Definition: Demeter

The certification of biodynamic farms began in Europe in the 1930s under the name Demeter. This certification mark is now registered in many countries. The Demeter logo assures consumers that the products have been grown and processed by people who apply biodynamic methods while demonstrating a high level of integrity and environmental and social awareness. Demeter certification standards are equivalent to or higher than those of other certification programmes.

To undertake the Demeter certification process, you must be a member of a biodynamic association, know and apply the practical basics of biodynamic methods, apply by registering with the certification committee, comply with the specifications prepared for this purpose, and complete the questionnaire that opens the farm's file.

A minimum of two years is required for the transition to Demeter certification. Under ideal conditions, the third harvest can obtain certification. From the start of the process and throughout, visits will be organised with a certifying agent to help and guide the evolution of the farm. Once certification has been granted, it must be renewed each year.

The Quality Charter, by Nicolas Joly

Preamble:

The rating system below does not refer to organic or non-organic, but simply lists the actions that allow an appellation to express itself. It is therefore possible to go from 1 (*) to 3 "green" stars (***), to which is added the usual rating given by wine guides. This system encourages winegrowers to improve their practices and informs customers of the impact of agricultural and cellar practices on the expression of appellations.

* Obtaining one star *

An AOC wine has a distinctive taste linked to the expression of the terroir, the soil and the climate. Agriculture must therefore enhance the organic life of the soil and avoid all synthetic chemicals.

- No weedkillers that destroy soil life.

- No chemical fertilisers that create atypical growth. These fertilisers are salts. The plant must drink more, and therefore grow, to compensate for the salinity imposed on it.

- No synthetic chemicals that can distort photosynthesis and therefore the taste of the wine.

- No systemic treatments that are absorbed by the sap within half an hour, which, in addition to having a negative effect on the plant's metabolism, photosynthesis and root fungi (mycorrhiza), can end up as residues in the grapes.

- No aromatic yeast, as this alters the wine's flavour profile and its AOC.

* * Awarded two stars **

In recent years, tremendous advances in technology have made it possible to recreate flavours that had been distorted by poor agricultural practices. A return to good practices renders this technology unnecessary and allows each wine to retain its original flavour without misleading the consumer.

- No mechanical harvesting, in order to achieve optimal ripeness.

- No addition of exogenous yeasts, which are foreign to the location and climate profile of the year.

- No enzymes added to the must. Healthy farming practices produce abundant colour.

- No reverse osmosis concentrators. This process can lead to imbalances, particularly during ageing.

- No cryoextraction, which distorts the balance of the wine.

- No cold treatment to the point of solidification.

*** Obtaining three stars ***

- No deacidification or reacidification, which alter the balance of the wines.

- No addition of ascorbic acid or potassium sorbate.

- No chaptalisation, including with concentrated musts.

All winegrowers who have adopted this charter will have authentic and therefore inimitable wines, because the soil/climate ratio has a different "face" everywhere on earth.

By signing this charter, under the supervision of a bailiff, the winegrower undertakes to respect this code of ethics for their entire production. They are informed that they may be inspected at any time by a member of the group.

See biodynamics.