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Our business is based in nature, so we feel a responsibility to be good stewards of our land and our surrounding environment. Here’s how we strive to accomplish this goal at DuCard Vineyards.










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- Maintain a riparian buffer along the stream that adjoins the property.
- Plant wildflowers adjacent to the vineyard to encourage beneficial insects.
- Practice sustainability by limiting our use of chemical sprays whenever possible.
- Compost grape waste products for use in our fields and gardens.
- Recycle wine bottle corks for use in flooring products through Re-Cork C’ville, an initiative of Carpet Plus in Charlottesville.
- Use solar panels from Urban Grid Solar to generate the full amount of electricity we use for heating, cooling and lighting in our tasting room.
- Use reclaimed hardwoods from our barns and other Appalachian sources for our flooring and our bar, through locally based Mountain Lumber Co .
- Use local products, such as cheeses, meats, chocolates and spring water, for our tasting room, with reliance on the Buy Fresh Buy Local program sponsored by the Piedmont Environmental Council.
- Use local craftsman, building products and other suppliers for our winery and tasting room operations.
- More than 90 percent of the capital value at DuCard has been sourced within 100 miles of our property.
- Help train local people in vineyard operations and management through a season-long “adopt a row” Canopy Management class for the viticulture and enology program of Piedmont Virginia Community College.
- Eliminate the use of plastics in our tableware. Cups, knives and forks are made of fully biodegradable corn and potato based starches rather than petrochemicals, and plates are made from compostable recycled paper. All are US manufactured.
- Reduce the carbon footprint by using wine bottles that are about 20% lighter than average, requiring less fuel for shipping.
- Foster dogs from the local SPCA to help keep deer away from our grapes at harvest time. The dogs get a summer vacation at our vineyard and crowding at the SPCA is reduced.
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