The amount of resources used on our vineyards has been reduced significantly through smarter work practices.

Depending on the vineyard site, vines require additional inputs of water, fertiliser and controls for pests or diseases. We minimise these inputs by keeping a close watch on the vines and not adding anything to the vineyards that is not needed.

In the past, viticulturists tended to apply resources such as water and chemical sprays on a predetermined schedule. Now these are only applied when there are clear indicators that it is needed.

Natural biological means are used to combat pests and diseases as far as possible. Ongoing trials on our vineyards have seen improvements in the use of bio-controls to combat botrytis.

When spraying is needed, we save energy by using multi-row sprayers.