Vineyards - The core of our pest & fungicide program is based around IPM (integrated Pest Management) which means we monitor our vines for pest pressure and then determine the best course of action in each situation rather than relying on a set rotation of wide spread spraying. Our fungicide and rot control inputs in central Washington are considerably lower than in other growing regions around the world because of lower precipitation (rain shadow effect) and colder winters which keep pest pressures lower overall. We focus on using products that are softer and many times could be used in “Organic” cultivation. We grow “balanced” healthy vines and fruit. When vines have a healthy balance they can generally protect themselves from standard pest pressures in their environment. The sustainability of our business’ and therefore our communities are based on how we treat not only the land but the people and community we are in. We also participate voluntarily in the ‘Vinewise’ sustainable wine growing program developed in collaboration with WSU. Wineries – We process all of our own wastewater, settle the water and spread along our vineyard roads for dust abatement. All fermented pomace is hauled out to our compost area where we rotate the pomace and manure. All pomace from our white juice grapes are taken to a local feedlot to feed the cows, we then use the same cow manure to blend with the fermented grape pomace and then spread through the vineyards as fertilizer. This process helps build the biom of our soil and helps reduce water use and our reliance on synthetic fertilizers. No Diatomaceous Earth (D.E.) used at either facility. Most wineries use this as a filtering agent, but once used, it is sent to a landfill and is non-degradable.