Wednesday 6/12/13:
Pretty much all of the sustainable parts in this visit had
to do with the growing of the grapes. The obvious in any place that is organic:
no pesticides. Instead, a solution of baking soda and something else are used
to keep bugs off of the grape vines. The vineyard is also allowed to have
natural growth; the previous year’s harvest, fallen leaves and such are left
where they fall to naturally decompose and provide fertilizer for the new
vines, better to maintain the minerals needed for the new harvest. In addition
to that, the rows of vines alternate, so there is a row of old, decomposing
vines between two flourishing rows of vines. After all the growing part is
done, it was also mentioned that the wooden barrels used to store the wine are
reused for eight to ten years.
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