“There is a belief that organic farming somehow leads you to become one with nature in a harmonious way...”
Long Island, where vineyards are less abundant, is the bucolic Wölffer Estate Vineyard. Located in Sagaponack, this 55-acre winery has recently succeeded in meeting all 200 requirements of the Long Island Sustainable Winegrowers (LISW) program and obtained its certification for sustainable winegrowing. LISW provides education and certification for Long Island vineyards in terms of sustainable practices; it is the first such program in the eastern United States. Roman Roth, winemaker/partner and Richard Pisacano, vineyard manager are the team that together produces some of the best Long Island wines. “Since the first vines were planted here, we have had a close eye on organic approaches to farming,” said Richard. “We have carefully implemented
many effective organic practices that we’ve learned can be included in our sustainable program. The results of this shift have been remarkably successful and rewarding.” Whatever approach one takes in farming, it is filled with fierce challenges. “There is a belief that organic farming somehow leads you to become one with nature in a harmonious way. This can’t be further from the truth. Nature, as we know, is so often not kind to herself, so being in a protective posture at all times is the first line of defense in ensuring a healthy crop.” Ten vineyards comprising over 400 acres of grapes on the East End of Long Island have been officially designated as ‘certified sustainable’ vineyards for the 2012 vintage: Bedell Cellars, Channing
Daughters W inery, Harbes Family Vineyard, Martha Clara Vineyards, One Woman Wines & Vineyards, Palmer Vineyards, Roanoke Vineyards, Sannino Bella Vita Vineyard, Shinn Estate Vineyards and Wölffer Estate Vineyard. Visit www. lisustainablewine.org for more information. Though just created and compiled last year, many of LISW’s guidelines are not new concepts. Practices for maintaining healthy vineyards while producing quality fruit have continually been developed throughout Long Island’s 40-year history. Still, the rapid growth of this program provides a glimpse into the future of Long Island winemaking.
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