In 1924, an Austrian architect, educator, literary master, and philosopher was enlisted by a group of farmers to explore the onset of various agricultural problems. Rudolf Steiner answered with a series of lectures exploring what we now call organic and biodynamic farming.

And while today many suggest that “going green” is a fad or a marketing gimmick, oenologists, viticulturists and winemakers across the world have always had great respect for the astounding benefits of carefully crafted farming practices—for the environment, the health of their farms, and the flavor of the wines they bring to market.