Impact

Certified organic and dry-farmed, I cut carbon each year with incremental, practical changes.

I work with a dedicated crew and draft horses, not diesel tractors. Vines are pruned and harvested by hand; low‑till cover crops sequester over one ton of carbon per hectare annually. Bat boxes, insect hotels and biodynamic practices boost biodiversity.

Fermentations are natural in concrete or glass, with no electric heating/chilling—punchdowns are done by hand. Bottles are lightweight with high post‑consumer recycled glass; I've phased out tin capsules and aluminum screwcaps and even that silly fake “wax" sealant. BTW - it's not natural wax - it's a petrochemical plastic.

Bat boxes around the vineyard encourages nesting and helps naturally control vineyard pests

Natural corks are FSC‑certified from carbon‑sequestering cork forests (Ernst & Young's Amorim study found one cork offsets a bottle's carbon). Labels and cartons are FSC or recycled/renewable cotton, printed with compostable inks. Recycled shippers only—no Styrofoam.

Small steps, measurable progress.