Issue link: http://read.dmtmag.com/i/534849
of the traditional methods he learned from his father and grand- father. Last year the Bacigalupi family marked its 50th year grow- ing grapes in Russian River Valley and, in his efforts to be a better steward to the land, Bacigalupi continually adapts his farming practices to keep pace with the way pests and disease respond to chemical treatments. "We've always had to rotate protocols to stay one step ahead of pests and mildew," he said. "And until recently, we would spray for mites every five years or so but now we're spraying every year." That undeniable increase n 1997 ozone was approved by the EPA as a safe and effective method of gen- eral sanitation for wineries. With the commitment to sustain- able farming practices on the rise, it's now proving to be equally use- ful in the vineyard. Ozone, or O3, a bluish unstable gas that smells like the air charged by lightning during a thunderstorm, is gener- ated when oxygen and electric- ity are combined. At high enough concentrations, ozone-charged water becomes a chemical-free alternative to pesticides. Third-generation grower John Bacigalupi farms using many + Long used for winery sani- tation, ozone is proving to be equally useful in the vineyard. + When sprayed on vines, ozone-charged water is an effective contact solution for pests and mildew. + Ozone-charged water is free of chemicals and residue. + It's impossible to burn or damage vines with ozone. + Adoption of chemical-free alternatives such as ozone will follow sustainable farming mandates. AT A GLANCE BY DEBORAH PARKER WONG Ozone Sanitation Expands from Winery to Vineyard System uses ozone-charged water to deal with pests and diseases The Bacigalupi family sprays its vine- yards with ozone-charged water to control pests and diseases. 5 8 V I N E YA R D & W I N E RY M A N A G E M E N T | J u l y - A u g 2 015