the Solo Cru philosophy

Organic agriculture takes the view that the use of chemical enhancers and pesticides is the antithesis of growing naturally healthy vines that protect themselves from parasites in a strong soil and a balanced environment. To the ethical wine-maker, soil is a live organism which supplies the vine with all the nutrients it needs. Biodiversity becomes an asset which allows vines to cohabit with other plants, insects, animals and birds, creating a balanced ecosystem that self-protects from aggressive parasites.

The big “B.” Biodynamic agriculture respects Organic rules through the use of natural fertilizers based on mixes of herbs and compost. Every step of the process is based on the astral and lunar calendar (Biodynamic rules are internationally regulated by an independent organization called “Demeter.”) The vineyard is considered as a “being,” with the wine-maker focusing on the health of the entire environment. The Biodynamic vineyard is rich and fertile much like the original fields cropped centuries ago.

Fungus Resistant Vines (aka “pilzwiderstandsfähig” or PIWI for short — German for “fungus resistant”) are “super-organic” plants that do require any kind of chemical treatment. PIWI varieties produce high quality grapes while respecting the environment. Invented in the 1980s after years of research that stretch back to the late 19th century, these Fungus Resistant Vines are strictly connected to the Sustainable Agriculture and Organic Vines (movement ? ‑JD) by avoiding chemicals while keeping the environment in balance.

A broad concept which extends from the vineyards to society and the economy, Sustainable Agriculture respects the total environment (preserving water, sustaining soil’s natural fertility, biodiversity) all while avoiding chemicals. This method of agriculture treats our world kindly because the vines grow naturally without stressing the plants to overproduce. A fair price (as in fair trade) can then be offered to the wine-maker. This in turn sustains the local market and its economy. Sustainable Agriculture also uses renewable energy in order not to impact the earth’s environment and leave as little of a footprint as possible.

Choosing just the right moment to harvest grapes is essential to wine production. The best wines are produced from either perfectly ripened or late-harvested grapes (and natural grape farmers continually sample and lab test their crops to ensure quality). Hand-picked harvesting preserves the bunches from damage and allows the wine-maker to select the best grapes in the vineyard. Grapes are collected into small crates, with great care taken not to crush the grape berry while they are quickly transported to the winery.

Less is more as the grape yield per acre defines the quality of the wines: a yield of less than 40 quintals per acre results in high-quality grapes. Only low yield vineyards are perfect enough for making fine wines with a unique aroma and taste ; natural products that reflect the “terroir” where they originate.

If you think of all wine as being animal by-product free, think again. Casein and albumin (animal proteins) are traditionally used during the clarification process to make wines clearer and more pure. Vegan regulations forbid the use of these substances (along with gelatine and fish glue) in wine-making. Instead, the clarification process of a Vegan wine involves a special clay (bentonite) and seaweed. In addition, Vegan regulations require vines to be non-GMO certified. Interesting fact : The agricultural guidelines of Vegan wine are similar to its Organic cousin, with the key difference being fertilizers including animal origin ingredients are prohibited. Vegan wines are cruelty-free !