Bio-dynamics has much in common with other organic approaches – it emphasizes the use of manures and composts and excludes the use of artificial chemicals on soil and plants. Methods unique to the biodynamic approach include its treatment of crops and soil as a single system, an emphasis from its beginnings on local production and distribution systems, its use of traditional and development of new local breeds and varieties. Some methods use an astrological sowing and planting calendar.
Bio-dynamic agriculture uses various herbal and mineral additives for compost additives and natural field sprays to fight pest and diseases.
Obviously, everything produced on this property is extremely natural and the wines show an exceptional balance, particularly resistant to hydric stresses that are quite common in Provence.
Montirius flagship is the Vacqueyras “les clos” an eight hectares single parcel planted with thirty years old Grenache and Syrah vines growing on blue Helvetian marl and the most complex of clays “Montmorillonite.
The yields are as low as twenty hectoliters per hectares, the grapes are hand-harvested and totally de-stemmed, fermented in cement tanks with indigenous yeasts and aged for two years. No new oak is used.
The Vacqueyras Garrigues is a lovely wine, released earlier but made in the same spirit of quality than the Vacqueyras white, a blend of Grenache, Roussanne and Bourboulenc which is well-balanced and quite as appealing as any northern Rhone whites. The Gigondas is made from seventy years old low yielding vines and it shows an unbelievable silky texture and very soft tannins.
The domaine also produces a range of affordable white, rosé and red Cotes du Rhône made following the same principles of Bio-dynamic culture.