By a Biodynamic/Organic Farmer of 45 Years.
Whether I am shopping online, visiting a vineyard, or chatting with growers at a local market, I look at a bottle of wine a bit differently than most people. Through my involvement over the years selling certified biodynamic wines and having countless conversations with winemakers and growers, I’ve picked up and learned a few valuable things about how grapes are grown and how wine is made. I don't claim to know everything about viticulture, but learning directly from winemakers and sharing these wines with customers gives me a practical perspective on how things are done—and those are the lessons I'm sharing with you here.
A vineyard is a living farm, and nature isn't always easy. Even though organic and biodynamic farmers choose not to use synthetic chemical sprays, wine growers still need simple, natural tools to protect their crops from bad weather, damp air, and plant diseases. Growers have a living to make, and without a healthy harvest, there is no wine. That is why clean growers rely on natural minerals—like sulfur and copper—alongside plant extracts and friendly soil microbes to help the vine stay strong and defend itself naturally.
A Quick Note on "Synthetic" vs. "Natural": When we talk about synthetic chemicals, we mean compounds created or transformed in a laboratory or chemical factory through industrial processes—often altering their molecular structure into forms that do not naturally occur in the environment. In contrast, natural or biological sprays (used in organic and biodynamic farming) come directly from natural sources—like mined minerals, plant extracts, or living beneficial bacteria—without synthetic chemical processing.
If you want to focus on the things that make the biggest difference to the soil and the wine, here are the top 6 things I consider—and why.
1. I check if chemical weed killers are used under the vines.
Why it matters to me: We often hear a lot about glyphosate, but some conventional growers may also use various other synthetic herbicides under vine rows to eliminate weeds that compete for both water and soil nutrition. My concern isn't about demonizing just one specific brand—it's about how this whole class of chemical weed killers works when applied:
Soaking Inside the Vine: Many of these chemical weed killers are systemic (meaning they don't just sit on the surface; they soak right into the plant's internal sap system). Research confirms that once absorbed, glyphosate and other similar synthetic herbicides travel through the plant's phloem and xylem (the vine's internal tubes that carry water and food, much like our blood vessels) circulating down into the root system and throughout the living plant structure (Franz et al., 1997; Duke & Powles, 2008).
Moving into the Fruit: Because these systemic chemicals move internally through the vine's sap stream, viticultural studies and testing have documented how glyphosate, its breakdown products, and other synthetic weed killers can accumulate and persist inside harvested grape tissues and finished wines (Masiá et al., 2016; Cook et al., 2021).
It Cannot Be Washed Off: Unlike a surface spray that sits on the outside skin of the grape, these internal chemical residues become built into the cellular structure of the fruit itself (Duke, 2011). No amount of rain or washing will remove them. As a farmer and consumer, I stick to a simple rule: less poison is always better. I don't want synthetic weed killers incorporated into the fruit I eat or the wine I drink.
What I look for instead: I prefer to see under-vine weeds managed naturally through mechanical tillage, mechanical slashing, or growing friendly cover crops. (While research mentions growers using mulches, mown grass clippings, or bringing in sheep during winter to eat under-vine weeds (Fiedler et al., 2008), I haven't personally seen mulch or grass clippings used, nor have I seen sheep on vines in the vineyards I've visited—though I'm always open to learning how other farmers manage it!)
2. I look at how fungal diseases like mildew and rot are managed.
Why it matters to me: Grapevines easily catch fungal diseases (like powdery or downy mildew) when the weather turns wet (Wilcox et al., 2015). Some conventional growers choose to use synthetic systemic fungicides (synthetic chemical sprays that soak inside the plant to kill fungi). Because these sprays soak deep into the vine's sap and leaves, they stay inside the plant tissue and cannot be washed off (Oliver, 2014).
What I look for instead:
Surface Sprays vs. Inside Sprays: Farmers still need ways to protect their crops from wet weather. Organic growers use elemental sulfur and copper sulfate—simple, naturally occurring minerals, not synthetic chemicals (Dagostin et al., 2011). These stay strictly on the outside surface of the leaves as a protective shield and can be washed off by rain, unlike synthetic sprays that soak inside the plant.
Plant Extracts & Friendly Microbes: Clean growers also use natural plant extracts and friendly microbes (tiny living organisms like beneficial bacteria or yeast, too small to see without a microscope). Studies show these good microbes protect the vine by crowding out bad fungal spores without needing synthetic chemicals (Compant et al., 2013).
Strict Safety Limits: Both conventional and organic growers can use copper or sulfur. But because too much copper can build up in the ground over time, certified organic and biodynamic farmers must follow strict safety limits on how much copper they can use each year (EU Regulation 2018/1981; NOP Standards). Good growers also trim extra leaves so the wind and sun can dry the fruit naturally (Smart & Robinson, 1991).
3. I check if synthetic bug sprays are used, or if natural bug control is used.
Why it matters to me: Insect sprays aren't used as often as fungal sprays in vineyards, but growers sometimes face bug problems like scale insects, mealybugs (which suck sap and spread vine viruses), and caterpillars that chew on young grapes (Bernard et al., 2008). When bugs threaten a crop, conventional farming sometimes relies on synthetic bug sprays—and some of these (like neonicotinoids) soak right into the vine's sap system (Elbert et al., 2008). Chemical bug sprays can also accidentally kill helpful insects, spiders, and bees that keep the vineyard healthy and balanced (Desneux et al., 2007).
What I look for instead: Certified organic and biodynamic rules completely ban synthetic chemical bug sprays. Instead, organic growers use natural controls like Bacillus thuringiensis (Bt)—a naturally occurring soil bacterium that targets leaf-eating caterpillars without harming helpful bugs (Lacey et al., 2001). They also use natural scent ties (pheromone disruption) to confuse pests so they can't mate (Thomson et al., 2001). Clean growers also work alongside nature by encouraging helpful insects, leaving wild plant borders, or putting up bat and bird boxes so night-hunting animals can catch pests naturally (Fukui et al., 2006).
4. I look at how the vines are grown—conventionally, sustainably, organically, or biodynamically.
Why it matters to me: Wine labels can be confusing! "Conventional" farming allows synthetic chemical sprays and synthetic fertilizers. "Sustainable" farming usually focuses on saving water and energy, but depending on the vineyard, it may still allow certain chemical weed killers or internal fungal sprays (Winkler et al., 2017).
What I look for instead: Having sold certified wine, official certification (like Demeter biodynamic or certified organic) is always my first choice because an independent inspector has visited the farm and verified their strict non-chemical rules. However, certified bottles aren't always available, and some small growers find official certification too expensive or complicated for a small vineyard. When a certified bottle isn't available, simply asking about how they farm helps me understand how the grapes were grown.
5. I look closely at how the soil is fed and fertilized (and the nutrition it produces).
Why it matters to me:
Fast-Acting Chemical Fertilizers: Synthetic nitrogen and quick-dissolve chemical fertilizers force plants to drink up water rapidly. Because these harsh chemical salts bypass the vine's natural mycorrhizal fungi (beneficial underground fungi that partner with plant roots to pass them food and water), they can harm the delicate life living in the soil (Marschner, 2012; Bünemann et al., 2018).
Soil Life and Flavor: When soil microbes and fungi are harmed, the ground loses its ability to build healthy humus (the dark, rich, spongy organic matter created when dead plant material is fully broken down by living soil organisms) (Lal, 2004). Forcing the vine with quick-release chemical fertilizers changes the plant's natural balance, which can alter the natural flavor compounds in the grape (Choné et al., 2001).
Nutrient Density: Food and grapes grown in active, high-humus soil show higher nutrient density (a higher level of healthy natural vitamins, minerals, and protective antioxidants in every bite or sip). Major agricultural reviews show that crops grown in biologically active biodynamic and organic soils contain significantly higher levels of protective antioxidants (like polyphenols) compared to crops grown with synthetic chemicals (Barański et al., 2014; Montgomery & Biklé, 2021).
What I look for instead: My first choice I look for is certified bio-dynamic growers first who build deep soil humus naturally using good compost, cover crops, aged animal manure, and natural biological preparations (like Prepared 500 a biodynamic soil activator made from cow manure). These natural plant foods wake up deep root activity, unlock native soil minerals, and help the vine draw natural nutrients from the soil for richer nutrition and genuine grape flavor . My second choice is certified organic growers . (Reeve et al., 2005).
6. I consider what hidden additives might be used in the wine making.
Why it matters to me: Winemakers don't have to list every ingredient or helper on the back label. Standard winemaking permits dozens of optional cellar additives—including clearing agents like egg whites or fish bladder (isinglass), thick purple color dyes (mega-purple), added powdered tannins, synthetic acids, and oak wood chips (García-Esparza et al., 2006; Ribéreau-Gayon et al., 2006).
What I look for instead: I prefer winemakers who stick to pure grape fermentation. They avoid synthetic color drops, oak powders, and artificial additives, relying instead on healthy grapes grown in living soil to give the wine its natural color, structure, and flavor.
How to Ask Growers Questions: 3 Simple Ways
You don't need to be an expert to start the conversation. Honest growers who care about their soil are usually proud to talk about how they farm. Here is how you can approach them depending on where you shop:
1. At Local Farmers' Markets & Cellar Doors
When chatting face-to-face with a grower or winemaker, keep it friendly, curious, and respectful.
What to ask: "How do you manage weeds under your vines during spring?" or "What do you use to fight off fungal diseases or pests?"
What to listen for: Passionate growers will readily talk about cover crops, mechanical tillage, slashing, or compost. If they give vague answers or seem defensive, that often tells you what you need to know.
2. When Shopping Online
Most small and family-owned wineries have contact forms or email addresses listed on their websites.
What to ask: Send a quick, 2-sentence note: "Hi [Winery Team], I'm interested in trying your wines and love supporting growers who focus on soil health. Do you use synthetic weed killers or systemic fungicides in your vineyard, or do you add to your soil for fertility?"
What to listen for: Responsible growers usually respond warmly with details about their farming practices.
3. Bottle Shop Labels & Quick Inquiries
When standing in a bottle shop, check the back label first. You'll often see terms like "organically grown," "biodynamic practices," or "minimal intervention." If you see a brand you like that doesn't state its practices clearly:
What to do: Snap a picture of the back label with your phone. Send a quick email or Instagram message to the brand asking: "Hi! Loved seeing your bottle on the shelf. I try to choose wines grown in living, synthetic chemical-free soil—could you let me know if your vineyard uses synthetic herbicides or water-soluble fertilizers?"
Final Thoughts & The Power of the Consumer
You don't need to be a scientist or a master winemaker to pick a good bottle of wine. While finding a certified biodynamic or organic bottle is always best, knowing what to look for gives you the confidence to choose good wine even when certified labels aren't around.
More importantly, as a consumer, your choices give you the power to change entire industries. Farmers are running a business, and ultimately, they respond to what buyers pay for. If customers start asking for clean, chemical-free produce grown in healthy soil, farmers will adjust their methods to deliver what people want. Every time you ask these simple questions, you use your power as a buyer to help guide farming toward a healthier future.
A Personal Note & Action Step:
Everything I’ve shared here is simply my own personal approach, drawn from my 45 years in farming, my research, talking directly with winemakers, and my time presenting biodynamic wines to customers. I certainly don’t expect anyone else to follow this exact blueprint, nor am I giving formal advice of any kind—this is strictly a personal sharing of what I look for and how I evaluate a bottle. If anything here doesn't align with your perspective, I always encourage you to do your own research and draw your own conclusions.
That said, if you're curious to learn more, try this next time you visit a bottle shop, cellar door, or local market: pick up a bottle of wine you like and send the winery a friendly email or social media message asking how they manage their under-vine weeds or feed their soil. Every single question sends a clear signal to growers that healthy soil and clean wine matter to consumers.
