Ideally each vineyard would gather the ingredients for its Steiner preparations from its own soil. (Though it's probably rare that they can manage this 100 percent in practice--most wineries, for one thing, don't have their own cow herds.) There is, for example, the "501, " which specifies ground quartz mixed with rain water, packed into a cow's horn buried in spring and dug up in autumn.

FORBES: Witchy Wines