FAQ

Biodynamic agriculture is based on the concept of the farm as an autonomous and living organism and structure. It is commonly seen as a quest for a balance between the production system and its environment, meaning the whole Earth. It is based on philosopher Rudolf Steiner‘s ideology, called anthroposophy. Biodynamic agriculture was born in 1924 because of German farmers who were concerned about their crop plant degeneration.Some biodynamic practices are lunar and cultural calendar synchronization, the use of preparations (for the crops and/or the compost) made from medicinal plants, manure, and quartz.

Demeter certification is a regular inspection and review process according to the International Demeter Biodynamic Standard which is carried out by different organizations throughout the world. There are seven principles: soil fertility, GMO-free farming, animal welfare, preserving biodiversity, beyond organic, ecological responsibility, and social responsibility. Producers must continually meet these standards, in order to maintain their certification. Any product that is labelled as Demeter is also organic.

“Natural wine” is a umbrella term that can encapsulate any number of vineyard practices that aim to limit chemical intervention, and manufacturing practices in the winemaking process. They can include, but are not limited to: using indigenous yeasts, allowing a fermentation to happen spontaneously, no herbicides or pesticides in the vineyard, hand harvesting the grapes, utilizing the force gravity to press the wine, no/ limited filtration (with natural products), no/ limited fining (with natural products), and minimizing any additives in the finished wines. There is no internationally or recognized certification for “natural” wine.

RAW WINE is a community of people who grow, make, and sell clean wine cultivated in a clean environment - pure, fermented grape juice with few, if any, additives, grown without the use of synthetic fertilizers, pesticides, herbicides or fungicides, which means plants and soils flourish. To this end, they organize in person fairs around the world to showcase their community's growers & makers. Their online community exists so that growers & makers have visibility and can connect year-round. Check them out here.

In Canada, “sulphites” refers to a group of sulfur-based food additives, including sulfurous acid and its’ salts, used as preservatives to maintain food colour and prolong shelf life. While generally safe for most consumers, sulphites can trigger allergic-like reactions in a small percentage of individuals. Sulphites are naturally occurring in some foods, such as canned or dried fruit, deli meats, condiments, fish, tomato paste, vinegar, and dried herbs, In Canada, sulphites are required to be labelled when added as an ingredient or component to a food at any level, with a few exceptions for ingredients that are exempted from declaring all their components. The allowable levels of sulphites that can be added to wine range around the world. In the E.U., the limits are 150 mg/L for red wine, and 200 mg/L for white and rosé wines. In the U.S., the maximum allowable added amount is higher; 350 mg/L. Australia is slightly lower, with 200 mg/ L. These can vary when discussing organic wines. For example, under Canadian organic regulations, the maximum allowable amount of added sulphites is only 45 mg/ L.

The short answer is “yes.” Sulphur dioxide (SO2) is a by product of fermentation, due to the chemical reaction of yeast converting available sulphates into sulphites. It is difficult to remove 100% of the sulphites or SO2 from a finished wine. During fermentation, yeast also produces compounds that bind to sulphites, potentially reducing the amount of free SO2. Natural and biodynamic winemaking techniques endeavour to reduce the overall amount of sulphites by not adding any (or very small amounts) to the finished wine.

Spontaneous fermentation means that the winemaker relies on the naturally occurring yeast in the air to begin the fermentation process. This process can be unpredictable, as the amount of yeast used is not generally measured. The yeast must inoculate the must, so that fermentation can begin. This is a natural winemaking technique. It is possible for a winemaker to control this step by “pitching” whatever yeast they have bought or collected, and inoculate the must with that, but then it would not be “spontaneously fermented.”

Each country specifies different qualifications that a producer has to adhere to, in order to meet organic qualifications. Due to this difference in these standards, it is always a good idea to research what the qualifications are for the country that you’re buying from. Some countries have more rigorous expectations, or inspect more frequently. Usually, the cost for these certifications are passed on the winemaker or winery itself. Organic practices mean that the winery is following the basics of organic farming in their region (or perhaps even stricter standards), just without paying for the privalege. We endeavour to learn as much about the farming practices of our producers as possible, so that we can educate you on how they may compare to your standards, and needs.

It depends on the wine! We are proud to represent so many products that are “back vintage,” or released when they are ready to drink. Certain wines benefit from time aging, or slowly oxidizing in the bottle, and some are best drunk when they are “young” (un-aged). Various factors such as terroir, oak profile, grape varietal, and producer contribute to this distinction. This being said, it is not an exact science, and you get to decide for yourself when you like to drink certain wines. Generally, we are happy to provide you with more information depending on which products you’ve chosen, and what the occasion may be.

Due to the limitations that LCBO places on smaller wineries and winemakers, and especially due to its minimum order requirements, we do not have any products on LCBO shelves. We are what is called a “consignment” arm of the LCBO. We must import through them, but we do not sell to their stores. We believe that our products find their best homes among restaurateurs, chefs, foodies, and private collectors. We want to bring these bespoke products to bespoke, discerning customers.

You may purchase through our website membership, with free delivery in the GTA. You can also find a list of locations that carry our products here.

Absolutely! We are always out and about at events in the city; our IG is usually up to date. We are happy to organize a private tasting for you and your group, whatever the occasion. We also enjoy teaching and training, so feel free to reach out if your restaurant team would like some more education on the wine front.