Is this pioneer of biodynamic winemaking rediscovering the true wine of the ancients, associated with the elixir vitae?

One of the sparkling wine world’s most famous luminaries, Hervé Jestin, claims to be working with new technology that can actually measure the level of energy in a glass of wine and see the impact on the human being.

In an interview with Secret Sommelier, Jestin explained that a normal glass of champagne has varying amounts of energy within it that can be measured. However, when they used the device to measure the amount of energy in their biodynamic samples, the levels were “astronomic”.

Jestin then goes on to explain how this impacts the human body. When imbibed, the biodynamic wine has an astonishing effect on the body’s “chakra”, bringing them into alignment. This latter part of the experimentation can also be measured using this new instrumentation developed by a Russian scientist.

Biodynamically produced wine is a method for producing wine that is becoming much more common, especially in France. The term refers to processes that are beyond being simply “organic” but bring into play the moon cycles, and a promotion of all kinds of life in the vineyard.

These practices have been the subject of much speculation and sometimes ridicule as vineyard owners have been known to adopt peculiar rituals in the belief it will improve the grape harvest quality. However, Hervé Jestin is absolutely certain that these wines do not just make for a healthier vineyard but they also could have dramatic health benefits for those who drink them.

On the subject of climate change, building resilience to extreme weather conditions is now a great concern for growers. Hervé also states that making sure the vineyard is chemical free and a haven for life, will make the vines themselves stronger and help them adapt to changing conditions.

Hervé Jestin is a consultant to many vineyards around the world, including many in Champagne and the much championed ‘Hambledon Vineyard’ in England. As this trend for biodynamic winemaking continues, the research on the effects on humanity and the wine in our glass will continue to be investigated by Jestin and his colleagues. Watch this space as we’ll be catching up with Hervé again soon!


Nick Breeze


HerveJestin ChampagneEnergystill800

Add your name to our confidential database to receive more tips from Secret sommelier:

Winemaker and owner Nicola D’Auria greeted us at the entrance of this fascinating cantina. The winery and cellars have been designed by Rocco valentini in the shape of a vertical barrel in order to immerse the tasters senses in wine.


East from Roma to Abruzzo

From Rome we headed east to Abruzzo, a region of Italy that rises up like a burly landlord to greet the traveller. The Apennine mountains at their tops are stark and beautiful, lonely, yet fulsome. Rustic doesn’t quite do this landscape justice. It’s a place for pilgrims, peace lovers and, of course, we followers of Bacchic and gastronomic pleasure.


After days of picking grapes in one of the world’s most famous wine regions, the pickers get together to drink, chat and enjoy the drinks they are meticulously involved in the making of. 

Also check out local winemaker, Nico’s, top tip for a white Burgundy from Saint Aubin that you don’t have to travel to Burgundy to get!


What started in El Quatre Gats tapas bar in Barcelona, soon became an adventure in the Marche region of Italy, that lies along the east coast facing Albania across the Adriatic Sea. El Quatre Gats is famously where Picasso had his first solo exhibition as a young edgy artists in the Catalan capital and I was there dining with Dr Pia Casarini Wadhams, Director of Italy’s only Polar Institute, Il Polo.


The Palazzo is located in the centre of Fermo, a small Roman hilltop town with a rich history dating back to antiquity. Flying from abroad, Ancona is the closest airport, 67km north (about an hours drive) along the coast of the Adriatic sea.