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Wine producers that we represent are all committed to reducing its footprint on the environment and local community through resource conservation and efficiency, solid waste management, carbon management and a Quality Management System across facilities for continuous improvement. Sustainable products are made with as little chemical and technological intervention as possible, either in the way the grapes are grown or the way they are made into wine or coffee. This holistic approach to farming is mainly concerned with environmental health, but social and economic equity are also factors.
The term terroir was originally a French term in wine, coffee and tea used to denote the special characteristics that geography and geology bestowed upon particular varieties. Agricultural sites in the same region share similar soil, weather conditions, and farming techniques, which all contribute to the unique qualities of the crop. It can be very loosely translated as "a sense of place," which is embodied in certain characteristic qualities, the sum of the effects that the local environment has had on the manufacture of the product.
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