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Sustainability and Ecology at Vitkin Winery
At Vitkin Winery, sustainability is part of locality; The honor of expressing the space and nature and the desire to preserve them. All winery operations are carried out with sensitivity and minimal impact on nature - from growing grapes in the vineyards, cultivating the vegetable gardens and edible forest on the winery grounds to recycling waste from the winemaking process and hosting wine enthusiasts at the visitor center. We strive for the best expression of the Israeli terroir and therefore also reduce irrigation in the vineyards as much as possible, some of which are grown without irrigation at all. All grape juice is directed to improving the soil of our edible forest, as raw material for the wonderful alcohol distillates of the Julius HaGalilit Distillery and as food for animals on the farms in the area.
The vineyards
In 2002, 2 experimental vineyards were planted on the land of Kfar Vitkin. These 2 plots form the basis for the winery's R&D regarding grape growing in a warm, Mediterranean climate. These plots were joined in 2016 by the vineyard planted in the winery's yard, which contains approximately 40 ancient varieties that were identified as part of a special study. All of the vines identified are local and authentic with genetically unique characteristics and are not known in the world - in other words, local varieties of the Land of Israel. The winery planted those of them that form a potential basis for quality wine.
As part of a worldview that advocates sustainability, we prefer to restore and save mature vineyards from uprooting rather than planting new ones. Older vineyards often do not require any irrigation and are defined as owner-operated vineyards.
In the winery's vineyards, pesticides are rarely used and biological pest control is preferred.
The winery is recognized by the authorities as a green winery and all types of packaging are separated and sent for recycling.
At the winery itself, all organic waste is recycled – everything returns to nature:
The braids The grapes separated at the beginning of fermentation are a rich food supplement for the food intended for the Kfar Vitkin dairy farms.
The parts of the bark and the bark The residue remaining after fermentation also constitutes an addition intended for animal feed.
The precipitation The waste collected at the bottom of the fermentation tanks is spread throughout our vineyards and constitutes high-quality organic fertilizer for next year's grapes.
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