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usDome nas encouraged vineyard operations to become “green,” letting the land dictate the production of the grapes that are harvested for their wine.
The staff at Farfelu is dedicated to sustainable agriculture, using no toxic chemicals on their vines.
According to Duty, “the product is only as good as the dirt it is grown in.” During the winter months, the soil at Farfelu is continually nourished with compost around the vines.
It is also during the cold winter months that pruning of the vines takes place, limiting the number of buds on each vine. This process allows the ' vine’s energy to be concentrated, producing a higher quality grape. - Duty explained that during the winter, “the vine stores carbohydrates in the roots, and waits for the temperature to rise, storing energy, waiting to spring back to life.”
A cultured palate
There is an art to producing wine that people love to drink, a craft that calls for the winemaker to have an excellent palate. At Farfelu, it is Duty’s palate they rely upon for award winning wines.
While Duty is the general manager, he is also the winemaker, having cultured his tastes as a chef in the beginning of his career.
Duty received his culinary
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