Evaluation of the 2022 Wine Tasting
In a ring trial with winemakers from various regions of Europe, we have been testing the effect of potentiated biodynamic preparations in the context of viticulture since 2019. Exciting results from our morphocrystalline studies of the grape juice motivated some winemakers to vinify the 2021 wines separately. All wines were grown comparably on the same plot at the respective winery, harvested on the same day and vinified under the same conditions.
Here you can see the cumulative results of all the tasting reviews:
Chardonnay 2021 (South Tyrol)
- Direct pressing, 6 months on the yeast
- Expansion in the cigar
- Filtered
Zweigelt 2021 (Rust on Lake Neusiedl)
- Hand pressing
- Aged in Barrique
- Sulfured
Riesling 2021 (Rhineland-Palatinate)
- Installation in stainless steel
Pinot Noir 2021 (Breisgau)
- Aging in glass bottles
True taste begins in the soil.
AQUISOL helps the vine achieve a new balance and reconnect with its terroir. AQUISOL is a further development of the biodynamic preparations commonly used in viticulture to revitalize the vine and enliven the soil. Due to their potentiated form, they are effective for a long time and do not need to be stirred for another hour before application. This makes them flexible in application and suitable for giving individual areas more individuality.
Taste is visible.
It's not just the wine that tells the story of the experiences of the vine and its soil. For 25 years, Margarete Chapelle has been examining grapes based on the morphology of their crystallized juice to determine their character, health, vitality, and much more.
Research findings of the morphocrystalline studies:
Guided cultural tour with AQUISOL
The cultivation practice demonstrates optimal vitality with active life energy. The vine has strong defenses. Despite signs of heat and fungal stress, the metabolism of the fruits remains unaffected.
The vine is connected to its terroir. During fermentation, the yeasts will be well-nourished until the end. The roots are interconnected and give the wine a rich potential for minerality. It possesses many subtle nuances. The aromatic complexity in the mouth reflects silky finesse and minerality.
Cultivation method: conventionally biodynamic
The crystal structure shows the same value criteria as the other variant, but is more fragile (the lower part of the image is split). The juice of the fruit has good life energy, however, the dark centers confirm a weakening of the vine's immune system.
The connection to the terroir is somewhat weaker; if it is the same subsoil, this means that the juice has not circulated freely and regularly. With some care in winemaking, a convincing result can be achieved.
Complete morphocrystalline studies of the project partners from our round-robin test.
- Alois Lageder Winery
- Dr. Bürklin-Wolf Winery
- Feiler-Artinger Winery
- Julien Meyer Winery
- Jürgen Leiner Winery
- Philine Isabelle Dienger Winery
- Pranzegg Winery
- Rebholz Winery, Economic Councilor
- Zähringer Winery
Growth in Balance
Research results of the ring trials in organic and biodynamic viticulture:
Vigor of the vines
A typical characteristic of vines treated biodynamically is lower sucker growth activity. The lateral shoots are more likely to be shifted to the middle part of the shoot, and the grape zone is better ventilated.
Location: Philine Isabelle Dienger 2020: (Leaf rows of a representative shoot according to the average values from: length, leaves on the main shoot, suckers, leaves on the sucker)
Index of growth vigor
Vineyards treated with AQUISOL showed significantly less vegetative growth.
Flexibility of the grapes
The cultivation with AQUISOL resulted in a significant loosening of the grape structure and good ventilation. This reduces the risk of bruising and fungal infestation in the grapes.
Location: Geisenheim University of Applied Sciences 2020