11/08/2018 - 13:00
Bliss Wine Imports Mexico and Quintonil are thrilled to bring you a one-of-a-kind lunch opportunity. On Thursday November 8th, we will be hosting two amazing biodynamic winemakers for a special lunch menu designed around their wines. At the table will be Johannes Zillinger and Bertrand Habsiger from Fattoria di Caspri. It is not a coincidence, that the event will take place on a “fruit” day of the biodynamic calendar! Join us at the World’s #11 Best Restaurant 2018.
Johannes Zillinger learned early on from his father about the craft of organic winemaking, about viewing the vineyard as a habitat and protecting the environment instead of poisoning it. His father Hans turned to organic viticulture in 1983, two years before the Anti-freeze Scandal, and was one of its pioneers in Austria. When Johannes took over the winery and made it his own in 2013, he took it ever further and became Demeter certified biodynamic, starting a new chapter for the 350 year old winery.
Johannes is all-in on the philosophy of biodynamic farming. He even grows his own herbs for tea tinctures to use as treatments in his vineyards. The wines are all spontaneously fermented, lightly filtered, and minimally sulfured only at bottling keeping with the purity desired by the natural wine crowd. The difference with these wines are their approachability to the entire consumer base. Everyone can appreciate the cleanliness, flavor, and precision of this juice regardless of their interest in natural wines.
Bertrand Habsiger lives his whole life and makes all his decisions using biodynamic principles and in accordance with the biodynamic calendar. He picked out the property for his Fattoria Di Caspri winery over 10 years ago, when he was commissioned by a friend to go to Italy and make the most natural wine possible. What does “the most natural wine possible” even mean? Easy answer: No synthetic chemicals in the vineyard. No added yeasts. No acidification. No filtering. No additives. Nothing put in, nothing taken out. Organic. Biodynamic.
Bertrand is deeply committed to biodynamic farming principles including dedicated use of the Maria Thun biodynamic calendar. Being able to predict what the weather will be like in the growing seasons helps him decide how to prune in the early spring which is critically important. Vineyard treatments include tisane (hot water with herbs) and decoction (cold water with extracts). Bertrand’s no-till method (no tools penetrate the earth more than 10cm) means the earth is not disturbed. The goal is to make wines with personality and enjoy them with natural food and good people! If you have extreme natural wine accounts, ones that no wine can be natural enough for, this one will win them over.