In 1989, our family made the decision to start farming sustainably. After a winter of much research, we began using as few chemicals as possible. Our growing practices have evolved over the years, and today we employ complimentary plantings, beneficial bugs, and other natural growing techniques that we believe encourage healthier grapes and better tasting wines.

We now farm 160 acres of wine grapes, olives, prunes and walnuts. The wines are made by conventional means using a minimum of sulfites to preserve freshness and color. At bottling, our wine contains between 15-20 parts per million free sulfites, which diminish after several months in the bottle. (for informational purposes, wines with no added sulfites can contain 8-12 parts per million of sulfites, a natural product of fermentation). We believe the small amounts of sulfites we use are necessary to maintain the freshness, stability, ageability, and enjoyment of our wines.

Healthy soils grow healthy grapes, which make delicious wines. A very personal approach is taken with our grape growing endeavors. We take pride in knowing and caring for each vine so that it will reward us with the best flavors possible.

Composting is a vital way to nourish the soil. We use 600 to 800 tons of compost every year. We make our own from grape skins, seeds, and stems. And we purchase various composts and manures.

For further information on Sustainable winegrowing, visit: www.sustainablewinegrowing.org