Viticulture

We believe the grower is the real winemaker, and our hard work in the vineyards pays off when we taste our delicious wines. Staying true to the grape is essential to crafting great wine, and we practice this philosophy from the vineyard to the glass.

Having a winemaker who’s also a viticulturist gives us the ability to be that much more precise in our winemaking, and it shows in our wines. Our hands-on and involved approach in every step of vegetation keeps us informed and proactive in farming our vineyard throughout the growing season. Our century-old farming knowledge and family history help us understand mother nature’s impact and have taught us the benefits of working with her. This organic farming methodology comes naturally and reflects our wines with originality, true to our terroir’s vintage and expression.

“Wine is made in the vineyard” is an old saying in our history and continues to be a defining principle in the way we make wine today.

Our Practices

We grow organic grapes and practice both organic and biodynamic methods in our vineyard. We do not use herbicides or pesticides, only organic sprays that support the health of our beloved wildlife, our fellow humans, and the precious soil that yields our beautiful wines.

Man Harvests grapes - Viticulture at Waldele Family Wines
Wine Maker Hannes Waldele works with fellow worker to harvest grapes

Using compost instead of mineral fertilizer, we build healthy topsoil that allows microbes to interact with the vines and stabilize nutrients such as nitrogen, which keeps it from affecting our drinking water and maritime. This practice saves significant energy, minimizes our CO2 footprint, and even helps with erosion control, so there is no loss of nutritious topsoil.

From Harvest to Wine Making

We harvest our grapes when the sugar content is at its peak, and the acid is just starting to level off—a method practiced in California where wines will have high alcohol content, which relates to high sugars. The balance of sugar and acid is essential to ensuring the structure and stability of the wine. If the grape is harvested with limited acid, we will need to add the acid back during the winemaking process. When we harvest balanced grapes, we get a balanced wine that needs fewer treatments, less sulfur, less manipulation. Our Small yields of 2 to 3 tons/acre make our vines and winemaker very happy.

Wine barrels

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