biodynam

agriculture
vit
sus

ic
tai

ulture
nab
ic
or
ga

le
nic

THE Green
Winegrowing
HANDBOOK

Created by
Parducci Wine Cellars and Paul Dolan Vineyards

2nd Edition
“...while no one should argue that

organic or biodynamic vineyards

are intrinsically superior to others,

it is a healthy movement, and there

is no question that the results are

better and produce better fruit,

and ultimately, better wines.”

–Robert Parker, Jr.

Copyright © 2009 by Mendocino Wine Company

 Table of Contents

Foreword. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

CHAPTER 1
Sustainable Farming and Winemaking. . . . . . . . . . . . . 6

CHAPTER 2
Organic Farming and Winemaking. . . . . . . . . . . . . . . . 13

CHAPTER 3
Biodynamic Farming and Winemaking. . . . . . . . . . . . 19
Biodynamic Preparations. . . . . . . . . . . . . . . . . . . . . . . . . 26

Glossary. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
 Foreword

We dedicate this handbook to the family farmers

whose stewardship of the land and protection of the
environment inspire our respect and trust.

With increased awareness of the world around us,

today’s consumers are redefining their notions of
quality and value.

QUALITY is classically expressed in terms of taste

and style. However, with a greater understanding
of how the health of the planet is directly related to
one’s own health, an increasing number of consumers
are considering how their purchases reflect their
quality of life, not just now, but in the future.

And while VALUE has typically been understood

as a number on a price tag; an increasing number
of consumers are asking important questions about
the hidden costs of conventional farming—how soil
depletion and pollution in their air and water can cost
them their future.

As we realize the health of the earth determines our

own health, buying habits are changing. This fact
is supported by substantive research showing that
80% of all consumers are some shade of green1. In
addition, 77% of respondents to a national survey2
believed it important to buy environmentally friendly
products.

The future of business is green.

“From actors to politicians to global retailers, not

talking about sustainability now suggests you’re out
of touch.”3 Mainstream businesses are catching on,
and they’re profiting from the consumer demand for
green products. But there’s more to incorporating
sustainable business practices than strengthening a
brand or capitalizing on the growth of the lucrative
green market. Sustainable business practices often
lead to more efficient operations, and more efficient
operations mean a better bottom line.

2
A rapidly growing number of ecologically aware
consumers who value taste and quality are
enthusiastically purchasing wines from vineyards
and wineries that are certified Biodynamic®, certified
organic and utilize certified sustainable farming and
business practices.

This handbook will provide an in-depth overview

of green practices in the wine industry and a better
understanding of how and why these practices
contribute not only to the quality of wine but the
health of our environment. As you read it, you will
learn about the eco-conscious mind set that guides
Mendocino Wine Company to craft the award-
winning Paul Dolan Vineyards and Parducci Wine
Cellars wines.

Paul Dolan, Partner

Paul Dolan Vineyards & Parducci Wine Cellars

Tim Thornhill, Partner

Paul Dolan Vineyards & Parducci Wine Cellars

Tom Thornhill, Partner

Paul Dolan Vineyards & Parducci Wine Cellars

1
National Marketing Institute, 2008
2
The Hartman Group, 2007
3
Natural Marketing Institute Survey, 2008

FOREWORD 3
 Introduction

Humanity’s actions are altering the balance of nature;

and we are watching the world transform before our
very eyes. Fish populations are in serious decline;
our rainforests are disappearing and the planet’s
topsoil is being eroded and lost. The impact of global
warming and its effects on our climate are being felt
worldwide, from the hottest summers on record to
melting polar ice caps.

All agriculture depends on the health of the land,

and as a winemaker I know how even the most subtle
environmental changes in the vineyard can leave an
imprint on the style, structure and composition of
today’s wines. Thirty years ago I can remember my
grapes struggling to reach maturity of 23.5º to 24º
Brix. Now, with the changing climate, I have a similar
challenge to keep the sugars below 28º-29º Brix each
year while waiting for the tannins to ripen.

Because it is directly tied to the earth, the wine

business is uniquely positioned to respond to these
challenges. Try to find an agricultural product that
is more closely scrutinized, savored, or judged than
wine; so those grape growing, winemaking, and
business practices that improve the quality of the
land will noticeably improve the quality of their wine.
It’s a simple concept whose time has come, and one
greater numbers of people are coming to accept.

Sustainable farming practices result

in healthier soil, balanced grapes and
higher quality wines.

As a respected leader in the world of agriculture,

the California wine industry has taken the lead in
developing a Code of Sustainable Wine Growing
Practices. We also see other wine communities
throughout the world responding in their own way
and with their own codes. I find myself continuously
inspired by individual wineries and vineyards taking
unprecedented actions to enhance not only the

4
quality of their wines, but also the environment and
their communities.

And yet, old habits die hard. Too few winemakers

have undergone the transformative shift from the
standard reductive approach, where man dominates,
to a natural-systems view where man partners with
nature.

Here at Mendocino Wine Company, where we craft

the Paul Dolan Vineyards and Parducci Wine Cellars
wines, we stay true to these beliefs. In setting some
of the highest environmental goals in the industry
we have achieved much in five short years. We
understand sustainability is not a temporary trend,
but a continuous journey and constant process. There
is always more we can contribute.

As a fourth-generation winemaker, farmer and father,

I seek to leave the world in better condition for my
children. They inspire my commitment to healthy
farming practices that will create wines of impressive
depth, balance, and expressiveness for a very long
time—practices designed to sustain our environment
and the people who live here.

Five hundred years ago Copernicus questioned

whether it was the sun that revolved around the earth
or the earth around the sun. Today I believe we have a
new question to answer: Is the earth here for man
or is man here for the earth?

Paul Dolan

INTRODUCTION 5
 Sustainable Farming and Winemaking

Chapter 1

Sustainable Farming
and Winemaking

Sus-tain-a-ble: (suh-steyn-uh-bul)
Capable of being continued with minimal long-
term effect on the environment.
“Sustainability.” The American Heritage® Dictionary of the English
Language, Fourth Edition. Houghton Mifflin Company, 2004. 12 Feb. 2009.

Let’s face it, the word, “sustainable” is pretty

vague. With no legal definition of the term, just
about anyone can find a reason to call part or all
of their enterprise “sustainable”. Some businesses
call themselves “environmentally sustainable” or
use “sustainable methods”, but have a difficult
time stating exactly how or what philosophy of
sustainability governs their practices.

To help clarify this issue, Parducci Wine Cellars

has adopted the simple, yet eloquent description
articulated by Gro Harlem Brundtland, the former
Prime Minister of Norway in 1987:

“Sustainable development is
development that meets the needs of
the present without compromising the
ability of future generations to meet
their own needs.”

With this definition as a guide, Parducci has estab-

lished three major philosophic principles.

6 Chapter 1
 • Sustainable practices require responsible
stewardship of the land, protecting it for current
and future generations.
• We will meet the Triple Bottom Line (E3) by
considering economic viability, environmental
responsibility, and social equity in all decision
making.
• We will continue expanding Parducci’s
commitment to sustainable viticulture and
winemaking methods, regardless of progress made
by the rest of the wine industry.

Journey to become
“America’s Greenest Winery”
Before sustainability how-to-books were on the
best sellers’ list, three men of singular vision, Tim
Thornhill, Tom Thornhill, and Paul Dolan, were
committed to the creation of “America’s Greenest
Winery”. With the purchase of the historic Parducci
Wine Cellars they formed Mendocino Wine
Company—a winery built to yield an abundance of
top quality grapes and wines through the long-term
sustainable practices of environmental protection and
strong support for the local farming community.

The stand our winery has taken is firm, designed to

create quality wines and a healthier planet. By making
wine from locally farmed grapes, using certified
sustainable farming practices, utilizing 100% green
power and employing earth-friendly packaging, our
family-owned and operated company is creating a
model of quality and environmental sustainability
for other wineries to follow. In recognition of our
status as the nation’s first carbon neutral winery and
our continuing dedication to social responsibility
and environmentally sound practices, we received
California’s highest environmental award, the
Governor’s Environmental and Economic Leadership
Award in 2007.

SUSTAINABLE farming and winemaking 7

 Sustainable Farming and Winemaking

How Our Winery is Sustainable

In the process of making the winery sustainable we
identified four major environmental issues along with
strategies to address them:
• Carbon emissions that adversely affect our
industry and the world at large
• The availability and health of our water
• Packaging
• The vitality and conservation of our soil
We consider the following to be our challenge to the
wine industry and the minimum requirements for a
winery to declare itself “sustainable”:

Clean Air

Carbon Neutrality
• In 2007, Parducci was the first winery in the
United States to achieve carbon neutral status.
• Being carbon neutral involves calculating the
winery’s total green house gas footprint, reducing
(or “mitigating”) it where possible, and then
purchasing carbon credits to offset remaining
emissions.
100% Green Power
Our winery’s energy program includes an on-site
solar energy installation and purchased wind power
from the Bonneville Environmental Foundation.

Water Conservation and Recycling

Reduce
With careful vineyard monitoring we water only
when the soil needs additional moisture instead of an
arbitrary or routine schedule resulting in unknown
waste and over-watering. In our vineyards this has
resulted in a 25% reduction of water used for irriga-
tion and better vine growth.

8 Chapter 1
Recycle
Through a system of capturing, cleaning, and puri-
fying via an on-site constructed wetland, Parducci
reclaims 100% of the water used in the winery, which
we reuse for vineyard irrigation and frost protection.

Use earth-friendly packaging

We use 100% post-consumer recycled paper for our
wine labels, and chlorine-free, recycled cardboard
for our case boxes, all printed with soy and water-
based inks.

Healthy Soil

Parducci’s certified farms

All of our owned vineyards are certified Biodynamic,
Organic, or Fish Friendly Farming.
Helping others attain certification
Parducci provides assistance to local family farmers
interested in converting their farms to certified or-
ganic and sustainable farming practices. Over 75% of
the grapes we bring into the winery are now certified
Biodynamic, Organic, or Fish Friendly Farming.
In our vineyards
Walk through the vineyards producing our fruit and
you’ll find a scene quite different from conventional-
ly-farmed rows of chemically-treated vines standing
in bare soil. Sustainable farming means working
with, not against nature. As you wander between
our rows of vines, you’ll find a community of various
creatures and plant life.
• Natural amendments such as animal manure and
byproducts of winemaking (pomace) are used to
make compost, providing natural nutrients for the
soil rather than man made fertilizers.
• Cover crops, such as clover, oats and bell beans
are planted between vineyard rows to enrich the
soil with organic matter and prevent erosion.
• Manual and mechanical methods, instead of

SUSTAINABLE farming and winemaking 9

 Sustainable Farming and Winemaking

chemicals, for weed control.

• Encouraging natural predators through the
building of wildlife corridors, bug farms, and
bird boxes are a natural, non-toxic method of
regulating vineyard pests. For example, owl boxes
are used to lure the owls that patrol vineyards,
regulating vine damaging populations of moles,
gophers and mice.
• Biodiesel is used to power winery equipment:
vineyard tractors and water pumps. Biodiesel is a
biodegradable, non-toxic, renewable resource with
lower emissions than petroleum diesel.
• Avoidance of pollutants that harm the
environment and deplete the soil: toxic-
synthetic fertilizers, pesticides, and herbicides,
bioengineering, ionizing radiation, GMOs (see
Glossary).

Additional Recommended
Sustainable Practices

Reduce, Reuse & Recycle

Lower the amount of water, energy, and paper used.
• Parducci annually composts 2.1 million pounds of
pomace (grape seeds, stems and skins) recovered
from the winemaking process, which then
provides a rich fertilizer for our vineyards.
• Our recycling program diverts from landfill
approximately 12,000 pounds of packaging per
year (cardboard, plastic wrap, glass and other
waste).

Support local,
family owned and operated
Most of our grapes come from local farmers; our
biodiesel is made in town; label printing and capsules
manufacturing is just down the road; and our banker
is our neighbor.

10 Chapter 1
Support our employees
and community
We support over 100 local, non-profit organizations
such as Pure Mendocino, an organic food and wine
festival highlighting our local producers and benefit-
ing the Cancer Resource Center of Mendocino.
Owners serve on the boards of local and national or-
ganizations. Tom Thornhill is an independent director
for the California Land Stewardship Institute which
administers the Fish Friendly Farming program.

Family owned and operated

With three generations currently working at the
winery, our conscious decision is to create a legacy
business designed to carry on for future generations.

Sustainable Winegrowing ProgramS

California Sustainable Winegrowing Program
Sustainability in Practice (SIP) – Central Coast Vineyard Team
Fish Friendly Farming
Lodi’s Rules for Sustainable Winegrowing
Low Input Viticulture & Enology (LIVE)
Napa Green
Salmon Safe
Leading Sustainable Winegrowers
Backsberg, (South Africa) – carbon neutral
Cullen Wines, (Margaret River, Australia) – carbon neutral
Frog’s Leap, (Napa Valley, California) – solar & geothermal
power, sustainable farming
Grove Mill, (Marlborough, New Zealand) – carbon neutral
Navarro Vineyards (Mendocino County, California) – systems
approach farming, family farmed
Parducci Wine Cellars (Mendocino County, California)
Ridge Vineyards (Sonoma/Santa Clara Counties, California) –
green building
Shafer Vineyards (Napa Valley, California) – solar, sustainable
farming
Staglin Family Vineyard (Napa Valley, California) – solar,
community involvement

SUSTAINABLE farming and winemaking 11

 Sustainable Farming and Winemaking

Summary
In order to ensure a quality standard of living for fu-
ture generations, Parducci is committed to following
the Triple Bottom line- economic viability, environ-
mental responsibility and social equity.
Their sustainability standard and challenge to the
wine industry includes:
• Carbon neutrality
• 100% green power
• Adoption of certified sustainable farming practices
• Water reduction, reuse and recycling
• Earth-friendly packaging

12 Chapter 1
 Organic Farming and Winemaking

Chapter 2

Organic Farming
& Winemaking

Or-gan-ic: (awr-gan-ik)
characterized by the systemic arrangement of parts;
organized; systematic: elements fitting together into a
unified, organic whole.
pertaining to, involving, or grown with fertilizers
or pesticides of animal or vegetable origin, as
distinguished from manufactured chemicals: organic
farming; organic fruits.
Dictionary.com, “organic,” in Dictionary.com Unabridged (v 1.1). Source
location: Random House, Inc.

Organically grown is a legal term defined by the

U.S. Department of Agriculture. When printed on a
wine label these words signify the grapes were grown
without the use of toxic chemicals (pesticides, fertilizers,
etc.). Farmers must employ natural practices that use
renewable resources, conserving soil and water.

To be certified organic the land must be farmed accord-

ing to USDA’s National Organic Program guidelines
and free of harmful inputs (certain fertilizers, herbi-
cides, and pesticides) for 3 years. Farming materials and
methods in the vineyard are inspected and validated by
an accredited organic certifier such as California Certi-
fied Organic Farmers (CCOF).

“The earth is what we all have in

common.” –Wendell Berry

ORGANIC farming and winemaking 13

 Organic Farming and Winemaking

Certified Organic Farming

and Winemaking
Organic winegrowers understand that healthy soils
yield balanced grapes. Vines reach into the soil for
their essential needs. If the soil is full of microbial life
and adequate nutrients, the vine absorbs everything
it needs to grow at a normal, healthy rate, delivering
quality fruit that expresses the unique character of the
vineyard.

Grape growing and winemaking are approached as a

partnership with nature instead of an exploitation of
the land. Organic farming takes patience, requiring
more time in the vineyards than conventional farming
practices require. There are no short cuts or quick fixes
with organic farming, but the care invested creates
wines of impressive depth, balance, and expressive-
ness. Put simply:
• Healthy soils are the cornerstone of organic
farming.
• Organic vineyards are farmed naturally without
harmful or toxic chemicals.
• Organic vineyards and wineries must go through a
rigorous certification process.

The Organic Certification Process

All organic vineyards are farmed according to the
USDA’s National Organic Program Guidelines. These
standards require:
• Registration of the farmland and chemicals used
on the property.
• Site-specific farm plan that addresses
fertilization, pest, and weed management.
• Natural fertilization rather than petro-chemical
fertilizers, through the use of plant and animal
material compost piles.
• Non-toxic management of weeds through the

14 Chapter 2
 use of newly created and efficient under-vine and
in-row cultivation equipment.
• Natural fungus control through the application
of substances such as elemental sulfur instead of
toxic fungicides.
• Natural pest management through the
integration of cover crops which attract beneficial
insects and bring unwanted populations in
balance.
• Buffer zones between organic vineyards and those
of neighboring, conventionally-farmed properties
to maintain the integrity of the organic farm.

ORGANIC FARMING
NOT ALLOWED ALLOWED
Toxic-synthetic Natural amendments such as ma-
fertilizers nure, compost and byproducts of
winemaking such as grape pomace
are used to enrich the soil.
Harmful herbicides Hoeing and mowing rather than
chemicals to control weeds.
Toxic pesticides Beneficial insects, covercrops and
birds control pests, weeds, and
feed the soil.
• Lady bugs, lace wings, spiders,
bees and butterflies can be found
in the vineyards to help keep
balance.
• Paul Dolan plants cover crops of
Purple vetch, Austrian Winter pea
and oats in his vineyards to add
nutrients to the soil, decrease ero-
sion and attract beneficial insects.
Farmers only use approved
products from the OMRI list in the
vineyard. 4
4 See “OMRI List”, page 40

Genetically N/A
modified organisms
(GMOs)
Ionizing radiation N/A
Sewage sludge N/A

organic
ORGANICfarming
farmingand
and winemaking
winemaking 15
 Organic Farming and Winemaking

Organic Winemaking
Being organic doesn’t stop in the vineyard. As a
certified organic processor, our winery produces Paul
Dolan Vineyards wines from organic grapes primar-
ily grown in Mendocino County. Certified organic
wineries craft their wines from organic grapes with
minimal processing and nominal use of approved
additives. No synthetic products are used in the
clarifying process, organic yeasts are used for fermen-
tation, and equipment and tanks are sterilized with
hot water, steam, and natural agents instead of harsh
chemicals. This lack of processing encourages the cre-
ation of wines that are fuller expressions of the pure
flavors developed in organic vineyards.

How to read an organic wine label

“Made with
Organically
Grown Grapes”
1. Vineyards are
farmed naturally
without harmful
or toxic chemicals
(herbicides, pesticides
and fertilizers)
2. Vineyards are certified
-- 3-year transitional period
-- Farm plan follows USDA National
Organic Program standards
-- Annual independent third party review of
practices
3. A certified organic winery produces the
wines following USDA National Organic
Program standards
-- Annual independent third party review of
practices
4. Sulfites4 may be used at bottling.
-- Up to 100 ppm to help preserve wine by
preventing spoilage and browning
4
See Sulfites pg. 42

16 Chapter 2
 “Organic Wine”
1. Same as points 1-3 mentioned above
2. Plus, no sulfites can be added. A minimum
level of naturally occurring sulfites (up to
10ppm) can be found in the wine

Certifiers
California Certified Organic Farmers (CCOF)
Oregon Tilth
Stellar Certification Services, Inc.
Organic Certifiers
Ecocert (Europe)
For a full list of certifiers accredited by the USDA, visit www.ams.
usda.gov/nop

Leading Certified Winegrowers

100% “Organically Grown Grapes”
Bonterra Vineyards (Mendocino County, California)
Jeriko Estate (Mendocino County, California)
McFadden Vineyards, (Potter Valley, Mendocino County,
California)
Moon Mountain Vineyards (Sonoma County, California)
Paul Dolan Vineyards (Mendocino County, California)
Preston of Dry Creek Winery & Vineyards (Sonoma,
California)
For a full list of vineyards and wineries certified by CCOF, visit
www.ccof.org.

“Today, more than ever before, life

must be characterized by a sense of
universal responsibility, not only nation
to nation and human to human, but
also human to other forms of life.”
–Dalai Lama

ORGANIC farming and winemaking 17

 Organic Farming and Winemaking

Summary
Basic Principles for Growing Winegrapes
Organically
• Maximize quality of grapes and wine
• Healthy soils are the cornerstone of organic
farming
• Vineyards are farmed according to the National
Organic Program Guidelines
• Vineyards are farmed naturally without harmful or
toxic chemicals
• Organic vineyards and wineries must go through a
rigorous certification process
Certified Wines (“Organic” & “Made with
Organically Grown Grapes”)
• Wine must be produced in certified organic
winery (CCOF) following the National Organic
Program Guidelines

18 Chapter 2
 Biodynamic® Farming and Winemaking

Chapter 3

Biodynamic® Farming
and Winemaking

Bi-o-dy-nam-ic: (bahy-oh-dahy-nam-ik)
The practice of considering and managing a farm as
a living organism.

Both sustainable and organic farming follow an

ecology-minded approach to viticulture. Biodynamics
takes this approach to the next level. Born from the
teachings of Rudolf Steiner (1924), Biodynamic
farming is one of the first farming systems offered
as an alternative to early 20th century industrialized
agriculture, combining established organic practices
and philosophical principles that recognize all life
is connected. The Biodynamic farmer respects and
honors the entire environment of the farm and
the nature of how vines grow, rather than simply
managing and manipulating vines with synthetic
chemicals designed to boost yields beyond nature’s
design, a process which ultimately stresses the plants.

Biodynamic farmers take a holistic approach, with

the goal of making the farm a self-contained, life-
sustaining ecosystem. They understand a successful
farm is a living community of plants, soil, wild and
domestic animals, climate, and water — where all
these elements converge and thrive. Biodynamic
farmers must always be thinking systemically about
how their actions affect the entire farm, treating the
soil, water sources, and everything connected to the

biodynamic farming and winemaking 19

 Biodynamic® Farming and Winemaking

farm as a living, life-giving organism. The farm is

then kept in balance by using nature’s own processes
to maintain biodiversity.

Biodynamics goes further than sustainable or organic

farming by creating a closed loop system where
actions not only maintain, but restore the health of
the land. Methods employed in Biodynamic farming
serve to enrich the soil’s water-holding capacity,
reversing the effects of compaction and increasing
the levels of nutrients, minerals and micro-organisms
naturally found in the soil. These highly-balanced
processes strongly affect plants, encouraging them to
grow healthier and be more disease resistant.

Since the principles of Biodynamics are tailored to

meet the needs of each farm’s unique qualities, Bio-
dynamic wines authentically reflect the qualities of
specific vineyards. This expression, already known in
the wine business as terroir, is a convergence of soil,
sunlight hours, slope, alignment to the sun, tempera-
ture, and the essential “ego of place”—all elements
that can be tasted in the personality of the grapes and
the wine. Put simply:
• Biodynamics is an advanced systems approach
to farming that strives for balance and self-
sufficiency, encompassing all organic guidelines.
• Biodynamic vineyards and wines must complete a
rigorous certification process.
• Farmers follow Rudolf Stiener’s principles using
Biodynamic preparations in the vineyards and
following the Biodynamic calendar.
• Biodynamic wines are estate grown and the purest
expression of terroir.

“All things are connected. Whatever

befalls the earth befalls the children
of the earth.”
–Chief Seattle (Suqwarmish and Duwamish)

20 Chapter 3
Biodynamics in Action
Rudolf Steiner created the principles of Biodynamics
to heal the land and reverse damages stemming from
overuse of synthetic chemicals (fertilizers, herbicides,
pesticides, etc.). In the United States, Demeter USA
is the organization that certifies Biodynamic vine-
yards and wineries.
Paul Dolan and Sons’ family ranch grows all of the
Biodynamic grapes used to craft Paul Dolan Vineyards’
Deep Red, a premium wine from Mendocino County.

Biodynamic farming principles include:

• Consideration of the land as an organism and
managing the land as an interconnected system
of diverse elements. Soil, exposure to sunlight,
elevation, vines, cover crops, wildlife (blue birds,
ladybugs, owls, etc.), water, domestic animals
(chickens, cows, sheep, etc.) and native plants are
all factors considered by the Biodynamic farmer.
• Emphasis on soil health by applying nutrient-
rich Biodynamic preparations, cover crops, and
composts made with animal waste to enhance
soil quality and stimulate plant life naturally. Soil
fertility must come from on-site.
Paul Dolan’s three Dexter cows provide life-
giving manure, a key ingredient for the vineyard
compost and Biodynamic preparations.

• Incorporating animals into the farm. Many

farmers find that certain animals provide useful
and natural soil enrichment, pest management,
and soil tilling, as well as needed biodiversity.
Sheep and goats at Paul Dolan’s ranch act as
nature’s lawnmowers eating weeds and keeping
cover crops under control, while chickens move
around the vineyards feeding on vine-damaging
pests such as cutworms.

• Using natural methods of pest prevention and

biodynamic® farming and winemaking 21

 Biodynamic® Farming and Winemaking

farm management by increasing biodiversity.

By encouraging biodiversity, a natural system
of checks and balances is created. Biodynamic
farmers reserve a minimum of 10% of acreage
for wildlife corridors or bug farms, which helps
provide habitat for beneficial insects and animals
that keep harmful pests in check.
Through a diverse combination of cover crop
plantings between rows, lively bug farms,
wildlife corridors, olive orchards and family
gardens, Paul Dolan and his sons increase the
biodiversity of their ranch.
Wild areas and woodlands surrounding Paul
Dolan’s ranch encourage beneficial insects,
animals, and birds to move into the vineyard to
help regulate pests.

• Including the farmer as an integral part of the

system. Living on-site facilitates an understanding
of the subtle changes that occur throughout the
seasons. This awareness often leads to a more
thorough and practical understanding of potential
trouble signs and the positive effects of other
actions.
• Achieving a balance between the physical
and spiritual. To truly achieve balance we
must account for the influence of all elements
contributing to our existence, whether they
are cosmic or terrestrial. Though we may not
fully understand all forces of nature, we must
acknowledge and respect them.
• Observing the Biodynamic calendar. Similar to
the traditional Farmer’s Almanac, the Biodynamic
calendar charts the rhythms of the seasons, as well
as lunar and astrological cycles.
This calendar, developed by Maria Thun, is our
guide for planting, pruning, harvesting and
application of preparations.

• Farmers apply Biodynamic preparations at

appropriate times.

22 Chapter 3
Biodynamic Winemaking
A more holistic approach to winemaking is used
to craft a Demeter certified wine, producing wines
that deliver vibrant flavors and ultimately express
the character of the land. Many say that Biodynamic
wines are the most authentic expressions of terroir.

How to read a Biodynamic label

Vineyards are certified

• Transition period
-3 years
-2 years if already
certified organic
• Farm plan follows
Demeter standards
• Annual review of practices by Demeter
Vineyards ARE farmed using
Rudolph Steiner practices
• Self-contained ecosystem
• Biodiversity (cover crops, farm animals,
habitat breaks, etc.)
• Systems approach to farming – promote
health of the whole system
• Use of Biodynamic preparations
• No use of toxic chemicals (herbicides,
pesticides, fertilizers)
• Farming follows Biodynamic calendar
Wine must be produced in
certified Biodynamic winery
• Annual review of practices by Demeter

A wine labeled “BIODYNAMIC” is made entirely

of certified Biodynamic grapes. Commonly used
practices such as yeast additions, malo-lactic bacteria
addition, acid adjustments or concentrate additions
are not permitted. Fermentation must be from yeast

biodynamic® farming and winemaking 23

 Biodynamic® Farming and Winemaking

indigenous to the vineyard (“native” fermentation).

Sulphur dioxide can be added at a level not to exceed
100 parts per million (ppm).

A wine labeled “MADE FROM BIODYNAMIC

GRAPES” 5 is made of certified Biodynamic grapes.
The winemaker is permitted to use yeasts for primary
and malo-lactic fermentation as long as the yeasts are
organic or Biodynamic. Acid adjustments are allowed
as well as concentrate additions. Sulphur dioxide can
be added to the wine at a level not to exceed 100ppm.

Certifiers
Demeter (U.S.A and World)
Biodyvin (France)
Leading Certified Biodynamic Winegrowers
Benziger Family Winery (Sonoma County, California)
Brick House (Ribbon Ridge, Oregon)
Ca’ del Solo Vineyard (Monterey County, California)
Cayuse Vineyards (Walla Walla, Washington)
Ceago Vinegarden (Lake County, California)
M. Chapoutier (Côtes du Rhône, France)
Grgich Hills Estate (Napa Valley, California )
Domaine Leflaive (Burgundy, France)
Paul Dolan Vineyards (Mendocino County, California)
Zind Humbrecht (Alsace, France)
For a complete list of certified vineyards and wineries in the U.S.,
contact Demeter USA.

5
Biodynamic winemaking standards are currently under review. Revisions
will be posted at www.demeter-usa.org and updated in the next edition of
this handbook.

24 Chapter 3
Summary
Basic Elements for Growing Winegrapes
Biodynamically
• Estate grown
• Purest expression of terroir
Advanced systems approach to farming
• Farming strives to create a self-contained
ecosystem
• Encourages farm biodiversity
• Encompasses all organic guidelines
Farmed using Rudolph Steiner practices
• Use of Biodynamic preparations
• Follows Biodynamic calendar
Biodynamic vineyards must be certified
• Demeter
Certified Biodynamic Wines
• Single estate wines - purest expression of terroir
• Wine must be produced in certified Biodynamic
winery (Demeter)

“The significant problems we face

cannot be solved with the same
level of thinking we used when we
created them.”
–Albert Einstein

biodynamic® farming and winemaking 25

 Biodynamic® Farming and Winemaking

Biodynamic Preparations
A distinguishing feature of Biodynamic farming
is the use of prescribed preparations. According
to Demeter, the goal is to unite the farm and the
earth with living rhythms. Steiner taught that these
preparations are also homeopathic medicines for the
earth. Farmers dilute concentrated mineral, plant,
and animal extracts, mixing them with water using a
stirring motion6 that creates a vortex. These solutions
are applied to compost, soil and plants; timing
the application in harmony with the Biodynamic
calendar.

PREPARATIONS
500 - Horn Manure  is the cornerstone of
Biodynamic preparations. Horn manure
stimulates root growth and microbial life
in the soil. Cow manure is packed in a
cow horn then buried in soil during the
autumn and winter before being dug up in
the spring, mixed with water, and sprayed
on soil.

501 - Horn Silica  enhances a plant’s

capacity to receive sunlight, protects plants
from insects and influences flavor and
aroma. Moist, crushed quartz crystal is
packed in cow horns, sealed with clay and
buried in the spring. During autumn the
silica is un-earthed, diluted in rainwater
and sprayed on plants in the late spring
and early summer.

502 - Yarrow  is one of six preparations

strategically applied to compost. Yarrow
helps plants access trace minerals and
refreshes the soil. The preparation is
applied to the soil via a tea made of
fermented yarrow flowers.
6
See Flow Form pg. 36

26 Chapter 3
503 - Chamomile  helps stabilize nitrogen
and balance silica and potassium in the soil.
In the spring, chamomile blossoms dry in
indirect sunlight. Stored in jars through
autumn, the blossoms are buried in top soil
and lifted in the spring before being applied
to compost.

504 - Stinging Nettle  stimulates soil

health. These plants are harvested before
flowering and stored until autumn. After
being placed in an unglazed earthenware pot
and buried in heavy soil for a year, the plants
are mixed with water to make a tea that is
added to compost.

505 - Oak Bark  strengthens plants against

disease and stimulates healing. Aged,
chopped oak bark is soaked in a watery
environment until spring when it is sprayed
on soil and compost.

506 - Dandelion  enhances a plant’s ability

to absorb light through photosynthesis and
promotes disease immunity. Its flowers are
harvested when no more than half-open
and buried in autumn during a descending
moon. They are then lifted and dried in
spring before being applied to compost.

507 - Valerian  influences phosphorus and

protects plants from cold. Valerian flowers
moistened with rainwater are placed in glass
jars for a week of sunlight prior to being
strained and reserved as a tincture.

508 - Horsetail  suppresses mildew and

fungus. A tea prepared from the horsetail
plant is sprayed on vine leaves as needed.

biodynamic® farming and winemaking 27

 Biodynamic® Farming and Winemaking

While many Biodynamic farmers make their

own preparations, others purchase them from
organizations such as the Josephine Porter
Institute, www.jpiBiodynamics.org.

At Paul Dolan’s ranch, each preparation is

carefully hand crafted from local plant and
animal materials. His sons honor the
value and traditions created by Rudolf
Steiner and add their passion
for the land in each and
every application.

28 Chapter 3
Glossary
 Glossary

Beneficial Insects
Ladybugs have an appetite for aphids, a common garden
pest. Spiders eat leafhoppers in the vineyard. Farmers
rely on insects, especially honeybees, to pollinate fruits,
nuts and vegetables. Sustainable farming practices seek a
balance of beneficial insects to keep harmful populations
in check. Unfortunately, pesticides can kill both good and
bad insects.

Biodegradable
A biodegradable material decomposes naturally, broken
down by air, water and living organisms. The time frame
varies, depending on environmental conditions and the
material.

Biodiesel Fuel
This fuel is a renew-
able, biodegradable
substitute for diesel. Example: recycled vegetable oil
from restaurants. Use of biodiesel reduces toxic emissions
associated with diesel (less than half the CO2 emissions
of diesel). All of Parducci Wine Cellars’ diesel farm equip-
ment operates on biodiesel fuel.

Biodiversity or Biological Diversity

The vast variety of life forms – plant, animal, microorgan-
isms. Biodiversity is the foundation of a healthy environ-
ment. Species provide a natural system of checks and
balances, and this natural cooperation assures mutual
survival and a balanced ecosystem. The grasses in the
vineyard attract beneficial insects (that pollinate and
keep pests in check); the sheep eat the grasses and leave
behind waste that feeds the soil. The waste of one species
provides food for another species.

Biodynamic Calendar
This calendar identi-
fies optimum days
for sowing, pruning
and harvesting. It
specifies dates for
application of Biodynamic preparations (see below) and

30
generally guides farmers into harmony with the cosmos,
much like the traditional Farmers Almanac.

Biodynamic Preparations
One of the distinguishing features of Biodynamic farm-
ing is the use of nine different preparations to enhance
the soil and stimulate plant growth. These are applied in
small amounts to the compost pile, the soil and directly
on the vines. See Chapter 3 for descriptions.

Biodynamic Wine
Grapes come from a certified Biodynamic vineyard and
are made into wine in a certified Biodynamic winery.
Biodynamic winemaking expresses the authenticity of
the vineyard site (terroir). There is minimal manipulation
of the wine; added sulfur is under 100ppm. See Chapter 3
for a description of Biodynamics.

Biodyvin
A certifier of Biodynamic vintners, specifically French
producers. www.biodyvin.com

Bioengineering
Also known as genetic engineering, it is the application
of engineering principles to biology. It creates genetically
modified organisms (GMOs) with specific attributes by
inserting foreign genetic material into the original host.

Bug Farm
Farmers use diverse plants (yarrow,
olives, rose clover) and nectar-rich
flowers to attract beneficial insects.
Also called “insect gardens or
insectaries,” they attract pollinators
as well as insects that keep pest
populations in check. There are 17
bug farms on the Parducci estate
vineyards. (See Beneficial Insects and Integrated Pest
Management)

California Sustainable Winegrowing Alliance

Brought together by the Wine Institute and the California
Association of Winegrape Growers, this group voluntarily

glossary
Glossary 31
 Glossary

uses a self-assessment tool to measure the sustainability

of vineyards and wineries. Their tool is the Code of Sus-
tainable Winegrowing Practices, containing 227 criteria
and topics such as ecosystem management, wine quality
and environmentally preferred purchasing. http://www.
sustainablewinegrowing.org/

Carbon Footprint
This is the sum of all greenhouse
gas emissions (e.g. carbon dioxide).
Because these gases contribute to
climate change, reducing our carbon
footprint is a priority at Parducci.

Carbon Neutral
Parducci Wine Cellars is the first U.S. winery to achieve
carbon neutral status. We calculated our carbon footprint
and reduced it through onsite mitigation (e.g. solar instal-
lations) and the purchase of carbon credits. At Parducci,
we mitigated our carbon emissions by using 100% green
power, retrofitting our lighting and utilizing biodiesel in
vehicles and farm equipment.

Carbon Offsets
Carbon offsets are tools for achieving carbon neutral-
ity. By purchasing credits that support energy efficient
projects such as wind farms, Parducci counterbalances its
emissions and lessens its carbon footprint. While carbon
offsets are useful, internal mitigation (such as reducing
energy use and developing and adapting alternative
methods) is our primary tool.

CCOF
California Certified Organic Farmers is one of the oldest
organic certifiers in North America. Founded in 1973, it
is a non-profit organization dedicated to promoting and
supporting organic agriculture. In 2008 CCOF watched
over a half-million acres of certified organic production.
The largest concentration of certified organic vineyards
is in Mendocino County; all of Parducci’s estate vineyards
are certified organic. See Chapter 2 for information on
what it takes to qualify for certification. www.ccof.org

32
Central Coast Wine Growers’ Association
This organization took the lead and secured a grant from
the National Fish & Wildlife Foundation and formed an
agricultural watershed association to address agricultural
water quality in San Luis Obispo and Santa Barbara Coun-
ties. www.ccwga.com

Central Coast Vineyard Team

An example of the wine industry’s leadership role in sus-
tainability, this non-profit network of 300 farmers educates
and guides growers. The organization also teaches winery
tasting room staff about sustainable farming. Its online
resource library is posted at www.vineyardteam.org.

Certification
This is a process of documenting, monitoring and track-
ing vineyard and winery practices to prove they are in line
with set guidelines. Certification by an accredited third
party is confirmation that the farm is what it claims to be
– i.e. organic or Biodynamic.

Climate Change
The Environmental Protection Agency defines climate
change as any significant change in measures of climate
(such as temperature, precipitation, or wind) lasting for
an extended period (decades or longer). Human activity
such as burning fossil fuels, deforestation and urbaniza-
tion has led to long term changes. The phrase “climate
change” is more descriptive and inclusive than “global
warming” because some changes such as ocean currents
and occurrence of forest fires extend beyond tempera-
ture and weather.

Community
A society, environment, neighborhood, ecosystem. A
community may share common values, biology, geogra-
phy. The community is an entire web of relationships; it is
central to sustainable living.

Compost
An earthy, dark, crumbly, soil amendment made from
kitchen, garden, winery and farm waste decomposed by

glossary
Glossary 33
 Glossary

microorganisms. Compost, a fundamental component

of both organic and Biodynamic farming, enhances the
health of soil through slow release of nutrients, aiding
water retention and aeration. Parducci composts waste
from both the winery and vineyard.

Conventional Farming
This is the type of industrial farming that dominated the
20th Century. It relies on energy inputs typical of large-
scale, mechanized farms and a life support system of
chemicals: routine spraying of pesticides and herbicides
and application of synthetic fertilizers. Genetically engi-
neered crops have become part of this paradigm.

Cover Crops
Following harvest and before the winter rains, we plant
grasses and legumes in the vineyard, between the vine
rows. This vegetation anchors and
feeds the soil, protecting it from
erosion, adding nutrients and
organic matter. In spring we mow
the crop, and it decomposes adding
valuable organic material to the
vineyard. A spring-planted cover
crop provides homes for beneficial
insects and supplemental food for
the soil.

Cow Horn
At the autumnal equinox, Biodynamic farmers put cow
manure inside cow horns and bury them. Six months
later, on the spring equinox, they dig them up. Farmers
remove the aged manure, stir it with water and spray it
on the earth to feed and stimulate the soil. This is known
as biodynamic preparation 500. There are eight other
preparations (see Chapter 3).

Cradle to Cradle
An ideal popularized in the 2002 book Cradle to Cradle:
Remaking the Way We Make Things, it refers to efficient
production techniques that are essentially waste free.
Everything is either recycled, reused or composted with
no loss of product quality.

34
Demeter Biodynamic Trade Association
Members are certified Biodynamic farms, vineyards, win-
eries, dairies, food processors, traders and distributors. A
non-profit, it promotes and protects Biodynamics.
www.demeterbta.com

Demeter USA
Affiliated with the international
Demeter association, this is the only
organization in the United States that
awards Biodynamic certification. Its
mission is improvement of the health
of the planet by certifying products
grown and processed to the highest agricultural and
environmental standards. Demeter, the Goddess of the
Earth and Goddess of Grain, embodies generosity, nour-
ishment and motherhood. See Chapter 3 for information
on qualifications for biodynamic certification. www.
Demeter-usa.org

Ecological Footprint
An eco-footprint is an approximate measurement of a
person’s impact on the earth: how much land is needed
for survival, products consumed, waste produced, etc. It is
a measure of what humanity demands of our planet.

Energy Efficient
Use products and systems that consume
less energy (e.g. Energy Star). This can be
as simple as converting from incandes-
cent bulbs to florescent which we did 3
years ago at Parducci, saving 6.82% of our
electrical use.

Ecology
The science of relationships. The study of the abundance
of life as well as the interactions between organisms and
their environment.

Fair Trade
This is an international certification program that protects
low income farmers and artisans by setting standards for
working conditions and wages. Fair Trade Certification

Glossary
glossary 35
 Glossary

signifies fair prices, good labor practices and environmen-

tal sustainability. http://www.transfairusa.org/

Family Farmed
Family farmers are often responsible stewards of the land,
protecting it for current and future generations. Parducci
Wine Cellars is family farmed and locally owned and oper-
ated in California’s Mendocino County. We support the
local farmers who grow top quality grapes with sustain-
able farming methods.

Fish Friendly Farming

This is a comprehensive certification pro-
gram for vineyard properties that are man-
aged to restore fish and wildlife habitat and
improve water quality. Parducci has 153
acres certified. Winegrowers care for
the land and watershed.
www.fishfriendlyfarming.org

Flow Form
A structure that circulates water in a cascade, emulating
the lively flow of a mountain stream. The flow form cre-
ates swirling eddies that oxygenate the water. Using this
tool, Biodynamic farmers mix preparations (see Chapter
3) into solutions, creating life-bearing liquids for applica-
tion to plants, soil and compost. There is a flow form at
Paul Dolan’s Dark Horse Vineyard.

GMO
A genetically modified organism (GMO) is one whose
genetics and traits have been altered through genetic
engineering. In 2004 Mendocino County became the first
in the US to ban the production of GMOs.

Green Power
Electricity generated from environmentally friendly, non-
polluting, renewable resources. Examples: wind and sun.

Greenhouse Gases
These gases hold heat in the atmosphere and contribute
to the greenhouse effect. Some are naturally occurring;
others are byproducts of human and industrial activity,

36
e.g., carbon dioxide is released by burning fossil fuel.
Other greenhouse gases include methane, nitrous oxide
and ozone.

Greenwashing
To impress potential custom-
ers and sell more product, some
businesses intentionally overstate
their environmental sensitivity and
accomplishments.

Integrated Pest Management (IPM)

Widely used in California agriculture, IPM applies a combi-
nation of common sense, targeted techniques to prevent
pest damage. Farmers use pesticides only as a last resort.
http://www.ipm.ucdavis.edu/

Indigenous Yeast
Yeast kicks off fermentation, converting the grape’s sugar
to alcohol. Indigenous yeasts are native to the vineyard
and cellar, and they spontaneously set off fermentation.
The alternative is commercially-available yeast. Some
winemakers prefer the indigenous yeasts for their indi-
viduality and complexity.

Ionizing Radiation
High energy radiation capable of producing ionization
in the substances through which it passes. It destroys
biological substances such as mold. Critics contend that
ionizing radiation destroys nutrients in food. Irradiated
foods cannot be labeled organic.

LEED
Leadership in Energy and Environmental Design is an
important certification program that recognizes green
buildings designed to conserve resources and reduce
negative impacts on the environment. Typically these
buildings use renewable energy systems for heating and
cooling.

LIVE
Low Input Viticulture & Enology, a non-profit program
in the Pacific Northwest that provides education and

Glossary
glossary 37
 Glossary

certification for vineyards using sustainable winegrowing

practices. www.liveinc.org

Locavore
Oxford Dictionary’s
Word of the Year 2007. A
locavore pays attention
to where food comes
from and is commit-
ted to eating food that
comes from a 100-mile radius of home. Celebrate your
foodshed. www.locavores.com

Lodi’s Sustainable Viticulture Program

Since 1992, this program has provided information on
sustainable farming practices to local growers and pest
control advisors. The Lodi-Winegrowers Workbook is a
roadmap to help growers improve the vineyard environ-
ment and winegrape quality.
www.lodiwine.com

Made with Organically Grown Grapes

Wines made from organically grown grapes, at a certified
organic winery. Paul Dolan Vineyards wines are made
this way. The winemaker may add sulfites at a level of
<100ppm. Wines made without adding sulfites are con-
sidered perishable.

Mendocino County
The home of Parducci Wine Cellars and Paul Dolan Vine-
yards, the county is located in Northern California, bound-
ed by the Coastal Mountain Range, the Pacific Ocean and
the great Redwood forests. Dominated by family farms,
it is a leader in sustainable agriculture with 25% of the
area’s 343 vineyards in organic production. Mendocino
County is America’s Greenest Wine Region and the first
county in the United States to ban genetically modified
crops and animals. www.mendowine.com

Monoculture
A farming system devoted to the repeated cultivation of a
single crop. The opposite of biodiversity.

38
Napa Green
This voluntary project of the Napa Vintners uses sustain-
able practices to enhance the watershed and restore
habitat. Growers and vintners have over 18,000 acres
enrolled in the program. www.napavintners.com

Natural
A non-technical term loosely defined by the FDA as a
product that has been minimally processed and is free
of artificial colors, flavors and preservatives. Because the
definition does not address farming practices, a grower
is able to use pesticides and herbicides and yet label the
end product “natural”. “Natural” is not the same as sustain-
able, organic or Biodynamic.

National Organic Program (NOP)

This program implements the provisions of the Organic
Foods Production Act and assures consumers that the
organic foods they purchase are produced, processed
and certified to uniform national standards. The USDA’s
Agricultural Marketing Service administers the NOP.
www.ams.usda.gov/nop

Non-renewable Resource
A resource such as
coal, oil or natural
gas that took mil-
lions of years to
form and that cannot be remade on a scale that matches
present day consumption. Their rate of formation is so
slow that they cannot be used without depleting, and
possibly exhausting, the stock.

OMRI Products List

OMRI stands for Organic Materials Review Institute,
a non-profit organization that provides independent
reviews of products intended for use in certified organic
production. It analyzes materials, such as fertilizers and
soil amendments, against the national organic standards.
Accepted products appear on the OMRI Products List,
www.omri.org.

Glossary 39
 Glossary

Oregon Tilth
A non-profit research and education organization that
works with gardeners, farmers, legislators and the general
public to promote sustainable growing practices. It certi-
fies organic farmers, processors, retailers and handlers in
Oregon and throughout the US. www.tilth.org

Organic Farming and Research Foundation

Fosters the improvement and widespread adoption of
organic farming systems by sponsoring research and
educating policymakers and the general public. www.
ofrf.com

Organic Trade Association

A group that promotes and protects the growth of
organic trade for the benefit of the environment, farmers,
the public and the economy. www.ota.com

Organic Vineyards
Certified vineyards farmed without toxic pesticides,
herbicides or fertilizers. Organic farmers employ natu-
ral practices that use renewable resources, conserving
soil and water. Other methods include integrated pest,
weed and nutrient management as well as cover crops to
enhance the vines’ health. Practices adhere to the rules of
the National Organic Program. As of harvest 2008, all of
Parducci’s estate vineyards are certified organic. Inde-
pendent groups such as CCOF and Oregon Tilth certify
organic vineyards.

Organic Wine
For a wine to be labeled organic, federal regulations
require composition of 100% organically grown grapes.
The winery, itself, is certified organic. In the cellar there is
little manipulation of the wine and no addition of sulfites,
a traditional preservative. Consequently, organic wines
have a short shelf life. Estimates indicate less than ½ of
one percent of winemakers use no sulfites in the cellar.
“Made with organic grapes” means that the wine is made
of grapes farmed organically and may contain added
sulfites.

40
Permaculture
An agro-ecological system that harmoniously integrates
the land and people, sustainably providing food, energy,
shelter and other needs.

Polyculture
A farming system that grows multiple crops and, possibly,
other elements such as wildflowers and animals.

Post-consumer
Recycled material that was first used by a consumer.

Pre-consumer
Recycled material (scrap) that comes from a manufactur-
ing process.

Pure Mendocino
An annual fundraising event in Mendocino County that
promotes healthy communities, organic farming and
sustainable living. www.puremendocino.org

Recycle
The 3rd R in Reduce, Reuse, Recycle. Recycling prevents
waste by taking a product at the end of its useful life and
turning it into something useable. Parducci Wine Cellars
has a comprehensive recycling program in the winery
and administration offices.

Reductionism
The idea that one can understand the nature of complex
things by reducing them into their individual parts, ignor-
ing the relationship between the parts. Biodynamic farm-
ers have the opposite mindset; they study and appreciate
life’s connections.

Renewable Energy
Energy generated from a natural resource that renews
itself by natural processes at a rate comparable or faster
than its rate of consumption. The sun is the perfect
example; we harvest the sun’s energy today, and it has no
impact on the amount we can harvest tomorrow.

Slow Food
An international non-profit movement that envisions a

Glossary 41
 Glossary

future of food that tastes good, agriculture that does not

harm the environment and social justice. For the health of
people and the planet, Slow Food advocates alternatives
to fast food, industrial agriculture and standardization.
www.slowfoodusa.org

Soy-based Ink
Environmentally friendly ink made from non-food soy-
beans, as opposed to petroleum-based ink. Available in
brighter colors, it improves the life span of printers. It is
100% biodegradable. Paper printed in soy ink is easier to
de-ink during the recycling process. Parducci Wine Cellars
and Paul Dolan Vineyard’s wine labels are printed with
soy inks.

Steiner, Rudolph (1861-1925)

Steiner is the father of Biodynamic farming. In 1924 he
gave a series of lectures to German farmers who were
struggling with productivity on their farms. Over the
years, they had killed the soil’s microbiological life though
heavy use of petrochemicals. Steiner recommended that
they go back to the ways of previous generations and use
methods that man had developed through keen observa-
tion of the environment. He suggested the application
of a series of preparations designed as homeopathic
remedies to heal land damaged by modern industrial
farming. In addition to his interest in agriculture, Steiner
was also active in science, Waldorf education, art, archi-
tecture and politics.

Sulfites
Sulfites are antioxidants that help preserve wine by
preventing spoilage and browning. Because they are a
natural byproduct of fermentation, virtually all wines
contain sulfites. Winemakers augment with additional
sulfites to protect wine’s freshness. Federal regulations
require wineries to declare “contains sulfites” on labels
because 1% of the population has allergic reaction such
as breathing difficulties or hives. By law, wines cannot
contain more than 350mg/liter of sulfites. A wine labeled
“No Sulfites” must contain less that 1mg/liter; such wine
would be highly perishable.

42
Sulphur
An element that has been used in wine production since
antiquity. Growers use sulphur to prevent mildew in the
vineyards. Winemakers burn sulphur to clean oak barrels.

Sulphur Dioxide
The chemical compound SO2. It protects wine from
spoilage and reduces oxidation. Having antimicrobial
properties, SO2 is used to clean winery hoses, tanks and
other equipment.

Sustainable Farming
Take from the earth only what it can sustainably provide.
A broad category, sustainable farming includes agri-
culture, economics and worker relations. It values the
Triple Bottom Line: environmental health, social justice
and profit for the farmer. While no legal definition exists,
sustainable farming is guided by the principle of meet-
ing the needs of the present without compromising the
needs of future generations. See Chapter 1.

Systems Thinking
Systems thinkers look
carefully at linkages,
interactions, connections
and interdependence.
While more traditional
forms of analysis focus
on separating out the
individual pieces of what
is being studied, the sys-
tems approach looks at the components of a system and
their relationships with each other and other systems.
Biodynamic farming is a form of systems thinking.

Terroir
A French term for the total natural environment of a vine-
yard. Major components of terroir are soil structure and
composition, local topography and exposure to sunlight,
the microclimate of a vine and the macroclimate of the
vineyard. Terroir is the holistic interaction of all of these
elements, resulting in a unique expression of the specific

Glossary 43
 Glossary

site. These grapes create complex wines with qualities

specific to the growing region. Central to the concept of
terroir is the fact that all these components are natural
and not significantly influenced by vineyard manage-
ment.

Transitional
Farms and vineyards that apply for certification often
go through a transitional period while they come into
compliance with the rules and regulations of organic
or Biodynamic agriculture. For example, a piece of land
must be free of pesticides for 3 years before it can receive
organic or Biodynamic certification. This time period is
called “transitional”.

Tree Free Paper

Also known as non-wood, this is paper made without cut-
ting down trees. The paper is produced from renewable
resources such as flax, hemp, bamboo and sugar cane.

Triple Bottom Line

Social, environmental and financial elements are inter-
connected in sustainable business. Financial results are
not the only bottom line: the physical environment (i.e.
non-polluting) in which a business operates and the
social environment (e.g. fair wages for workers) are mea-
sures of success. This approach is often referred to as the
3 E’s: Economics, Environment and Equity.

Vegan Wine
Not necessarily grown sustainably, vegan wines contain
no animal byproducts. Winemakers commonly use filter-
ing and clarifying products derived from animals, e.g. egg
whites used in fining wines to remove proteins, yeasts
and other particles that are in suspension during the
making of the wine. Vegan white wines are clarified with
bentonite, a natural, inert clay powder. All Kosher wines
are vegan.

Waste Reduction
As important as recycling, waste reduction is anything
that trims down waste by using less material in the first

44
place. Use both sides of a piece of paper; drink water out
of reusable cups.

Wastewater
Homes, industries and farms all produce wastewater
– water that has been used and is unsuitable for drink-
ing. The average US household produces 280 gallons of
wastewater daily.

Water reclamation
At Parducci we have created a water reclamation process
that saves 10 gallons a minute, 24/7, 365 days a year.
Our system screens, aerates and purifies water from our
winery and then uses gravity flow to move the reclaimed
water through constructed wetlands to our pond.

Wetlands
There are many types of wetlands (marshes, swamps,
bogs), and they are the greatest water purifiers on the
planet. The wetlands at Parducci, planted to native
grasses, purify the wastewater coming from the winery.
They also provide habitat for wildlife.

Wildlife Habitat
Natural habitat offers feeding, roosting, breeding, nesting
and refuge areas for animals. The habitat invites plants,
insects, birds and other animals into the vineyard to help
regulate pests.

Zero Waste
An ideal which strives to eliminate waste. Reuse, recycle
and invest in durability. Used material, including pack-
aging, is a valuable resource, not garbage in need of
disposal.

Glossary 45
 Notes

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________
46
_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________
47
 Notes

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________

_____________________________________________
48
“It seems to me that a grape

in harmony with its environment

produces a wine with a more complex

aroma, which after all, at a time

when wines resemble each other more

and more, should be of great interest

to lovers of good wine.”

- David Ridgeway
 Cr e at ed b y

THE Green
Winegrowing
HANDBOOK

501 Parducci Road, Ukiah, CA 95482

Phone (800) 362-9463
www.parducci.com
www.pauldolanvineyards.com

♼ Printed on 100% PCW Recycled Paper with Soy Inks