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Organic

Organic farming promotes the sustainable health and productivity of the ecosystem – soil, plants, animals and people. Organic foods are farmed in an environmentally sustainable and socially responsible way, focusing on soil regeneration, water conservation and animal welfare.

There is nothing ‘trendy’ or new about organic farming: it is the way we produced our food for thousands of years, until the very recent arrival of synthetic fertilisers and agri-chemicals in the last century. During World War II, in fact, two chemicals used in warfare – DDT and ammonium nitrate – were found to have agricultural uses, and became widely used as sources of cheap pesticides and fertiliser, respectively. At that time, farms became increasingly dependent on hybrid plants, mono-culture crops, large-scale irrigation, and heavy mechanisation.

Many people believe that as a result, today, we live in a world of increasing intolerance’s that adversely affect our health on a daily basis and there is a need to return to more traditional, human-friendly farming methods. This includes of course, Viticulture.

Organic wine making adheres to the principles of organic farming, which typically, excludes the use of artificial chemical fertilisers, pesticides, fungicides and herbicides. Vineyards will use alternative methods such as ensuring the soil is rich in natural nutrients, which in turn, require less human intervention regarding pest control etc. They will use crop rotation practices and grow cover crops. Organic wine making is a labour intensive farming method, however, the result is wine of great quality and potentially, some health benefits such as a significant reduction in Sulphur Dioxide.