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grapes are grown and our wines vinified according to
the standards of NOFA-NY Certified Organic, LLC., which we helped the organization
design in accordance with international certification
standards. What this means is that nothing toxic or
synthetic goes into the growing of our grapes or the
making of our wines. Instead of many toxic pesticides,
we make sure the natural balance of predator insects
is fully functioning in our vineyards. If not, we spread
hundreds of thousands of beneficial insects such as
ladybugs and lacewings to keep the number of grape predator
insects down. Instead of the common highly toxic synthetic
fungicides, we use natural means to combat fungus, including
fine-tuned nutrition (even feeding the plants through
their leaves!) so the plant's natural immune system
has everything it needs to protect the plant naturally.
Studies have shown that resveratrol--a very potent antioxidant
found in wine--is produced by the grape plant in its
struggle against fungus. It is higher in Eastern U.S.
grapes, where the climate causes the plant to struggle
more against fungus, and higher still in organic grapes.
combat weeds we don't use any herbicides. Instead we
use laborious hand and tractor weeding or mulching.
And to feed our plants we never use anything artificial--only
rock powders, manures, mulches, composts, or specially
grown cover crops that are plowed under and break down
to feed the plants.
the wine making we depend on filtration to solve most
of our problems. Wines are very tightly filtered with
a sterile pharmaceutical grade final filter, that no
yeast or bacteria can cause spoilage or refermentation
problems. Once in maybe 5,000 bottles a yeast cell will
make it in, maybe in the air in the bottling room or
from the corker (our corks are purchased sterile) and
cause a refermentation, or natural champagne. That's
why we suggest you refrigerate the sweeter wines or
keep them in a cool cellar away from anything that would
be affected by a stream of "champagne" erupting
on it in the unlikely event your bottle should be the
one in 5,000.
In accordance with international standards for organic
wine, our wines do contain low levels of sulfites from
natural sources and the added gas form. Yeast regularly
produce sulfur dioxide gas during fermentation, in addition
to carbon dioxide, alcohol, and the many other bi-products
of fermentation. This sulfur dioxide unites with the
natural elements in the wine to produce natural sulfites.
We regularly supplement small amounts of sulfur dioxide
gas as the yeast do not produce a sufficient quantity
for minimum stability expected by average consumer standards.
Our wines are always below the maximum permitted world-wide
for organic and conventional wines.. We never use the
synthetic sulfite compounds. The levels of natural sulfites
found in our wines are lower than what is found in many
conventional wines, so that many of our customers prefer
them simply to reduce the possibility that they will
never get the sinusitis-type headache induced by high
sulfite levels, or other reactions.
also never use any sorbate compounds or any other preservatives.
Many people are sensitive to sorbate and get a headache
similar to the MSG reaction. And there are literally
scores of other chemicals permitted by the FDA.
factor in our consumer loyalty is that we do not use
any animal products in our wines, such as bull's blood,
gelatin (from beef bones), isinglass (from fish), and
egg whites -- all of which are allowed by the FDA. Many
committed vegetarians appreciate the security of knowing
the hundreds of our friends who regularly enjoy our
organic wines with their meals. UPS shipments generally
go out the day after we receive them as long as payment