At Raventós i Blanc, we see the estate as a self-sufficient agricultural organism, where soil, plants, animals, and people work together in harmony. Biodynamics is part of our daily life and today represents the most demanding, precise, and coherent way to care for the vineyard.

We are certified by Demeter, a certification that ensures we follow the principles of biodynamic agriculture — a regenerative and sustainable practice that goes beyond organic farming. This guarantees that we cultivate the vineyards responsibly, promoting biodiversity and maintaining the balance of the ecosystem.

Spring is the season when the vineyard awakens with great energy — the ideal time to work with biodynamic preparations, carefully attending to every detail of the natural cycle.

A spring day with Julio Arroyo, a leading figure in biodynamics

Last Thursday, May 15th, we welcomed the visit of Julio Arroyo, a farmer and livestock breeder with over 30 years of experience in biodynamic agriculture. He was one of the pioneers to establish a biodynamic estate in Spain, at Rio Pradillo (Madrid), and currently focuses on training and advising agricultural projects across the country. He works closely with producers looking to adapt their estates to biodynamic principles and teaches courses for professionals and agricultural schools throughout the region.

At Raventós i Blanc, he has been working with us for years, helping us to continually refine our approach to vineyard work with greater precision and purpose. This time, the session focused on two key activities: preparing the new spring biodynamic preparations and recovering those that had been buried last autumn.

A day of biodynamics at the estate

Our biodynamic room

Among the vines, there is a space that quietly holds everything needed to work the land in depth: the biodynamic room.
Here, plants such as nettle, valerian, horsetail, chamomile, dandelion, and yarrow are classified and dried. Each one brings its own nuance, energy, and specific function. They are carefully preserved and used according to the biodynamic calendar, which guides every step of the process.

1.Mariona observing the horsetail 2. Chamomile in a jar 3. Guillem taking care of the preparations 4. We have a board where we review what needs to be done each month

Biodynamic tasks in spring

Spring marks the beginning of a new cycle in the vineyard and, at the same time, offers the perfect moment to harvest some of the key plants from the estate: valerian, yarrow, chamomile, and nettle.

With the valerian, we prepared a water maceration, which we strained after 28 days to preserve the infusion as a preparation. The yarrow flowers were placed inside a deer bladder, which now hangs outdoors, waiting to be buried in autumn. The chamomile was carefully dried so that it will be ready when the time comes to prepare it.

We also gathered fresh nettle by the river, which we buried that very day. This nettle will remain underground for a full year before it is ready to be used.

 

1.Harvesting the chamomile to dry it afterwards 2. David and Julio tying the deer bladder

Biodynamic Preparation 501

 

Another key moment was the preparation of 501. First, we ground and sieved the silica, dynamized it in water, and filled two cow horns with the paste, which are now buried in a sunny plot. Preparation 501 transforms under the influence of summer heat and light. It stimulates photosynthesis, supports crop ripening, and strengthens the plant’s connection to sunlight and warmth.

It is applied by spraying it onto the leaves early in the morning, when the plant is most receptive to solar forces. This spring, we used the preparation made last autumn. Now, the new preparation is already buried and will be recovered next autumn.

1.Glass jar with the silica 2.Grinding the silica 3.Filling the cow horns with the silica 4. Burying the biodynamic preparation 501

Recovering the autumn preparations

 

After seven months underground, we recovered the preparations we had buried last November. We unearthed the nettle, which we stored for future use as a preparation, and at the same time buried freshly harvested nettle from that same morning. We also recovered preparations P502, P503, P505, and P506, corresponding to chamomile, yarrow, oak bark, and dandelion.

To complete the cycle, we applied a small dose of each preparation to the compost piles in some of the vineyards. This application supports decomposition and enhances the life within the compost, which will later nourish the vines.

1.Applying a small dose of preparation to the compost 2. Leaving the chamomile to dry 3. Yarrow stored in a glass jar 4. Preparing for the burial of the nettle

We never stop learning

This time, the training helped us to once again observe each gesture carefully and to remember the key role that people play. The interaction between people, plants, and animals is fundamental to working in this way — with respect, precision, and attention to natural rhythms. It is an approach that seeks harmony with the environment and allows us to craft wines with true identity and coherence.