For homesteaders like the Vojta family, every day was Earth Day. Life was about conserving. They didn’t waste water that they had to haul in buckets. They ate the food that grew where they lived. And they made wine from what was at hand.
At Prairie Berry, we’ve kept those principles of our great-great-grandparents.
As a winery, we’re fundamentally earth-based. From the vines to the wines, we are aware that we don’t own our chunk of earth–we’re privileged to be able to use it for a while.
When we built the winery one of our goals was to make it as earth-friendly as possible. Here are some examples of how we’ve done that.
- The industry standard for water used to produce a case of wine, start to finish, is seven to eight gallons. We use three.
- Fermenting wine produces heat, which we use to heat other parts of the winery.
- We make many of our wines from native fruit, which grows wild nearby, with no irrigation or fertilizer required. We harvest responsibly and sustainably (by hand) so we impact the environment as little as possible.
- The wine production area uses very little heat in the winter and utilizes nighttime ventilation for cooling.
- The waste from winemaking–grape skins, apricot pits, chokecherry seeds–all go to the compost pile, not the landfill.
- Our wine goes into Ecobottles, which are made in the U.S.A., and use less glass than traditional bottles, cutting down on the weight, space and resources needed to transport them. They are made of nearly 66% recycled glass.
Check out our blog next week for all the ways the tasting room, Kitchen and administration of Prairie Berry take care of the earth .