At Hush Heath we are committed to caring for the world in which we live. From the planting of vineyards right through to the packaging of our wine, we insist on utilising the most sustainable methods and products available to us. Furthermore, we are constantly striving to discover new and even better ecological ways to work, helping keep our carbon footprint to a minimum.
This policy consists of the 3 sections reflecting different parts of our company, the vineyards, winery and sales and marketing.
- Target spraying, as and when required, effectively reducing the amount of spraying.
- Vineyards are closely monitored by our agronomist. Producing a crop inspection report aiding target spraying.
- A weather station located in the vineyard enables us to adjust the spray program according to current weather conditions, again resulting in less spraying.
- The weather station sends SMS alerts warning for disease such as Powdery Mildew and Downy Mildew, aiding target spraying.
- Best quality chemicals are used, this prevents over-spraying and cuts down the amount of chemicals we use.
- A large area of the Estate is set aside as a wild area providing refuge for birds and animals, encouraging the natural habitat.
- Pheromone traps are used to monitor pest levels, so that spraying against them is kept to a minimum.
- All grapes are hand-harvested to preserve quality, limiting damage and ensuring loss of juice is kept to a minimum.
- Energy efficient lighting used throughout the winery and tasting room.
- Perspex roof panels allow the use of natural daylight instead of electricity.
- All bottling and disgorging are done in-house saving CO2 emissions on a mobile machine and bringing down our carbon footprint.
- Only natural filter materials are used in our wines.
- Recycling program in place.
Sales and Marketing
- Lighter weight bottles containing a high percentage of recycled glass are used.
- All packaging and promotional materials are selected due to their low environmental effect.
- Only chemical free cleaning products used in offices and tasting room.
- Recycling programme in place.
- E-mail is the preferred method of communication, saving on paper.