Wente Family Estates received a certification for its sustainability in the area of their vineyard, winery, and company practices with the Certified California Sustainable Winegrowing (CCSW) designation. CCSW teamed up the California Association of Winegrape Growers to launch this certification program in January 2010. This program relates to the evolution and determination of the Sustainable Winegrowing Program (SWP). The requisites for this program are to meet 58 demands that are among the 227 best management practices from the Code of Sustainable Winegrowing Practices Self-Assessment Workbook.
The Wente Family has contributed their share of sustainability by reusing 10 million gallons of water, the growth of native grasses and beneficial flowering species, reusing 50 lbs. of glass bottles that are recycled, recycling corks, and managing 1,600 acres of open range land.
In Livermore Valley, Carl H. Wente founded the 48-acre Wente Brothers winery in 1883. With high standards for the growth of his farming, the family remains loyal to “Farming for the Future,” which dedicates its well-being to employees and the community. The 4th and 5th generations, including the CEO Carolyn Wente, Chairman Eric Wente, Vice Chair Phil Wente, Senior Presidents Karl and Christine Wente, established practices that intensifies the vitality of the soil on their 3000 acre estate vineyards in Livermore Valley and Arroyo Seco, this resulted in minimized water use as well as reduced non-organic waste. This reasoning is carried throughout three estate wineries (Wente Vineyards, Murrieta’s Well and Tamas Estates and Tamas Estates), The Course at Wente Vineyards (18-hole Greg Norman designed golf course), The Restaurants and The Concerts, their olive groves and ranch land for cattle.
“This certification represents the culmination of over 127 years of commitment to sustainable practices by my family’s winery,” states CEO Carolyn Wente. “We are proud to be among the eighteen wineries and vineyards who achieved certification early on in the program, and we will continue to improve our practices in every way at every touch point of our business.”