Biodynamic orange wines: the expertise of Gérard Bertrand

At Gérard Bertrand, the method of producing orange wines in biodynamics is accomplished within a holistic vision. Thus, the vine and its environment form a living organism in constant evolution. The white grape varieties typical of Languedoc-Roussillon and those dear to Gérard Bertrand are tended using natural inputs recommended according to the biodynamic calendar. Chardonnay, Grenache White, Viognier, Marsanne, Mauzac, Muscat, Roussanne, Vermentino, Sauvignon-Blanc and Colombard are observed on a daily basis. A dialogue with nature is established through analysis of the soil, fauna, flora and vegetative cycle of the vine, in order to determine the biodynamic farming techniques. Within this heritage, biodynamics takes on its full meaning. Indeed, the aim is to understand the typicity of each grape variety according to each terroir, as the process of making orange wines is based on the idea that the vineyard must be in harmony with cosmic forces. Thus, in accordance with the Maria Thun calendar, preparations based on medicinal plants or minerals are applied to the soil or to vine leaves in order to strengthen their natural defences and stimulate the microbial life of the soil. While synthetic chemical products are excluded, the surrounding hedgerows, woodlands and waterways give way to abundant biodiversity. In this way, the quality of the grapes yields orange wines that are true to their terroir.

Biodynamic orange wines: Gérard Bertrand's viticultural techniques

Orange wine originates from Georgia, where it has been produced for centuries. Georgians use terracotta jars to ferment and age the wine. It is made from indigenous grape varieties — local white varieties such as Rkatsiteli or Mtsvane. It is a white wine produced using the red wine method, meaning the skins and seeds of the grapes are left in contact with the juice during fermentation. In Gérard Bertrand's winemaking cellar, the biodynamic orange wine has the distinctive feature of undergoing skin maceration during its vinification, as with red wines. In this way, the phenolic compounds of white grapes are better extracted, releasing colouring matter and tannins contained in the skins of the grape berries. Depending on the vintages, we choose not to push this maceration too far in order to preserve sufficient acidity. The orange wine does not undergo any addition of sulphites. Due to the extraction of polyphenols from the skin of the white grape, the orange wine naturally protects itself against oxidation. Once fermentation is complete, depending on the extraction obtained and the result of the vintage, the biodynamic orange wine is transferred into barrels or amphorae to be aged naturally. Indeed, Villa Soleilla is an orange wine born of the expertise of Gérard Bertrand's biodynamic viticultural techniques . It benefits from the fine porosity of the terracotta amphora , which provides regular oxygenation and softens its tannins.

Vinification in « kvevri » is practised throughout Georgia, particularly in rural communities where unique grape varieties are cultivated. The kvevri is an egg-shaped clay vessel used to vinify, age and store wine. This vinification method was recognised in UNESCO's Intangible Cultural Heritage in 2013.

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List of orange wines:

Orange Gold organic wine: Organic orange wine in a box of 3 bottles

Villa Soleilla Grand Vin Orange biodynamique: wooden case of 3 bottles

Villa Soleilla Grand Vin Orange: 2021 vintage, case of 6 bottles

Villa Soleilla Grand Vin Orange: 2020 vintage, single wooden case

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