There are no strict definition about biodynamic wine since certifications tends to vary from one entity to another. In the 1920’s, Rudolph Steiner defended his philosophy of understanding nature, its cycle, its interactions and reactions to the cosmos and lunar cycles. He prevented the uses of synthetic compound and promoted the re-introduction of natural elements. While many would debate about his nonscientific approach, this created a path towards organic farming. In terms of quality, sulfites being extremely limited or avoided brings more room for contamination. In the hand of an untrained or self-taught young vintner, the wine will probably end up tasting “funky”, with a little fizz, like cider, or off smells. All these signs are proof of contamination benign to human, but you are still paying a lot of money for flaw wines. On the other hand, if you leave the work to a veteran of this techniques, you could find a fantastic experience. To sum it up, if you want to try one, go for one that is made by a “Breaking Bad” level chemist: everything must be always pristine clean to prevent contamination, and your vintner must have an advance level in bio chemistry understanding. We know some, they do exist.