Biodynamics in the vineyard: the example of Ausonia

In recent years, the term ‘biodynamics’ has spread like wildfire throughout the wine industry. The concept was first introduced by Rudolf Steiner in the 1920s and views agriculture as a complex ecosystem in which soil, plants, animals and human presence are in constant dialogue, working together to create a perfect balance.

Today, the term "biodynamics" is often associated with rather narrow interpretations: there is a tendency to equate biodynamic practices with lunar calendars and agricultural rituals. But is this really the essence of biodynamics?

At the heart of the concept, in fact, lies an element that forms the very foundation of agriculture in general and viticulture in particular: the soil. It is the soil, in fact, that determines the vitality of the plant, its ability to adapt to environmental conditions and, in our case, the quality of the grapes that will reach the winery. Its components—microorganisms, organic matter, roots and microfauna—work together to create a perfect balance.

It is on the centrality of the soil that the true concept of biodynamics is founded, which involves the adoption of practices—sometimes regarded as alternative—capable of guaranteeing the integrity and vitality of the soil. Practices such as green manure, for example, enrich the soil and improve its structure; biodynamic preparations stimulate microbiological activity; and the avoidance of herbicides or chemical preparations helps to maintain this balance.

In the winery, this translates into the use of spontaneous fermentation, indigenous yeasts, limited—if not extremely limited—use of sulphur dioxide (in some cases none at all), limited temperature control and the exclusion of filtration.

The result is a form of viticulture that is in harmony with and respects the environment in which it is practised, where the winegrower pays close attention to the vitality of the soil and everything around it, producing wholesome wines that reflect the characteristics of the terroirs from which they originate.

The “Dynamic Interpretations” Project

It is within this context that the "Dinamiche Interpretazioni" project by Proposta Vini is situated, bringing together producers united by a desire to revive environmentally friendly farming practices and to re-establish an increasingly authentic balance between human labour and nature.

The project is not based on any claim to standardise the rules of ‘correct biodynamic viticulture’, but on the idea that the care and vitality of the soil are also the winemaker’s responsibility.

For Proposta Vini, there is no single interpretation of biodynamics, but a variety of approaches that all find their common ground in the soil.

Ausonia, a master of soil management

Among the producers that best embody this approach, Ausonia stands as an example of how the concept of biodynamics moves beyond theory to become practice.

The winery was founded in 2008 in Atri, Abruzzo, in the hills around Teramo, by Simone Binelli and Francesca Lodi. Theirs was a bold choice: he a pharmacist, she a mechanical engineer, they decided to leave their respective careers to devote themselves to the vineyard, with the aim of producing a wine that was not simply "good", but capable of expressing a distinct identity – that of their own land.

Here, between the Gran Sasso massif and the Adriatic Sea, the twelve hectares of vineyards are set in a particularly favourable environment. The temperature variations, the sea breeze and the proximity to the Calanchi di Atri Nature Reserve all contribute to a climatic balance that is directly reflected in the character of the wines.

A character shaped by biodynamic practices, where the soil is the central focus. For Ausonia, humus lies at the heart of its agricultural philosophy: preserving its vitality means ensuring a rich and dynamic environment for the vines. Only from living soil can a wine emerge that retains energy, authenticity and depth.

It is no coincidence that the estate’s very name evokes a rare butterfly, the Ausonia, a delicate species linked to intact ecosystems, which finds its natural habitat right here. A presence that becomes a tangible symbol of biodiversity and the natural balance between the environment, insects, plants and soil.

This approach translates into specific choices. All the grapes come exclusively from the estate’s own vineyards, thus maintaining direct control over quality. Production focuses on native grape varieties, vinified with indigenous yeasts, without filtration or fining, and with minimal use of sulphur dioxide.

The soil thus becomes the starting point for building quality. In this sense, the winery is not a place of transformation, but of continuity.

This gives rise to wines that clearly reflect the Abruzzo region: the Trebbiano and Montepulciano of the Apollo range, the Pecorino of the Machaon range, right through to the depth of the Montepulciano Riserva Nostradamus.

Different wines, yet linked by a common thread: the desire to convey in the glass the character of the land from which they come.