🐄 + 📯 + 💩, Merch! and 🍌🍌🍌
While the vines continue to rest in their dormant state for several more weeks the vineyard has been bustling with human activity.
Literally Going Bananas 🍌🍌🍌
For my bachelor’s thesis, and to improve the soil quality of the vineyard, I was planning an experiment to show how oyster shells could boost soil minerals, such as calcium and phosphorous, for healthier vines. After doing some additional research, and after collecting a few hundred kilos of shells, I discovered that while the shells can add these nutrients to the soil, they can also make the soil significantly more acidic, which is not good for the varietals I am growing. So we are going to plan “B” for “bananas”.
3.5 million tons of banana peels are disposed of in landfills despite the evidence that they are rich in vitamins, fiber and protein for humans and in minerals for soil including phosphorous, magnesium, calcium and potassium. While there are several scientific papers on using banana peel compost for lettuce, peas and swiss chard, no one has tested them in a vineyard — until now. Luckily, I don’t need to eat 5,000 bananas to get the necessary peels.
Not far from my house is an organic juicery and they have agreed to give me all the peels I want. The first treatment with the peels will go into the soil in a few weeks once the soil begins to thaw and I’ve already taken vine and soil measurements to do the before and after comparison. I will keep you posted on the progress.
Introducing the 500P 🐄 + 📯 + 💩
To spare you all the crazy details, the 500P is one technique within a system of farming that follows a sustainable, holistic approach, using only organic, usually locally-sourced materials for fertilizing and soil conditioning — in this case Austria’s finest cow dung. There are some aspects of the 500P that involve lunar cycles and celestial bodies, but that side of the system is a little too esoteric.
We collected the fresh samples from several beautiful Waldviertler Blondvieh cows owned by talented winemaker Hans Czerny, from Weingut Wimmer-Czerny. He was kind enough to donate some dung, which we then stuffed into cow horns and buried. In the spring they will be dug up and the dung will be mixed with water for one hour to create a “tea” to spray in the vineyard. The result, should be healthier soil filled with lots of organic micro-bacterial life, which is goodness for the vines. While the 500P does have its skeptics, it’s a great way to meet passionate winemakers and stuffing cow horns with dung is oddly enjoyable.
And finally, as I write this newsletter I am preparing for the vineyard’s first pruning, where I cut most of the previous season’s growth and position the canes and buds for the upcoming season. This is a critical step towards sustaining strong, healthy grapes for years to come.
The cows were very cooperative and a little curious about the 500P.
This is probably as close as you want to get to the 500P.
Amphorae On Order
Before the end of the year I finally placed the order for two 55 liter amphorae from the Italian producer Tava. This timing was perfect as the price of the amphora increased 30% in 2023 due to energy costs. I told the sales rep my story, who passed it along to the CEO of Tava, and he has agreed to give us a tour of their production facility. Therefore in March we will drive to Brescia, Italy to pick up the amphorae. I will take lots of photos and videos.
I was recently asked by a winemaking friend why “amphora”? I can’t exactly put my finger on it, but it just makes sense to me. Vines come from the soil, so why not age wine in a vessel which is essentially made of soil? The amphora are made from clay, which is moist soil baked at over 1200°C (2100°F)? Of course there are practical reasons as well. Clay is neutral on the grape juice, easy to clean and it naturally stays cool, but for the type of wine I want to make, it comes back to the natural aspect of using a product from the earth.
The Merch is Ready and my Web Shop is Open!
While there is no wine yet, we have plenty of merch — I am a former marketeer after all. 🫣😁
While we all wait anxiously for our first vintage in 2025, I have some t-shirts, a sweatshirt and a tote bag to quench your palette and to help me keep the lights on with some income until the first grapes are squeezed.
So load up on some merch and take some photos when you are out and about wearing it and share them on social media - be sure to tag @KapitelZweiWine. Where possible, the t-shirts are sustainably and ethically made, and US orders will be shipped from Ohio, while European orders are shipped from Germany.
And wish me luck🍀, my fourth semester of school started yesterday.
