THE PIERRO PHILOSOPHY
The majority of our vineyards are farmed naturally, with sheep grazing in winter to control weeds and promote growth of clover and pasture. This is followed by organic compost as fertiliser, all of which promotes carbon storage in the soil.
Each grapevine is pruned individually by hand and individually harvested by hand. The grape bunches are then sorted by hand before pressing and, in the case of red wine, we also sort individual berries by hand.
This sorting process gives us pristine fruit which allows for minimal intervention in the winery. We are then able to use wild yeast ferments when appropriate and also very low rates of cultured yeast which allows the natural yeast on the grapes to play its part.
All of our wines receive one filtration only at bottling and the vast majority are bottled in light weight glass. This is a new innovation which allows us to dramatically reduce our carbon footprint.
Any waste from the winery is recycled wherever possible.
Our wines are gluten free and suitable for vegetarians and meet EEC organic standards for low sulphur regimes.
We hope that we have paid our dues through many years of perseverance and struggle to produce wine that incorporates land and culture. Our aim is to be at the cutting edge of wine as agriculture, art and responsible land use.
‘Hot Spots’ in the carbon cycle of Australian wine production are glass packaging, transport and winery electricity use.
Transport and packaging together represent 68% of the average carbon life cycle, with grape growing at 15% and winemaking at 17%.
Glass bottles require a large amount of energy to produce due to the high melting temperature of the materials. In fact production of the bottle accounts for around 50% of the average winery’s greenhouse gas emissions.
Advances in glass production have resulted in a new innovation: light-weight glass.
We have chosen this light-weight glass bottle for this wine to help reduce our carbon footprint by as much as 44%.