limits the quantities that can be used

Question 12

What are the requirement for becoming organic certified?

Answer 12

1. Sign commitment
2. Comply with regulations
3. Accept visits, scheduled or uncalled
4. Allow for sampling and analyisis

Question 13

How long does it take to convert to organic farming?

Answer 13

3 years

Question 14

Who founded the concept of biodynamics?

Answer 14

Rudolf Steiner, Austrian Scientist and philosopher

Question 15

Who POPULARISED the principles of Biodynamics?

Answer 15

Maria Thun

Question 16

What were Maria Thun’s 2 main principles she added to the practice of Biodynamics?

Answer 16

1. Understanding the effects of the moon on behaviours of living organisms
2. Devised the biodynamic calendar

Question 17

What are the 4 types of days winemakers must know according to the biodynamic calendar?

Answer 17

1. Fruit
2. Leaves
3. Roots/seeds
4. Plant development

Question 18

How many biodynamic preparations are there?

Answer 18

9 preparations - 500-508

Question 19

What is BD preparation 500?

Answer 19

Burying a cow horn filled with manure in the vineyard, letting it rest for 6 months, spreading fertilizer around the vineyard.

Question 20

What is BD preparation 501?

Answer 20

Packing cow horns with powdered quartz (silica) and crushing the horns and their contents after being buried for 6 months. Quartz concentration in silica magnifies the UV to promote photosynthesis

Question 21

What are BD preparations 502-507?

Answer 21

Different flora that may be used to create compost

Question 22

What are 2 proven benefits of BD farming?

Answer 22

1. Soils show greater disease suppression
2. 30% increase in bacterial and fungal life between organic and biodynamic soil

Question 23

What are the 2 certified bodies for biodynamics?

Answer 23

1. Demeter (worldwide)
2. Biodyvin (Europe)

Question 24

What are the 5 requirements for natural wines?

Answer 24

1. Small, independent producers 2. Grapes are hand picked from sustainable, organic or biodynamic vineyards 3. Wine is fermented with natural yeast 4. No additives 5. Little or no sulfites added (max 30-40g/L)