This is probably the most frequently asked question. And, when you see how vineyards are parcellated in Burgundy or other regions such as Alsace, it is indeed a justified one. Domaine Zind-Humbrecht in Alsace, for example, farms approximately 40 hectares spread out over some 100 parcels. This is a far cry from the winegrowing estates in the Médoc with several tens of hectares in a single plot. Is it not a bit far-fetched, therefore, to think that it is possible to grow grapes without chemical products, when the owners of neighbouring properties do not farm organically and spray synthetic pesticides on their vines and sprinkle herbicides on the soil? Moreover, I must remind you that the width between two rows of vines in Burgundy is only one metre …

Well, in practice it is not a problem!

First, there is very little product drift from tractors equipped with modern spraying methods. Herbicides stay on the targeted soil, but then leak into the surface or penetrate the water table. Products sprayed on leaves slightly contaminate the row that borders the neighbouring property, but rarely much further. Obviously this is not the case when proper spraying practices are ignored: spraying in very windy conditions or by helicopter. Fortunately such cases are the minority.

Secondly, whatever the product used, there is always a small percentage that vaporises into the atmosphere or leaks into rivers. Such residual pollution can spread quite far, from several hundred metres to several tens of kilometres. In the world we live in, both the water and the air are often polluted. This is particularly true in dense, industrialised areas. Thus, it would be absurd to expect to grow grapes without any exposure to pollution, unless you live under a glass dome.

Thirdly, vines grown biodynamically are even less sensitive to this small amount of residual pollution as they have not been destabilised by regular exposure to large quantities of chemical products. As I explained in question 4 (What is the difference between organic and biodynamic?), biodynamics goes beyond simply renouncing polluting products. Working in harmony with life forces, it aims to grow plants with optimal equilibrium. These plants are thus capable of resisting such small disruptions themselves. Perhaps even the rows belonging to the neighbour also benefit from the positive effect of biodynamic preparations … And when I say that in practice the form of viticulture carried out by neighbouring growers is rarely a problem, I would emphasise the fact that this difference in form between two producers is generally visible in the very first row. It can be observed by the colour of the leaves, the general appearance of the plant, and the condition of the soil.

However, to be completely honest, I must admit that I sense that the form of viticulture practised in neighbouring vineyards is not entirely without impact on the health of those parcels grown organically or biodynamically. To this day, conventional agriculture, with all of its consequences in terms of pollution, imbalances and disease, remains the most practised method of production. As a result, the environment is out of balance on a large scale. And, generally speaking, plants get sick when their environment is disease prone. I think it is for this reason that many of the estates practising biodynamics continue to be confronted with the threat of disease, and therefore still need to use copper and sulphur. In relatively advanced regions such as the Côte de Nuits or the Côte de Beaune, I am very hopeful that within the next ten to twenty years, organic and biodynamic viticulture will be practised by the majority. Then, residual pollution will decrease significantly, and growers will be able to forgo the use of copper and sulphur completely.