Health and the Environment

Grosset achieves A Grade Organic Certification 

ACO Logo
Australian Certified Organic (ACO) has accredited all Grosset vineyards ‘A-Grade Organic’. The winery is also certified to process organic fruit.

This top ranking means their practices complyFlowers in the Alea Vineyard with the strict European regulations and also demonstrates they have attained the highest possible standard of worldwide certification.

The greatest benefit of being organic is that the quality of the fruit is maintained in a manner that looks to the future health of the vineyard.

These practises bolster the long-term viability of the vineyards by promoting healthy eco-systems and renewable resources.

“We are working to rejuvenate the environment and bring it back into balance” says Grosset.

“Grosset Wines has been at the leading edge of sustainable viticulture since planting the Gaia vineyard in the 1980′s” said Grosset “and we see this independent certification of our vineyards and winery as an extension of that commitment.”  For a comment from ACO on natural versus organic go to http://austorganic.com/dont-confuse-natural-with-organic/  …’

Grosset Wines suitable for Vegans and Vegetarians

Grosset Wines not only practices organic and zero chemical input in its estate owned vineyards; in the winery, with exception of sulphur dioxide as a preservative, nothing happens during the winemaking process that could be considered anything but ‘natural’.  This means all wines released to date are suitable for vegans and vegetarians.

Grosset Maintains ‘Carbon Neutral’ Status

Grosset Wines achieves a net zero carbon footprint by offsetting all emissions aided by a high reliance on solar power and through its own re-vegetation program.

Since 2007 Grosset has been planting trees on land adjoining its Springvale and Alea Vineyards in the Clare Valley. Only 20% of this land is planted to vines; the remainder is dedicated to the regeneration of natural vegetation.

Planting is progressing at a rate of approximately 2 hectares per annum which in 2016 will translate into over 4000 trees being planted. This practice more than offsets carbon emissions attributable to the wine produced each vintage.

The re-vegetation is an important part of the focus on sustainability; the complexity and diversity of species making the environment more resilient.