"In 1998, California farmers used 215 million pounds of chemicals. Reports filed with California's agricultural authorities list 17 "highly poisonous" insecticides, fungicides and herbicides used in conventional grape production," Phil says. "By totally avoiding any use of chemicals in our grape production, LaRocca Vineyards ensures that no toxic residue effects the purity of our wines."
The LaRoccas don't only exclude chemicals from their farming practices.
"Over 80 additives are used routinely in the winemaking process. The processing of LaRocca's wines, as certified by CCOF, excludes the use of these chemical additives including sulfites. Because the wines are chemical-free, from vine-to-bottle, adds to the drinking pleasure and supports the health of our environment," Phil continues.
LaRocca Winery wines go the extra mile and does not add sulfites to their wines. There are wines made from organic grapes that still include sulfites to protect against oxidation and bacterial spoilage. But some people are allergic to sulfites. These allergic reactions commonly include headaches, hives, skin rash, dizziness, shortness of breath or sinus congestion.
LaRocca Vineyards uses a unique technique to eliminate herbicides, normally used to kill weeds in vineyards, from their farm. Sheep!
In about mid February of every year Phil brings about 50 three month old lambs from his partner's ranch, in neighboring Tehama County, to graze the first flush of weeds, grass, and legumes on his 115 acre vineyard. He'll keep the lambs in the vineyard until early to mid-May.
"We bring them into the vineyard when the spring grasses are just starting to get nutritious and keep them there until bud break in May," Phil says. "We have to watch them really closely in May because they'll start climbing the vines and we don't want that."
Go To Page: 1 2
