Integrated Production of Wine: Guidelines for Cellars
The inherent quality of grapes determined by the genetic characteristics of the cultivars and the application of the IPW guidelines for the farm can be negated by the wrong harvesting, wine making and bottling procedures. Successful wine making and handling requires large capital inputs and high quality manpower. Incorrect application of equipment and chemicals, wasteful use of water and electricity and the dumping of waste products in nature have a negative effect on the environment and on the image of wine. These processes must therefore carry the principles of IPW through to the final product.
The cellar and its immediate environment should project an image of environmentally friendly and food safe production. Wine production will be evaluated according to the following guidelines to determine if wines qualify as IPW-wines. Evaluation starts with harvesting of grapes. Only grapes that qualify for IPW may be used to make IPW-wine and all prescribed records must be kept.