Pierre and Vincent Masson explain to us the role of their company: Biodynamie Services and the interest for which it is important to choose its plants with the aim of the use under forms of biodynamic preparations in agriculture.
“The Initiates” is nothing other than the rich history of a comic writer named Etienne Davodeau and his neighbour Richard Leroy, a talented winemaker of the Maine-et-Loire. Together, they managed to produce a successful comic book which was turned into a real book of 272 pages.
Claude and Lydia Bourguignon are soil microbiologists, they study, experiment, analyze in order to better understand the main wine terroirs.Guests at an oenological lunch at the Hotel Albert 1er in Chamonix on Saturday the 25th of August 2012... Throughout the conference, the customers could discover the soil as they have never seen...
Around a lunch table meeting at the Albert 1er Hotel in Chamonix, Claude and Lydia Bourguignon were invited by Christian Martray for a conference on the microbiology of soils with a Petit Clos from Domaine La Colombe as drink. The gourmet meal was served with a Chardonnay from Domaine Belmont, a Côtes du Rhône Villages Massif d'Uchaux from Cros de la Mûre, a Saint-Emilion from Chateau Troplong Mondot and an Alsace 1er Cru Huebuhl from Domaine Deiss...
By encompassing the natural environment in its overall vision, biodynamic agriculture aims to produce the best possible in ways that allow future generations to obtain the same – or even better – results. The soil itself is key in this type of agriculture, because it is ultimately dirt on which all life on earth depends, and in particular, the first metre of topsoil.
Organic agriculture is the environmentally friendly response to traditional agriculture. Here, the treatments used are made from natural ingredients, and the use of petrochemicals is forbidden. Working the land to combat weeds allows for a good assessment of the topsoil and subsoil.
Traditional agriculture, the most practised form of agriculture around the world, became commonplace following the two world wars, as it was during that era that knowledge about chemistry greatly increased. Traditional agriculture is based on treating the soil and plants with products that are more likely than not noxious, and more likely than not synthetically produced in a laboratory. These products are used to prevent disease or pests from blighting the plant.