Sustainable Farming Practices
The Vineyard
We maintain natural areas around the edge of the vineyards as reservoirs for beneficial insect species and wildlife. Similarly, we mow the vineyards infrequently, mowing every other row when we do mow. This reduces tractor fuel use; reduces compaction in and around the vineyard and allows natural plant species to grow and flower in the rows, increasing habitat for beneficial insects.
Wild Edges, Flowers and Alternative Mowing
Canopy Management
We use canopy design management in conjunction with crop control to help us produce top quality grapes. Our goal is to create a vine where the leaves, grapes and root system are in optimal balance, the fruit is exposed to sunlight and good airflow and there are enough leaves to adequately ripen the grapes present. We use six different trellis systems in our vineyards matched to the varying growth habits of the many varieties we grow. This does increase the complexity of vineyard management and the training needed for vineyard staff; however, it helps us improve yield and quality overall. We also have the added factor of maintaining vine cold hardiness to insure survival during our cold winters. This starts with vineyard site selection and is bolstered by choosing suitable viticultural practices.
Fertilization
We have added a mechanical hedger and a leaf blower to help us manage the grapevine canopy in an efficient manner and reduce labor costs and the need for fungicide sprays (and hence, input costs). We fertilize infrequently based on monitoring vine vigor and yield performance, the observation of deficiency symptoms and testing. We use fertigation and foliar applied fertilizers rather than ground applied fertilizer to save energy, efficiently target application and to lower the amount of fertilizer applied. We have begun to use compost and mulch at planting with a goal to improve soil quality as we expand our vineyards.
Limited Interventions
We apply fungicides based on scouting the vineyard to reduce the number of sprays required annually (compared to a calendar-based schedule), which also reduces tractor/sprayer use. We use a sprayer that provides excellent targeted coverage that allows us typically to use less than the lowest labeled rates of the materials that we apply. We base our selection of materials on low toxicology profiles, with many being registered for use in organic production systems. We rarely spray insecticides, averaging <0.4 spray annually over 30 years. In addition to the well-known European Vitis vinifera varieties, we also grow several acres of disease resistant varieties that further help us reduce fungicide inputs.
We limit herbicide applications to one early application per year at low rates, desiring weeds to regrow under the trellis as the season progresses. Our goal has been to reduce weed competition during early vine growth and flowering and to have weeds regrow during the season to improve the community structure of soil organisms as the season progresses. We are in the process of eliminating herbicides completely to further those goals and have been exploring select ground covers as part of the vineyard floor management system.
The Cellar
Our focus at Bel Lago has always been on making wines with grace, balance and substance from “the place that is Leelanau”
Bel Lago wine production cellars are 50% below surface ground level. Combined with insulation in the upper walls, the temperature is somewhat moderated naturally in these areas. Air conditioning was never installed and has not been needed. Careful attention to keeping outside doors closed in all areas during hot or cold periods is a critical part of our temperature control. We also use fans to move air at times; for instance, we can open the outside door and turn on a fan to bring in cool air during summer mornings or overnight. During the winter we tend to keep the cellar and storage areas relatively cool, somewhat reducing the need for heat. Individual heaters in each room, used only when necessary, mean that we do not need to heat every room/space uniformly, but rather can target temperatures to coincide with production/winemaking activities. We plan winemaking activities to maximize efficiency and minimize water use. We recycle packaging materials and glass. We compost the cellulose filter pads, sometimes using as them as mulch on young vines.
The lower cellar used for bottled wine storage is completely underground. No heat or air conditioning is needed in this area to maintain temperatures between 55-65 F year around, hence all natural temperature control.
Cows
Our herd of Scottish Highlander cattle provides more than just organic manure, they bring a certain sense of peace and serenity to the vineyard.
Bees
Bel Lago has numerous onsite hives managed collectively by our in-house team.
Birds
Bel Lago has numerous Bluebird, Kestral and Bat houses installed throughout the vineyards. Use of birds and bats as natural pest control help reduce our need for chemical or herbicidal interventions.
