Winemaking Practices

Cardwell Hill Cellars practices sustainability in our winery operations.  A significant factor is the use of gravity-flow concepts that involves three levels of operation in the winery. Fruit is sorted and de-stemmed on the upper level, berries drop into fermenters on the middle level and then about two weeks later the  fermented wine flows by gravity to the barrel room located under the fermentation deck.

The winery building has 33 large windows providing enough light to work during the day without artificial illumination.

The barrel room is in a cool underground chamber which does not require artificial cooling.

Winemaking waste, called lees, is collected and recycled back into the vineyard thereby providing valuable nutrients  to the soil.    

Glass, plastic and cardboard are recycled.