floor plan

4

01020304050607080910111213

Domaine Zind HumbrechtDomaine Valentin ZusslinDomaine Barmes BuecherChâteau Le PuyChâteau La Grolet – Château PeybonhommeClos Puy ArnaudChampagne Françoise BedelChampagne FleuryChampagne Marie CourtinDomaine Comte AbbatucciClos CanarelliDomaine de la PinteMas Foulaquier

5

Les Clos PerdusVignoble ReveilleDomaine de la GareliereChâteau Tour GriseCoulée de SerrantDomaine Saint NicolasDomaine les ChesnaiesChâteau de la Roche en LoireDomaine MilanDomaine du CouletDomaine de VilleneuveDomaine de Vieille JulienneDomaine Gourt de MautensDomaine du PechWeingut WittmannWeingut ChristmannWeingut RehbholzNikolaihof WachauWeingut GeyerhofMeinklangMas EstelaFamília Nin Ortiz WineryRecaredoCascina Degli UliviTenuta di ValgianoTerre a Mano – Fattoria di BaccheretoTenute Selva DolceOrsi San VitoCasa de MourazMoviaCastagna VineyardJasper Hill VineyardCullenNgeringa VineyardThe Millton Vineyard

1415161718192021222324252627282930313233343536373839404142434445464748

INTRODUCTION & BACKGROUND

THE GROUp Return to Terroir / Renaissance des Appellations 關於協會 - 回歸風土

MYTH OR REALITY ? By Nicolas Joly – Coulée de Serrant 是傳說還是現實？尼古拉 · 若利 QUALITY CHARTER Return to Terroir Group.遵守品質公約

ABSOLUT BASICS 必備要素

GOING FURTHER 提升

WINE-GROWERS

ALSACEDomaine Zind HumbrechtDomaine Valentin ZusslinDomaine Barmes Buecher

BordeauxChâteau Le PuyChâteau La Grolet – Château PeybonhommeClos Puy Arnaud

ChampagneChampagne Françoise BedelChampagne FleuryChampagne Marie Courtin

CorseDomaine Comte AbbatucciClos Canarelli

C O N T E N T S

6

9

11

16

18

19

202122

232425

262728

2930

JuraDomaine de la Pinte

Languedoc-RoussillonMas FoulaquierLes Clos PerdusVignoble Reveille

LOIREDomaine de la GareliereChâteau Tour GriseCoulée de SerrantDomaine Saint NicolasDomaine les ChesnaiesChâteau de la Roche en Loire

ProvenceDomaine Milan

RhôneDomaine du CouletDomaine de VilleneuveDomaine de Vieille JulienneDomaine Gourt de Mautens

Sud OuestDomaine du Pech

Allemagne - GermanyWeingut WittmannWeingut ChristmannWeingut Rehbholz

Autriche - AustriaNikolaihof WachauWeingut GeyerhofMeinklang

7

31

323334

353637383940

41

42434445

46

474849

505152

ESPAGNE - SPAINMas EstelaFamília Nin Ortiz WineryRecaredo

ITALIE – ITALYCascina Degli UliviTenuta di ValgianoTerre a Mano – Fattoria di BaccheretoTenute Selva DolceOrsi San Vito

PORTUGAL - PORTUGALCasa de Mouraz

SLOVENIE – SLOVENIAMovia

AUSTRALIACastagna VineyardJasper Hill VineyardCullenNgeringa Vineyard

NOUVELLE ZELANDE - New ZelandThe Millton Vineyard

8

535455

5657585960

61

62

63646566

67

THE GROUP Return to Terroir / Renaissance des Appellations

- This group created in 2001 by Nicolas JOLY has now 175 winegrowers from 13 different countries.

- Its purpose is to guaranty the full expression of the appellations and a wine with a high quality level with a great originality.

- To obtain this we act at 3 levels:

1/ A legal guaranty of a good agriculture, this means an organic and or biodynamic certificate on the whole vineyard and since at least 3 years. The presented wine comes from an alive soil, without chemicals. The consumer has the guaranty that the winegrower has taken a legal engagement. Over 90% of the group practices biodynamic agriculture. Biodynamie is a mean more than a goal as such.

2/ A guaranty that in the cellar actions nothing would change the full ex- pression of the AOC’s taste. When agriculture is right the cellar is a maternity and not a factory. Are banned of course all 300 aromatic yeast, osmoses, GMO, mechanical harvest (see quality charter). The winegrower signs an engagement on his cellar actions for the last 3 years.

3/ A tasting is made by a tasting comity made of well-known winegrowers: Alsace: Olivier Umbrecht, Bourgogne: Anne Claude Leflaive and Pierre Morey, Champagne: David Leclapart, Rhone: Philippe de Blicquy, South: Raymond de Villeneuve, Dominique Hauvette and Jean François Deu Loire: Nicolas Joly.Bordeaux Jean Luc Hubert. Italie: Stefano Belloti The unanimity of the comity is needed to join the group. We want a wine with originality and thruth, a wine, which “sings”. In some cases we allow to a winegrower whose files are good but that was refused at the tasting to take part to one tasting of the group to help him commercially.

- Four to five tastings are organised every year in the world for the group with a great success.

Website: www.biodynamy.com

9

關於協會回歸風土

- 創立於 2001 年 , 目前的成員有自 13 個國家的 175 個酒莊。

- 首先保證產區概念的推廣 , 然後是提供獨特的、高品質的葡萄酒。

- 為了實現以上目標 , 我們設置了三個級別 :

1/ 法定優質農業保證 , 由法國國際生態認證中心 (Ecocert) 或法國國家質量管理認證機構

(Qualité France) 對整個葡萄種植區進行鑒定 , 並連續三年以上。經此項公約推薦的葡萄酒會

有品質的保證 , 因為這些產區的土地是生機勃勃的 , 葡萄樹的葉片上沒有擾亂光合作用的綜

合分子和影響口感的物質。本團隊推薦的葡萄酒種植者均以書面形式和口頭形式承諾 , 將嚴

格遵守法定公約進行各環節操作。這就給消費者提供了品質的保證。團隊旗下的大部分成員

都已 經超過了一級有機農業標準 , 並且實踐了生物動力農業 , 成為風味多樣化的源泉。

2/ 保證酒莊的各個釀酒環節完全遵照 AOC 質量要求。當整個農業處在健康的 運作模式下 ,

酒窖更像是一個孕育新生命的母體 , 而不是一個簡單的儲藏間。 在釀造過程中禁止添加以下

產品 :300 種芳香酵母 , 滲透 , 轉基因 , 機械採摘 等等。( 見品質憲章第三級 )。葡萄酒種植者

對其酒莊近三年的所有釀造行為 做出鄭重承諾並簽訂承諾書。

3/ 由權威嚴謹的國家葡萄種植者委員會成員進行品鑒 : 阿爾薩斯 :Olivier Humbrecht; 勃艮

第 : Anne Claude Leflaive, Pierre Morey; 羅納河 : Philippe de Blicquy; 香檳產區 : David

Leclapart; 南部 : Raymond de Villeneuve, Jean François Deu, Dominique Hauvette; 盧瓦

爾河 : Nicolas Joly; 波爾多 : Jean Luc Hubert; 意大利 : Stefano Belloti。 首先我們會對葡萄

酒的特色、真實品質進行分級 , 我們將其稱之為“葡萄酒音樂”。 經所有品鑒師同意後 , 方

可加入團隊。當一些葡萄種植者還沒有正式成為會員 , 但是其釀造產品均符合團隊質量標準 ,

我們允許這些種植者參加到我們的商業活動中來 , 並幫助他們展開業務。

- 團隊每年都會在世界各地成功地舉辦四到五個商業活動。

您可以登錄多語言網站 www.biodynamy.com, 獲得團隊旗下的葡萄種植者名單。

10

MYTH OR REALITY ? By Nicolas Joly – Coulée de Serrant

There is no doubt that more and more fascinated private individuals and professionals are discovering a source of complexity, a surge of vitality, and an additional purity in the increasing number of biodynamic wines. There is also no doubt that this type of agriculture, which differs from biological agriculture insofar as it adds very small amounts of preparations per hectares, quantities varying from one to one hundred grams, that have usually been dynamised in water, can upset those who try to understand it. How can such small quantities have any real effect on the quality of wine?

Wouldn’t the result be the same with simple biological agriculture? Faced with these questions, the group of those in favour and those against puff themselves up by publicly making boasts on a regular basis, as behind the scenes both sides prepare for battle.

In order to pass from the profound convictions, which generate be- lief to knowledge and thus a more rigorous demonstration, there is finally a step to be taken here. It is on this approach that partially depends the authenticity of the quality of our future wines.

Let us begin by observing the corpse of an animal that has just died. In a few weeks its simple elements will again be part of the earth. Thus the question to ask is: where are the energies, which constructed this organism in such a sophisticated manner? Who took the calcium to sculpt the bone? Who took the silica to form the hair? Don’t these forces exist in other ways besides forming embryos?

A seed, an egg. Are they not only receptacles of a perfectly organised world of energy which the forces of life give to Earth, which exists independently of their link with matter, through which they become visible? By asking these questions, we enter as do every day a few more physicists, thanks for example to magnetic resonance, into the discovery of laws that are very real and concrete, but are no longer, so to speak, terrestrial laws, in the sense that they are not submitted to the force of gravity, to this world of weight and volume discovered by Newton.

It thus concerns laws that cannot be measured in the same way. In the third edition of my book “Wine From Sky to Earth” (now available in four languages), I devote an entire chapter to a presentation of tests, which are well known in certain circles, that give images of this world of energies in the wine and the food, and the manner in which different types of agriculture can modify them. The microscope does not have access to these realities.

What must be understood here is that living beings are only a sum of frequencies or rhythms. It’s a vibratory world. There is no life without frequencies and mini-frequencies! Our society and each one of us use this vibratory world on a daily basis, through satellites, mobile phones, transmitters, microwaves, etc. We use it to such an extent that it becomes a problem, as this abundance of new frequencies disturbs those frequencies, which influence life itself. No one is surprised to hear the voice of someone thousands of miles away on their mobile phone. With the help of the mobile phone, the call did not even use a thousandth of a gram of waves. For waves are not to be measured by weight.When one speaks of biodynamic agriculture in terms of a few grams of preparations which act as relays or catalysers of precise processes indispensable to the life of plant, a life which we have seen is not tangible, those who have not become aware of 12~13 the energy world they use every day become offended. Let’s be serious about how many grams of quartz make your watch work.

11

So why shouldn’t a biodynamic preparation based on quartz accelerate photosynthesis, which generates the sugars, the colours, the aromas? Why wouldn’t the preparations destined for the earth accelerate mycorhiza, that is to say, the linking of roots with earth? A branch of the Swiss government came up with proof supporting that. For 18 years they compared the agricultures: conventional, biological, and biodynamic. On the other hand, it is understandable that they multiply the use of all these toxic chemicals. To be convinced, you need only read the small print on the labels.

They inundate the vines and the soil with fungicides, with chemicals to prevent rot, spiders and pests, as well as herbicides. Each treatment strangles a little bit more the link between the forces, which influence our lives, and quality. The result, dear wine-lovers, is three comments that are very important for the quality of the wines with which you stock your cellars:

1. The use of chemical treatments, as we have just seen, reduces the capac- ity of the vines to receive solar energy through their leaves and earth energy through their roots, and there is no way to avoid this increasing.

Each additional treatment necessary to control disease – which are not yet recognised as deficiency indicators of strength and health – will bring about collapse on a large scale, which will in turn necessitate more treatments. It is understandable that for winegrowers caught in this dilemma, technology will be the only way they can have at least an appearance of quality in their wines. Their wines can thus be imitated in countries where labor is cheaper. On top of that, the wines capacity to age as they should is greatly diminished.

2. The so-called ‘agriculture raisonnée’ would be satisfied with the use of very toxic chemicals being reduced by about 20%. However this does not constitute any real progress on the level of the life forces the wine needs to remain in good health and to manifest its appella- tion. This explains why more and more choose biology or biodynamic as the only method which effectively links the vine to its environment.

3. By using this world of energies more directly, biodynamics takes a very important additional step, thereby considerably increasing the possibility for the vines to receive the characteristic of the appellation, providing the basis for what we love in a wine. Also thanks to its special relationship with the life- forces, two or three years of biodynamics can wipe out the harmful effects of herbicides. It takes biological agriculture several decades to reach the same goal. This was proved in Australia when land saturated with DDT, which had been declared forbidden to cultivate by the government, was opened to cultivation again after three years of biodynamics. I could speak of all this at great length. Thus more and more serious winegrowers will continue to swell the ranks of biodynamics, even if attempts are made to ridicule them directly or indirectly, in order to preserve lucrative economic markets. Let us add only that to pretend that biodynamics is not effective is to be part of yesterday’s world.

Unfortunately today’s world is just as alarming. The world of energies is an organised world that can be used either for good or bad. Biodynamics uses it without trying to modify it. Not everyone has the same scruples. All the more so since control over this domain is almost impossible. Already one sees secretly for sale at 5000 euros a litre energised water, which does incontestably change the taste of wine in a way that is as real as it is artificial. And physically there is nothing added! Even if these deceptive effects can bluff any one of us, they are not really durable and can even invert. There is no doubt that the by products of technology have already begun to touch the new energetic world.

12

The taste of wine can only reach its singularity and become inimitable when it has received the mark of its terroir and microclimate. Everywhere on earth the four com- ponents – heat, light, water and soil/subsoil – combine differently in a unique way. This is the subtlety of each appellation, which plants, vines, olive trees, etc. understand in every instance in their own ways. The greatness of the appellations is based on this understanding, which also guarantees consumers a taste connected to the uniqueness of a specific place.

For vines to fully embrace their terroir with their roots, they must be alive and free of weed killers that destroy all microorganisms. And to successfully capture their climate and its endless variations – wind, slope, humidity, etc. – the leaves must be free of synthetic chemical products that perturb photosynthesis.

When healthy farming – organic or biodynamic – allows the spirit of a place to express itself, cellar interventions and the arbitrary tastes they can create become unnecessary. The wine then keeps the taste of its origins and its ability to age, with complete transparency for the consumers.

Nicolas JOLY

13

毋庸置疑 , 越來越多的愛好者和專家在日益發展的生物動力葡萄酒中發現 , 它是一個複雜的、充滿動力的、格外純淨的源泉。毋庸置疑 , 生物動力農業不同於有機農業 , 它只添加了非常少的配製劑 ( 每公頃 1~100克 ), 通常添加在水中以增強效果 , 對於想要瞭解這種模式的人來說 , 會感到很困惑 。這麼小的劑量怎麼能提高葡萄酒的品質呢 ? 並且讓它不同於有機農業釀酒的品質 ? 等等。

針對這些問題 , 無論是支持者的數量 , 還是反對者的數量都在逐漸增多 , 並且我們發現雙方都想就此事一爭高下。要改變一個根深蒂固的信念 , 只需要邁出一步 , 那就是獲取知識 , 也就是說用一種更加精准的證明方法。就是這一步決定著未來葡萄酒的品質。

我們首先來觀察一下剛剛死亡的動物的屍體 , 幾周以後它將分解成簡單的成分融入大地。這樣以來就會產生一個疑問 : 形成這種精妙機制的能量來自於哪裡呢 ? 通過吸收鈣質來塑造整體骨架 , 通過二氧化矽形成毛髮等等。除了胚胎形成以外 , 這些能量都始終存在嗎 ?

一粒種子 , 一個雞蛋 , 它不僅僅是一個細胞囊進入一個完美的有機能量世界 , 它也在地球上釋放它的能量 ,它們能夠通過物質實體表現出來呢 ? 在提出這些問題的時候 , 我們就像物理學家一樣 , 進入到發現真實法則的過程中 , 每天借助於磁共振發現更多的物理規則 , 更嚴格地說 , 它們不是地球法則 , 因為他們不受牛頓地球引力理論所控制 ; 也無法通過同樣的方法對它進行測量。我撰寫了《葡萄酒天地》一書 , 目前發行了第三版 , 並被翻譯成六種語言 ; 在這本書中 , 我用了一章的篇幅介紹這些實驗 , 並且在一些領域裡頗有名氣 , 書裡有一些想法 , 將能量世界對葡萄酒和食物的影響呈現出來 ; 以及通過不同的農業形式將它們改變。即便是顯微鏡也無法觀察到這些真實的景象。 應該明白的是生物只是一種頻率或是節奏 , 這是一個震動的世界。沒有一個生命是沒有頻率的或者是小頻率的 !!! 我們的社會 , 我們中的每一個人每天都在接觸這個震動的世界 , 它們來自于衛星 , 手機 , 發射機 , 微波爐 , 衛星導航系統等等。這些大量的新型頻率干擾了已有的 , 影響生活的頻率。當人們用手機給跟對方打電話的時候 , 儘管對方在千里之外 , 人們也不會感到驚訝 , 而且連一毫克的波都沒用上。

我們無法衡量波的重量 , 當我們談論生物動力農業裡的幾克配製劑產生的作用時 , 配製劑相當於一個中轉站或者植物生命中不可或缺的重要環節 , 所以我們發現它是不明確的 , 有些人沒有意識到自己每天都能接觸到能量世界 , 他們只是在討論的時候抱怨這件事情。我們再嚴謹一些 , 需要多少克石英才能讓您的手錶運轉一年左右的時間 ? 為什麼用石英作為生物動力的配製劑卻無法加速植物進行光合作用呢 ? 而光合作用恰恰是促進植物生成糖分 , 顏色 , 香味的重要環節。為什麼添加到土壤中的配製劑不能加快菌根的生長 , 也就是說土壤中根須的關係 , 此外瑞士政府組織用了 18 年的時間對普通農業 , 有機農業 和生物動力農業進行比較 ! 反之 , 我們可以明白大量使用毒性分子 , 會滲透到葡萄樹和土壤之中 ( 抗真菌劑、防腐劑、防蟎蟲劑、殺蟲劑、除草劑、落 葉劑等等 ), 並且阻礙了能量的鏈接 , 這些能量都影響著我們的生活品質。

為了讓您相信這些信息 , 請您閱讀下列實用材料 !

葡萄酒愛好者們 , 您在選購葡萄酒的時候 , 可以通過三個要點來判斷酒的品質 : 使用我們剛剛提到的化學處理法 , 降低葡萄的產量 , 以便讓樹葉接受到足夠的陽光 , 而葡萄樹的根在土壤中必然會不斷生長。特別是對那些不一定會對樹木健康造成威脅的疾病 , 每一次額外的防病措施 , 都會使樹木更加脆弱 , 並由此引發更多的治療。我們發現葡萄種植者在這方面陷入了一個惡性循環 , 他們只能採用一些技術手段來使他們的葡萄酒看起來不錯 , 所以這些類型的酒經常被人工便宜的國家效仿。此外這類酒的陳釀潛力會大大減少。

在葡萄種植業方面 , 人們希望減少使用 20% 左右的毒性產品 , 但這樣以來 , 就不足以使葡萄樹維持健康的狀態 , 並體現出這一產區的原始特性。這也就是為什麼越來越多的葡萄種植者選擇有機種植方法 , 並且它只需要一種方法 , 那就是將葡萄樹跟它所在的環境有效的融為一體。

是傳說還是現實？尼古拉 • 若利

14

生物動力農業能夠最直接地運用這種能源世界 , 避免多餘的環節 , 並能夠大大提高葡萄的品質 , 而這些品質正是高品質葡萄酒的必備要素 , 此外 , 因為葡萄樹與這些生命能量保持著特殊的聯繫 , 在未來的 2 ~ 3 年都會大大減少雜草的生長率等等 , 如果採用有機農業 來完成這些目標可能會需要幾十年。我們可以在澳大利亞找到明顯的證據 , 殺蟲劑已經滲入到土壤之中 , 政府宣佈禁止將這樣的土地 。

我們再補充一點 , 認為生物動力農業無效的觀點已經成為過去 , 但是時至今日 , 這樣的論調依然讓人堪憂。能量世界是一個有機的世界 , 它可能或多或少被有效利用 , 生物動力農業傳承能量世界的精髓 , 不做任何改變。每個人的顧慮都各不相同 , 在這個領域也是一樣 , 我們幾乎無法控制這種差異。我們已經看到在非正常的銷售渠道裡 , 動力能量水的售價已經達到了每升 5000 歐元 , 毫無疑問這種人造的方法改變葡萄酒的口感。 而物理意義上，什麼都沒有添加！即使這樣，這些欺騙手段也可以蒙混過關，儘管這些方法不會長久。毫無疑問，技術的副產品已經開始接觸能量世界了。

要想使葡萄酒的味道體現出最原始的特點 , 並且醞釀出獨一無二的口味 , 只能通過土壤和小氣候這兩個因素。地球上到處都有體現出這四個要素的關係 : 溫 度、光照、濕度、風土 , 它們巧妙的結合在一起。這就是 AOC 原產地命名控制 的絕妙之處 , 在這個標準中 , 植物、葡萄樹、橄欖樹等等 , 每一個物種都展現出自己獨特的風姿。正是基於這樣的理解 , 偉大的產區概念應運而生 , 它將葡萄酒的風味與其特別的原產地緊密聯繫在一起 , 給消費者品質的保證。

為了讓葡萄樹深深的植根於土壤之中 ( 土壤礦物學和下層土礦物學 , 斜坡的方向 ......), 就應該有生機勃勃的根莖 , 所以要避免旁枝雜蔓的叢生。為了更好的利用氣候條件和各種變幻不定的條件 ( 風、日照、濕度 ,......), 植物應該盡可能的處在自然生長狀態下 ; 特別是葉子 , 它們應該避免化學產品。因為化學產品會擾亂葉子進行光合作用。于此同時葉子應該跟整棵植物共同成長。當一種健康的農業模式 ( 有機農業或者是生物動力農業 ) 得到大家認可時 , 酒莊的釀造技術和調配出的任意口味就顯得不那麼重要了。高品質的葡萄酒應該保留它最原始的風味 , 並且極具陳釀的潛質 , 對於消費者而言 , 酒體和整個釀造過程都是透明的。 尼古拉 • 若利

15

QUALITY CHARTERReturn to Terroir Group.

We must respect a Charter of Quality

The rating system below necessarily includes all of the demands for organic agriculture and goes beyond them in order to allow an appellation to fully express itself. Three levels have been determined:

» LEVEL 1 provides the necessary basics that must be implemented throughout the entire property for a minimum of 3 years» LEVEL 2 is the logical continuation of this philosophy» LEVEL 3 is the achievement of a long enduring process.It can however be challenged by climatic conditions.

. This system incites the wine grower to work better. It also informs the customer about the effects each action in the vineyard and the cellar has on the expression of an appellation. Our goal is not to create a hierarchy among growers based on their work, but to bring those who share a common philosophy of wine closer together, whether they are wine produc- ers, distributors or consumers. Our goal is also to recover the full meaning of what an appellation is, in France and elsewhere, and thus set ourselves apart from the kind of competition that has been increased through tech- nology and the lack of typicity it has brought. All the wine growers in the group must satisfy the first level of the charter at least. The tasting committee members must approve new members unanimously in attendance.The administrative committee of the Renaissance des Appellations group includes:Alsace: O.Humbrecht / Champagne: D. LeclapartBurgundy: A.C. Leflaive - P. MoreyBordeaux: JL Hubert - C Lava / Rhone: P. du Roy de Blicquy Loire: N. Joly - Ph GourdonProvence: Raymond de Villeneuve - D HauvetteLanguedoc Roussillon: JF Deu / Jura: Stéphane TissotItaly: Stefano Bellotti / Germany: Ph WittmannAustria: C Saahs - W MichlitsNew Zeland: James MilltonAustralia: J Castagna

16

遵守品質公約

下列體系標準包含了所有有機農業的實施要求 , 並且高出了這些標準 , 旨在讓一個產區的標準更加清晰。為此我們制訂了三個階段。第一階段 , 提供必要的培植基地 , 成為土地持有者至少已有三年。第二階段 , 展現這一哲學思想的自然成果。第三階段 , 長期試驗的結果 ; 天氣情況會嚴重影響試驗結果。這個系統鼓勵葡萄種植者更好的進行種植 , 並且告訴消費者相關農業方式的影 響或者是酒莊產區情況。我們的精神不是根據文件的要求進行分級 , 讓每個人實現目標 , 而是聚集那些跟我們擁有共同耕種哲學的人們 , 這些人是生產者 , 分銷商和消費者。我們的目標是給 AOC 體系更多的意義 , 無論是在法國 , 還是在其他國家 ; 擺脫科技至上的競爭 , 因為這些技術違背了自然的法則。

在產區復興的團隊裡 , 我們的種植者至少符合品質公約的一級標準。他們必須得到品鑒委員會的全票認可 ( 部分認可無效 ) 。如有需要還要提供更多的信息。產地復興委員會包括以下成員 :- 阿爾薩斯 : O.Humbrecht - J.P. Frick- 汝拉 : Stéphane Tissot- 香檳產區 : D. Leclapart- 意大利 : S. Bellotti- 勃艮第 : A.C. Leflaive - P. Morey- 波爾多 : J.L. Hubert - C. Laval- 德國 : Ph. Wittmann- 羅納河 : P. du Roy de Blicquy- 奧地利 : C. Saahs - W. Michlits- 盧瓦爾河 : N. Joly - Ph. Gourdon- 新西蘭 : J. Millton- 普羅旺斯 : Raymond de Villeneuve - D. Hauvette - 澳大利亞 : J. Castagna- 朗格多克 , 魯西永 : J.F. Deu

17

ABSOLUT BASICS

必備要素

Organic certification for the entire domaine (following a 3 year conversion period), plus a minimum of two years of biodynamics. (For more informa- tion, please refer to organic farming requirements). The key points are:

- Cultivation of soils, or cover crops – weed killers strictly prohibited - Composting or natural fertilisers to foster microbial life in the soils- Prohibition of chemical fertilisers that perturb the life of the soils and the metabolism of vines- Exclusive use of natural products to fight diseases- Exclusion of all synthetic chemicals (surface, penetrating or systemic products – refer again to the technical specifications for organic agriculture for greater detail). Exclusion of genetically modified vine plants - Local wild yeasts from the vineyard must be used exclusively; all aromatic dehydrated yeasts or genetically modified yeasts must be banned. (Over 350 are allowed in Europe to generate 350 arbitrary flavours in wine.) Neutral re-yeasting is permitted for champagnes, champagne method and cremants to produce bubbles- No addition of wood chips is allowed- Reverse osmosis is banned along with any physical or chemical treatment

整個葡萄園持有有機農業許可證明 ( 土地改良三年以上 ), 進行生物動力種植 ( 至少兩年以上 ) 。 主要方面如下 ( 參見有機農業項目任務書 ):

• 翻土耕地 , 或是種草。禁止除草劑• 添加混合肥料或有機肥料 , 保證土中微生物存活。禁止使用破壞土壤和葡萄樹生長的化學肥料• 禁止使用綜合的、接觸性的、滲透性的、內吸的化學製品等 ( 參見有機農業項目任務書 )• 只能使用自然的產品治療樹木的疾病• 禁止使用轉基因葡萄樹• 只能使用產區所在地的酵母 , 禁止使用含有或不含有芳香劑的商業酵母粉 ,( 歐洲國家允許使用 350 多種此類酵母 !); 在香檳酒 , 以及其他氣泡酒中 , 允許用中性酵母進行二次發酵 , 以便獲得更多的泡沫• 禁止添加橡木碎屑• 禁止逆向滲透、降低揮發性酸度的物理方法或化學方法

18

GOING FURTHER

提升

- Manual selection of future vines in order to respect and increase biodiversity. True massal selection, no clones for future plantings - Respect of natural fermentation processes by the exclusion of any nitrogen deficiency correction (sulphites, phosphates, etc.); fermentation activation agents (vitamins, thiamins, yeast shells, etc); the addition of enzymes, bacteria or any products resulting from synthetic chemistry; as well, of course, as any aromatic additives (which are authorised in some countries) - Respect for the natural developmental conditions of the plant including meteorological influences. Prohibition of any form of irrigation for all European producers - Manual harvesting assuring greater respect for the grapes. No machine harvesting- The natural richness of the wine is respected: no chaptalisation or industrial concentration processes including no cryoextraction (freezing the grapes) - No modification of the natural balance of the must or the wine; acidification or de-acidification in any form is banned - No addition of gum arabic - Manual harvesting in several passes- No sterile filtration or anything below 2 microns. No centrifugal filtering - No collage - Organic or biodynamic certification for at least 7 years (full restoration of the vineyard’s ecosystem) - Respect for the natural developmental conditions of the plant including meteorological influences. Prohibition of any form of irrigation for all newworld producers In the event of difficult climatic conditions, an exceptional dispensation may be accorded in cellar practices.

• 採用純正的馬撒拉選種法 , 進行手工篩選葡萄樹苗 , 以保證生物多樣性。禁止使用克隆技術研發新品種• 採用自然發酵過程 , 禁止調整氮缺乏 ( 硫酸鹽、磷酸鹽等 ) 、各種發酵活化劑 ( 維生素、硫胺素、非活性酵母等等 ) 、添加細菌、酶或綜合化學產品 ; 禁止添加芳香劑 ( 在某些國家是允許使用的 ) • 尊重植物生長的自然環境 , 包括氣候。歐洲國家的生產者禁止使用各類 灌溉設備 • 人工採摘精選果粒。禁止機械採摘• 崇尚釀造充滿自然氣息的葡萄酒。禁止添加糖分、工業濃縮手段 , 包括冷凍提取技術 ( 壓榨前冷凍葡萄 ) • 不改變葡萄汁或葡萄酒自然的平衡度 ; 禁止各類型的酸化或脫酸• 禁止添加阿拉伯樹膠• 多次人工採摘 • 不使用無菌過濾或低於兩微米的無菌過濾。不使用離心機• 不使用增稠劑• 採用有機農業和生物動力農業至少 7 年 ( 生命平衡機制完全修復 ) • 尊重植物生長的自然環境 , 包括氣候。禁止新世界葡萄酒生產國所使用的各類灌溉方式如遇偶發的、惡劣的天氣狀況 , 並對酒莊釀酒工作造成影響 , 當事人應當向組織通報 , 並將情況注明在產品目錄上。

19

ALSACE

Domaine Zind Humbrecht

Wine growers from father to son since 1620, the Humbrecht family cultivates some of the great terroirs of Alsace in France. The Domaine Zind Humbrecht was created in 1959 and represent today a total of 40 ha with 5 Grand Crus vineyards.The terroir character is reinforced with biodynamic cultivation as well as a winemaking philosophy that respect the vineyard work. Natural soil life is protected by the work of the 23 employees, performing manual tasks and doing the necessary ploughings and specific vine training, and by the reduction of machines weight (sometimes animal traction is used) and also the production of our own compost.

Ripe and concentrated grapes allow us to forbid any vinification techniques that would modify the initial harmony of each vineyard. Fermentations are very slow and the wines spend a minimum of 6 months on the total lees. Average yields are 30 to 40 hl/ha(13000 to 16000 cases/year).

AOC Alsace, Alsace Grand CruBiodynamic vineyard since 1997Quality charter level 3

自 1620 年，Humbrecht 家族子承父業，世代相傳，家族釀酒師們開創了許多阿爾薩斯最偉大的風土。Zind

Humbrecht 莊園 1959 年建園，發展至今共有 40 公頃 5 片特級田。生物動力法的種植和釀酒原理，使得這

些風土得以延續保持。自然的風土倚靠 23 位員工的純手工作業，合理犁耕，適度修剪，自製肥料，減少機械

作業。

成熟濃郁的葡萄，讓我們在釀造中盡可能的使用自然工藝，減少對葡萄園的干擾。緩慢發酵，並有 6 個月的

酒泥接觸陳釀。平均產量在 30-40 百升 / 公頃 （13000-16000 箱 / 年）

阿爾薩斯法定產區，阿爾薩斯特級酒莊

1997 年開始成為生物動力葡萄園

質量評級：3 星級

ADD : Léonard et Olivier HUMBRECHTDOMAINE ZIND HUMBRECHT

4 route de Colmar 68230 Turckheim - FranceTel : 00 33 (0)3 89 27 02 05 Fax : 00 33 (0)3 89 27 22 58

E-mail : o.humbrecht@zind-humbrecht.fr20

ALSACE

Domaine Valentin Zusslin

Our vineyard dates back to 1691. Today 3 generations perpetuate the traditions in Orschwihr.

Our estate owns vines in the finest site, a Grand Cru called "Pfingstberg". The highest parts of Pfingstberg comprise chalky sandstone soils overlaying mica sandstone. Our climate ensures slow, extended ripening of the grapes, which developed high expressive aromas in the wine. The Biodynamics agriculture was chosen 12 years ago in order to respect the environment, the Alsacian Terroir, the human beings which are paramount. From the grapes to the bottles, we follow the rhythm of life for the balance, elegance, harmony, complexity… Some examples of the process: The well-matured grapes are picked up only by hand: 2 to 3 selections of the fruit. The natural fermentation will give birth to the wine. After this main step wines are aged on the fine yeast lees left over from fermentation. Only natural yeast from the grapes and natural sugar of the berries. All these steps are respected to give a real signature to ZUSSLIN Wines! Biodynamics: 1997. Ecocert certification: 1997. Demeter and Biodyvin Certification: 2000. Member of La Renaissance des Appellations.

Marie ZUSSLINDOMAINE VALENTIN ZUSSLIN

57 grand rue 68500 Orschuihr - FranceTel : 00 33 (0)3 89 76 82 84

E-mail : info@valentin-zusslin.com

我們的葡萄園的歷史可追溯到 1691 年，迄今為止已在延續了 3 代 。

整個莊園最好的葡萄園，是一個被稱為“Pfingstberg”的特級園。 Pfingstberg 的頂部由白堊砂岩土壤覆蓋

雲母砂岩而組成。當地的氣候使得葡萄可以緩慢的，舒展的成熟，並且充分發展葡萄酒中的香氣物質。早在

12 年前，我們便採用了生物動力的農業，尊重環境，阿爾薩斯的風土和最重要的人文。 從葡萄園到葡萄酒，

我們按照生命的節奏來進行每一步，以求酒中的平衡，優雅，和諧，複雜性 ...... 一些釀酒過程裡的小細節：完

美成熟的葡萄純手工採摘，並篩選 2~3 次。 自然發酵。在優質酒泥中陳釀。全過程裡， 只有葡萄上的自然酵

母與葡萄的天然糖分。所有這些都是為了向一支真正的 ZUSSLIN 家族珍藏致敬！

開始使用生物力法：1997 年

Ecocert 認證：1997 年

Demeter 和 Biodyvin 認證：2000 年

La Renaissance des Appellations 成員

21

ALSACE

Domaine Barmes Buecher

Since 1998, the entire estate has been certified Biodynamic. Viticulture, as with any other agricultural sector, is considered as a living organism. The soil that is cultivated is notmerely a support system for the vine but rather a source of life, a source of energy for the plant, as is the environment overhead.

And so the vine - the mediating organism - creates and sustains its terroir in this living milieu that surrounds the root. The exchanges between the biology of the soil, the root system, and the leaf of the vine allow for the expression of the terroir through the grapes. And the flavors of such exchanges are sublime.

The goal is then not to change the initial balance of the grapes or to neutralise the effects of each vintage, but to preserve in the wine the full potential of the "terroir" and to preserve the energetic capital gained in the vineyards by biodynamic farming.

The wines of Barmès Buecher are therefore created in the vineyards and are the result of the subtle but dynamic relationship that unites the vine, the terroir, and the vintage. In the cellar therefore there is minimal activity. At harvest each varietal is harvested separately and each bunch is picked by hand. The grapes are then carefully sorted - always manually - and only the best grapes are kept. Each cuvee is then gently pressed for up to 16 hours. After the press, the juices are lightly racked at cold temperatures for 12 hours. They are then transferred to barrels or stainless steel tanks where the fermentation starts naturally. Neither sugar nor enzymes nor yeast or any other additive is injected. Scrupulous perfectionists and diligently respectful of the guidelines of bioydnamics, Barmès Buecher rejects any artificial substance or synthetic product whether in the cellar or in the vineyards.

自 1998 年，整個莊園已通過生物動力認證。葡萄種植，同其他許多農業生產一樣，是個有生命的有機體。土壤對葡萄來說，不僅僅是支撐根系，而更多的是維持生命的資源，能量的來源，其他環境因素亦然。

這樣一來，葡萄樹 - 調解機體 - 創建並維持其生長的根系周圍的風土。土壤中的生物、根系和葡萄葉之間的交流轉換，使得葡萄能夠充分表達這風土。而由此產生的葡萄酒的豐富口感也是美妙的。 我們的目標並不是改變葡萄中的平衡或中和每個年份的影響，而是在葡萄酒中保存的“風土”的全部潛力，並保存葡萄園中生物動力法的活力源。

Barmès Buecher 家族的葡萄酒便在葡萄園中誕生，那裡葡萄樹，風土和年份之間有著微妙又充滿活力的關係。酒窖中人為因素降到最低。每個品種都分別採摘，整串手工收穫。葡萄都是由人工仔細挑選的，只有最好的葡萄留下。每個特釀都被輕柔榨壓 16 小時。之後，葡萄汁會低溫 12 小時稍與空氣接觸。隨後將葡萄汁被轉移到木桶或不銹鋼罐中，自然發酵開始。糖、酶、酵母或任何其他添加劑都不會加入。Barmès Buecher 是一絲不苟的完美主義者，勤奮的尊重並實踐生物動力法的指導，無論酒窖或者葡萄園，人造物質和合成產品都不受歡迎。

Genevieve BARMESDOMAINE BARMES BUECHER

30 rue Sainte Gertrude, 68920 WettolsheimTel : 0033 (0)3 89 80 62 92 – Fax : 0033 (0)3 89 79 30 80

Email : info@barmes-buecher.com – Site : www.barmes-buecher.com22

Bordeaux

Château Le Puy

Château le Puy lies on the same rock plateau as Saint-Emilion and Pomerol, as "the Plateau of Wonders" because of the excellence of its wines since 1610. Appellation Bordeaux Côtes de Francs. The harvest is done manually. Neither yeasting nor chaptalization is used. "Barthélemy" and "Marie-Cécile" wines are raised by stirring without addition of sulfites.Raising in large casks and oak barrels. Bottling is done without filtering and with great care halfway into a waning moon.

Area: 51 hectares located on the same rock plateauType of soil: silica-clay on clay-chalk subsoilType of grapes: Red : 85% Merlot, 6% Cabernet Sauvignon,7% Cabernet Franc,1% Malbec, 1% Carménere, White: 100% SemillonAverage age of vineyard: 50yearsAverage production: 29.45 hl / hectare based on the last 10 yearsDuration of ageing: 20 to 24 monthsChoice of barrels: from oak with fine grainProduction: Tradition 125 000 bottles / year Barthélemy: 16 000 bottles / yearMarie-Cécile: 3 700 bottles / year Marie-Elisa: 400 bottles / yearBlaise-Albert: 400 bottles / yearBio-dynamic and organic method.

Jean Pierre et Pascal AMOREAUCHÂTEAU LE PUY

33570 Saint Cibard - FranceTel : 00 33 (0)5 57 40 61 82 – Fax : 00 33 (0)5 57 40 67 65

E-mail : contact@chateau-le-puy.com

Le Puy 莊園位於波爾多的福倫克丘，這個產區地處聖愛美濃和波美侯的相同的被稱為“奇跡高原的”岩石原上，1610 年便開始盛產非常優質的葡萄酒 。 純手工收穫，不添加任何酵母和糖分。 名為“Barthélemy”和“Marie-Cécile”兩款酒不含硫。 在大的木桶和橡木桶中成熟，新月裝瓶，不過濾。

面積：51 公頃位於同一岩石高原 土壤類型：粘土，白堊土層矽石，粘土 葡萄種類：紅葡萄酒：85％梅洛，6％的赤霞珠，7％的品麗珠，1％馬爾貝克，1％佳美娜；白葡萄酒：100％賽美蓉 葡萄園的平均年齡：50 年 平均產量：依據過去 10 年的數據，29.45 升 / 公頃陳釀時間：20 至 24 個月 橡木桶的選擇：選紋理細緻的橡木產量：傳統款 125000 瓶 / 年 Barthélemy：16000 瓶 / 年 瑪麗 - 塞西爾：3700 瓶 / 年 瑪麗 -ELISA：400 瓶 / 年 布萊斯 - 艾伯特：400 瓶 / 年 生物動力法及有機種植

23

Bordeaux

Château La Grolet – Château Peybonhomme

Catherine and Jean-Luc Hubert are proprietors of Chateau Peybonhomme-les-Tours in the Côtes de Blaye and Chateau La Grolet in the Côtes de Bourg. These lovely wines are delicious and affordable examples of the benefits of biodynamic farming.

CHATEAU LA GROLET – COTES DE BOURG / BORDEAUXThis is the representative vintage from the estate, and is presented in 2 versions, which are deliberately very different: One with a “Du château” (from the château) label, a reproduction of an oil painting of Château La Grolet and its magnificent surroundings, the other with an original graphic on a minimalist label. This dual personality reflects the intention to offer a wine, which, while elegant, is also non-conformist, with a lively, young spirit. The grape varieties from which it is made – 70% Merlot and 30% Cabernet-Sauvignon – make this possible. The vines grow on the steep slopes fully exposed to the south on clay gravel soil. When young, the wine reveals aromas of red fruit. After being kept for 5 years, aromas of leather and cocoa are associated with the red fruits, which are still present. The tannins become more silky, and the wine reveals all its complexity.

CHATEAU PEYBONHOMME-LES-TOURS- COTES DE BLAYE / BORDEAUXChateau Peybonhomme-Les-Tours has 60 hectares of 4 grape varieties: Merlot 75%, Cabernet-sauvignon 10%, Cabernet-franc 8% and Malbec 2%. Successive plowing of the clay-rich soil with highly chalky subsoil which is characteristic of Peybonhomme enables the vines to be deeply embedded so as to convey their exceptional soil. This union of planting and soil defines the unique nature of this vintage. After very gentle vinification without chaptalization and fermentation achieved with native yeasts, the wine is produced in barrels while still preserving the original fruit: the dominance of red fruits combined with spicy notes; a highly nuanced aromatic palette ensuring harmonious evolution over time.

凱瑟琳和讓 - 呂克·休伯特是布拉伊產區的 Chateau Peybonhomme-les-Tours 和博格丘的 Chateau La Grolet的莊主 。得益於生物動力法，他們可愛的葡萄酒既美味又實惠。

CHATEAU LA GROLET – 博格丘 / 波爾多 這是來自酒莊的代表年份，有 2 個版本的酒標，刻意做成不同的：一是以酒莊城堡和周圍宏偉的油畫作為酒標，另一個是抽象幾何的極簡主義酒標。 這種雙重性格也體現在葡萄酒中，雖然優雅，但也不失活潑年輕的活力，一點都不循規蹈矩。70% 的赤霞珠和 30% 的梅洛使得這一風格能夠得到充分展現。葡萄在面南的陡坡的粘土 -礫石土質中生長。年輕的時候，葡萄酒透著紅色水果的香味。存放 5 年後，皮革和可可的香味與紅色水果交織 。單寧變得更柔滑，開始展現它的複雜性。

CHATEAU PEYBONHOMME-LES-TOURS- 布拉伊 / 波爾多 占地 60 公頃，種有 4 種葡萄品種：梅洛 75％，赤霞珠 10％，赤霞珠法郎的 8％和馬爾貝克 2％。 豐腴的粘土和大量白堊土的表層土壤組成了這個葡萄園的的典型土壤，適度的犁耕使得葡萄樹深深的紮根，很好的表達了土壤的特徵。種植和土壤的聯合決定了這個年份的獨特性。溫和的釀酒，不添加糖分，天然酵母發酵，橡木桶發酵的同時還能保存原始果香：紅色水果主導的香氣和香料調融合，隨著時間的推移，香氣會變得愈發的和諧多彩。

Catherine & Jean-Luc HUBERTChâteaux Peybonhomme & La Grolet

33710 Saint Ciers de Canesse – FranceTel : 00 33 (0)5 57 42 11 95 – Fax : 00 33 (0)5 57 42 38 15

E-mail : contact@la-grolet.com24

Bordeaux

Clos Puy Arnaud

“You’ll find more in the forest than in the books. The trees and the rocks will teach you such things that any master will not tell you” Saint Bernard de Claivaux.Clos Puy Arnaud (12 hectares) is located on a clay limestone plateau dominating the Dordogne valley (85 to 100 meters) in the geological continuity of the best plateau’s terroir of St Emilion where are located a majority of the classified growths of the right bank of Bordeaux. This property belongs to Thierry Valette (ex co owner of Château Pavie 1er grand cru classé de St Emilion) since 2000.The vineyard is cultivated organically since 2001/2002 and under biodynamic since 2004/2005. The certifications (Ecocert) Label AB, Biodyvin started in 2006.Besides our searching to understand better and better our application of Biodynamic (Experimentation with a range of plants) we are going to introduce some bees on the vineyard. We also have been doing a géobiological evaluation of the property and we are working on the introduction of energetical links. We also start to cultivate 25% of the vineyard with a horse this year.Our goal is to produce fine and balanced wines that are delivering a vibration quality in the fruit and minerality. These wines are elabored in order to be drink with meals. We are trying to combine the approach of Burgundy in the expression of the plot and winemaking (pigeage by hand in small wooden vats) and the Bordeaux tradition of blending and aging in barrels. Annual production between 25.000 and 35.000 thousand bottles.

Thierry Valette CLOS DU PUY ARNAUD

7 puy arnaud Belvès de Castillon 33350 FranceTel : +33(0)5 5747 9033 Fax : +33(0)5 5747 9053

Email : clospuyarnaud@wanadoo.fr

“你會發現森林比書本豐富。那些樹木和岩石，會告訴你許多大師們都無法言說的事情。”—Saint Bernard de Claivaux.Clos Puy Arnaud（12 公頃），坐落在粘土石灰岩為主的多爾多涅河谷（85~100 米），延續聖愛美濃的優質風土，波爾多右岸多數酒莊的聚集地。該酒莊自 2000 年起，便隸屬於 Thierry Valette（柏菲酒莊的前合夥人，聖愛美濃特等列級莊）。自 2001-2002 年間開始有機栽培，自 2004-2005 年開始使用生物動力法。2006 年獲得 Ecocert AB，Biodyvin 認證。 除了尋找更好的瞭解和應用生物動力法的方法（使用各種植物進行實驗性種植），我們將要在葡萄園中引入蜜蜂。我們還將對整個莊園進行地理 - 生物學評估，以便引入更多的能量鏈。今年我們在 1/4 的葡萄園中使用馬匹耕地。我們旨在生產優雅平衡的葡萄酒，在生動的果香和礦物感中表現品質。 這些酒適合配餐。 我們正在嘗試勃艮第的田間和酒窖方法（在小的木桶中人工踩皮）和波爾多傳統的橡木桶混釀陳釀相結合。年產量250到350萬瓶。

25

Champagne

Champagne Françoise Bedel

Champagne Françoise Bedel's founder was born in the small village of Crouttes sur Marne, Champagne region. This Champagne house has been around for 3 generations, with the 3rd about to join. Champagne Bedel has 8 hectares under wine, with Pinot Meunier, Pinot noir, and Chardonnay grapes, accounting for 79 %, 7% and 14% of planting respectively. Our Champagne is produced from all three varieties.

Life and respect of nature are essential values for Françoise Bedel, her family and her friends. In order to leave a sound and living domain for her children, she introduced biodynamic viticulture in 1998, allowing her to achieve harmony with her job and personal life.

This viticulture method precludes the use of any synthetic chemical products (fertilizer, herbicides, pesticides, or insecticides) and acknowledges the fact that the earth is a living organism. In this regard, our domain is considered a living body. Our goal is to make a well-balanced, high quality and harmonious wines.

The Champagne Françoise Bedel is domain produced, using traditional methods only, ranging from pressing of the grapes to ageing of the wines in cellars to manual remuage.

AOC ChampagneBiodynamic vineyard since 1998Quality charter level 3

香檳 Françoise Bedel 的創始人出生于馬恩河畔克魯特，香檳區的小村莊。第三代傳人即將加入這個香檳家庭。Bedel 香檳擁有 8 公頃的莫尼耶品樂，黑比諾，霞多麗和葡萄，分別占比 79％，7％和 14％。我們的香檳是由這三個品種生產的。

生命，尊重自然是 Françoise Bedel 及 家人、朋友們的重要價值。為了給孩子留一片能夠美好生活的區域，她於 1998 年開始使用生物動力法種植葡萄，使得她的工作和家庭生活完美和諧。

這種葡萄栽培方法排除使用任何人工合成的化學品（化肥，除草劑，殺蟲劑或殺蟲劑），並承認地球是一個活的有機體。在這方面，我們的葡萄園也被認為是活體。我們的目標是釀出一個擁有美好平衡，高品質，和諧的葡萄酒。

Françoise Bedel 香檳使用自產葡萄釀造，從葡萄榨壓到葡萄酒陳釀到手動轉瓶，至始至終只使用傳統的方法。

Françoise BEDELCHAMPAGNE FRANÇOISE BEDEL

71 Grande Rue 02310 Crouttes sur Marne - FranceTel :00 33 (0)3 23 82 15 80 – Fax : 00 33 (0)3 23 82 11 49

E-mail : chfbedel@champagne-bedel.fr26

Champagne

Champagne Fleury

A winegrowing family for many generations, the Fleurys own vineyards on the chalky-clay slopes of the Côte des Bar in the southern part of the Champagne region, at the spot where the first tributaries flow into the Seine.1895 – 1995: The Centenary jubilee of the vineyard FleuryEmile Fleury was the first in the area after phylloxera to replant his vineyards with grafted Pinot vines.1929 – 2009: 80 years of the house of FleuryIn 1929, his son Robert became one of the first récoltants-manipulants in the Aube.1989 – 2009: 20 year’s biodynamicsRobert’s son Jean-Pierre, the current owner, took over the family estate, which at that time was managed conventionally. In 1970, he heard about the biodynamic system, and began to experiment with an ecological approach, mechanical weeding, organic manure etc.By 1989, he began gradually converting to biodynamic; he was the first biodynamic Champagne producer.Recognition followed quickly: in 1993, Gault-Millau elected Jean-Pierre winemaker of the year, and he continues to receive international awards every year. In 2008 he received at the International Wine Challenge in London the Trophy Bionynamic and a gold medal for the Brut Millésimé 1995. 2010: gold medals for Fleury vintage 1996 at Decanter World Wine Awards and the recently released cuvée Cépages Blancs 2004 at AWC Vienna, a silver medal at International Wine Challenge for the tradition Cuvée “Blanc de noirs” brut.2009- 2013: The fourth generation is now working beside Jean-Pierre:Jean Sebastien initiated the maturing of all wines in huge 6.000 L oak barrels before bottling and introduced again the ploughing of some plots by a horse.

Jean-Pierre FLEURYCHAMPAGNE FLEURY

43 Gande Rue 10250 Courteron - FranceTel：00 33 (0) 3 25 38 20 28 – Fax : 00 33 (0) 3 25 38 24 65

E-mail : champagne@champagne-fleury.fr

釀酒世家，Fleurys 家族的葡萄園坐落在香檳區南部的巴爾丘的白堊質粘土斜坡上，那裡，是塞納河的第一條支流會入口。 1895 年至 1995 年：Fleury 葡萄園的百年周年紀念 埃米爾·弗勒裡，第一個在根瘤蚜災難後在該地區重新種植嫁接黑比諾 1929 年至 2009 年：80 年的 Fleury 酒窖發展1929 年，他的兒子羅伯特成為奧布第一批獨立酒莊香檳莊主之一。 1989 年至 2009 年：20 年的生物動力法 羅伯特的兒子讓 - 皮埃爾，目前的莊主，按照常規接手家族產業。 1970 年，他聽說了生物動力系統，並開始嘗試用生態方法，機械除草，有機肥等。 到 1989 年，他開始逐漸轉化為生物動力法 ; 他是第一個生物動力香檳生產商。 名氣隨即而來：1993 年，高爾特 - 米洛提名讓 - 皮埃爾為年度釀酒師，之後各種國際獎項年年都有 。 2008 年，他的 1995 年份香檳在倫敦國際葡萄酒挑戰賽中得到了生物動力總冠軍和金牌。 2010 年：1996 年份香檳在 Decanter 世界葡萄酒大獎賽中獲得金獎，而剛剛發售的 2004 白葡萄品種特釀在維也納 AWC 上得到金獎，而他那個特釀“黑中白”在國際葡萄酒挑戰賽中得到銀獎。 2009-2013 年：現在第四代傳人正在跟讓 - 皮埃爾學習： 讓·塞巴斯蒂安開始使用 6000L 橡木桶進行裝瓶前陳釀，並開始使用馬匹進行春耕。

27

Champagne

Champagne Marie Courtin

Marie Courtin Champagne is the product of a vineyard of just 2.5 hectares which faces east-south-east. Planted in a mixed soil of clay and chalk, 90% of the vines are of the Pinot Noir variety, with Pinot Blanc and Chardonnay making up the remainder. Thanks to the careful attention and painstaking work of our predecessor, the grape varieties are derived exclusively from the process of massale selection carried out by the wine grower. We took over this vineyard in the year 2000 and for ethical reasons we immediately set in motion a programme of organic cultivation combined with bio-dynamic methods. The entire crop is made into champagne. Some of our champagne is already matured in oak barrels. In time we plan to mature all the champagne in this way.The vinifacation take place on the farm from the press to the bottling.Keep the integrity of the grapes, which matured in all its glory, are our aim.

4 cuvées are available without dosage: Résonance: 100% Pinot NoirEfflorescence: 100% Pinot Noir vinificated in oak barrelsÉloquence: 100% Chardonnay vinificated in oak barrelsConcordance: 100% Pinot Noir no sulphur added

Marie Courtin 香檳產自僅有 2.5 公頃的面向東，東南向的葡萄園。粘土和白堊的混合土主導，90％是黑比諾品種，有白比諾和霞多麗組成的其餘部分。感謝我們細心工作的先驅，在混合選擇中將合適的葡萄品種挑選出來。我們在 2000 年接管這片葡萄園，我們立即開展了有機種植結合生物動力法的方式來打理。所有的葡萄都做成香檳，有些已經在橡木桶中成熟。我們計劃將所有的香檳都用橡木桶陳釀。整個壓榨到裝瓶全在我們的酒莊中完成，確保了葡萄酒的完整和達到巔峰。我們共有四種 0 添加特釀。 Resonance：100％黑皮諾 Efflorescence：100％黑比諾在橡木桶中釀造Eloquence：100％霞多麗在橡木桶中釀造Concordance：100％黑比諾沒有添加硫磺

Dominique MOREAUCHAMPAGNE MARIE COURTIN8 rue de Tonnerre, 10110 Polisot

Tel: 03 25 38 57 45 – Fax: 03 25 29 97 40Email:dqs.moreau@orange.fr28

Corse

Domaine Comte Abbatucci

On the magic island of Corsica, in the heart of the Taravo Valley, the Domaine Comte Abbatucci extends over 18 ha of granitic sandy slopes, blending in with the wild but benevolent natural landscape. One of the oldest vineyards in Corsica, the estate has been a centre of study and reproduction of the ancient wine varieties that are treasures of Corsican viticulture. The estate grows a delightful range of indigenous varieties: Vermentino, Nielluccio, Sciaccarello and Barbarossa. Life on the estate is regulated by the rhythms of sun, the moon and the planets. The grapes that we harvest develop in health and harmony. Since the year 2000, the estate has been cultivated biodynamically. Our wines thus strive to preserve the very particular and original flavours of the Corsican terroir.

Jean Charles ABBATUCCIDOMAINE COMTE ABBATUCCILieu dit Chiesale, 20140 Calabriva

Tel : 04 95 74 04 55 contact@domaine-abbatucci.com

在神奇的科西嘉島上，在 Taravo 山谷的心臟地帶，Comte Abbatucci 莊園在花崗岩沙質斜坡中綿延 18 公頃，與周圍野性又溫和的自然景觀融為一體。作為科西嘉島上最古老的葡萄園之一，酒莊成為了了研究和繁殖古葡萄品種的中心，是科西嘉葡萄種植的寶藏。 酒莊種著許多本庫的可愛品種： 維蒙蒂諾，涅露秋，夏卡雷羅和巴巴羅薩。一切莊園的生命都由太陽、月亮和行星的家走調控著。我們收穫的葡萄都健康和諧的生長。 自2000 年以來使用生物動力法。我們的葡萄酒，努力保存著科西嘉風土的非常特別的和原始的味道。

29

Champagne

Clos Canarelli

Located on the town Tarabucetta Figari, the vineyard of Clos Canarelli was planted in 1968 and restored in 1993.

Planted on rocky hillsides (clay and granite) on 26 hectares of Clos Canarelli enjoy an exceptional microclimate and exposure for the southern half and half Northwest.

PhilosophyAnimed by a deep respect for the land, harvested by hand without chemical herbicides or pesticides, the estate think the supreme quality for ripeness, and cuvaisons long and extremely aromatic extraction Clos Canarelli is about the best restaurants of the island and in the best restaurants with Michelin stars on the Continent ... Clos is certified organic by Ecocert ®

位 於 Tarabucetta Figari 鎮，Clos Canarelli 的 葡 萄 園 種 於 1968 年， 于 1993 年 重 建。 26 公 頃 的 Clos Canarelli 葡萄園位於岩石山坡上（粘土和花崗岩），有特別的微氣候，一半面南，一半面西北的享受陽光。

哲學 懷著對土地深深的敬意，酒莊全部手工收穫，無化學除草劑或殺蟲劑，收穫到至高質量完美成熟的葡萄，使用長時間低溫發酵，進行完整的香氣萃取。Clos Canareli 總出現在島上的最好的餐館，和歐洲大陸米其林最好的餐廳 ... Clos 已通過有機認證獲得 Ecocert®

Yves CANARELLICLOS CANARELLI

Tarabucetta, 20114 FigariTel : 04 95 71 07 55

Email : closcanarelli2a@orange.fr30

Jura

Domaine de la Pinte

Although LA PINTE vineyards were planted in the 19th century before phylloxera struck, as elsewhere in France, phylloxera devastated the vineyards at La Pinte and the owners of the time did not replant the vines, despite of the potential of the terroir. It was not until in the early 50’s when, Roger MARTIN, both winelover and geologist, decided to replant in Arbois.

He chose LA PINTE and together with Marcel Poux, a winemaker, negociant, and also the Mayor of Arbois at the time, they planted 20 hectares of which more than a half were Savagnin. Marcel POUX left the partnership soon after they started and the MARTIN family took over his share in the venture. The LA PINTE adventure had begun. They built the cellars with basket handle arches, and they are said to be the last franc-comtois construction to be built in the old way.The stones are jurassien chalk which come from the Montesserain quarry. Once everything was ready they welcomed one of the finest harvests of the century: 1959. It boded well for the future.

Quality charter level 2

Bruno CIOFIDOMAINE DE LA PINTE

Route de lyon, 39600 ArboisTel : 03 84 66 06 47 – Fax : 03 84 66 24 58

Email : accueil@lapinte.fr

LA PINTE 葡萄園早在 19 世紀根瘤蚜來襲之前就已經成立了，但是當時的業主之後卻並沒有重新種植這片葡萄園，儘管它如此有風土的潛力。知道 50 年代初，羅傑·馬丁，葡萄酒愛好者和地質學家，決定開始在Arbois 重新種植。

他選擇了 LA PINTE。同 Marcel Poux 釀酒師，酒商，也是 Arbois 當時的市長一起，他們一同種植了 20 公頃的葡萄園，超過一半是薩瓦涅。Marcel POUX 不久後離開，馬丁家族開始全部接手他的合資份額。LA PINTE的冒險開始了。他們修建了提籃拱形的酒窖， 據說是最後一個老式的汝拉特有的 Franc-Comtois 結構建築。來自 Montesserain 採石場的汝拉白堊石被運入葡萄園。一切剛剛準備好，他們便迎來了本世紀最優秀的年份之一：1959 年。這預示了一個美好的未來。

質量評級：2 星級

31

Languedoc-Roussillon

Mas Foulaquier

The Foulaquier vineyard comprises 12 hectares situated in the South of France in garrigue countryside between the Mediterranean and theCevennes in the Coteaux du Languedoc Pic Saint-Loup AOC. The vines are cultivated in a limestone clay terroir in accordance with organic and biodynamic principles. (Certified AB and Demeter). The winemakers Pierre Jéquier (formerly an architect) and BlandineChauchat (formerly a civil servant) took over the vineyard in 1998. The grapes are handpicked and vinification takes place using only the natural yeasts present, without the addition of any oenological products. Then the wine is bottled using a gravity fed bottling machine, without filtration. The vineyard has built a fine reputation over a number of years, and has just been classed amongst the top 13 vineyards of the Languedoc in the Parker 2010 guide.

Foulaquier 葡萄園的 12 公頃葡萄園坐落在南法的地中海旁的灌木叢村落到朗多克 Pic Saint-Loup 產區的Cevennes 小鎮之間。 葡萄都生長於在石灰石粘土土質中，遵循著有機農業和生物動力法的準則。（通過 AB和 Demeter 認證）

1998 年釀酒師 Pierre Jéquier（原建築師）和 Blandine Chauchat（原公務員）接管了葡萄園。純手工採摘，天然酵母發酵，沒有任何釀酒添加劑。使用重力流方式灌裝，無過濾。經過數年，葡萄園已經贏得了一片聲譽，剛剛在帕克的 2010 評分指南中被評為朗格多克前 13 位的葡萄園。

Blandine CHAUCHAT – Pierre JEQUIERMAS FOULAQUIER34270 Claret, France

Tel: +33 4 67 59 96 94 – Fax ： +33 4 67 59 70 65contact@masfoulaquier.com – www.masfoulaquier.com32

Languedoc-Roussillon

Les Clos Perdus

Les Clos Perdus is a small wine domaine of 11 hectares, founded in 2003 by Paul Old and Hugo Stewart. We are based at Peyriac de Mer, in the Corbieres region of the Languedoc.The name Les Clos Perdus reflects our discovery of select parcels of old vines “lost” in the hillsides. Many of our small vineyards had been disregarded by larger producers because of their isolation, their low cropping potential, and their inability to be machine worked.

The selection of grape varieties on particular and differing soils, gives our wines the breadth and complexity we are looking for.Our aim is to produce distinctive well-balanced wines of the very highest quality, allowing the vines and terroir to fully express their intrinsic nature.Our wines are organic and we encompass biodynamic principles, such as working with the moon and making our own liquid composts.Much time is spent in the vineyards, thinning the buds, shoots and leaves, where necessary, allowing the air to circulate amongst the grapes, minimising the onset of disease.

The healthy ripe grapes – the result of our careful work in the vineyards – mean that the wine can be left to develop with minimal interference. Our wine-making equipment is labour intensive, gentle on the berries and ideal for making high quality wine.

Further information on www.lesclosperdus.comQuality charter level 2

建於 2003 年，Les Clos Perdus 是一個擁有 11 公頃葡萄園的小酒莊，由 Paul Old 和 Hugo Stewart 建立。坐落在 Peyriac de Mer, 朗格多克的 Corbieres 區域。Les Clos Perdus 名字的由來，源於我們在山坡上發現的幾處“遺失”的老葡萄樹田地。我們有許多小而美的葡萄園，被周圍一些大酒商忽略了，因為這些小葡萄園與世隔絕，低產量，無法用機械作業。

經過篩選的葡萄品種，在不同的土壤中，表達了我們一直期盼的，葡萄酒的廣度和複雜性。我們旨在生產最高品種的，獨特又美妙平衡的葡萄酒，讓葡萄藤和風土，充分表達他們自然的內在本質。我們的葡萄酒全為有機生產，加入了生物動力的法則，比如根據月歷來工作，以及自己製造液態肥料。葡萄園中我們花費大量心力和時間，適度的疏芽，修建枝葉，讓空氣流通，儘量減少疾病的發作。

健康成熟的葡萄 - 我們在葡萄園認真工作的結果 - 意味著釀酒過程可以使用最少的人工干預。我們的釀酒設備是勞動密集型的，對葡萄的溫和處理，使得我們可以釀造優質的葡萄酒。

更多信息詳詢：www.lesclosperdus.com質量評級：2 星級

Hugo STEWARDLES CLOS PERDUS17 rue du marche

11440 Peyriac de merTel : 04 68 41 10 70 – Email : info@lesclosperdus.com 33

Languedoc-Roussillon

Vignoble Reveille

France Crispeels is from Bruxel and became a winegrower in Roussille where she cultivates some very old traditional vines from the region. She practices a natural vinification and therefore alive wines being the real expression of the soils, mediteranean terroir. The 6 ha are biologically grown. The estate is located at cassagnes, north oriented, betweene 350 and 400m hight. Grass s left between the vines and the estate is surrounded of garrigue.

The gneiss and slate soils are poor, and acid PH. The warm temperature, the lack of water, the strong wind – tramontane bring extreme conditions and therefore adapted work and low yields.

The reds of Reveille are made with ripe grapes, hand picked. Each tank becomes the best adapted care. Natural yeast, soft extraction, long maceration and 12 to 30 month of elevage in ciment tanks.Wine is the direct result of the living of the vine and it’s soil, of the natural events and human work that defines a year of culture. The impact of the vintage is always extremely present.

France Crispeels 來自布魯塞爾，來到魯西榮後，她種植了一批當地老藤傳統的葡萄，並成為了釀酒師。她採用天然的釀造方法，有生命的葡萄酒也真實表達了當地的土壤和地中海風土。6 公頃為生物動力法種植。專員微微 Cassagnes，面北，位於海拔 350-400 米。葡萄園中間隔不除草，整個莊園在灌木叢中。片麻岩和板岩土壤貧瘠，酸性 pH 值。氣候溫暖，缺水，有強風 – Tramontane 北風帶來的極端條件，使得產量低。

Reville紅葡萄酒由手工採摘的成熟葡萄釀造，每個發酵罐都得到最佳的照料。天然酵母，輕柔萃取，長時間浸漬，12-30 個月在混凝土發酵罐中陳釀。葡萄酒是葡萄樹、土壤、自然元素和人工作業的結果，決定了一年的特徵。所以年份的影響一直存在。

France CRISPEELSVignoble REVEILLE

17 rue Georges Leclanché – 66600 RivesaltesTel + 33 (0)6 84 14 07 46

email : France.crispeels@sfr.fr34

LOIRE

Domaine de la Gareliere

Located in the South West of Touraine, bordering Poitou, Domaine de la Garrelière (20hectares) has always been dedicated to the production of wine, dating back to the 17th Century of Cardinal de Richelieu ownership. The South facing wines planted on a soft hillside, enjoy a day soil with a high content of silicia mixed with eolian sand, on a limestone bench. Over 15 years ago, the conversion into bio-dynamic culture led to an optimum harmony between the wines ant the spirit ant nature of the place. The approach includes the Vincent bio-electronic concept (about the quality of water, pH, “redox” and “resistivity”) some experiments with plant-therapy (using medicinal herbs brows) and a mix in the elaboration of compost (half from the plant kingdom and half from the animal).

Wines from the estate : - White : Le Blanc de la Garrelière – made of 100% sauvignon - Red : Le Rouge de la Garrelière – made of 100% Cabernet Franc - Rosé : Le Rosé de la Garrelière – made of 100% Cabernet FrancVintages from the estate : -“Cendrillon” – a blend of white grape varietals -“Carabas” – a blend of white grape varietals – chenin and chardonnay - “Cinabre” – 100% cabernet Franc, 12 months fermentation and maturation oak barrel. - Gamay San Tra La La – 100% gamay – carbonic maceration - Milliards d’Etoiles – naturel fermentation Quality charter level 2

位於 Touraine 西南 , 接壤 Poitou, Domaine de La Garrelière 酒莊（20 公頃）一直致力於生產葡萄酒，最早可追溯到 17 世紀紅衣主教 Richelieu 擁有這個酒莊的時期。面南的葡萄種植在柔軟的山坡上，高矽含量的土壤與風積沙混合，底部是石灰岩的岩床，葡萄在這種土壤中樂得其所。經過 15 年的生物動力法，這裡已經的葡萄已經和自然融合的十分協調。生物動力法中，我們採用文森特生物電的理念（有關水的質量，pH 值，“氧化還原”和“電阻率”）與植物的治療相關的一些實驗（採用藥草噴霧），並自製堆肥（植物肥料和動物肥料各半）。

酒莊葡萄酒： - 白葡萄酒：Garrelière 白 - 100％長相思 - 紅葡萄酒：Garrelière 紅 - 100％的品麗珠 - 桃紅葡萄酒：Garrelière 桃紅 - 100％的品麗珠 酒莊年份酒： - “Cendrillon”- 白葡萄品種混釀- “Carabas” - 白葡萄品種 混釀 - 白詩南與霞多麗 - “Cinabre” - 100％品麗珠，12 個月的發酵和橡木桶陳釀 - Gamay San Tra La La - 100％佳美（Gamay）- 二氧化碳浸漬 - Milliards d’Etoiles – 自然酵母發酵 質量評級：2 星級

Pascale & François PLOUZEAUDOMAINE DE LA GARELIERE

37210 RazinesTel : 0247956284 – Fax : 0247 95 67 17 Email : francois.plouzeau@wanadoo.fr 35

"La Tour Grise" is a mansion in which the oldest parts were built in thé 15th century, typical ofthe Loire valley style. Our vineyard is planted with 7.5 ha of Cabernet Franc and 2.5ha of Chenin, and 2ha of pineau d’aunis we followed the Biodynamic method since 1998. We take care of the earth, by natural grassing between the rows, mowed only once a year before the crops, to favour as much as possible the bio diversity in the vines. We hoe under each row and we run the vines gently from the pruning up to the harvest. We practice a early disbudding, but we don’t trim. Everything is done to bring the grapes to a nice maturity. Soft vinification, no yeast, no chaptalization, few sulphites. In our mind, the wine must reflect its origin, soil and vintage.

“La Tour Grise” 古堡中最老的部分建於 15 世紀，典型的盧瓦河谷風格。我們的葡萄園中有 7.5 公頃的品麗珠和 2.5 公頃的白詩南，2 公頃的黑司南。1998 年開始採用生物動力法。 我們在葡萄園行間留草，僅在收穫期前進行一次割草，照顧土地，也盡可能多的照顧葡萄田間的生物多樣性。我們人工耕鋤，從剪枝到收穫，溫柔的對待葡萄藤蔓。我們進行早期的除芽，但不進行夏季修剪。一切都為了讓葡萄完美成熟。溫和的釀造，無添加酵母，無添加糖，幾乎無硫。在我們心中，葡萄酒必須誠實的反應它的來源，土壤和年份。

Philippe et Françoise GOURDONCHÂTEAU TOUR GRISE

1 rue des Ducs d'Aquitaine 49260 Le Puy Notre Dame - FranceTel： 00 33 (0)2 41 38 82 42 – Fax : 00 33 0(2) 41 52 39 96

E-mail : philippe.gourdon@latourgrise.com

LOIRE

Château Tour Grise

36

La Coulée de Serrant which was planted with vines by Cistercian monks as early as 1130 A.D. (875 consecutive grape harvest!) constitutes a single AOC of only 7 hectares. Biodynamic practices were progressively introduced from 1980 onwards and the entire vineyard has benefited from them since 1984. Since then, all synthetic chemical products, weed killers and the like have been banned from the whole estate, not simply in the vineyard. A herd of cows produces compost for the vines. A herd of sheep eats the cover crop during the winter.

Two hectares of old vines, also used in the production of new plants, are tented by the use of horses. Some blocks, since 3 years, haven’t received any copper or sulphur. The logic behind this approach is the quest to bring out the essential character of the soil (shist) and the microclimate (the estate overlooks the Loire), in order to obtain great originality in flavours, colours and aromas, and good ageing potential. As we refuse clones, harvesting is carried out in 3 or 5 sessions to ensure perfect grape ripeness with some botrytis. In the cellar, we do virtually nothing apart from stirring the lees and pre-filtering. Vinification in wood entails, only a small proportion of new, barely toasted wood, so that the original flavours are not affected.

Our 3 wines: Coulée de Serrant, Savennières-Roche aux Moines and Savennières should be opened 12 to 24 hours ahead of tasting and served at 14°-15°C. / 57°-59°F.Once our Coulée de Serrant has been opened, it will improve for several days.Biodynamic since 1980. Demeter certification 1984. Ecocert certification 1987Quality charter level 3Imported by Domaine Select Wine Estate

Coulée de Serrant 由修道院僧侶們早在 1130 年建造並開始種植葡萄（875 個連續葡萄收穫季），葡萄園為單一法定產區，7 公頃。1980 年開始逐步推進生物動力法則，1984 年，整個莊園都開始受益。自那以後，所有的化學合成物，除草劑等都從整個莊園，不只葡萄田，而是整個莊園中消失。奶牛生產葡萄所需的堆肥，羊群則在冬季吃掉葡萄園行間雜草及作物。 兩公頃的老葡萄樹，也用於培育新的葡萄，都由馬匹照料。一些區域，三年來都沒有噴過任何的銅或硫。這種方法背後的邏輯就是為了將土壤 ( 板岩 ) 和微氣候 ( 莊園俯瞰盧瓦爾河 ) 的本質都發揮出來，獲得最源泉的味道，顏色和香氣，以及良好的陳年潛力 。收穫期分為 3~5 次進行，確保所有的葡萄都被採收于完美成熟度並且帶有適當的貴腐菌。酒窖中，我們除了攪桶和前期過濾幾乎不做任何人工干預。整個釀造在木桶中進行，僅有很小一部分非常烘烤過的木桶，確保葡萄酒原始的氣味沒有被影響。

我們 3 支葡萄酒：Coulée de Serrant, Savennières-Roche aux Moines 和 Savennières 適合在 14~15℃ /57° -59° F 品嘗，提前開瓶 12~24 小時醒酒。一旦 Coulée de Serrant 開瓶，在接下來的幾天內，它還會發展變化的更加美好。1980 年開始生物動力法。1984 年獲得 Demeter 認證。1987 年獲得 Ecocert 認證。質量評級：3 星級由 Domaine Select Wine Estate 進口

Nicolas JOLYCOULÉE DE SERRANT

Château de la Roche aux Moines - 49170 Savennières - FranceTel：00 33 (0)2 41 72 22 32 – Fax :00 33 (0)2 41 72 28 68

Site Internet : www.coulee-de-serrant.com - E-mail : coulee-de-serrant@wanadoo.fr

LOIRE

Coulée de Serrant

37

The Saint Nicolas Domain, located on the Olonne Island in Vendee, next to the ocean, is an old disappearing vineyard that the Michon family has restarted since 1960. It is a 36 hectares family vineyard run by Thierry Michon. Thanks to its geographical position and forest it benefits from a microclimate.

The different grape variety on clayey and schist soils are: Pinot Noir, Gamay, Cabernet Franc and Negrette as far as red wines are concerned; Chenin Chardonnay and Groslot Gris are for the white wines production. The yield is 30 to 45 hl / ha. Biodynamic methods were introduced in 1993 and were applied to our whole vineyards in 1995. The grapes are all hand picked, carried in baskets then sorted out, with pneumatic pressing, and the maturation is in stainless vats for white and rose wines. Red wines are matured in oaks vats.

The vines produce some cuvees for a young consumption, which have fruity and refreshing aromas. The cuvee 'de garde' have more concentration. My philosophy is to produce the best quality wines for pleasure, with an expression of minerality, and in the respect of the earth.

Domaine Saint Nicolas 坐落在 Vendee 的 Olonne 島上，毗鄰大海，是一個古老的曾經一度消失的葡萄園，Michon家族1960年重建莊園。36公頃的葡萄園由Michon Thierry家族管理。得益于的地理位置和周圍的森林，這片葡萄園有著良好的微氣候。

在這片粘土葉岩土壤上種著的葡萄品種：紅葡萄為黑比諾，佳美，品麗珠和內格瑞特。白葡萄為白詩南，霞多麗和灰果諾。產量 30~45 公升 / 公頃。1993 年引入生物動力法，於 1995 年在整個葡萄園中推行。 手工採摘，放入籃子中然後篩選，氣囊壓榨，白葡萄酒及桃紅葡萄酒在不銹鋼罐中成熟，紅葡萄酒在大橡木桶中成熟。

一些特釀適合年輕消費者，有著果香和清新香氣。名為“De Garde”的特釀則更加濃郁。我的理念是生產帶來歡樂的高品質葡萄酒，表達礦物感，表達對土壤的尊重。

Thierry MICHONEARL DOMAINE SAINT NICOLAS

11 rue des Vallées 85470 Brem Sur Mer - FranceTél, 00 33 (0)2 51 33 13 04 - Fax, 00 33 (0)2 51 33 18 42

E-mail : contact@domaine-saint-nicolas.com - www.domainesaintnicolas.com

LOIRE

Domaine Saint Nicolas

38

Our vineyard was created in 1987. We ’ ve been farming 14 ha in organic farming for 10 years on the appellation Chinon. Since 2005, we have tried a new way of farming: the biodynamie. It’s the best farming system to have harmony between the plant, its soil and its environment. The vineyard is naturally protected and fed with homemade compost, and biodynamic herbal infusion.

In autumn, grapes are always picked by hand. In the winery, the fermentation is natural and we don’t add yeast or chemical products. Maturing is adapted to the different soils. Each type of soils products a typical red wine (from Cabernet franc grapes only): -Sand and gravel in the plain: cuvées Terrasses and Tradition Graves, fruity wines to be drink young.-Clayey and flint soils on the top of the hillside: the cuvée Les Perruches, with the taste of « terroir ».-Chalky soils: the cuvée Danaé and Marie (old vines). After a long maturing in oak barrels, this soil products delicate and powerful wine to be kept.

We farm 2 ha of Chenin white grapes on chalky soils. Grape is picked with a good ripeness and products delicate and rich Chinon Blanc: cuvee Rochette, Chesnaies and Antoine.

1987 年建園，我們在希農產區有 10 年的 14 公頃的有機葡萄種植。2005 年，我們開始了新的種植方式：生物動力法。這是最好的農業系統，使得植物、土壤和周圍環境和諧一致。葡萄園採用自髮式的保護，自製堆肥和生物動力法的草藥噴霧。

秋季，手工採摘。酒窖中，自然發酵，我們不添加任何酵母或者化學產品。不同的土壤適合不同成熟的葡萄。每一種不同的土壤生產一種典型的紅葡萄酒（僅品麗珠）：- 砂質和礫石平原：uvées Terrasses 和 Tradition Graves 果香十足，適合年輕時飲用- 位於山坡頂部的粘土質和燧石的土壤：Les Perruches 特釀，充滿風土的味道 - 白堊土：Danaé 和 Marie（老藤）特釀。長時間橡木桶成熟，這種土壤生產精緻又強勁的葡萄酒，適合陳年。

我們還在白堊土壤上種植了 2 公頃的白詩南葡萄。在良好成熟度時採收，釀造了細膩又濃郁的白詩南：Rochette, Chesnaies 和 Antoine 特釀。

Pascal LAMBERTDOMAINE LES CHESNAIES37500 Cravant les Coteaux

Tel : 02 47 93 13 79 – Fax : 02 47 93 40 97Email : lambert-chesnaies@wanadoo.fr

LOIRE

Domaine les Chesnaies

39

Le Château de La Roche en Loire is situated around a manor house dating back to the 16th and 17th centuries. Vines were always a feature of the property, which was a supplier of wine to the Courts of Paris and Versailles. The end of the 18th century witnessed significant work on the property’s cellars and storage rooms for the wine. Two vertical-screw presses, one of which is still present today, were used to crush the grapes, producing 750 hectoliters (100,000 bottles) of wine.

The soil of Chateau de la Roche en Loire has a sand-and-clay, siliceous composition, with a significant density of small stones (hence the property's name), giving the wine a gun-flint character typical of this region. Organic growing under ECOCERT control.

The vines benefit from a North-South orientation, and are surrounded by diversified growth including pear and apple trees as well as areas allowed to lie fallow, creating an equilibrium that increases the organic balance of the soil.

Drainage is provided by a network of ditches, separating hedges, and grass growing in the dividing rows. The soil is very lightly worked, to encourage the vines' roots to reach downwards and search for minerals in the soil.

Château de La Roche en Loire 的莊園可追溯至 16~17 世紀。這裡的葡萄樹是這片莊園的標誌，曾經供給巴黎和凡爾賽的宮廷。18 世紀末，莊園見證了酒窖和儲酒室的巨大翻新，兩個垂直榨壓機，其中一個今天還在使用，可用來擠壓葡萄汁，生產約 750 公升（10 萬瓶）的葡萄酒。

Chateau de la Roche en Loire 葡萄園的土壤為砂質粘土，矽質，和比較多的小石頭（也是酒莊名字的來源），使得葡萄酒有一種手槍 - 燧石的典型氣味。Ecocert 認證有機種植。葡萄藤南北朝向，周圍是多樣性的植物，包括蘋果樹，梨樹，還有一些休耕的空地，讓整個有機土壤更加平衡。

良好的排水系統由溝渠、分隔樹籬和行間雜草構成的網絡組成。 土壤會被輕輕的耕犁，使得葡萄的根系向下生長，尋找更多的礦物質。

Thierry MICHONEARL DOMAINE SAINT NICOLAS

11 rue des Vallées 85470 Brem Sur Mer - FranceTél, 00 33 (0)2 51 33 13 04 - Fax, 00 33 (0)2 51 33 18 42

E-mail : contact@domaine-saint-nicolas.com - www.domainesaintnicolas.com

LOIRE

Château de la Roche en Loire

40

Established in 1955, DOMAINE MILAN prospers from the geological diversity of Les Baux-de-Provence and Henri Milan's deep passion for great wine. His ambition and respect for nature awakened the domaine's rich soil and has been producing oustanding wines since 1986.

Situated to the north of the Alpilles, the wines produced at DOMAINE MILAN found their birth with the Popes in Avignon. While red wine was lauded from Chateauneuf du Pape, white wines from St. Remy de Provence were praised. The magic soil of Provence was further renowned by VINCENT VAN GOGH in numerous illustrations.

Since Domaine Milan's primary influence is Burgundy wines, Henri Milan has adopted a similar method of constant analysis and progressive thinking. The vineyard has thus been separated into various parcels according to its geological diversity. This attention to detail has yielded the following distinct wines: "CUVEE DES GARCONS," "TUILIERE VIEILLE" in 1986, "CLOS MILAN" in 1989 and "MOURRE DE VIRET" in 1998.

成立於 1955 年，DOMAINE MILAN 酒莊的繁榮得益于普羅旺斯雷堡的地理多樣性，以及 Henri Milan 對於葡萄酒的深深的熱愛。他的野心和對自然的尊重，喚醒了酒莊優秀的土壤，自 1986 年一直生產著極其出色的葡萄酒。

坐落于阿爾皮勒的北部，DOMIANE MILAN 的葡萄酒在阿維尼翁生產，紅葡萄酒得到教皇新堡的青睞，聖雷米普羅旺斯的白葡萄酒也得到稱讚。在文森特·梵高的描繪中，普羅旺斯的神奇土壤變得舉世聞名。 由於 Domaine Milan 主要受到勃艮第酒的影響，Henri Milan 採用了許多勃艮第類似的分析和思考方式。葡萄園也因此根據地理多樣性被劃分為不同的田塊。這一細節造就了許多非常優秀的葡萄酒：: "CUVEE DES GARCONS," 1986 年 "TUILIERE VIEILLE", 1989 年的 "CLOS MILAN" 和 1998 年的 "MOURRE DE VIRET".

Henri MILANDOMAINE MILAN

13210 St Remy de ProvenceTel : 04 90 92 12 52

Email : contact@dom-milan.com

Provence

Domaine Milan

41

Domaine du Coulet is situated at Cornas in Ardèche at 3 km from Valence. The winery is managed by Matthieu BARRET since 1999 taking over his grandfather's winery and passing it in organic agriculture since 2001 and biodynamic since 2002. The total property is 13 ha, which corresponds to 10% of the appellation Cornas.

The vineyard is composed of one single plot covering an entire side of the mountain at the extreme north of the appellation, mostly organized in terraces which able the culture of the grounds on such steep slopes. The exposures are various, with a majority facing the East.The granites soils are very degraded and named "gores" and are very appreciated by the Syrah, the only grape of CORNAS. The vines were first planted in 1920 until today with two main series of plantation in 1970 and 1980 by Matthieu's Grandfather. The vines are pruned in "Gobelet" mainly, but also in "simple Cordon de Royat" and "Gobelet éventail" with high trellis of 1 m 70. The general philosophy of the winery is to made and propose the most natural wines expressing the best possible the strong and typical minerality of our terroir.

Quality charter level 3

Domaine du Coulet 酒莊坐落在 Ardèche 的科爾納斯產區，距離瓦朗斯三公里。酒莊自 1999 年起由Matthieu BARRET 從祖父手中接管，於 2001 年其有機種植，2002 年起採用生物動力法。13 公頃的葡萄園，占卡爾納斯產區的 10%。

單一葡萄園覆蓋了整座山的側面，成為這個產區的最北端，主要是梯田作業，才能夠適應如此陡峭的坡度。迎光面略有不同，大部分朝向東面。風華嚴重的花崗岩，又稱作 “Gores ”，非常適合科納爾斯產區唯一法定葡萄品種希拉。1920 年首次種植，兩次大面積的種植由 Matthieu 的祖父于 1970 和 1980 年代完成。大部分葡萄採用 Gobelet 法修剪，也有 simple Cordon de Royat 的修剪以及 1.7 米的架構採用的 Gobelet éventail修剪。酒莊的理念是生產的葡萄酒，能自然表達風土和典型的礦物感。

質量評級：3 星級

Matthieu BARRETDOMAINE DU COULET

Le Coulet - 43 rue du Ruisseau 07130 Cornas - FranceTel Fax : 00 33 (0)4 75 80 08 25

E-mail : matthieu.barret@domaineducoulet.com

Rhône

Domaine du Coulet

42

Located in the north of the Appellation Villeneuve is at the « crossroad » of several very ancient geological evolution of the soils. Red clays and loess laying on sand from the sea which was here million of years ago and which also rolled the famous round stones of Châteauneuf du Pâpe. Clays are together the “bones” of the soil and the larder of the nutritive components of the organic matter which is the basis of the life activity in the soil. Loess sand and stone give porosity which is the sign of terroir of quality.

The surface of the vineyard is 8.40 hectares producing around 25 hectolitres per hectare i.e. less than 30000 bottles per vinetage. We use no weed killers, no chemicals except sulphur. We are permanently open-minded towards the inside energy of the plant which fights the diseases and viruses instead of classical chemical medicine. The basis of vinification is to use the highest sanitary quality of the grape. Careful sorting of grapes in the vineyards in order to avoid the rotted bunches to be in contact with sound ones. The cellar is built 6 meters deep in the soil with enormous porous blocks of stones which weight 7.5 tons each. In order to keep contact with earth influences (hygrometry, airing). Gravity permits to avoid pumping the must as much as possible. Tanks are in cement covered with ceramic tales.

Fermenting time from 20 to 35 days depending on the “raw material”.We are looking for extraction with soft methods but not for over-extraction. For a part of the volume the malolactic fermentation takes place in oak barrels (Syrah, Mourvedre, Grenache)Aging between 18 to 20 month on fine lees in cement tanks for 80 to 85% and in barrels for 10 to 15%.

位於維倫紐夫產區的北面，是好幾個古地質進化不同土壤的“岔路口”。 紅色粘土和黃壤在百萬年前的海底砂床之上，教皇新堡有名的圓形大鵝卵石也遍佈其間。粘土在一起，成為土壤的“骨架”，也是土壤中營養有機質和土壤生命活動的貯藏室。黃壤和石塊構成了土壤的排水空隙，是風土質量的象徵。

8.4 公頃的葡萄園，產量約為 25 公升 / 公頃，年產量少於 30000 瓶。不使用任何除草劑，不噴灑任何除了硫以外的化學藥品。我們認為植物自身內源性的能量，能夠替代傳統的化學藥劑抵禦疾病和病毒。釀酒中使用最高品質的健康葡萄，葡萄園中細心篩選，避免腐爛葡萄接觸到健康的葡萄。酒窖建于地下六米深，使用無數重達 7.5 噸的多孔大石塊建造。這樣便保證了和地表土壤仍有接觸（濕度、通風等）。重力流的酒窖設計使我們可以儘量少的使用泵，發酵罐均為混凝土質地，陶瓷覆面。

根據葡萄和自然酵母的不同，發酵一般需要 20~35 天。我們使用溫和的萃取方法，避免過度萃取。部分的蘋果酸乳酸發酵在橡木桶中進行（西拉，慕合懷特，歌海娜）。18~20 個月的酒泥陳釀，80~85% 在混泥土罐中，10~15% 在橡木桶中。

Stanislas WALLUTSCEA DOMAINE DE VILLENEUVE

Route du Courthézon 84100 Orange - FranceTel：00 33 (0)4 90 34 57 55 Fax：00 33 (0)4 90 51 61 22

E-mail : domainedevilleneuve@free.fr

Rhône

Domaine de Villeneuve

43

Bought by one of Jean Paul DAUMEN’s ancestors in 1905, the estate of the Vieille julienne privileges initially the sale in bulk with trade, the first bottling being reserved for the family and the friends. During this period, it is in the vines that the efforts are concentrated.

Thanks to the massale's selection, selected on the already planted parcels of «lieu-dit Clavin»the majority of our old vines (of today) are planted. Bottling began toward the end of the 60's, at this time, Maxime DAUMEN renovates the cellar and buys new "foudres". From years to years and father to son, the estate grow up.

It's in 1990 that Jean Paul DAUMEN joined the domaine and continue the traditions. Convinced that balance between the vine and the soil are the most important, he decides to choose an ecological culture, translated by the limitation of the treatments on the vines, the abandonment of fertilizer and chemicals products...

The climatic conditions, the sunning, the atmospheric pressures, the effects of the moon and the planets, are as many parameters that seems obvious to him to take in consideration, in leaving, of course, "the time to the time". No wonder when Jean-Paul began working Biodynamie in the early 2000s.

Today, the wines are produced on about 10 hectares on the most northern part of the appellation Châteauneuf du Pape and 5 hectares of Côtes du Rhône on the «lieu-dit Clavin» and they are all Demeter certified.

由 Jean Paul DAUMEN 的一位祖輩於 1905 年購買的酒莊，Vieille Julienne 酒莊最開始是進行大宗葡萄酒原酒的製作和售賣，第一批的灌裝只是給家人和朋友。那段時間，葡萄園聚集所有的能量。

得益於混合篩選，在 Lieu-dit-Clavin 田塊的篩選中，選出並種植了今天我們大部分的老藤。60 年代末，開始進行瓶裝生產。Maxime DAUMEN 翻新酒窖，購買新的橡木桶，年年歲歲，父傳子承，莊園開始壯大起來。

1990 年 Jean Paul DAUMEN 加入酒莊並繼續傳統。深信葡萄樹和土壤間的平衡的最重要性，他開始採用生態方法，在田間用限制各種人工干預，放棄化肥和化工產品。天氣情況，太陽，大氣氣壓，月亮和行星的影響，還有許許多多其他參數都在他的考慮之內。2000 年他開始採用生物動力法，早就不足為奇了。

如今，葡萄酒都產自教皇新堡最北端的 10 公頃葡萄園和 5 公頃的隆河丘 Lieu-dit-Clavin 葡萄園。均為Demeter 認證。

Jean Paul DAUMENSDOMAINE DE VIEILLE JULIENNE

LE gres, 84000 OrangeTel : 04 90 34 20 10

E-mail: contact@vieillejulienne.com

Rhône

Domaine de Vieille Julienne

44

The domaine was founded in 1996, by Jerome Bressy, who, at the age of 23, produced his first vintage in a converted building on the family farm. Previously, in 1989, Jerome’s father, Yves Bressy, decided that his entire vineyard would be farmed organically even though the grapes continued to be supplied to the cooperative. In 1998, the domaine’s cellar was built. Jerome had therefore fulfilled his childhood dream by creating the domain and his own wines.

The name ‘Gourt de Mautens’ is the name of the place where the majority of the vines are situated, together with the family farm. The name dates back to 1635. In Provencal, ‘Gourt’ means ‘spring’ and ‘Mautens’ means ‘bad weather’. When the weather is bad, a spring appears.

The domaine consists of 13 ha (32.5 acres) of vines and 1.5 ha (3.75 acres) of fruit and olive trees, situated around the vineyards. The vines are strictly organic since 1989 (ECOCERT certificate) and biodynamic since 2008 (DEMETER certificate). All the vineyards are situated within the Rasteau appellation. The majority of the vines are between 30 and 100 years old, all pruned in the traditional ‘goblet’ shape. The ‘vieilles vignes’ (old vines) achieve a natural low yield of between 10 to 15 hl per hectare. Each year, the domaine produces between 10,000 and 20,000 bottles after an extended vinification.

As he chooses to maintain a traditional blend, placing a high importance on native old grape varieties, Jerome Bressy sees himself obliged to leave the Rasteau ‘Cru’ and the Cotes du Rhone appellation. From 2010, the wines will be sold as “Indication Geographique Protegee Vaucluse”

成立於 1996 年，莊主 Jerome Bressy 在 23 歲時生產了這個家庭農場改建的酒莊的第一瓶葡萄酒。 此前，在1989 年，Jerome 的父親，Yves Bressy，決定讓整個農場都有機耕種，儘管所有的葡萄還是繼續提供給合作社。1998 年的時候，酒窖建好了。Jerome 從此完成了孩提時代的夢想，創造了自己的酒莊，生產自己的酒。

Gourt de Mautens 的名字來源於大部分葡萄園的產地，和家庭農場一樣。這個名字可以追溯到 1635 年。在普羅旺斯語中，“Gourt' 是指 ' 春天 '，'Mautens”的意思是“壞天氣”。當天氣不好時，春天就來到了。

該酒莊由 13 公頃（32.5 英畝）的葡萄園和 1.5 公頃（3.75 畝）的果樹和橄欖樹圍繞組成 。葡萄園自 1989年（ECOCERT 認證）來嚴格有機耕種。 自 2008 年開始（DEMETER 認證）生物動力法。所有的葡萄園都位於 Rasteau 產區之內。大多數葡萄藤在 30 至 100 歲，全部採用傳統“Goblet ”修剪。老藤會達到自然的10~15 公升 / 公頃的低產量。每年，酒莊產量為 10，000~20，000 瓶。

Jerome Bressy 認為自己需要選擇傳統的混釀方式，保留當地的老藤葡萄品種的高比重，所以他只能離開隆河丘產區的 Rasteau 園區。2010 年開始，他的葡萄酒標識為“沃克呂茲 IGP”。

Jerome BRESSYGOURT DE MAUTENS

84110 RASTEAUTel : 04 90 46 19 45

E-mail : info@gourtdemautens.com

Rhône

Domaine Gourt de Mautens

45

Do not seek in our wines the expression of a grape variety, but rather that of a place. We are working in first place on revealing the genius of the place. Biodynamics seems to us being a fundamental means to achieve this aim. By respecting biodiversity, using medicinal plants, understanding grounds and their evolutions, respecting soil architecture, we encourage the vine to express itself in an environment close to its original environment, the forest system, with its swarming of lives, its ground perpetually renewed, its diversity of flora and fauna.

In our cellar, we try to preserve the subtle balance of our grapes, work is done carefully, very slowly, at the rhythm of each wine, each barrel. (No modern technology applied in the cellar, no “make-up…”) Listening, paying attention, questioning are guiding us on our way to perfection.

Technical details: South West vine region, vineyard of slopes;Gravely soil with clays and lime;Merlot, Cabernet Frank, Cabernet Sauvignon and Sauvignon Blanc; Producing 20 to 28 Hl/Ha;Manually harvested and pre-sorted in small cages, then sorted again on sorting table; Stainless steel macerations tanks for Pech, Truncated oak barrels for Badinerie; Long ageing (approximately 2 years) without use of sulphur in oak barrels for Pech, ½ Muids barrels for Badinerie; Bottling without filtration or clarification..

Quality charter level 2

不要在我們的葡萄酒中尋找某一種葡萄品種，我們表達的是一個地方的風土。生物動力法在我們看來，是 是實現這一目標的根本途徑。 尊重生物多樣性，利用藥用植物，瞭解大地和他們的演化，尊重土壤結構，我們讓葡萄藤在最接近原始環境，最接近森林系統，在動植物多樣性的條件下展示和生長。

酒窖中，我們盡力保護葡萄中微妙的平衡。所有的工作都仔細而緩慢，按照每款酒每個橡木桶的節奏進行。 （在酒窖，沒有任何現代技術的“化妝 ......”） 傾聽，關注，質疑幫我們指引通往完美之路。

主要技術參數：西南地區，山坡葡萄園；礫石，粘土和石灰質；美樂，品麗珠，赤霞珠和長相思；20~28 公升 / 公頃；手工採收，前期小筐篩選，之後篩台篩選；Pech 在不銹鋼罐中進行萃取，Badinerie 在無蓋橡木桶中進行萃取；長時間無硫陳釀（約 2 年），Pech 使用橡木桶，Badinerie 使用 600L 大橡木桶陳釀；無過濾無澄清裝瓶。

質量評級：2 星級

Magalie TISSOT – Ludovic BonnelleDOMAINE DU PECH

Le Pech, 47310 Ste Colombe en BruilhoisTel : 05 53 67 84 20 – Fax : 05 53 67 88 99

pechtis@orange.fr

Sud Ouest

Domaine du Pech

46

Since 1663 the Wittmanns and its ancestors have been wine farmers in the town of Westhofen, in the southern part of the Rheinhessen appellation. We’re now running the 25 hectares estate. Riesling is the dominant grape of choice but also the Pinot varietals (Pinot Blanc, Pinot Gris) and Silvaner have a long tradition in Westhofen.

For more than eighteen years our vineyards have been organically cultivated. The vines root deep in the living system of the soil, which strengthens the expression of vineyard character, or terroir, in our wines. The soils in these sites are mainly marl interspersed with limestone. The carefully pressed must fermented by the natural yeasts in wooden casks in our large vaulted cellars. The slow fermentation and maturation in the constantly cool cellar conserves the natural aromas. Thus the Wittmann wines come to have their own expression, which is at once unmistakable, and new every year.

All our dry wines are marketed as “Qualitätswein”. The naturally sweet wines are marketed under the traditional German designations of these syles: Spätlese, Auslese, Beeerenauslese.Germany-Organic Vineyard since 1990Germany-Biodynamic Vineyard since 2003Qualiy charter level 2

建於 1663 年，Witmmans 酒莊和先輩們在萊茵黑森南部的 Westhofen 小鎮一直生產葡萄酒，共有 25 公頃的葡萄園。在 Westhofen 雷司令是主要的葡萄品種，皮諾家族（白皮諾，灰皮諾）和西萬尼也有著悠久的種植傳統。

葡萄園已經有超過 18 年的有機種植。葡萄藤深深紮根在土壤有機生命系統中，強化了它們對於風土在酒中表達。葡萄園中土壤以泥灰岩中點綴石灰石為主。葡萄採收後，小心榨壓，天然酵母發酵，發酵在我們的穹形酒窖的大木桶中完成。酒窖中的低溫使得發酵和成熟進展放慢，保存了天然的香氣物質。因此 Wittmann 的葡萄酒有著自己的表達，質量恒定，年年不同。

我們所有的幹型葡萄酒都為 “Qualitätswein”質量級別。天然甜葡萄酒依據德國傳統的命名為：晚收（Spätlese），精選（Auslese），逐粒精選（Beeerenauslese）。1990 年認證德國有機葡萄園2003 年認證德國生物動力葡萄園質量評級：2 星級

Philipp WITTMANNWEINGUT WITTMANN

MainzerstraBe 19, 67593 Westhofen - AllemagneTel : 00 49 (0)6 244/90 50 36 - Fax : 00 49 (0)6 244/55 78

Site Internet : www.weingut-wittmann.de - E-mail : info@wittmannweingut.com

Allemagne - Germany

Weingut Wittmann

47

The 16 ha Estate, situated in Gimmeldingen in the Pfalz Mittelhaardt, was founded in 1845 and is now run in the 7th generation by Steffen Christmann. The region offers optimal growing conditions for dry Riesling, with sufficient sun for full ripeness and soft acidity, and as well enough cool climate for elegance and fruitiness. The First Growth vineyard sites are Idig in Königsbach, Mandelgarten in Gimmeldingen and Reiterpfad in Ruppertsberg.

The Terroirs and the vitality of the soil, the great variety and biodynamic cultivation of our vineyards is a very important part of our philosophy. The individuality of the Terroir together with the best ripe and healthy grapes are the conditions for great wines.

Qualiy charter level 2

16 公頃的葡萄園，坐落在法爾茲中哈爾特的 Gimmeldingen 產區。建於 1845 年，現在是第 7 代傳人 Steffen Christmann 打理。此處是幹型雷司令的絕佳生產區域，充足的日照讓葡萄能夠達到完全成熟，酸度柔和，足夠涼爽的氣候又能夠保持葡萄酒中的果味和優雅。這裡的一級園為 Königsbach 的 Idig, Gimmeldingen 的Mandelgarten 和 Ruppertsberg 的 Reiterpfad.

在我們的理念中，風土，土壤的生命力，優秀的葡萄品種和生物動力法的種植是非常重要的。有著個性的風土，加上完美成熟健康的葡萄，才是釀造偉大葡萄酒的條件。

質量評級：2 星級

Steffen CHRISTMANNWEINGUT A. CHRISTMANN

Peter-Koch-Str. 43 - D-67435 GimmeldingenFon. 0049-(0) 6321-66039 - Fax. 0049-(0)6321-68762

www.weingut-christmann.de

Allemagne - Germany

Weingut Christmann

48

For more than three generations Rebholz estate follow the old tradition of making pure and natural wines. This philosophy of purity is married with a daily quest for the highest possible quality in the wines. The Rebholz style started life as an idea. Ökonomierat Eduard Rebholz, as a trained scientist he researched climate, soils in the vineyards and the appropriate varietals, harvesting periods redefined, methods of vinification replaced by its own strict rules. All of this forms the foundation of the Rebholz style

There are three distinct terroirs in the estate’s vineyards. In the “South-Pfalz”, where the estate is located, limestone terroir rules and it is ubiquitously present in one part of the Im Sonnenschein vineyard where Riesling, Pinot Noir, Pinot Blanc and to lesser amounts Pinot Gris and estate specialties Gewürztraminer and Muskateller are planted. In the Ganzhorn, a small parcel of the same site the estates Riesling excels. It performs the minor miracle of exquisite peach, apple and apricot aromas sourced from the deluvial shingle of the Queich Brook. Not far away, in the Alberweiler Latt, a legendary Gewürztraminer grows having been planted over 60 years ago. Last but not least there is the Kastanienbusch with its rocky, rusty-red soil of the true primary rock from the lower strata of the “new” red sandstone. It simply produces some of the greatest dry Rieslings not only in Germany – but anywhere.

Hans-Jörg Rebholz is “Winemaker of the Year” by Fallstaff in 2013 and Gault-Millau in 2002. The estate was awarded with “Collection of the Year” in the Gault-Millau 2013. Since 2002 the estate has been one of the top 10 in Germany, rated with five grapes, the world-class-rating of Gault Millau. The Rebholz Estate is a member of the VDP Pfalz.

Quality charter level 2

Rebholz 莊園三代以上的的傳統便是生產純淨天然的葡萄酒。追求純淨的哲學和追求葡萄酒中最大的優質潛力緊緊結合。Rebholz 風格來源於 Ökonomierat Eduard Rebholz，作為一個科學家，他研究葡萄園中的氣候，土壤，並嚴格控制合適的葡萄品種，調試收穫時間，釀酒的方法等。所有的這些為 Rebholz 奠定了基礎。

葡萄園中有三種截然不同的風土。在法爾茲南部，莊園所在的區域，Im Sonnenschein 葡萄園中是石灰石土壤，種植雷司令，黑皮諾，白皮諾和少量的灰皮諾，以及莊園特有的瓊瑤漿和麝香葡萄。在 Queich Brook 溪流的洪積鵝卵石中，葡萄酒會產生少量神奇而細膩的桃子、蘋果和杏子的香氣。不遠處，在 Alberweiler Latt，傳奇般的瓊瑤漿在這裡生長了 60 餘年。此外 Kastanienbusch 葡萄園中，由紅色砂岩堆成的部岩層原生岩產生的，佈滿石塊、鐵銹紅土壤，生長著德國乃至世界最偉大的幹型雷司令。

Hans-Jörg Rebholz 分別在 2002 年 Gault-Millau 指南和 2013 年 Fallstaff 兩度被評選為 “年度最佳釀酒師”。2013 年 Gault-Millau 指南評選酒莊為“年度最佳”，並且自從 2002 年開始，被Gault-Millau 指南評為德國排名前 10 的酒莊，給予五顆葡萄的星級。Rebholz 酒莊是法爾茲 VDP 成員。

質量評級：2 星級

Hansjörg REBHOLZWEINGUT REBHOLZ

Weintrasse 54, 76833 Stebeldingen/PfalzTel : 06 34 53 439 – Fax : 06 34 57 954

wein@oekonomierat-rebholz.de

Allemagne - Germany

Weingut Rehbholz

49

Wine has been made in this spot since Celtic times. Remains of a Roman fort and an early Christian Agapit basilica are to be found on the estate, as well as a later monastic chapel dedicated to St Nikola. Nikolaihof, owned by the Saahs family since 1894, has orchards, woodlands and fields as well as 20ha of vineyards, chiefly Riesling and Grüner Veltliner, with smaller quantities of Weissburgunder, Feinburgunder and Neuburger. The vines are exceptionally old, yields are low and we adhere strictly to biodynamic guidelines. This philosophy carries over to the simple, natural methods employed in the cellar. The grapes are harvested separately by variety and by vineyard, fermented with indigenous yeasts in oak vats, matured without additives, and bottled on 'fruit days' during a waxing moon. We have been biodynamic since 1971.

AOC WachauBiodynamic vineyard since 1971Quality charter level 3

早在凱爾特時期，這個地方就已經開始釀造葡萄酒。酒莊裡找到了羅馬時期的要塞以及早期的 Christian Agapit 的教堂，還有後來 St Nikola 修道士的教堂。Nikolaihof 酒莊 1894 年開始由 Saahs 家族持有，莊園的土地裡有果園、農田以及 20 公頃的葡萄園。一雷司令和 Grüner Veltliner 為主還有少量的 Weissburgunder、Feinburgunder 以及 Neuburger。葡萄藤擁有極老的藤齡，產量低。酒莊嚴格沿用生物動力法知道。採用在酒莊裡使用簡單、自然的方法的理念。葡萄依照品種、葡萄園單獨採收，採用自然酵母發酵，使用舊木桶做為發酵容器，在陳釀過程中不添加任何物質。在“果日”上弦月時裝瓶。酒莊從 1971 年開始酒開始採用生物動力法。

瓦豪 AOC 產區 1971 年認證生物動力葡萄園 質量評級：3 星級

Christine SAAHSNIKOLAIHOF WACHAU

Nikolaihof 3512 Mautern - AutricheTél: 00 33 (0)43 2732 82901 - Fax, 00 43 (0)27 32 76440

E-mail : wein@nikolaihof.at

Autriche - Austria

Nikolaihof Wachau

50

The “Geyerhof” owned by the family of Josef and Ilse Maier is located in the appellation “Kremstal” - Austria on the banks of the Danube River. The estates includes about 3O acres of premium vineyards, which are farmed organically. The single vineyards of the Geyerhof grow on a wide spectrum of soils. Prehistoric stone, sandy soils and tertiere grown grounds provide perfect growing conditions for the various varietals. The high quality of wines is guaranteed from the vineyard to the cellar. Grüner Veltliner, Riesling, Pinot Blanc, chardonnay are the most significant white varietals cultivated here organically. The Zweigelt, Pinot noir and Cabernet Sauvignon in the reds are a great addition to the assortment. Love for wine, nature, tradition and joy of living is the mission opf Josef and Ilse Maier. Love for Nature. The beautiful and multifaceted surroundings of the vineyards are to be treasured and protected. Since many years the “Geyerhof” produces strictly organically since 1988.

TraditionWith a lot of love to detail and sensitivity to the heritage, the old “Geyerhof” is currently being renovated. First mentioned in the 12th century, the estate is owned by the family since the 16th century. True to tradition and adopted to today’s needs is the goal. The cellar is equipped with the latest technology in wine making. The grapes are harvested by hand in small patches and put through vinification as gently as possible.

Geyerhof 酒莊由 Josef 和 Ilse Maier 夫婦共同經營。酒莊位於奧地利的 Kremstal 產區，就在多瑙河邊上，擁有 30 英畝採用有機種植的優質葡萄酒。名為 Geyerhof 的單一園裡擁有多樣的土壤，包括史前的岩石、砂質以及 tertiere 等土壤，為多樣性的品種提供了出色的種植條件。高品質的追求從葡萄園一直延續到酒莊。Grüner Veltliner、雷司令、白皮諾、霞多麗是最主要的白葡萄品種，採用有機種植。Zweigelt、黑皮諾、赤霞珠是產品線絕佳的補充。對葡萄酒、天然、傳統以及生活趣味的追求是 Josef 和 Ilse Maier 夫婦的目標。葡萄園周圍的自然環境被嚴格地保護起來，從 1988 年開始 Geyerhof 酒莊就已經採用嚴格的有機種植。

傳統對於細節的投入，以及對歷史遺產的敏感，老的 Geyerhof 經歷了翻新。12 世紀酒莊首次出現在文字記錄裡，家族從 16 世紀就開始經營酒莊。真正的傳統被融進了今天釀酒的目標之中。酒莊裝備了最新的釀酒設備葡萄採用小批量人工採摘，整個發酵過程都盡可能輕柔地進行。

Ilse MAIERWEINGUT GEYERHOF

Oberfucha 1 - 3511 FurthTel: 0043 27 39 22 59 – Fax: 0043 27 39 22 594

Email: weingut@geyerhof.at

Autriche - Austria

Weingut Geyerhof

51

Meinklang is a lively farm comprising the three typical fields wine-growing, fruits and agriculture. Every one of the family-members is specialised in farming his part. Angela and Werner Michlits are in charge of the wine estate. Located in Burgenland, at the east point of Austria, the imposing reed belt of the neighbouring national park seems to disappear into the Pannonian steppe as vineyards meet up with the never-ending horizon. It is here that the Michlits family cultivates 55 hectares of vineyards interspersed amongst the small ponds of the steppe in dry continental climate. Unique in Austrian wine country, is the estates own Angus cattle herd. It’s the farms source for own nutritious, organic dung for lively soils in the vineyards.

Meinklang 是一個興旺的農場，種植了釀酒葡萄、水果以及其他的農業作物。家庭每一個成員都專長與某一項農業種植。Angela 和 Werner Michlits 負責位於 Burgenland 的酒莊，在奧地利的東邊，同臨近的國家深林公園融為一體，從葡萄園裡望去，是看不到邊界的 Pannonian 大草原。在這個壯麗景色裡，Michlits 家族種植了 55 公頃的葡萄園。乾燥大陸性氣候的綠色裡點綴著大大小小的草原池塘。做為奧地利酒莊，Meinklang最獨特的一點是自有的安格斯牛群。為我們的葡萄園貢獻了天然的有機肥料。

Werner MICHLITSMEINKLANG. BIODYNAMISCH. DEMETER.

Hauptstraße 86. A-7152 PamhagenT+43.2174.2168-11. F+43.2174.2168-40.

office@meinklang.at

Autriche - Austria

Meinklang

52

The property is situated in the far northeast of Spain, within the Cap Creus Nature Park, bordering the Mediterranean Sea. The adventure began in 1989, when Didier and Nuria and their sons restored a farmhouse set in the middle of vines. They work hard to recover and plant the steep terraces. Now they have a living peaceful land with 15ha of black grenache, syrah, carignan and muscat d’Alexandrie. It’s a mountainous wineyard with slatey soil and low yields 30 hl/ha.

They don’t use pesticides weedkillers or chemical fertiliser because the soil is considered as a living entity. The grapes come from organic viticulture, handpicking and carefull winemaking bring to the wines a great typicity and strong personality of the terroir.

酒莊坐落在西班牙的東北部，位於 Cap Creus 自然公園裡，毗鄰地中海。這段酒莊的探險開始於 1989 年，當時 Didier 和 Nuria 同兒子一道修繕了一間位於葡萄園中間的農舍，費了極大的心血才修復了陡峭的梯田，重新種植上了葡萄藤。現在，酒莊總共擁有 15 公頃的歌海娜、希拉、佳麗釀以及 muscat d’Alexandrie。山地的葡萄園同片岩的土質一同將產量限制在了 3000 升 / 公頃。

出於對土壤的考慮，酒莊不使用任何殺蟲劑、除草劑以及化學肥料。葡萄使用有機種植、手工採摘，精緻的釀酒過程確保釀出擁有一流典型性和擁有強烈風土特徵的葡萄酒。

Nuria DALMAU – Diego SOTOMAS ESTELA

17489 Selva de Mar - EspagneTél: (0034) 972 12 61 76 - Fax, (0034) 972 38 80 11

E-mail : masestela@masestela.com

ESPAGNE - SPAIN

Mas Estela

53

We are a small, family-run winery in PORRERA. We only work with grapes from our private vineyards planted with Garnatxa (Grenache), Garnatxa Peluda (Downy Grenache), Carinyena (Carignan) and Carinyena Blanca (White Carignan). Our wines are made by spontaneous fermentation using wild yeasts and we do not filter or correct our wines in any way. We limit our use of sulphites, adding just enough to protect the wines as they are bottled and are then shipped. We make natural wines, which respect our environment, and we strive to express our characteristic landscape through our wines. This landscape is based on our slate soils, our Mediterranean climate and our indigenous grape varieties (Garnatxa and Carinyena).

酒莊坐落在西班牙的東北部，位於 Cap Creus 自然公園裡，毗鄰地中海。這段酒莊的探險開始於 1989 年，當時 Didier 和 Nuria 同兒子一道修繕了一間位於葡萄園中間的農舍，費了極大的心血才修復了陡峭的梯田，重新種植上了葡萄藤。現在，酒莊總共擁有 15 公頃的歌海娜、希拉、佳麗釀以及 muscat d’Alexandrie。山地的葡萄園同片岩的土質一同將產量限制在了 3000 升 / 公頃。

出於對土壤的考慮，酒莊不使用任何殺蟲劑、除草劑以及化學肥料。葡萄使用有機種植、手工採摘，精緻的釀酒過程確保釀出擁有一流典型性和擁有強烈風土特徵的葡萄酒。

FAMILIA NIN ORTIZ WINERYC:Mestre Llurba 11

43739 Porrera, SpainEmail: carlesov@gmail.com

ESPAGNE - SPAIN

Família Nin Ortiz Winery

54

Recaredo is a family-run company established in 1924 and specialized only in Millésime Brut Nature Sparkling Wines aged from 30 months to more than 12 years. Recaredo family firmly believes that a great wine reflects the land of its origin, this is the reason why they only practice dry, organic and biodynamic agriculture.

Recaredo’s commitment to quality and to terroir wines leads them to grown 50 hectares of family-owned vineyards with Mediterranean, mainly Xarel·lo grapes. They feel themselves as artisans of the land.

Recaredo 酒莊建立於 1924 年，專長於釀造年份的 Brut Nature 起泡酒，陳年時間從 30 個月到 12 年不等。Recaredo 家族相信偉大的葡萄酒可以反映出產地的特點，正因為如此他們只釀造幹型的有機、生物動力法葡萄酒。

Recaredo 對品質以及“風土葡萄酒”的承諾再葡萄園裡得到了體現：種植了 50 公頃以 Xarel·lo 為主的葡萄，並視自己為土地的藝術家。

RECAREDO Mata Casanovas S.A.Tamarit 10, P.O. BOX 15

08770 - Sant Sadurní d’Anoia - Barcelona - SpainPhone: +34 93 8910214 - Fax: +34 93 8911697

cava@recaredo.es

ESPAGNE - SPAIN

Recaredo

55

The farm includes approximately twenty hectares of vineyard, cultivated for many years according to the biodynamic agricultural method. We consider the soil as a living organism belonging to the cycle of every living thing; life is a unique, global flow for which we strive to encourage the harmony of the interrelation of all the forces, which permeate it. The soil is nourished by means of green manures with pulses, cruciferous, graminaceous plants that include up to 30 different species. Pesticide sprays are limited to the use of sulphur and Bordeaux mixture in very limited quantity (about 2 Kg of copper per hectare, per year) and, of course, biodynamic preparations. The grapes are harvested by hand in baskets; pressing is soft and fermentation takes place naturally, without using any oenological additives (yeasts, enzymes, ...). As a rule, we do not carry out any fining; we just lightly filter when bottling. No sulphites are added at any stage. The yield per hectare averages 6 tons.

酒莊擁有二十公頃的葡萄園，多年以來一直依照生物動力法進行種植。我們認為土壤具有生命，屬於所有生物的生態系統。生命是獨特的、融合進表現流動的，我們努力推動遍佈的所有原素之間達到和諧。土壤通過“綠色肥料”的方式得到養分的補給，包括豆類、十字花科、禾本科的植物，品種多達 30 種之多。葡萄園裡使用極少的殺蟲劑是，包括硫、波爾多液以及生物混合劑。葡萄使用手工採摘，使用柔順的壓榨，發酵自然發生，不使用任何釀酒添加劑（比如酵母、生物酶等）。做為一項準則，我們不使用任何過濾。只在裝瓶前使用最輕量級的澄清。任何階段都不添加硫，產量限制在 6 噸每公頃。

Stefano BELLOTTICASCINA DEGLI ULIVI

Strada Mazzola 14 - 15067 Novi Ligure (AL)Tel : 0039 0143 744 598 - fax : 0039 0143 510 155

E-mail : info@cascinadegliulivi.it

ITALIE – ITALY

Cascina Degli Ulivi

56

2007 - Winter was warm and it preceded a hot and anticipated spring, the temperatures were way above the average and in February the soil was already over 10 °C. Therefore there was an anticipated budburst towards mid March also on clay soil, that is known for being cold and slow. On the 30th of April there was a very hard hailstorm that devastated 70% of our vines. If there had already been grapes on the plants we would have not produced any wine! In May and in the first half of June there was lots of rain and during flowering the minimum temperatures were below the average. This created lots of problems to the vines that were already weakened by hail. For the first time in 4 years we had to thin out the bunches to not over weigh the weak plants. Finally July brought good temperatures and dry weather. Ripening began the 6th of July and it proceeds rapidly during a sunny and dry August. The low night temperatures helped the formation of aromatic components in the splendidly ripe grapes. We had an early harvest: the first Sangiovese was picked the 28th of August, a record! The last Sangiovese within the end of September. The wines are concentrated but have great harmony, a great year. Yields between 0,4 and 1 kg per plant.

2007 擁有溫暖的冬季，在此之上帶來了一個溫暖的春季，溫度遠遠高於品均值。在 2 月份時，土壤的溫度已經高於 10℃。所以即便在潮濕的粘土上，葡萄藤在 3 月中也已經開始發芽。4 月 30 號，一場強烈的雹爆襲擊了 70% 的葡萄園，葡萄藤上已有的水果全部被打落。在 5 月以及 6 月的第一周，正當開花季節時，降水與低溫帶來了很多問題。這是 4 年來我們需要幫較弱的葡萄藤人工疏果。7 月終於帶來了乾燥的天氣與上升的溫度。成熟開始於 7 月 6 號，8 月的晴朗與乾燥中成熟快速推進。夜裡的低溫保護住了芳香分子的形成。今年的採收來的相當早，8 月 28 日我們採摘了第一串 Sangiovese，創造了新的歷史記錄。最晚的葡萄在 9 月底採摘。葡萄酒濃郁，但擁有出色的平衡，一個出色的年份。每株葡萄藤的產量介於 0.4 公斤～ 1 公斤 。

Laura DI COLLOBIANOTENUTA DI VALGIANO

Capannori-LUCCA 55012 .ITALIETel : 0039-0583-402271

info@valgiano.it www.valgiano.it

ITALIE – ITALY

Tenuta di Valgiano

57

Fattoria di Bacchereto is located in Tuscany, Italy, between Florence and Pistoia, on the hills of Carmignano, 180/250 meters above sea level. It belongs to the same family since 1920. The surface is 8 hectares at vineyards, 60 hectares at olives-trees and 90 hectares woods. Our rules provide a low yield per plant, only limited use of sulphur and copper to fight diseases, fertilization by green manures, use of biodynamic compounds, manual harvesting in baskets,no use of selected yeasts, no filtration or refrigeration, aging in 350 liter allier oak barrels followed by a minimum of six months of bottle aging.

Fattoria di Bacchereto 酒莊位於意大利托斯卡納的 Carmignano 山上，海拔介於 180 ～ 250 米之間。自1920 年開始就由同一個家族經營。莊園裡擁有 8 公頃的葡萄園、60 公頃的橄欖樹還有 90 公頃的樹齡。我們的理念是降低每株葡萄藤的產量，使用盡可能少的硫、銅來低於疾病。使用生物原料產生的綠色肥料，手工採摘，不使用人工酵母，不過濾，不降溫，使用 350 升的 Allier 木桶陳年，至少進行 6 個月的瓶中陳年。

Rossella BENCINI TESIFATTORIA DI BACCHERETO - TERRE A MANO

Vìa Fontemorana 179 59015Bacchereto - (Prato)-Italiatel/fax: +39 (0)55 8717191

E-mail : terreamano@gmail.com

ITALIE – ITALY

Terre a Mano – Fattoria di Bacchereto

58

My introduction to biodynamics happened by chance in 2005. After graduating in veterinary medicine I found myself suddenly responsible for the family farming business without having any of the necessary skills. So, I enrolled for a course in biodynamic horticulture, which was being organized in a small town in the Langhe region. I had no idea at all what biodynamics was, but the name excited my curiosity. Amongst the various courses on offer by this association, there was a couple on the subject of biodynamic viticulture. Since our family farm included a lovely vineyard which we had never made use of ourselves, I decided to sign up for these: even though till then I had never been interested in the world of wine, being a non-drinker in a family of non-drinkers! Little did I know that the seminars I attended in that out-of-the-way place would be conducted by some of the most famous figures in French Biodynamics. I returned home with a unique conviction: that Selvadolce would become a Biodynamic Wine-Producer.

我對生物動力法的接觸開始與 2005 年，從獸醫專業畢業後，我突然發現需要接手家族的莊園生意，但我對此缺一無所知。於是我報名參加了一個在Langhe舉辦的生物動力法課程。在那時，我對生物動力法沒有任何瞭解，只是覺得這是一個有趣的名字。協會提供了多種的生物動力法課程，其中有一個是生物動力法釀酒。我接手的莊園裡包括了一片動人的葡萄園，而我們自己卻從來沒有使用過，於是我決定加入這個生物動力法釀酒的課程。即便在那個時候我對葡萄酒也還未產生任何興趣，正兒八經是一個不喝酒的家族裡不喝酒的一個人。從這個課程裡我瞭解到，一些法國最一流的酒莊都在採用生物動力法後，我帶著一個信念回到家鄉，那就是：Selvadolce 將成為一家生物動力法酒莊！

Aristide BLANCARDITENUTE SELVA DOLCE

via Selva Dolce 14 - 18012 Bordighera (IM) ItalieTel . +39 0184 262223 - +39 349 2225844

aris@blancardi.it - www.selvadolce.it

ITALIE – ITALY

Tenute Selva Dolce

59

On the city of Bologna’s hillsides (Colli Bolognesi) at an altitude of 200 meters above sea level, in a pristine environment of an ancient viticultural area, Vigneto San Vito has been producing high quality wines for over 35 years. With the take over in 2005 by a young wine enthusiastic couple, the estate has embarked on an ambitious revitalization project of Emilian wines, supported by a coherent business development plan aimed at overcoming the historic boundaries of its market area.From the beginnings of our adventure, in late 2005, we had the idea of having wines that were not standardized but, on the contrary, were strongly individual and expressive of their terroir, Oliveto, where there is evidence of wine production since the early Middle Ages. In that era, the choice of crops depended strongly on the characteristics of the soil, weather and the quality of its fruit, rather than trends in market prices on the international agricultural exchanges. With the intention of crafting wines without the modern enology’s “interventions” to highlight the terroir of the Colli Bolognesi, we have used Biodynamics since our arrival to grow fruit that could express the regional character as much as possible. Our vines are not fertilized or irrigated, and the earth's natural humus is cultivated in a sustainable manner so it improves itself from year to year.Then we applied the same approach in the cellar so as not to lose our grapes's heritage of taste during the winemaking process. This choice is not a profession of faith or a marketing strategy, but a non-invasive process that celebrates the flavors of the region.

酒莊位於博洛尼亞市邊上的山上 (Colli Bolognesi)，擁有 200 米的海拔， 這是古代種植葡萄釀造葡萄酒的一片優質區域。Vigneto San Vito 釀造高質量葡萄酒已經有 35 年了。2005 年由一對年輕夫婦接手後酒莊走上了振興 Emilian 葡萄酒的夢想之路。以一個清晰的計劃為藍本，希望可以超越這個產區歷史的束縛。從 2005 年底接手酒莊開始，我們就認為葡萄酒不應該是標準化的，與之相反葡萄酒需要有獨特的個性，表現出他們的風土，在 Oliveto，有證據表明在中世紀早期，這裡就開始釀造葡萄酒了。在那個時代，土壤、氣候以及最後出品的質量是種植作物選擇的決定性因素，而並不因為市場的趨勢而決定。帶著釀造手工葡萄酒，而不引入現代釀酒“發明”的初衷，我們希望可以最真實地表現出 Colli Bolognesi 的風土。伊始我們酒開始採用能夠最大程度表現產區特色的生物動力法。不使用肥料、不進行灌溉，土壤裡的腐殖質每年都進行合理的培育，以幫助其進一步發展。在酒窖裡我們採用最簡單的操作，盡可能地降低葡萄的釀酒過程中喪失風格的可能。這並不是出於專業、出於信念、出於市場策略的考慮，但這是一個為了表現產區風味最沒有侵略性的操作。

Frederico ORSIORSI SAN VITO

Via Monte Rodano, 8 - Oliveto40050 Monteveglio (BO) - Italy

Tel： +39 051 964521 6 Fax +39 051 964114info@vignetosanvito.it - www.vignetosanvito.it

ITALIE – ITALY

Orsi San Vito

60

CASA de MOURAZ, located in Mouraz, council of Tondela, was the first to practice organic farming in the region of Dão, one of the most important and prestigious wine areas in Portugal. In this plain old land of steep slopes and small valleys where sinuous streams run, located between the mountain ranges of Estrela and Caramulo, the Cister monks built the monastery of S. Pedro de Mouraz (12th century), giving rise to the farming of vineyards and wine production in this region.

Carrying on a family tradition, António Ribeiro and Sara Dionísio created in 2000 the CASA de MOURAZ trademark and produced his first vintage. The purpose of this pioneer and innovative project of ecological farming and wine production is to create authentic and customized wines that express all the richness of its terroir and respect the cycles of nature. The farm is spread through several parcels with different soils, altitudes and surroundings. Old and new planted vineyards coexist with the pine-, oak-, chestnut- and cork-trees forest. In the soils, granite and clays are predominant and the altitudes range from 140 to 400 meters. Some of the vineyards, with over thirty years old, are already mentioned as wine producers in 16th century documents. The most important varieties are Touriga-Nacional, Tinta-Roriz, Alfrocheiro, Jaen and Água-Santa for the red wines and Malvasia-Fina, Bical, Cerceal-Branco, Encruzado and Alvarinho for the white ones. All the vineyards that are part of CASA de MOURAZ are farmed since the early ‘90s, ecologically, with no herbicides or synthesis agrochemicals. Since 2006 we are working with the biodynamic principles. The certification is ECOCERT PORTUGAL’s responsibility since 1997.

CASA de MOURAZ 酒莊位於 Mouraz（Tondela）是 Dão 產區第一個採用有機種植的酒莊。產區的葡萄酒分佈在陡峭的山坡上、圍繞著綿延溪流的小山谷裡。Cister 修道士在 12 世紀修建了 S. Pedro de Mouraz，開啟了產區種植葡萄釀酒的先河。

肩負著家族的傳統，António Ribeiro 和 Sara Dionísio 在 2000 年創立了 CASA de MOURAZ 品牌。這個先鋒、創新的項目的目的是釀造真實表現風土、尊重自然規律的葡萄酒。葡萄園氛圍 7 片，各自擁有不同的土壤、海拔與周遭環境。新種植的葡萄藤與老藤混合著松樹、橡木、櫻桃樹樹林。花崗岩、粘土是主要的土壤類型，海拔從 140 米一直爬升到 400 米。一些葡萄園種植已經超過 39 年，這些葡萄園在 16 世紀的文獻裡已經被記載。最重要的紅葡萄品種有 Touriga-Nacional、Tinta-Roriz、Alfrocheiro, Jaen and Água-Santa，白葡萄品種以 Malvasia-Fina、Bical、Cerceal-Branco、Encruzado 和 Alvarinho 為主。CASA de MOURAZ 項目的葡萄園在 90 年代開始酒採用生態法種植，不使用除草劑、人造化學製劑。從 2006 年開始，我們進入了生物動力法階段，酒莊從 1997 年開始就被認證為 ECOCERT PORTUGAL’s responsibility

António Lopes Ribeiro / Sara DionísioCASA DE MOURAZ

Quinta do Outeiro, Mouraz, 3460-330 Tondela – PortugalTel/fax: + 351 232 822 872 Mob: + 351 933 657 040 / + 351 964 333 445

Email: casademouraz@sapo.pt - www.casademouraz.blogspot.com

PORTUGAL - PORTUGAL

Casa de Mouraz

61

The MOVIA wine estate has existed since the 18th century, although it became the property of the Kristancic family in 1820. It covers 18 hectares (44 and a half acres), 10 hectares of which lie within the western Slovenian region of Brda and 8 in the neighbouring Italian part of the same area, known as Collio.Our production of wine has never ceased since we became the estate’s owners. Even during the most difficult periods under communism in what used to be Yugoslavia, thanks to my father Mirko, we continued our activity as the only independent and private producers of wine. Between 1949 and 1971, we were the official suppliers to President Tito’s regime. We produce in the region of 100,000 bottles from our 18 hectares of vines, which amounts to an average yield of 40 hectolitres per hectare.

The most important investment that any self-respecting wine producer can make is, doubtlessly, in the vineyard. In the first years of a vine’s life, when it is bursting with ‘vitality and enthusiasm’, production needs to be restrained. We thus avoid energy being channelled needlessly into the production of grapes, and further stimulate development. After practically twenty years, we obtain vines of an unparalleled quality that offer excellent substance and maturity, together with precisely the qualitative characteristics to which we aspire. It is for this reason that I chose to distinguish between two wines. The first stems from young, occasionally wayward, vines that are as yet unable to fulfil our optimum objective, but which do make for a young, fresh wine called VILA MARIJA. The second is made from superbly structured, well-established vines that grow ‘intelligently’ (energy is no longer wasted in producing excessive foliage and the vines succeed in striking the ideal balance between quantity and quality).

18 世紀 MOVIA 酒莊已經存在，1820 年酒莊成為了 Kristancic 家族產業的一部分。莊園占地 18 公頃，有 10公頃屬於斯洛文尼亞西部的產區 Brda，另外 8 公頃的葡萄園屬於意大利境內的 Collio 產區。

自從我們成為了酒莊主人後，釀酒從未終止過。即便在最困難的共產主義時期，那個年代這個地區屬於南斯拉夫，感謝我父親的努力，酒莊一直維持著獨立經營。在 1949 年到 1971 年期間，我們是鐵托政權時期的官方葡萄酒供應商。

對於任何酒莊而言，最重要的投資是對葡萄園投資。在種下葡萄藤的第一年，葡萄藤處於精力旺盛的階段，任何葡萄需要被限制。對於酒莊而言，我們盡力避免能量被輸送進葡萄。經過 20 年的嘗試，我們的葡萄藤擁有無可比擬的質量，成熟度。因為質量原因，我們選擇將年輕的葡萄藤釀成一款清爽，適合年輕飲用的葡萄酒 VILA MARIJA。而另一款則由擁有出色結構、更為成熟的葡萄藤釀造。

Alec KRISTANCICMOVIA

Ceglo 18, 5212 DobrovoTel : 05 395 95 10 – Fax : 05 395 95 11

movia@siol.net

SLOVENIE – SLOVENIA

Movia

62

The Castagna Vineyard is situated at an altitude of 500 m five and a half km outside the historic town of Beechworth in northeast Victoria, high in the foothills of the Australian Alps. Our soil mainly consists of decomposed granitic loam with a predominance of quarts on a base of clay. The climate is distinctly Mediterranean with hot days and cool nights during the important part of the growing season. All wine is made from estate grown fruits.

We make wine of terroir. Terroir is not only about soil but the whole eco system which consists of light, heat, prevailing winds, slope of land, length of the season and most importantly, the organisms living and working in the soil – about a billion organisms per gram of soil. It is these microorganisms that link the soil to the roots of the vine, strengthening and imprinting that particular soil’s authentic character. Vines, through photosynthesis, convert air, light and heat from the ethereal into the material. Air, light, heat into taste, colour, aroma.

The vineyard is hand pruned and the fruit is hand picked. We crop at little less than two tons per acres. The winemaking is very traditional using only our own vineyards’s indigenous yeast, and that, combined with minimal interference, is the key to achieving vitality and complexity.

Castagna 酒莊位於 Victoria 東北部的 Beechworth。擁有 500 米的海拔，位於澳洲山脈的山腳下。酒莊的土壤主要是分解的花崗岩以及以粘土為基地的石英質地土壤。氣候是典型的地中海氣候，在生長季節裡白天炎熱、夜裡涼爽。所有的葡萄酒都使用酒莊種植的葡萄釀造。

我們釀造忠於風土的葡萄酒。風土不僅僅是土壤，而是由光照、熱量、盛行風、坡度、生長季節長短以及最重要的——土壤裡的微生物構成的一套生態系統。這是這些微生物把土壤和葡萄藤聯繫在了一起。將土壤的特點罄入了葡萄酒裡。

葡萄園採用手工修剪、手工採摘。一英畝的產量僅僅在 2 噸左右。採用的釀造技術非常傳統，使用葡萄園裡的天然酵母、最小化人工干預，最主要的目標是釀出生氣與複雜度。

Julian & Carolann CASTAGNACASTAGNA VINEYARD

88 Ressom Lane – PO Box 73 – Beechworth - Victoria 3747 AustraliaTel : 0061 3 57 28 28 88 - fax : 0061 3 57 28 28 98 –

E-mail : castagna@enigma.com.au

AUSTRALIA

Castagna Vineyard

63

“True mastery can be gained by letting things go their own way. It can’t begained by interfering”. Tao Te Ching; Chap 48, Mitchell translation, 1988 Harper Collins. This simple philosophy has always pervaded both our grape growing and our wine making.

The esoteric nature of terroir is allowed to express itself purely by not interfering, exemplified by comparing our Georgia’s Paddock Shiraz and Emily’s Paddock Shiraz wines, from our two vineyards that are less than 1km apart. Practicing organic viticulture for over twenty years, is now taken to the next level as we embrace the concept of Biodynamic agriculture; holistic, intuitive, proven, old fashioned ways of farming.

Since inception, Jasper Hill has always adhered to the three star charter of quality developed by Mr Nicolas Joly, with the extra dimensions of no irrigation of the vines and all vines are own rooted, that is, not grafted on to nonvinifera rootstocks, to give a pure manifestation of the variety. In the winery, we use minimal intervention to maximise the flavours and textures provided by the well-balanced grapes.

“為學日益，為道日損，損之又損，以至於無為，無為而無不為。取天下常以無事，及其有事，不足以取天下。道德經無為而無不為這個簡單的理念，貫穿著我們的種植與釀造始終。

神秘風土的本質是讓其完全地表現自我，而不進行干預。我們釀造的 Georgia’s Paddock Shiraz 和 Emily’s Paddock Shiraz 就是兩個絕佳的例子。兩個葡萄園相距不到 1 公里！在採用有機種植二十年以後，我們終於可以進入下一個階段——生物動力法。一種整體、直觀、被證實的傳統農業方法。

從採用生物動力法伊始，酒莊就在朝著 Nicolas Joly 開發的三級質量憲章努力。此外我們還不使用灌溉、所有的葡萄藤都不嫁接。酒莊裡我們採用最小化的人工干預，以求最大化地為葡萄酒增添風味與質感。

Ron LAUGHTONJASPER HILL VINEYARD

Drummonds Lane, P.O. Box 110 - Heathcote, Victoria 3523 - AustralieTél：(61 3) 5433 25 28 - Fax, (61 3) 54 33 3143

E-mail: info@jasperhill.com.au

AUSTRALIA

Jasper Hill Vineyard

64

In 1976, Dr Kevin and Mrs Diana Cullen planted the first trial vines in the region. The results of the trial vineyard were so successful, that five years later, the Cullens planted 18 acres of cabernet sauvignon and Riesling on their sheep and cattle farm. Between 1977 and 1978 the vineyard was extended to include chardonnay, Semillon, Sauvignon Blanc and Pinot Noir. The Cullens, never afraid of experimentation, planted the first Merlot vines in Australia at this time and trialled revolutionary canopy and trellising techniques. Since 1989, Cullen Wines has evolved into an estate specializing in single vineyard, premium quality wines focused on wine integrity, rather than rapid expansion.

The climate and vineyard sited dictates the philosophy of Cullen Wines. The Maritime climate of Margaret River allows a near perfect environment in which to grow the finest quality grapes. These rocky soils produce low yielding intensely flavoured grapes and the flavour of these grapes is what creates the fabric for the wine style at Cullen. All vineyard activities ie pruning and harvesting are done by hand and with great care. Organic practices and minimal intervention apply to both vineyard and winery with many wines now being fermented with natural yeasts and undergoing minimal filtration.

酒莊的歷史開始於 1976 年，Dr Kevin 于 Diana Cullen 女士種下了第一片嘗試性的葡萄園。這片葡萄園獲得了巨大的成功，5 年後，Cullens 在莊園裡畜牧的農場上開闢了 18 公頃的赤霞珠與雷司令葡萄園。在77 ～ 78 年之間，酒莊的葡萄品種擴張到了霞多麗、賽美容、長相思以及黑皮諾。Cullen 家族從來不恐懼嘗試。第一個在澳洲嘗試梅洛，第一個嘗試創新的樹形與修剪。自 89 年以來，Cullan 逐漸遠離了擴張，轉型為了一個專長于釀造單一葡萄園、真實葡萄的酒莊。

Margaret River 的海洋性氣候賦予酒莊種出優質葡萄的環境。擁有大量岩石的土壤限制了產量也讓風味變得更為濃郁。所有的葡萄園活動都採用手工進行。在葡萄園和酒莊裡都沿用有機與最小化干預的理念。大部分葡萄酒現在都採用野生酵母發酵。

Vanya CullenCullen Wines

Pty Ltd PO Box 17 Cowaramup 6284 Western AustraliaTel : 08 9755 5277 – Fax : 08 9755 5550

ABN 81 083 098 024Web site : www.cullenwines.com.au – e-mail : enquiries@cullenwines.com.au

AUSTRALIA

Cullen

65

Situated below the Mount Barker summit at the southern end of the Adelaide Hills of South Australia, Ngeringa’s 5ha vineyard was first planted in 2001 and was planted across 2 properties on land certified biodynamic since the mid 1980’s. We take our inspiration from the vignerons of Europe who respect their tradition and their terroir. We planted select clones of Shiraz and Viognier facing west on a textured soil of micaceous schist and sandstone over clay, with Chardonnay and Pinot Noir planted on a cooler easterly facing slope of sandy loam and ironstone. Throughout the growing season, regardless of daytime temperatures, Ngeringa receives evening oceanic breezes cooling the vineyard.

Our approach to both the growing and the making of the wine is traditional doing much in the vineyard by hand and being as least interventionist in the winemaking as possible. We respect biodynamics as sensitivity to the rhythms of nature, the health of the soil and the connection between plant, animal and cosmos. It is our inherent belief that only through the practice of biodynamics can we allow the vineyard to reach its potential.

酒莊位於南澳 Adelaide Hill 產區南邊的 Mount Barker 峰山腳。Ngeringa5 公頃的葡萄園開闢於 2001 年，分成兩個地塊，兩塊地從 80 年代開始就已經得到了生物動力法認證。我們的靈感來自于歐洲尊重傳統與風土的酒農們。酒莊種植了多個品種的希拉與 Viognier，葡萄園擁有西向的朝向以及雲母、片岩、沙石、粘土構成的土壤。霞多麗和黑皮諾種植在更為涼爽面東的葡萄園，土壤是砂質的壤土以含鐵的石頭。在整個生長季節，無論日間溫度如何，Ngeringa 在夜間都有涼爽的海風為葡萄園降溫。

我們對於葡萄園的理念是盡可能傳統而在酒莊裡釀造時採用一切最先進的設備。我們尊重生物動力法是一種對大自然的韻律、土地的健康以及植物、動物同宇宙間聯繫明銳的捕捉。這是我們執著的堅持——生物動力法可以讓葡萄園的潛力得到最出色的展現。

Erinn and Janet KLEINNGERINGA VINEYARD

PO BOX 1613 – Mount Barker – South Australia 5251Tel/Fax: +61 8 8398 2867

Email: wine@ngeringa.com – www.ngeringa.com

AUSTRALIA

Ngeringa Vineyard

66

The Millton Vineyard is a small family owned estate established in 1983 by James and Annie Millton. Their 27 hectare wine estate is on the North Island of New Zealand in the winegrowing appellation of Gisborne. Positioned close to the international dateline allows their vines to be some of the first in the world to see the sun light of the new day. Cooling sea breezes off the South Pacific Ocean regulate this temperate maritime climate making it ideal for biodynamic winegrowing. The white wines vineyards are planted with Chardonnay, Chenin Blanc and Viognier. The red wine vineyards are planted with Malbec and Pinot Noir.

“Our philosophy is to produce a selection of specialised table wines, which give an expression of the natural flavours found in the grapes harvested from our vineyards. We wish, as well, to enhance the life quality of the land we are responsible for and in doing so leave it in an improved condition for future generations. Far from being a convenient way to market our wine, it is the protection of our own health and the environment in which we work which motivates us to pursue this direction.” We have used biodynamic methods since the beginning. Our country, the land and its people are still very young, practicing agriculture for only 200 years. Our soils are young, fresh and fertile and, while still in their juvenile state, we see quite clearly the effects of the biodynamic activities offering a vitality and balance to the plants and resulting wines that is not often observed elsewhere in the country.

Milton Vineyard 是一個家族所有的小酒莊，1983 年 James 和 Annie Millton 夫婦共同創立了酒莊。27 公頃的葡萄園位於新西蘭北島的 Gisborne。這是全世界，第一個見到陽光的產區——全世界最東面的產區。南太平洋吹來涼爽的海風中和了海洋性的氣候，使的這裡成為應用生物動力法的理想選擇。酒莊種植的白葡萄品種有霞多麗、白詩南和 Viognier。紅葡萄品種有 Malbec 和黑皮諾。

“我們的理念是釀造可以表現出我們葡萄園種出葡萄自然風味的佐餐葡萄酒。我們希望可以增進我們保管者的土地的質量，為子孫後代將其變得更為出色。採用生物動力法的選擇源自於對我們自己的健康以及環境的保護。”酒莊伊始就選擇了生物動力法。在新西蘭，土地和居民都很年輕，農業種植只持續了 200 年。我們的土壤依然年輕、新鮮、肥沃，處於青年時期。我們確信生物動力法將為葡萄藤帶來鮮有生機與活力。

James & Annie MILLTONThe MILLTON VINEYARDS

Papatu Rd Manutuke - Po Box 66 Manutuke Poverty BayTel : 0064 6 862 86 80 - fax : 0064 6 862 88 69

E-mail : james@millton.co.nz

NOUVELLE ZELANDE - New Zeland

The Millton Vineyard

67