The Essential Book of Fermentation: Great Taste and Good Health With Probiotic Foods by Jeff Cox

Author:Jeff Cox
Language: eng
Format: mobi
Tags: Life Sciences, Canning & Preserving, Methods, Science, Cooking, Microbiology, General, Health & Healing
ISBN: 9781583335031
Publisher: Penguin
Published: 2013-07-02T07:00:00+00:00

The Genesis of Organic Winemaking

The organic wine industry in the United States began in California in 1956 when Nick Lolonis of Redwood Valley, Mendocino County, began to farm his family’s estate vineyard organically. Founded in the 1920s by his father, Tryfon, a Greek immigrant, the original vines still exist, but the estate has grown to more than three hundred acres. Tryfon’s three sons, Nick, Petros, and Ulysses, share vineyard and winery management today, and Petros’s son Phillip handles the marketing of the winery’s 27,000 cases.

Lolonis’s commitment to organic viticulture stems from the old-country style of natural farming that Tryfon established and his sons have continued. “Uncle Ulysses is sixty-eight and has known these vines all his life,” Phillip says. “He will walk through the vineyard with me and say, ‘These vines need to be watered.’ I ask him how he knows, and he says, ‘The vines are telling me.’ His intuition and lifelong familiarity with the vines is amazing. And he won’t let me touch a vine—he says I don’t have enough gray hairs yet.”

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