Sustainable Winegrowing with Vineyard Team

Microbial communities vary widely from plant to plant, even from rootstock to rootstock! Philippe Rolshausen, Professor of Cooperative Extension for Subtropical Horticulture in the Department of Botany and Plant Sciences at the University of California Riverside studies the phytobiome. This includes all organisms associated with the vine includin...

[00:00:00] Beth Vukmanic: For your wine club members. Is there anything more exciting than delivery day? Unboxing the latest assortment, stir sweet memories of their last visit to the winery and welcomes them to once again, connect with your community.

[00:00:13] Welcome to marketing tip Monday with sip certified. We know customers are looking for wines labeled as sustainable. While, our lo...

For thousands of years, wildfires have produced a byproduct known to improve soil and plant health -  biochar. Today, researchers like Kelpie Wilson of Wilson Biochar Associates, Consulting and Manufacturing are learning how to use this form of charcoal for carbon sequestration. Kelpie explains the different stage...

[00:00:00] Customer sense of urgency around climate change is rising. In fact, 78% of global consumers feel that environmental sustainability is important.

[00:00:10] Welcome to marketing tip Monday with sip certified. We know customers are looking for wines labeled as sustainable while our longer form episodes help you learn about the latest science and research for the wine industry. Thes...

We regularly hear about eclectic tractors but have you tried an electric truck? Duff Bevill, Founder and Partner and Brooke Parsons, Viticulture Analyst at Bevill Vineyard Management were part of the Ford Pro Pilot Project. They tested the capacity of an electric van, truck towing capabilities, and battery life of electric vehicles during day to ...

[00:00:00] By acting environmentally and socially responsible today, we get future generations, a healthy place to call home. The actions that you as an individual take, have an impact.

[00:00:11] Welcome to marketing tip Monday with SIP Certified. We know customers are looking for wines labeled as sustainable. While our longer form episodes help you learn about the latest science and resea...

Farmers and ranchers have some of the highest suicide rates of all United States occupations. Misty Oebel, Health and Farm Stress Extension Educator at Michigan State University works with a team to help farmworkers manage depression and anxiety. Their educational initiatives, outreach, and teletherapy give farmworkers who often live in remote ar...

What does it mean to farm sustainably?

Sustainable farming is a collection of practices spanning from water and energy conservation, to soil health and biodiversity, and social equity.

Welcome to Marketing Tip Monday with SIP Certified. We know customers are looking for wines labeled as sustainable. While our longer-form episodes help you learn about the latest science...

To understand fungicide resistance in the vineyard, a group of United States scientists formed the Fungicide Resistance Assessment Mitigation and Extension (FRAME). Sarah Lowder, Assistant Professor and Viticulture Extension Specialist at the University of Georgia describes a nationwide sampling project to test for resistance markers. To get samples, they are promoting a new collection method called glove sampl...

Your tasting room may be the most customer-facing facet of your wine business. This makes it the perfect setting to display your dedication to sustainability.

The goal of the NASA Acres Consortium is to bridge the gap between space and farms to create sustainable food systems now and in the future. Yu Jiang, Assistant Professor of Systems Engineering and Data Analytics, School of Integrative Plant Science Horticulture Section Cornell AgriTech explains how this group of researchers is using land-based robots to ground truth data from satellites and aerial imaging to c...

“Food disconnect” is a term used to describe the average consumer’s lack of knowledge about where their food comes from and how it’s made. When it comes to wine, most consumers only see the finished product in the grocery store or tasting room!

Welcome to Marketing Tip Monday with SIP Certified. We know customers are looking for wines labeled as sustainable. While our longer-form episodes ...

Lange Twins has implemented individual regenerative practices but now they are asking, what would happen if they stacked them? Kendra Altnow, Sustainability Manager at Lange Twins Family Winery & Vineyards and a 5^th generation Lange shares Project Terra. The goals are to increase biodiversity, build and enrich the soil and improve watershed t...

Have you ever been asked “What’s the difference between organic and sustainable?”

Have you seen farming operations that have both certifications?

Welcome to Marketing Tip Monday with SIP Certified. We know customers are looking for wines labeled as sustainable. While our longer-form episodes help you learn about the latest science and research for the wine industry, th...

Trying to manage the weeds in your vineyard? John Roncoroni, Weed Science Farm Advisor Emeritus with the University of California Cooperative Extension, Agriculture and Natural Resources covers control practices including biological, mechanical, cultural, chemical, and perhaps in the futu...

Businesses are vital contributors to the communities they serve. Beyond stimulating the economy and creating jobs, many business owners go the extra mile by creating a meaningful philanthropy program. Their efforts profoundly impact facets of the community that need support the most.

Welcome to Marketing Tip Monday with SIP Certified. We know customers are looking for wines labeled as sust...

In the 1880s, Pierce’s disease caused a devastating, total collapse of the Southern California grapevine industry. Today, growers have hope for the future thanks to new varieties. Adam Tolmach, owner of Ojai Vineyard, planted four of these new varieties as a field trial on a plot of land where Pierce's disease wiped out his grapes in 1995. 

Employees who are regularly trained and educated report higher levels of motivation, performance, company loyalty, and more.

Yet, almost 52% of employees in the food and beverage industry only receive training when they join their organization. Of those that do receive regular training, only 4.5% receive training about their company’s mission and values (TalentLMS, 2019).

An antiquated California law makes the use of autonomous equipment in the vineyard challenging. Michael Miiller, Director of Government Relations at the California Association of Winegrape Growers (CAWG) explains that workplace safety standards developed in the 1970s based on 1940s equipm...