Characteristics and distinctive features of Sangiovese wines from three areas of Tuscany, produced from grapes grown and vinified according to modern biodynamic techniques.
Abstract of a study presented at the 3rd International Symposium on Sangiovese
Florence, Palazzo dei Congressi, December 3rd–5th, 2008
The aim of the study was to assess the applicability of management hypotheses for Sangiovese vineyards in three different areas of Tuscany, as well as the transformation of the grapes into wine according to the principles of modern biodynamic agriculture. Modern biodynamics represents the most complete application of the postulates outlined by Rudolf Steiner in the lectures given to farmers in Koberwitz from June 7th to June 16th, 1924, working by verifying and separating objectively proven results from theoretical claims that have not been supported by evidence.
A fundamental requirement is that every principle must be applicable to the ordinary agricultural practice of a modern enterprise. For grape production, only a limited number of external technical aids were used, such as cover crop seeds, copper and sulfur for plant protection, and lithothamnium and bentonite as auxiliaries. For winemaking, grapes were sourced from vineyards managed biodynamically for at least three years, working in wineries dedicated exclusively to this type of vinification. The wines were made solely with their endogenous components, without any chemical, biological, or physical inputs. The only exception was the use of potassium metabisulfite, keeping the total sulfur dioxide level in the bottle between 28 and 50 ppm.
The vineyard results made it possible to bring healthy grapes to the cellar, with average yields of 60–70 q/ha and analytically very interesting profiles — consistently showing excellent anthocyanin/total polyphenol ratios and total acidity/sugar ratios — enabling vinification without any corrections. Noteworthy was the unconventional relationship observed between the APA content of the musts and the progress of fermentation.
The resulting wines, all of which underwent regular spontaneous fermentations, showed no technical faults. They were subjected to numerous tasting sessions, often without disclosing the production methods. Both musts and wines were monitored analytically throughout their evolution up to bottling, and for some samples, analyses were repeated two years after bottling. A consistent balance in analytical parameters and long-term stability emerged, with a characteristic relationship between free and total sulfur dioxide.
The Sangiovese wines generally showed early readiness, softness, and the absence of astringent or bitter notes; they displayed good body, substantial extract, and high polyphenolic content. The results obtained suggest a real feasibility of the proposed methodology both in the vineyard and in the cellar. Although further and more in-depth studies are necessary, the positive response from the average consumer is significant.
