SPONTANEOUS FERMENTATION
For millennia, fermentations have occurred spontaneously, triggered by naturally occurring yeasts—so-called indigenous, native, or wild yeasts—which varied from area to area, capable of transmitting the unique characteristics of the place and the vintage to the wine.

WHAT KILLED SPONTANEOUS FERMENTATION?
Spontaneous fermentations, linked to wild yeasts, were challenged by the widespread use of pesticides, chemical fertilizers, and herbicides in the early 1960s, which destroyed the microbiological life of our vineyards, forcing the use of selected yeasts to initiate fermentation. Only with careful and clean farming, the fruit of a synergistic relationship with nature, can healthy, microbiologically "alive" grapes be brought to the cellar, capable of undergoing spontaneous fermentation and a winemaking process free of forced or constrained processes, for a true expression of the terroir. Also crucial to the success of spontaneous fermentation is a winemaking technique that respects microbial life: adding sulfites to the grapes or must kills the grape's microflora (yeasts) and compromises fermentation. This is why spontaneous fermentation can only be conducted without added sulfites, while in conventional fermentation, the use of sulfites-tolerant industrial yeasts allows fermentation even with the addition of sulfites.

TERROIR AND MICROBIAL BIOGEGRAPHY
Biodynamic wines link their complexity to spontaneous fermentation, where in the first phase of fermentation, apiculate yeasts impart the fingerprint of the microbial terroir to the wine through unique organoleptic profiles. In conventional fermentation, apiculate yeasts are prevented from expressing themselves as they are eliminated with sulfites and the strong colonization of added industrial yeasts.

NATURAL TARTARIC STABILIZATION
Finding small crystals (tartrates) in the bottle means that “the wine has felt the cold” and has released harmless natural precipitations. In biodynamic wine, no physical (refrigeration) or chemical (addition of carboxymethylcellulose, metatartaric acid, gum arabic and other) treatments are permitted and only winter cold is used as an element of tartaric stabilization. The conventional tartaric stabilization technique requires that the wine must be brought from room temperature to approximately -6/-7 °C before bottling and kept at this temperature for a few days (6-7). The conventional tartaric stabilization technique, especially in the summer, leads to significant energy consumption. This enormous energy consumption to avoid the presence of a few milligrams of harmless tartrate crystals is a real shame.