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During the event, the Uruguayan chemist Claudia Lugano and the South African winemaker Riaan van der Spuy, owners of Uruka Vinos Finos, spoke about biodynamic agriculture, the treatment given to the vines from which the UrukaTannat Roble Ecológico 2009 was obtained.
This practice, currently used by many premium wine producers in several countries in Europe, is new in Uruguay, and has as its primary objective the recovery of life in the soil, destroyed by the continued use of herbicides. The first biodynamic preparation used to achieve this objective is fresh cow manure fermented in a cow horn, which must be buried in the terroir during the autumn equinox and dug up during the spring equinox to boost the life of microorganisms.
The second objective is to recover the "strength, resistance against diseases and deep underground development of the roots of vines." This is achieved using various biodynamic preparations in homeopathic quantities such as: chamomile (contains calcium), oak (potassium), nettle (iron), yarrow (sulfur), valerian (phosphorus), dandelion (makes the soil more receptive to the influence the cosmos), quartz (makes plants more receptive to seize the sunlight) and horsetail (as fungistatic).
The preparations of chamomile, oak, nettle, yarrow and valerian are used in the formation of composts that become humus as well. The humus is spread on the ground helping to achieve the second objective.
In biodynamics, each of the activities are carried out using a lunar calendar to guide the farmer to use the best time for working with the soil or the plant. This is done to optimize the desired product quality.
Van der Spuy explained that biodynamics in the case of weed control is based on their life cycles, not in dominating or destroying them. "Our weeds control is achieved by hand and planting competitive alternative species that generate competition among themselves."
Besides, biodynamic techniques allow the use of sulfur and copper in very small quantities as a way to help controlling the fungus.
Uruka Tannat Roble Ecológico 2009, the wine obtained through this practices, has the following characteristics:
Tasting Notes
Intense ruby red color with violet hues.
Complex aromatic expression that combines ripe plums, blueberries, red fruit marmalade with hints of chocolate, tobacco and black pepper.
The palate is balanced, velvety with elegant and mature tannins.
Serving Temperature: 18°C.
Winemaking
Manual harvesting of grapes. Natural fermentation. Three daily punch downs during five days.
Natural malolactic fermentation in French oak barrels. Maturing in French oak for eight months. Estate bottled. Rest in the bottle for six months before market release.
Technical Information
Wine Type: Red
Location: Montevideo
Vineyard: Espalier, 3000 kg / hectare
Alcohol: 11.0%
Total Acidity: 3.2 g H2SO4 / l
pH: 3.9
Volatile acidity: 0.6 g / l
Reductive sugar: 1.6 g / l
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