In 2003, the wineries and wine growers in California developed “Code of Sustainable Winegrowing Practices”. This code promotes farming and winemaking practices that are sensitive to the environment and responsive to the needs and interest of society in general.

This voluntary code addresses issues such as reduced pesticide use, water and energy conservation, waste reduction and recycling, controlling of erosion, the use of “good bugs” in the vineyard to kill the “bad bugs”, creating and maintaining a habitat for raptors and other wildlife around the vineyards, planting cover crops such as mustard grass and clover to replenish the soil with nutrients, improved farm worker housing, and other measures for making high quality wines in a responsible manner. A handbook was created to help wineries implement the practices.

The Code of Sustainable Winegrowing encompasses more than organic farming, but organic farming is certainly part of sustainability. The organic designation is a legal term on labels for certain nonchemical winemaking and farming practices, whereas the Code of Sustainability is a broader concept of continually improving farming and winemaking practices, enhanced relations with staff, neighbors and communities, preservation of the land and conservation of natural resources.

Vintners can label their wines as “made from organically grown grapes,” if the wine is made entirely from certified organic winegrapes. The wines may have added sulfites during processing. Although many California wineries make wine from organically grown grapes, some have chosen not to put this on the label. The most important reason is that they want to have the flexibility to apply inputs if it becomes necessary to save a crop during bad weather conditions or other pestilence.