Green Winegrowing Handbook

vit i c u lture agriculture ic biodynam le nab

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sus

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ga

or

THE

Green

Winegrowing HANDBOOK

Created by Parducci Wine Cellars and Paul Dolan Vineyards 2nd Edition

“...while no one should argue that organic or biodynamic vineyards are intrinsically superior to others, it is a healthy movement, and there is no question that the results are better and produce better fruit, and ultimately, better wines.”

–Robert Parker, Jr.

Copyright © 2009 by Mendocino Wine Company

Table of Contents

Foreword. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 CHAPTER 1

Sustainable Farming and Winemaking. . . . . . . . . . . . . 6 CHAPTER 2

Organic Farming and Winemaking. . . . . . . . . . . . . . . . 13 CHAPTER 3

Biodynamic Farming and Winemaking. . . . . . . . . . . . 19 Biodynamic Preparations. . . . . . . . . . . . . . . . . . . . . . . . . 26 Glossary. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Foreword

We dedicate this handbook to the family farmers whose stewardship of the land and protection of the environment inspire our respect and trust. With increased awareness of the world around us, today’s consumers are redefining their notions of quality and value. QUALITY is classically expressed in terms of taste and style. However, with a greater understanding of how the health of the planet is directly related to one’s own health, an increasing number of consumers are considering how their purchases reflect their quality of life, not just now, but in the future. And while VALUE has typically been understood as a number on a price tag; an increasing number of consumers are asking important questions about the hidden costs of conventional farming—how soil depletion and pollution in their air and water can cost them their future. As we realize the health of the earth determines our own health, buying habits are changing. This fact is supported by substantive research showing that 80% of all consumers are some shade of green1. In addition, 77% of respondents to a national survey2 believed it important to buy environmentally friendly products. The future of business is green.

“From actors to politicians to global retailers, not talking about sustainability now suggests you’re out of touch.”3 Mainstream businesses are catching on, and they’re profiting from the consumer demand for green products. But there’s more to incorporating sustainable business practices than strengthening a brand or capitalizing on the growth of the lucrative green market. Sustainable business practices often lead to more efficient operations, and more efficient operations mean a better bottom line.

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A rapidly growing number of ecologically aware consumers who value taste and quality are enthusiastically purchasing wines from vineyards and wineries that are certified Biodynamic®, certified organic and utilize certified sustainable farming and business practices. This handbook will provide an in-depth overview of green practices in the wine industry and a better understanding of how and why these practices contribute not only to the quality of wine but the health of our environment. As you read it, you will learn about the eco-conscious mind set that guides Mendocino Wine Company to craft the awardwinning Paul Dolan Vineyards and Parducci Wine Cellars wines.

Paul Dolan, Partner Paul Dolan Vineyards & Parducci Wine Cellars Tim Thornhill, Partner Paul Dolan Vineyards & Parducci Wine Cellars Tom Thornhill, Partner Paul Dolan Vineyards & Parducci Wine Cellars

1

National Marketing Institute, 2008 The Hartman Group, 2007 3 Natural Marketing Institute Survey, 2008 2

FOREWORD

3

Introduction

Humanity’s actions are altering the balance of nature; and we are watching the world transform before our very eyes. Fish populations are in serious decline; our rainforests are disappearing and the planet’s topsoil is being eroded and lost. The impact of global warming and its effects on our climate are being felt worldwide, from the hottest summers on record to melting polar ice caps. All agriculture depends on the health of the land, and as a winemaker I know how even the most subtle environmental changes in the vineyard can leave an imprint on the style, structure and composition of today’s wines. Thirty years ago I can remember my grapes struggling to reach maturity of 23.5º to 24º Brix. Now, with the changing climate, I have a similar challenge to keep the sugars below 28º-29º Brix each year while waiting for the tannins to ripen. Because it is directly tied to the earth, the wine business is uniquely positioned to respond to these challenges. Try to find an agricultural product that is more closely scrutinized, savored, or judged than wine; so those grape growing, winemaking, and business practices that improve the quality of the land will noticeably improve the quality of their wine. It’s a simple concept whose time has come, and one greater numbers of people are coming to accept.

Sustainable

farming practices result

in healthier soil, balanced grapes and higher quality wines.

As a respected leader in the world of agriculture, the California wine industry has taken the lead in developing a Code of Sustainable Wine Growing Practices. We also see other wine communities throughout the world responding in their own way and with their own codes. I find myself continuously inspired by individual wineries and vineyards taking unprecedented actions to enhance not only the

4

quality of their wines, but also the environment and their communities. And yet, old habits die hard. Too few winemakers have undergone the transformative shift from the standard reductive approach, where man dominates, to a natural-systems view where man partners with nature. Here at Mendocino Wine Company, where we craft the Paul Dolan Vineyards and Parducci Wine Cellars wines, we stay true to these beliefs. In setting some of the highest environmental goals in the industry we have achieved much in five short years. We understand sustainability is not a temporary trend, but a continuous journey and constant process. There is always more we can contribute. As a fourth-generation winemaker, farmer and father, I seek to leave the world in better condition for my children. They inspire my commitment to healthy farming practices that will create wines of impressive depth, balance, and expressiveness for a very long time—practices designed to sustain our environment and the people who live here. Five hundred years ago Copernicus questioned whether it was the sun that revolved around the earth or the earth around the sun. Today I believe we have a new question to answer: Is the earth here for man

or is man here for the earth?

Paul Dolan

INTRODUCTION

5

Sustainable Farming and Winemaking

Chapter 1

Sustainable Farming and Winemaking Sus-tain-a-ble: (suh-steyn-uh-bul) Capable of being continued with minimal longterm effect on the environment. “Sustainability.” The American Heritage® Dictionary of the English Language, Fourth Edition. Houghton Mifflin Company, 2004. 12 Feb. 2009.

Let’s face it, the word, “sustainable” is pretty vague. With no legal definition of the term, just about anyone can find a reason to call part or all of their enterprise “sustainable”. Some businesses call themselves “environmentally sustainable” or use “sustainable methods”, but have a difficult time stating exactly how or what philosophy of sustainability governs their practices. To help clarify this issue, Parducci Wine Cellars has adopted the simple, yet eloquent description articulated by Gro Harlem Brundtland, the former Prime Minister of Norway in 1987: “Sustainable development is

development that meets the needs of

the present without compromising the ability of future generations to meet their own needs.”

With this definition as a guide, Parducci has established three major philosophic principles.

6

Chapter 1

• Sustainable practices require responsible stewardship of the land, protecting it for current and future generations. • We will meet the Triple Bottom Line (E3) by considering economic viability, environmental responsibility, and social equity in all decision making.

• We will continue expanding Parducci’s commitment to sustainable viticulture and winemaking methods, regardless of progress made by the rest of the wine industry.

Journey to become “America’s Greenest Winery” Before sustainability how-to-books were on the best sellers’ list, three men of singular vision, Tim Thornhill, Tom Thornhill, and Paul Dolan, were committed to the creation of “America’s Greenest Winery”. With the purchase of the historic Parducci Wine Cellars they formed Mendocino Wine Company—a winery built to yield an abundance of top quality grapes and wines through the long-term sustainable practices of environmental protection and strong support for the local farming community. The stand our winery has taken is firm, designed to create quality wines and a healthier planet. By making wine from locally farmed grapes, using certified sustainable farming practices, utilizing 100% green power and employing earth-friendly packaging, our family-owned and operated company is creating a model of quality and environmental sustainability for other wineries to follow. In recognition of our status as the nation’s first carbon neutral winery and our continuing dedication to social responsibility and environmentally sound practices, we received California’s highest environmental award, the Governor’s Environmental and Economic Leadership Award in 2007.

SUSTAINABLE farming and winemaking

7

Sustainable Farming and Winemaking

How Our Winery is Sustainable In the process of making the winery sustainable we identified four major environmental issues along with strategies to address them: • Carbon emissions that adversely affect our industry and the world at large • The availability and health of our water • Packaging

• The vitality and conservation of our soil We consider the following to be our challenge to the wine industry and the minimum requirements for a winery to declare itself “sustainable”:

Clean Air Carbon Neutrality

• In 2007, Parducci was the first winery in the United States to achieve carbon neutral status.

• Being carbon neutral involves calculating the winery’s total green house gas footprint, reducing (or “mitigating”) it where possible, and then purchasing carbon credits to offset remaining emissions. 100% Green Power

Our winery’s energy program includes an on-site solar energy installation and purchased wind power from the Bonneville Environmental Foundation.

Water Conservation and Recycling Reduce

With careful vineyard monitoring we water only when the soil needs additional moisture instead of an arbitrary or routine schedule resulting in unknown waste and over-watering. In our vineyards this has resulted in a 25% reduction of water used for irrigation and better vine growth.

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Chapter 1

Recycle

Through a system of capturing, cleaning, and purifying via an on-site constructed wetland, Parducci reclaims 100% of the water used in the winery, which we reuse for vineyard irrigation and frost protection.

Use earth-friendly packaging We use 100% post-consumer recycled paper for our wine labels, and chlorine-free, recycled cardboard for our case boxes, all printed with soy and waterbased inks.

Healthy Soil Parducci’s certified farms

All of our owned vineyards are certified Biodynamic, Organic, or Fish Friendly Farming. Helping others attain certification

Parducci provides assistance to local family farmers interested in converting their farms to certified organic and sustainable farming practices. Over 75% of the grapes we bring into the winery are now certified Biodynamic, Organic, or Fish Friendly Farming. In our vineyards

Walk through the vineyards producing our fruit and you’ll find a scene quite different from conventionally-farmed rows of chemically-treated vines standing in bare soil. Sustainable farming means working with, not against nature. As you wander between our rows of vines, you’ll find a community of various creatures and plant life.

• Natural amendments such as animal manure and byproducts of winemaking (pomace) are used to make compost, providing natural nutrients for the soil rather than man made fertilizers. • Cover crops, such as clover, oats and bell beans are planted between vineyard rows to enrich the soil with organic matter and prevent erosion. • Manual and mechanical methods, instead of

SUSTAINABLE farming and winemaking

9

Sustainable Farming and Winemaking

chemicals, for weed control.

• Encouraging natural predators through the building of wildlife corridors, bug farms, and bird boxes are a natural, non-toxic method of regulating vineyard pests. For example, owl boxes are used to lure the owls that patrol vineyards, regulating vine damaging populations of moles, gophers and mice.

• Biodiesel is used to power winery equipment: vineyard tractors and water pumps. Biodiesel is a biodegradable, non-toxic, renewable resource with lower emissions than petroleum diesel. • Avoidance of pollutants that harm the environment and deplete the soil: toxicsynthetic fertilizers, pesticides, and herbicides, bioengineering, ionizing radiation, GMOs (see Glossary).

Additional Recommended Sustainable Practices Reduce, Reuse & Recycle Lower the amount of water, energy, and paper used.

• Parducci annually composts 2.1 million pounds of pomace (grape seeds, stems and skins) recovered from the winemaking process, which then provides a rich fertilizer for our vineyards. • Our recycling program diverts from landfill approximately 12,000 pounds of packaging per year (cardboard, plastic wrap, glass and other waste).

Support local, family owned and operated Most of our grapes come from local farmers; our biodiesel is made in town; label printing and capsules manufacturing is just down the road; and our banker is our neighbor.

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Chapter 1

Support our employees and community We support over 100 local, non-profit organizations such as Pure Mendocino, an organic food and wine festival highlighting our local producers and benefiting the Cancer Resource Center of Mendocino. Owners serve on the boards of local and national organizations. Tom Thornhill is an independent director for the California Land Stewardship Institute which administers the Fish Friendly Farming program.

Family owned and operated With three generations currently working at the winery, our conscious decision is to create a legacy business designed to carry on for future generations.

Sustainable Winegrowing ProgramS

California Sustainable Winegrowing Program Sustainability in Practice (SIP) – Central Coast Vineyard Team Fish Friendly Farming Lodi’s Rules for Sustainable Winegrowing Low Input Viticulture & Enology (LIVE) Napa Green Salmon Safe Leading Sustainable Winegrowers

Backsberg, (South Africa) – carbon neutral Cullen Wines, (Margaret River, Australia) – carbon neutral Frog’s Leap, (Napa Valley, California) – solar & geothermal power, sustainable farming Grove Mill, (Marlborough, New Zealand) – carbon neutral Navarro Vineyards (Mendocino County, California) – systems approach farming, family farmed Parducci Wine Cellars (Mendocino County, California) Ridge Vineyards (Sonoma/Santa Clara Counties, California) – green building Shafer Vineyards (Napa Valley, California) – solar, sustainable farming Staglin Family Vineyard (Napa Valley, California) – solar, community involvement

SUSTAINABLE farming and winemaking

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Sustainable Farming and Winemaking

Summary

In order to ensure a quality standard of living for future generations, Parducci is committed to following the Triple Bottom line- economic viability, environmental responsibility and social equity. Their sustainability standard and challenge to the wine industry includes: • Carbon neutrality • 100% green power • Adoption of certified sustainable farming practices • Water reduction, reuse and recycling • Earth-friendly packaging

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Chapter 1

Organic Farming and Winemaking

Chapter 2

Organic Farming & Winemaking Or-gan-ic: (awr-gan-ik) characterized by the systemic arrangement of parts; organized; systematic: elements fitting together into a unified, organic whole. pertaining to, involving, or grown with fertilizers or pesticides of animal or vegetable origin, as distinguished from manufactured chemicals: organic farming; organic fruits. Dictionary.com, “organic,” in Dictionary.com Unabridged (v 1.1). Source location: Random House, Inc.

Organically grown is a legal term defined by the U.S. Department of Agriculture. When printed on a wine label these words signify the grapes were grown without the use of toxic chemicals (pesticides, fertilizers, etc.). Farmers must employ natural practices that use renewable resources, conserving soil and water. To be certified organic the land must be farmed according to USDA’s National Organic Program guidelines and free of harmful inputs (certain fertilizers, herbicides, and pesticides) for 3 years. Farming materials and methods in the vineyard are inspected and validated by an accredited organic certifier such as California Certified Organic Farmers (CCOF). “The earth is what we all have in common.” –Wendell Berry

ORGANIC farming and winemaking

13

Organic Farming and Winemaking

Certified Organic Farming and Winemaking Organic winegrowers understand that healthy soils yield balanced grapes. Vines reach into the soil for their essential needs. If the soil is full of microbial life and adequate nutrients, the vine absorbs everything it needs to grow at a normal, healthy rate, delivering quality fruit that expresses the unique character of the vineyard. Grape growing and winemaking are approached as a partnership with nature instead of an exploitation of the land. Organic farming takes patience, requiring more time in the vineyards than conventional farming practices require. There are no short cuts or quick fixes with organic farming, but the care invested creates wines of impressive depth, balance, and expressiveness. Put simply: • Healthy soils are the cornerstone of organic farming.

• Organic vineyards are farmed naturally without harmful or toxic chemicals.

• Organic vineyards and wineries must go through a rigorous certification process.

The Organic Certification Process All organic vineyards are farmed according to the USDA’s National Organic Program Guidelines. These standards require: • Registration of the farmland and chemicals used on the property. • Site-specific farm plan that addresses fertilization, pest, and weed management.

• Natural fertilization rather than petro-chemical fertilizers, through the use of plant and animal material compost piles. • Non-toxic management of weeds through the

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Chapter 2

use of newly created and efficient under-vine and in-row cultivation equipment.

• Natural fungus control through the application of substances such as elemental sulfur instead of toxic fungicides.

• Natural pest management through the integration of cover crops which attract beneficial insects and bring unwanted populations in balance.

• Buffer zones between organic vineyards and those of neighboring, conventionally-farmed properties to maintain the integrity of the organic farm.

ORGANIC FARMING NOT ALLOWED

ALLOWED

Toxic-synthetic fertilizers

Natural amendments such as manure, compost and byproducts of winemaking such as grape pomace are used to enrich the soil.

Harmful herbicides

Hoeing and mowing rather than chemicals to control weeds.

Toxic pesticides

Beneficial insects, covercrops and birds control pests, weeds, and feed the soil. • Lady bugs, lace wings, spiders, bees and butterflies can be found in the vineyards to help keep balance. • Paul Dolan plants cover crops of Purple vetch, Austrian Winter pea and oats in his vineyards to add nutrients to the soil, decrease erosion and attract beneficial insects.

Farmers only use approved products from the OMRI list in the vineyard. 4 4 See “OMRI List”, page 40

Genetically N/A modified organisms (GMOs) Ionizing radiation

N/A

Sewage sludge

N/A

ORGANICfarming farmingand and winemaking winemaking organic

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Organic Farming and Winemaking

Organic Winemaking Being organic doesn’t stop in the vineyard. As a certified organic processor, our winery produces Paul Dolan Vineyards wines from organic grapes primarily grown in Mendocino County. Certified organic wineries craft their wines from organic grapes with minimal processing and nominal use of approved additives. No synthetic products are used in the clarifying process, organic yeasts are used for fermentation, and equipment and tanks are sterilized with hot water, steam, and natural agents instead of harsh chemicals. This lack of processing encourages the creation of wines that are fuller expressions of the pure flavors developed in organic vineyards.

How to read an organic wine label “Made with Organically Grown Grapes”

1. Vineyards are farmed naturally without harmful or toxic chemicals (herbicides, pesticides and fertilizers)

2. Vineyards are certified -- 3-year transitional period -- Farm plan follows USDA National Organic Program standards -- Annual independent third party review of practices 3. A certified organic winery produces the wines following USDA National Organic Program standards -- Annual independent third party review of practices 4. Sulfites4 may be used at bottling. -- Up to 100 ppm to help preserve wine by preventing spoilage and browning 4

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See Sulfites pg. 42

Chapter 2

“Organic Wine”

1. Same as points 1-3 mentioned above

2. Plus, no sulfites can be added. A minimum level of naturally occurring sulfites (up to 10ppm) can be found in the wine

Certifiers

California Certified Organic Farmers (CCOF) Oregon Tilth Stellar Certification Services, Inc. Organic Certifiers Ecocert (Europe) For a full list of certifiers accredited by the USDA, visit www.ams. usda.gov/nop Leading Certified Winegrowers 100% “Organically Grown Grapes”

Bonterra Vineyards (Mendocino County, California) Jeriko Estate (Mendocino County, California) McFadden Vineyards, (Potter Valley, Mendocino County, California) Moon Mountain Vineyards (Sonoma County, California) Paul Dolan Vineyards (Mendocino County, California) Preston of Dry Creek Winery & Vineyards (Sonoma, California) For a full list of vineyards and wineries certified by CCOF, visit www.ccof.org.

“Today, more than ever before, life

must be characterized by a sense of

universal responsibility, not only nation

to nation and human to human, but also human to other forms of life.”

–Dalai Lama

ORGANIC farming and winemaking

17

Organic Farming and Winemaking

Summary Basic Principles for Growing Winegrapes Organically

• Maximize quality of grapes and wine • Healthy soils are the cornerstone of organic farming • Vineyards are farmed according to the National Organic Program Guidelines • Vineyards are farmed naturally without harmful or toxic chemicals • Organic vineyards and wineries must go through a rigorous certification process Certified Wines (“Organic” & “Made with Organically Grown Grapes”)

• Wine must be produced in certified organic winery (CCOF) following the National Organic Program Guidelines

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Chapter 2

Biodynamic® Farming and Winemaking

Chapter 3

Biodynamic® Farming and Winemaking Bi-o-dy-nam-ic: (bahy-oh-dahy-nam-ik) The practice of considering and managing a farm as a living organism. Both sustainable and organic farming follow an ecology-minded approach to viticulture. Biodynamics takes this approach to the next level. Born from the teachings of Rudolf Steiner (1924), Biodynamic farming is one of the first farming systems offered as an alternative to early 20th century industrialized agriculture, combining established organic practices and philosophical principles that recognize all life is connected. The Biodynamic farmer respects and honors the entire environment of the farm and the nature of how vines grow, rather than simply managing and manipulating vines with synthetic chemicals designed to boost yields beyond nature’s design, a process which ultimately stresses the plants. Biodynamic farmers take a holistic approach, with the goal of making the farm a self-contained, lifesustaining ecosystem. They understand a successful farm is a living community of plants, soil, wild and domestic animals, climate, and water — where all these elements converge and thrive. Biodynamic farmers must always be thinking systemically about how their actions affect the entire farm, treating the soil, water sources, and everything connected to the

biodynamic farming and winemaking

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Biodynamic® Farming and Winemaking

farm as a living, life-giving organism. The farm is then kept in balance by using nature’s own processes to maintain biodiversity. Biodynamics goes further than sustainable or organic farming by creating a closed loop system where actions not only maintain, but restore the health of the land. Methods employed in Biodynamic farming serve to enrich the soil’s water-holding capacity, reversing the effects of compaction and increasing the levels of nutrients, minerals and micro-organisms naturally found in the soil. These highly-balanced processes strongly affect plants, encouraging them to grow healthier and be more disease resistant. Since the principles of Biodynamics are tailored to meet the needs of each farm’s unique qualities, Biodynamic wines authentically reflect the qualities of specific vineyards. This expression, already known in the wine business as terroir, is a convergence of soil, sunlight hours, slope, alignment to the sun, temperature, and the essential “ego of place”—all elements that can be tasted in the personality of the grapes and the wine. Put simply: • Biodynamics is an advanced systems approach to farming that strives for balance and selfsufficiency, encompassing all organic guidelines.

• Biodynamic vineyards and wines must complete a rigorous certification process. • Farmers follow Rudolf Stiener’s principles using Biodynamic preparations in the vineyards and following the Biodynamic calendar.

• Biodynamic wines are estate grown and the purest expression of terroir. “All things are connected. Whatever

befalls the earth befalls the children of the earth.”

–Chief Seattle (Suqwarmish and Duwamish)

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Chapter 3

Biodynamics in Action Rudolf Steiner created the principles of Biodynamics to heal the land and reverse damages stemming from overuse of synthetic chemicals (fertilizers, herbicides, pesticides, etc.). In the United States, Demeter USA is the organization that certifies Biodynamic vineyards and wineries. Paul Dolan and Sons’ family ranch grows all of the Biodynamic grapes used to craft Paul Dolan Vineyards’ Deep Red, a premium wine from Mendocino County. Biodynamic farming principles include:

• Consideration of the land as an organism and managing the land as an interconnected system of diverse elements. Soil, exposure to sunlight, elevation, vines, cover crops, wildlife (blue birds, ladybugs, owls, etc.), water, domestic animals (chickens, cows, sheep, etc.) and native plants are all factors considered by the Biodynamic farmer.

• Emphasis on soil health by applying nutrientrich Biodynamic preparations, cover crops, and composts made with animal waste to enhance soil quality and stimulate plant life naturally. Soil fertility must come from on-site. Paul Dolan’s three Dexter cows provide lifegiving manure, a key ingredient for the vineyard compost and Biodynamic preparations. • Incorporating animals into the farm. Many farmers find that certain animals provide useful and natural soil enrichment, pest management, and soil tilling, as well as needed biodiversity. Sheep and goats at Paul Dolan’s ranch act as nature’s lawnmowers eating weeds and keeping cover crops under control, while chickens move around the vineyards feeding on vine-damaging pests such as cutworms. • Using natural methods of pest prevention and

biodynamic® farming and winemaking

21

Biodynamic® Farming and Winemaking

farm management by increasing biodiversity. By encouraging biodiversity, a natural system of checks and balances is created. Biodynamic farmers reserve a minimum of 10% of acreage for wildlife corridors or bug farms, which helps provide habitat for beneficial insects and animals that keep harmful pests in check. Through a diverse combination of cover crop plantings between rows, lively bug farms, wildlife corridors, olive orchards and family gardens, Paul Dolan and his sons increase the biodiversity of their ranch. Wild areas and woodlands surrounding Paul Dolan’s ranch encourage beneficial insects, animals, and birds to move into the vineyard to help regulate pests. • Including the farmer as an integral part of the system. Living on-site facilitates an understanding of the subtle changes that occur throughout the seasons. This awareness often leads to a more thorough and practical understanding of potential trouble signs and the positive effects of other actions. • Achieving a balance between the physical and spiritual. To truly achieve balance we must account for the influence of all elements contributing to our existence, whether they are cosmic or terrestrial. Though we may not fully understand all forces of nature, we must acknowledge and respect them.

• Observing the Biodynamic calendar. Similar to the traditional Farmer’s Almanac, the Biodynamic calendar charts the rhythms of the seasons, as well as lunar and astrological cycles. This calendar, developed by Maria Thun, is our guide for planting, pruning, harvesting and application of preparations. • Farmers apply Biodynamic preparations at appropriate times. 22

Chapter 3

Biodynamic Winemaking A more holistic approach to winemaking is used to craft a Demeter certified wine, producing wines that deliver vibrant flavors and ultimately express the character of the land. Many say that Biodynamic wines are the most authentic expressions of terroir.

How to read a Biodynamic label Vineyards are certified

• Transition period -3 years

-2 years if already certified organic

• Farm plan follows Demeter standards

• Annual review of practices by Demeter Vineyards ARE farmed using Rudolph Steiner practices

• Self-contained ecosystem

• Biodiversity (cover crops, farm animals, habitat breaks, etc.)

• Systems approach to farming – promote health of the whole system • Use of Biodynamic preparations

• No use of toxic chemicals (herbicides, pesticides, fertilizers)

• Farming follows Biodynamic calendar Wine must be produced in certified Biodynamic winery

• Annual review of practices by Demeter A wine labeled “BIODYNAMIC” is made entirely of certified Biodynamic grapes. Commonly used practices such as yeast additions, malo-lactic bacteria addition, acid adjustments or concentrate additions are not permitted. Fermentation must be from yeast

biodynamic® farming and winemaking

23

Biodynamic® Farming and Winemaking

indigenous to the vineyard (“native” fermentation). Sulphur dioxide can be added at a level not to exceed 100 parts per million (ppm). A wine labeled “MADE FROM BIODYNAMIC GRAPES” 5 is made of certified Biodynamic grapes. The winemaker is permitted to use yeasts for primary and malo-lactic fermentation as long as the yeasts are organic or Biodynamic. Acid adjustments are allowed as well as concentrate additions. Sulphur dioxide can be added to the wine at a level not to exceed 100ppm.

Certifiers

Demeter (U.S.A and World) Biodyvin (France) Leading Certified Biodynamic Winegrowers

Benziger Family Winery (Sonoma County, California) Brick House (Ribbon Ridge, Oregon) Ca’ del Solo Vineyard (Monterey County, California) Cayuse Vineyards (Walla Walla, Washington) Ceago Vinegarden (Lake County, California) M. Chapoutier (Côtes du Rhône, France) Grgich Hills Estate (Napa Valley, California ) Domaine Leflaive (Burgundy, France) Paul Dolan Vineyards (Mendocino County, California) Zind Humbrecht (Alsace, France) For a complete list of certified vineyards and wineries in the U.S., contact Demeter USA.

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Biodynamic winemaking standards are currently under review. Revisions will be posted at www.demeter-usa.org and updated in the next edition of this handbook.

Chapter 3

Summary Basic Elements for Growing Winegrapes Biodynamically

• Estate grown • Purest expression of terroir Advanced systems approach to farming

• Farming strives to create a self-contained ecosystem • Encourages farm biodiversity • Encompasses all organic guidelines Farmed using Rudolph Steiner practices

• Use of Biodynamic preparations • Follows Biodynamic calendar Biodynamic vineyards must be certified

• Demeter Certified Biodynamic Wines

• Single estate wines - purest expression of terroir • Wine must be produced in certified Biodynamic winery (Demeter)

“The significant problems we face cannot be solved with the same level of thinking we used when we

created them.” –Albert Einstein

biodynamic® farming and winemaking

25

Biodynamic® Farming and Winemaking

Biodynamic Preparations A distinguishing feature of Biodynamic farming is the use of prescribed preparations. According to Demeter, the goal is to unite the farm and the earth with living rhythms. Steiner taught that these preparations are also homeopathic medicines for the earth. Farmers dilute concentrated mineral, plant, and animal extracts, mixing them with water using a stirring motion6 that creates a vortex. These solutions are applied to compost, soil and plants; timing the application in harmony with the Biodynamic calendar.

PREPARATIONS 500 - Horn Manure  is

the cornerstone of Biodynamic preparations. Horn manure stimulates root growth and microbial life in the soil. Cow manure is packed in a cow horn then buried in soil during the autumn and winter before being dug up in the spring, mixed with water, and sprayed on soil. 501 - Horn Silica  enhances

a plant’s capacity to receive sunlight, protects plants from insects and influences flavor and aroma. Moist, crushed quartz crystal is packed in cow horns, sealed with clay and buried in the spring. During autumn the silica is un-earthed, diluted in rainwater and sprayed on plants in the late spring and early summer. 502 - Yarrow  is

one of six preparations strategically applied to compost. Yarrow helps plants access trace minerals and refreshes the soil. The preparation is applied to the soil via a tea made of fermented yarrow flowers. 6

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See Flow Form pg. 36

Chapter 3

503 - Chamomile  helps

stabilize nitrogen and balance silica and potassium in the soil. In the spring, chamomile blossoms dry in indirect sunlight. Stored in jars through autumn, the blossoms are buried in top soil and lifted in the spring before being applied to compost. 504 - Stinging Nettle  stimulates

soil health. These plants are harvested before flowering and stored until autumn. After being placed in an unglazed earthenware pot and buried in heavy soil for a year, the plants are mixed with water to make a tea that is added to compost. 505 - Oak Bark  strengthens

plants against disease and stimulates healing. Aged, chopped oak bark is soaked in a watery environment until spring when it is sprayed on soil and compost. 506 - Dandelion  enhances

a plant’s ability to absorb light through photosynthesis and promotes disease immunity. Its flowers are harvested when no more than half-open and buried in autumn during a descending moon. They are then lifted and dried in spring before being applied to compost. 507 - Valerian  influences

phosphorus and protects plants from cold. Valerian flowers moistened with rainwater are placed in glass jars for a week of sunlight prior to being strained and reserved as a tincture. 508 - Horsetail  suppresses

mildew and fungus. A tea prepared from the horsetail plant is sprayed on vine leaves as needed.

biodynamic® farming and winemaking

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Biodynamic® Farming and Winemaking

While many Biodynamic farmers make their own preparations, others purchase them from organizations such as the Josephine Porter Institute, www.jpiBiodynamics.org. At Paul Dolan’s ranch, each preparation is carefully hand crafted from local plant and animal materials. His sons honor the value and traditions created by Rudolf Steiner and add their passion for the land in each and every application.

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Chapter 3

Glossary

Glossary

Beneficial Insects Ladybugs have an appetite for aphids, a common garden pest. Spiders eat leafhoppers in the vineyard. Farmers rely on insects, especially honeybees, to pollinate fruits, nuts and vegetables. Sustainable farming practices seek a balance of beneficial insects to keep harmful populations in check. Unfortunately, pesticides can kill both good and bad insects.

Biodegradable A biodegradable material decomposes naturally, broken down by air, water and living organisms. The time frame varies, depending on environmental conditions and the material.

Biodiesel Fuel This fuel is a renewable, biodegradable substitute for diesel. Example: recycled vegetable oil from restaurants. Use of biodiesel reduces toxic emissions associated with diesel (less than half the CO2 emissions of diesel). All of Parducci Wine Cellars’ diesel farm equipment operates on biodiesel fuel.

Biodiversity or Biological Diversity The vast variety of life forms – plant, animal, microorganisms. Biodiversity is the foundation of a healthy environment. Species provide a natural system of checks and balances, and this natural cooperation assures mutual survival and a balanced ecosystem. The grasses in the vineyard attract beneficial insects (that pollinate and keep pests in check); the sheep eat the grasses and leave behind waste that feeds the soil. The waste of one species provides food for another species.

Biodynamic Calendar This calendar identifies optimum days for sowing, pruning and harvesting. It specifies dates for application of Biodynamic preparations (see below) and

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generally guides farmers into harmony with the cosmos, much like the traditional Farmers Almanac.

Biodynamic Preparations One of the distinguishing features of Biodynamic farming is the use of nine different preparations to enhance the soil and stimulate plant growth. These are applied in small amounts to the compost pile, the soil and directly on the vines. See Chapter 3 for descriptions.

Biodynamic Wine Grapes come from a certified Biodynamic vineyard and are made into wine in a certified Biodynamic winery. Biodynamic winemaking expresses the authenticity of the vineyard site (terroir). There is minimal manipulation of the wine; added sulfur is under 100ppm. See Chapter 3 for a description of Biodynamics.

Biodyvin A certifier of Biodynamic vintners, specifically French producers. www.biodyvin.com

Bioengineering Also known as genetic engineering, it is the application of engineering principles to biology. It creates genetically modified organisms (GMOs) with specific attributes by inserting foreign genetic material into the original host.

Bug Farm Farmers use diverse plants (yarrow, olives, rose clover) and nectar-rich flowers to attract beneficial insects. Also called “insect gardens or insectaries,” they attract pollinators as well as insects that keep pest populations in check. There are 17 bug farms on the Parducci estate vineyards. (See Beneficial Insects and Integrated Pest Management)

California Sustainable Winegrowing Alliance Brought together by the Wine Institute and the California Association of Winegrape Growers, this group voluntarily

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uses a self-assessment tool to measure the sustainability of vineyards and wineries. Their tool is the Code of Sustainable Winegrowing Practices, containing 227 criteria and topics such as ecosystem management, wine quality and environmentally preferred purchasing. http://www. sustainablewinegrowing.org/

Carbon Footprint This is the sum of all greenhouse gas emissions (e.g. carbon dioxide). Because these gases contribute to climate change, reducing our carbon footprint is a priority at Parducci.

Carbon Neutral Parducci Wine Cellars is the first U.S. winery to achieve carbon neutral status. We calculated our carbon footprint and reduced it through onsite mitigation (e.g. solar installations) and the purchase of carbon credits. At Parducci, we mitigated our carbon emissions by using 100% green power, retrofitting our lighting and utilizing biodiesel in vehicles and farm equipment.

Carbon Offsets Carbon offsets are tools for achieving carbon neutrality. By purchasing credits that support energy efficient projects such as wind farms, Parducci counterbalances its emissions and lessens its carbon footprint. While carbon offsets are useful, internal mitigation (such as reducing energy use and developing and adapting alternative methods) is our primary tool.

CCOF California Certified Organic Farmers is one of the oldest organic certifiers in North America. Founded in 1973, it is a non-profit organization dedicated to promoting and supporting organic agriculture. In 2008 CCOF watched over a half-million acres of certified organic production. The largest concentration of certified organic vineyards is in Mendocino County; all of Parducci’s estate vineyards are certified organic. See Chapter 2 for information on what it takes to qualify for certification. www.ccof.org

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Central Coast Wine Growers’ Association This organization took the lead and secured a grant from the National Fish & Wildlife Foundation and formed an agricultural watershed association to address agricultural water quality in San Luis Obispo and Santa Barbara Counties. www.ccwga.com

Central Coast Vineyard Team An example of the wine industry’s leadership role in sustainability, this non-profit network of 300 farmers educates and guides growers. The organization also teaches winery tasting room staff about sustainable farming. Its online resource library is posted at www.vineyardteam.org.

Certification This is a process of documenting, monitoring and tracking vineyard and winery practices to prove they are in line with set guidelines. Certification by an accredited third party is confirmation that the farm is what it claims to be – i.e. organic or Biodynamic.

Climate Change The Environmental Protection Agency defines climate change as any significant change in measures of climate (such as temperature, precipitation, or wind) lasting for an extended period (decades or longer). Human activity such as burning fossil fuels, deforestation and urbanization has led to long term changes. The phrase “climate change” is more descriptive and inclusive than “global warming” because some changes such as ocean currents and occurrence of forest fires extend beyond temperature and weather.

Community A society, environment, neighborhood, ecosystem. A community may share common values, biology, geography. The community is an entire web of relationships; it is central to sustainable living.

Compost An earthy, dark, crumbly, soil amendment made from kitchen, garden, winery and farm waste decomposed by

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microorganisms. Compost, a fundamental component of both organic and Biodynamic farming, enhances the health of soil through slow release of nutrients, aiding water retention and aeration. Parducci composts waste from both the winery and vineyard.

Conventional Farming This is the type of industrial farming that dominated the 20th Century. It relies on energy inputs typical of largescale, mechanized farms and a life support system of chemicals: routine spraying of pesticides and herbicides and application of synthetic fertilizers. Genetically engineered crops have become part of this paradigm.

Cover Crops Following harvest and before the winter rains, we plant grasses and legumes in the vineyard, between the vine rows. This vegetation anchors and feeds the soil, protecting it from erosion, adding nutrients and organic matter. In spring we mow the crop, and it decomposes adding valuable organic material to the vineyard. A spring-planted cover crop provides homes for beneficial insects and supplemental food for the soil.

Cow Horn At the autumnal equinox, Biodynamic farmers put cow manure inside cow horns and bury them. Six months later, on the spring equinox, they dig them up. Farmers remove the aged manure, stir it with water and spray it on the earth to feed and stimulate the soil. This is known as biodynamic preparation 500. There are eight other preparations (see Chapter 3).

Cradle to Cradle An ideal popularized in the 2002 book Cradle to Cradle: Remaking the Way We Make Things, it refers to efficient production techniques that are essentially waste free. Everything is either recycled, reused or composted with no loss of product quality. 34

Demeter Biodynamic Trade Association Members are certified Biodynamic farms, vineyards, wineries, dairies, food processors, traders and distributors. A non-profit, it promotes and protects Biodynamics. www.demeterbta.com

Demeter USA Affiliated with the international Demeter association, this is the only organization in the United States that awards Biodynamic certification. Its mission is improvement of the health of the planet by certifying products grown and processed to the highest agricultural and environmental standards. Demeter, the Goddess of the Earth and Goddess of Grain, embodies generosity, nourishment and motherhood. See Chapter 3 for information on qualifications for biodynamic certification. www. Demeter-usa.org

Ecological Footprint An eco-footprint is an approximate measurement of a person’s impact on the earth: how much land is needed for survival, products consumed, waste produced, etc. It is a measure of what humanity demands of our planet.

Energy Efficient Use products and systems that consume less energy (e.g. Energy Star). This can be as simple as converting from incandescent bulbs to florescent which we did 3 years ago at Parducci, saving 6.82% of our electrical use.

Ecology The science of relationships. The study of the abundance of life as well as the interactions between organisms and their environment.

Fair Trade This is an international certification program that protects low income farmers and artisans by setting standards for working conditions and wages. Fair Trade Certification

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signifies fair prices, good labor practices and environmental sustainability. http://www.transfairusa.org/

Family Farmed Family farmers are often responsible stewards of the land, protecting it for current and future generations. Parducci Wine Cellars is family farmed and locally owned and operated in California’s Mendocino County. We support the local farmers who grow top quality grapes with sustainable farming methods.

Fish Friendly Farming This is a comprehensive certification program for vineyard properties that are managed to restore fish and wildlife habitat and improve water quality. Parducci has 153 acres certified. Winegrowers care for the land and watershed. www.fishfriendlyfarming.org

Flow Form A structure that circulates water in a cascade, emulating the lively flow of a mountain stream. The flow form creates swirling eddies that oxygenate the water. Using this tool, Biodynamic farmers mix preparations (see Chapter 3) into solutions, creating life-bearing liquids for application to plants, soil and compost. There is a flow form at Paul Dolan’s Dark Horse Vineyard.

GMO A genetically modified organism (GMO) is one whose genetics and traits have been altered through genetic engineering. In 2004 Mendocino County became the first in the US to ban the production of GMOs.

Green Power Electricity generated from environmentally friendly, nonpolluting, renewable resources. Examples: wind and sun.

Greenhouse Gases These gases hold heat in the atmosphere and contribute to the greenhouse effect. Some are naturally occurring; others are byproducts of human and industrial activity,

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e.g., carbon dioxide is released by burning fossil fuel. Other greenhouse gases include methane, nitrous oxide and ozone.

Greenwashing To impress potential customers and sell more product, some businesses intentionally overstate their environmental sensitivity and accomplishments.

Integrated Pest Management (IPM) Widely used in California agriculture, IPM applies a combination of common sense, targeted techniques to prevent pest damage. Farmers use pesticides only as a last resort. http://www.ipm.ucdavis.edu/

Indigenous Yeast Yeast kicks off fermentation, converting the grape’s sugar to alcohol. Indigenous yeasts are native to the vineyard and cellar, and they spontaneously set off fermentation. The alternative is commercially-available yeast. Some winemakers prefer the indigenous yeasts for their individuality and complexity.

Ionizing Radiation High energy radiation capable of producing ionization in the substances through which it passes. It destroys biological substances such as mold. Critics contend that ionizing radiation destroys nutrients in food. Irradiated foods cannot be labeled organic.

LEED Leadership in Energy and Environmental Design is an important certification program that recognizes green buildings designed to conserve resources and reduce negative impacts on the environment. Typically these buildings use renewable energy systems for heating and cooling.

LIVE Low Input Viticulture & Enology, a non-profit program in the Pacific Northwest that provides education and

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certification for vineyards using sustainable winegrowing practices. www.liveinc.org

Locavore Oxford Dictionary’s Word of the Year 2007. A locavore pays attention to where food comes from and is committed to eating food that comes from a 100-mile radius of home. Celebrate your foodshed. www.locavores.com

Lodi’s Sustainable Viticulture Program Since 1992, this program has provided information on sustainable farming practices to local growers and pest control advisors. The Lodi-Winegrowers Workbook is a roadmap to help growers improve the vineyard environment and winegrape quality. www.lodiwine.com

Made with Organically Grown Grapes Wines made from organically grown grapes, at a certified organic winery. Paul Dolan Vineyards wines are made this way. The winemaker may add sulfites at a level of <100ppm. Wines made without adding sulfites are considered perishable.

Mendocino County The home of Parducci Wine Cellars and Paul Dolan Vineyards, the county is located in Northern California, bounded by the Coastal Mountain Range, the Pacific Ocean and the great Redwood forests. Dominated by family farms, it is a leader in sustainable agriculture with 25% of the area’s 343 vineyards in organic production. Mendocino County is America’s Greenest Wine Region and the first county in the United States to ban genetically modified crops and animals. www.mendowine.com

Monoculture A farming system devoted to the repeated cultivation of a single crop. The opposite of biodiversity.

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Napa Green This voluntary project of the Napa Vintners uses sustainable practices to enhance the watershed and restore habitat. Growers and vintners have over 18,000 acres enrolled in the program. www.napavintners.com

Natural A non-technical term loosely defined by the FDA as a product that has been minimally processed and is free of artificial colors, flavors and preservatives. Because the definition does not address farming practices, a grower is able to use pesticides and herbicides and yet label the end product “natural”. “Natural” is not the same as sustainable, organic or Biodynamic.

National Organic Program (NOP) This program implements the provisions of the Organic Foods Production Act and assures consumers that the organic foods they purchase are produced, processed and certified to uniform national standards. The USDA’s Agricultural Marketing Service administers the NOP. www.ams.usda.gov/nop

Non-renewable Resource A resource such as coal, oil or natural gas that took millions of years to form and that cannot be remade on a scale that matches present day consumption. Their rate of formation is so slow that they cannot be used without depleting, and possibly exhausting, the stock.

OMRI Products List OMRI stands for Organic Materials Review Institute, a non-profit organization that provides independent reviews of products intended for use in certified organic production. It analyzes materials, such as fertilizers and soil amendments, against the national organic standards. Accepted products appear on the OMRI Products List, www.omri.org.

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Oregon Tilth A non-profit research and education organization that works with gardeners, farmers, legislators and the general public to promote sustainable growing practices. It certifies organic farmers, processors, retailers and handlers in Oregon and throughout the US. www.tilth.org

Organic Farming and Research Foundation Fosters the improvement and widespread adoption of organic farming systems by sponsoring research and educating policymakers and the general public. www. ofrf.com

Organic Trade Association A group that promotes and protects the growth of organic trade for the benefit of the environment, farmers, the public and the economy. www.ota.com

Organic Vineyards Certified vineyards farmed without toxic pesticides, herbicides or fertilizers. Organic farmers employ natural practices that use renewable resources, conserving soil and water. Other methods include integrated pest, weed and nutrient management as well as cover crops to enhance the vines’ health. Practices adhere to the rules of the National Organic Program. As of harvest 2008, all of Parducci’s estate vineyards are certified organic. Independent groups such as CCOF and Oregon Tilth certify organic vineyards.

Organic Wine For a wine to be labeled organic, federal regulations require composition of 100% organically grown grapes. The winery, itself, is certified organic. In the cellar there is little manipulation of the wine and no addition of sulfites, a traditional preservative. Consequently, organic wines have a short shelf life. Estimates indicate less than ½ of one percent of winemakers use no sulfites in the cellar. “Made with organic grapes” means that the wine is made of grapes farmed organically and may contain added sulfites.

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Permaculture An agro-ecological system that harmoniously integrates the land and people, sustainably providing food, energy, shelter and other needs.

Polyculture A farming system that grows multiple crops and, possibly, other elements such as wildflowers and animals.

Post-consumer Recycled material that was first used by a consumer.

Pre-consumer Recycled material (scrap) that comes from a manufacturing process.

Pure Mendocino An annual fundraising event in Mendocino County that promotes healthy communities, organic farming and sustainable living. www.puremendocino.org

Recycle The 3rd R in Reduce, Reuse, Recycle. Recycling prevents waste by taking a product at the end of its useful life and turning it into something useable. Parducci Wine Cellars has a comprehensive recycling program in the winery and administration offices.

Reductionism The idea that one can understand the nature of complex things by reducing them into their individual parts, ignoring the relationship between the parts. Biodynamic farmers have the opposite mindset; they study and appreciate life’s connections.

Renewable Energy Energy generated from a natural resource that renews itself by natural processes at a rate comparable or faster than its rate of consumption. The sun is the perfect example; we harvest the sun’s energy today, and it has no impact on the amount we can harvest tomorrow.

Slow Food An international non-profit movement that envisions a

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future of food that tastes good, agriculture that does not harm the environment and social justice. For the health of people and the planet, Slow Food advocates alternatives to fast food, industrial agriculture and standardization. www.slowfoodusa.org

Soy-based Ink Environmentally friendly ink made from non-food soybeans, as opposed to petroleum-based ink. Available in brighter colors, it improves the life span of printers. It is 100% biodegradable. Paper printed in soy ink is easier to de-ink during the recycling process. Parducci Wine Cellars and Paul Dolan Vineyard’s wine labels are printed with soy inks.

Steiner, Rudolph (1861-1925) Steiner is the father of Biodynamic farming. In 1924 he gave a series of lectures to German farmers who were struggling with productivity on their farms. Over the years, they had killed the soil’s microbiological life though heavy use of petrochemicals. Steiner recommended that they go back to the ways of previous generations and use methods that man had developed through keen observation of the environment. He suggested the application of a series of preparations designed as homeopathic remedies to heal land damaged by modern industrial farming. In addition to his interest in agriculture, Steiner was also active in science, Waldorf education, art, architecture and politics.

Sulfites Sulfites are antioxidants that help preserve wine by preventing spoilage and browning. Because they are a natural byproduct of fermentation, virtually all wines contain sulfites. Winemakers augment with additional sulfites to protect wine’s freshness. Federal regulations require wineries to declare “contains sulfites” on labels because 1% of the population has allergic reaction such as breathing difficulties or hives. By law, wines cannot contain more than 350mg/liter of sulfites. A wine labeled “No Sulfites” must contain less that 1mg/liter; such wine would be highly perishable.

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Sulphur An element that has been used in wine production since antiquity. Growers use sulphur to prevent mildew in the vineyards. Winemakers burn sulphur to clean oak barrels.

Sulphur Dioxide The chemical compound SO2. It protects wine from spoilage and reduces oxidation. Having antimicrobial properties, SO2 is used to clean winery hoses, tanks and other equipment.

Sustainable Farming Take from the earth only what it can sustainably provide. A broad category, sustainable farming includes agriculture, economics and worker relations. It values the Triple Bottom Line: environmental health, social justice and profit for the farmer. While no legal definition exists, sustainable farming is guided by the principle of meeting the needs of the present without compromising the needs of future generations. See Chapter 1.

Systems Thinking Systems thinkers look carefully at linkages, interactions, connections and interdependence. While more traditional forms of analysis focus on separating out the individual pieces of what is being studied, the systems approach looks at the components of a system and their relationships with each other and other systems. Biodynamic farming is a form of systems thinking.

Terroir A French term for the total natural environment of a vineyard. Major components of terroir are soil structure and composition, local topography and exposure to sunlight, the microclimate of a vine and the macroclimate of the vineyard. Terroir is the holistic interaction of all of these elements, resulting in a unique expression of the specific

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site. These grapes create complex wines with qualities specific to the growing region. Central to the concept of terroir is the fact that all these components are natural and not significantly influenced by vineyard management.

Transitional Farms and vineyards that apply for certification often go through a transitional period while they come into compliance with the rules and regulations of organic or Biodynamic agriculture. For example, a piece of land must be free of pesticides for 3 years before it can receive organic or Biodynamic certification. This time period is called “transitional”.

Tree Free Paper Also known as non-wood, this is paper made without cutting down trees. The paper is produced from renewable resources such as flax, hemp, bamboo and sugar cane.

Triple Bottom Line Social, environmental and financial elements are interconnected in sustainable business. Financial results are not the only bottom line: the physical environment (i.e. non-polluting) in which a business operates and the social environment (e.g. fair wages for workers) are measures of success. This approach is often referred to as the 3 E’s: Economics, Environment and Equity.

Vegan Wine Not necessarily grown sustainably, vegan wines contain no animal byproducts. Winemakers commonly use filtering and clarifying products derived from animals, e.g. egg whites used in fining wines to remove proteins, yeasts and other particles that are in suspension during the making of the wine. Vegan white wines are clarified with bentonite, a natural, inert clay powder. All Kosher wines are vegan.

Waste Reduction As important as recycling, waste reduction is anything that trims down waste by using less material in the first

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place. Use both sides of a piece of paper; drink water out of reusable cups.

Wastewater Homes, industries and farms all produce wastewater – water that has been used and is unsuitable for drinking. The average US household produces 280 gallons of wastewater daily.

Water reclamation At Parducci we have created a water reclamation process that saves 10 gallons a minute, 24/7, 365 days a year. Our system screens, aerates and purifies water from our winery and then uses gravity flow to move the reclaimed water through constructed wetlands to our pond.

Wetlands There are many types of wetlands (marshes, swamps, bogs), and they are the greatest water purifiers on the planet. The wetlands at Parducci, planted to native grasses, purify the wastewater coming from the winery. They also provide habitat for wildlife.

Wildlife Habitat Natural habitat offers feeding, roosting, breeding, nesting and refuge areas for animals. The habitat invites plants, insects, birds and other animals into the vineyard to help regulate pests.

Zero Waste An ideal which strives to eliminate waste. Reuse, recycle and invest in durability. Used material, including packaging, is a valuable resource, not garbage in need of disposal.

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“It seems to me that a grape in harmony with its environment produces a wine with a more complex aroma, which after all, at a time when wines resemble each other more and more, should be of great interest to lovers of good wine.”

- David Ridgeway

Cr e at ed b y

THE

Green

Winegrowing HANDBOOK

501 Parducci Road, Ukiah, CA 95482 Phone (800) 362-9463 www.parducci.com www.pauldolanvineyards.com

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