Biodynamic agriculture was founded by Rudolf Steiner in 1924. It is based on the knowledge and respect of the forces of living organisms.

It includes the practices of organic farming, but it uses biodynamic preparations like horn-manure (500), crushed-powdered quartz (501) and Maria Thun's Barrel Preparation (Cow Pat Pit, CPP) taking into account the different planetary and stellar rhythms. These preparations restructure and enhance soil properties, increase in a spectacular way the rooting of the vine, its resistance to diseases and the gustatory quality of the grapes.

Fabien JOUVES has been practising Biodynamics at Mas del Périé since 2011 (Demeter, Biodyvin). It has allowed him to produce more singular wines, which reflect their terroirs of origin and the emotions a wine-grower feels throughout a year.