Sustainable winegrowing practices protect our soil, air and water – elements that breathe life, and ultimately flavor, into our grapes and wines. Being good stewards of the land and good neighbors are principles our wineries and vineyards live by each and every day. Adopting environmentally and socially responsible practices and making them an integral part of how we do business is our way of ensuring the health of our land, our communities and our industry for generations to come.
Growing winegrapes is a long term prospect; when well-managed, vineyards can have a life span of 25 years or more. Because of this, protecting the ecosystems in which they are situated is a high priority for California’s winegrape growers. Enhancing and maintaining ecosystem integrity keeps soils and vines healthy and produces higher-quality winegrapes.
Pest problems are a fact of life in vineyard management, so California winegrowers have devised numerous methods for addressing pests using biological and/or cultural controls that minimize impacts to the environment.
Winegrapes use less water than most crops. California’s Mediterranean climate (rainy in the winter, warm and dry in the summer) is one of the reasons the state is an ideal place to grow grapes for high-quality wines. Still, water is a precious natural resource here, and using it wisely is a priority for California’s winegrowers.
Conserving energy in the vineyard has a double benefit: it reduces greenhouse gas emissions and keeps farming costs in check. In an effort to reduce carbon footprints and keep their ranches economically viable, California winegrowers have adopted a number of energy-saving practices.