Biologist Craft Winery #100

Ukraine
Limited number of bottles, bottle number on each label. Most wines are not filtered. The wild yeast is used in the production. An original design. Organic vineyards are in the Odesa region, and biodynamic vineyards are in the Kyiv region. Nominations 2023-2024/The Visiting Card of the Country/Progressive Approach/
+38 050 050 12 07

About Biologist Craft Winery

Biologist Craft Winery located in the village of Lisnyky near Kyiv, the capital of Ukraine, is the first Ukrainian winery to announce the use of the biodynamic method in viticulture and winemaking. In 2023, they had their first release of biodynamic wines under the symbolic name of Pershotvir, which, translated from Ukrainian, means “the first creation”. Ihor Petrenko is certain that he and the Biologist Winery team will continue to improve their skills in biodynamics, aspiring for perfection. The Biologist‘s biodynamic vineyards are gaining strength and maturity. Currently, the volume of production of biodynamic wines at the winery is 2-3 thousand bottles per year. The owners are planting approximately 8-10 thousand vines per hectare and are increasing their “land bank”, so within a few year‘s time the production volume will increase too.

”Is wine my passion? This is rather the meaning of my life...» — says Ihor Petrenko, the winemaker and owner of Biologist

Only a few years have passed from his first acquaintance with biodynamic wines till the moment when he released his first biodynamic collection. Inspired by the biodynamic wines of Michel Chapoutier and other famous winemakers, Igor decided to set up biodynamic vineyards in two small plots near Kyiv, in the villages of Lisnyky and Bezradychy.

A remarkable collection of grape varieties

Besides the biodynamic approach, these plots can boast a remarkable collection of grape varieties. In Lisnyky, mainly typical French, Austrian and German varieties are grown: two reds — Pinot Noir and Cabernet Sauvignon, and whites — Grüner Veltliner, Müller-Thurgau, Weissburgunder (Pinot Blanc), Gewürztraminer, Riesling and Chardonnay. In Bezradychy, the choice of vines is even more eclectic: reds — Pinot Noir and Saperavi, whites — Aligote, Gewürztraminer and the famous Ukrainian indigenous grape, Telti-Kuruk. Currently, the total area of both vineyards does not exceed 3 hectares, but every year they are are expanding, planting new vines and looking for new plots.

Pershotvir Wines

Pershotvir collection is the first biodynamic release of Biologist winery, the 2022 vintage. There are currently four dry wines in it: Pershotvir Pet Nat Biodynamic, a blend of three varieties — Chardonnay, Grüner Veltliner and Müller-Thurgau, methode ancestral; Pershotvir Pet Nat Biodynamic Rose — methode ancestral;  Pershotvir Rose Biodynamic — skin contact, a blend of Traminer, Chardonnay, Grüner Veltliner, Müller-Thurgau and Riesling;  Pershotvir Red Biodynamic — a blend of Merlot, Pinot Noir, Cabernet Sauvignon and Carmenere. These wines are bright and rich in aroma and taste, with a lot of character, despite the relatively young age of the vines, and also very “clean” despite the absence of sulfites and the usage of indigenous yeast.

A spot to visit

The winery is also a popular tourist location which, despite the on-going russian aggression in Ukraine, is welcoming tourists for wine tastings and a tour of the vineyards. It’s a brilliant opportunity to literally visit the house of the winemaker and his family, to get acquainted with the production and philosophy of Biologist, to delve into the atmosphere of wine creation, and to have a great time in the open.

It all starts with the vine…

When producing their wine, the winemaker of Biologist deliberately ignores some of the generally accepted rules, looking for his own innovative way to create unique wines. The vine growing process is adjusted to the rhythm of nature. To increase the immunity of the vine and soil, artificial chemicals like herbicides and pesticides have been abandoned, plant and mineral preparations used instead. The harvest volume has been reduced by 50%, only mature grapes and only undamaged berries are harvested by hand. No sulfur or other chemicals are used to combat the oxidation of grape juice and wine as little as possible. New oak barrels by themselves help handle wine antiseptically. For most wines, we carry out a long maceration (6–10 days) while adding dried crests. Spontaneous fermentation occurs in wines made with Pinot Noir, Merlot, Odesa Black, Rkatsiteli, Chardonnay, Aligote.