Reducing chemical use in winemaking and viticulture is a goal of sustainable practices. We are firm believers is reducing the use of chemicals, in the winery and in the vineyards. Caustic chemicals are only used to clean tanks and winery equipment as a last resort. Every effort is made to minimize the amount used.
Nitrogen additions are not used in the winery during the fermentation process. And commercial yeasts are only added as a last resort.
