In biodynamics, we draw on the wisdom that farmers have accumulated over thousands of years. In the 21st century, we have, in many ways, lost touch with our inherent ability to understand the interrelationships of the natural world. Traditionally, a farming family kept hens, pigs and cows while cultivating grains, vegetables and sometimes even grapes for wine. However, this multifaceted approach to farming has largely been replaced by expansive monocultures. In Alto Adige, for example, viticulture and apple cultivation now predominate.
Our approach to biodynamic agriculture focuses on reconnecting with the natural cycles and promoting harmonious interactions among soil, plants, animals and humans. To achieve this, we’ve diversified our vineyards with a wide array of plants and animals. Oxen and cows graze in our biodynamic vineyards, and pigs are also an integral part of our ecosystem. Additionally, the Römigberg vineyard is home to various birds, including chickens, geese, turkeys and peacocks. Everything that the farm produces is used and turned into dishes in our restaurant.
We are on a mission to restore oxen to a region where they have nearly lost their place. Instead of following the common practice of selling young bulls, which are superfluous to the dairy industry, to fattening farms or processing them into veal, we choose a different path. Our oxen live outdoors throughout the year, grazing on mountain pastures in summer and roaming our vineyards during the other seasons, enriching the diversity and fertility of our land. After three or four years, the oxen are slaughtered on their pasture. This method of near-farm slaughter is chosen to ensure that the animals remain in familiar surroundings, reducing anxiety and stress in their final moments. And at Vineria Paradeis, our chefs’ culinary offerings honour the whole animal.
Nestled among our vineyards is GrandOrto, a diverse and vibrant garden where an array of vegetables, fruits, herbs and grains thrive, including heritage and forgotten varieties. We prioritise seed resilience, focusing on plants that yield reproducible seeds. GrandOrto is farmed according to biodynamic principles. We’re hands-on; we work directly with the plants and soil, without the reliance on machinery. Our aim with the garden is to enhance biodiversity and strengthen the natural cycles of the ecosystem.
At the heart of our culinary philosophy is the Vineria Paradeis restaurant, where the bounty of GrandOrto comes to life. Here, we bring together vegetables, fruits and herbs from our garden, grains from our fields and meat from our cattle and pigs – complemented by our wines, naturally. We emphasise the holistic utilisation of food. All parts of our animals are thoughtfully processed. Any produce surplus to our daily restaurant operations is preserved through boiling, pickling, drying or fermenting.