INTNERS ARE AMONG those leading the way in regenerative agriculture.
The farming approach is focused on promoting soil health through a number of natural practices, such as planting cover crops, integrating grazing animals, and ditching pesticides in favor of chemical-free alternatives. A study published this January in Frontiers in Sustainable Food Systems, coauthored by Jessica Villat and Kimberly A. Nicholas, found that a mixture of these methods can lead to greater carbon sequestration (in which carbon dioxide is captured and stored in soil), particularly in vineyards. A number of wineries that embrace regenerative farming are seeing the results themselves through soil testing. They say the approach has led to healthier soil and land for the animals and people around it — and even better-tasting wine. Learn more about how wineries in California and Oregon are showing the rest of the industry how to grow grapes that result in delicious wine while making a positive impact.
RAISE A GLASS TO THE VINTNERS TURNING OVER A NEW VINE LEAF BY EMBRACING REGENERATIVE FARMING.
by Chloé Pantazi-Wolber
Director of Sales Nate Winters picking the first harvest of négrette
grapes at Troon Vineyard in Oregon’s Applegate Valley.
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ISSUE 01
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