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Practicing environmentally respectful, sustainable and chemical-free viticulture. Making minimum intervention, chemical-free wines that express their terroir.
Improving the fertility of the soil, recycling the bottles, and enjoying every minute of it! Life is short, after all!

 

The following is from Fabio's website:
vinosambiz.blogspot.com

 

My Goals

Basically, my main goal is to produce excellent, high-quality, unadulterated, natural and healthful wines that look, smell and taste good; and that express the terroir of where they're from; and that are made in a way that is actively beneficial both to my customers’ health and to the environment; and that are sensibly priced.

 

As I grow my own grapes, AND make my own wine, AND do my own marketing and promotion, I have three main areas or groups of activities that are important to the quality of the final product: 1) farming in the vineyard; 2) winemaking in the winery; and 3) my interaction with the outside world.

 

So I can start sub-dividing these goals as follows:

 

1) Sub-goals in the vineyard:

Produce top-quality, healthy, chemical-residue-free grapes

Harvest the grapes when they are perfectly ripe

Harvest the grapes carefully and slowly; remove all leaves, twigs, soil, etc

Don't harvest grapes that are unripe, rotten, damaged, half-eaten by birds, insects, etc

Improve and/or maintain the fertility and quality and structure of the soil

Encourage and/or maintain bio-diversity in my vineyards

DO NOT pollute the environment (soil, water, air, life-forms) with chemicals

 

2) Sub-goals in the winery:

Produce interesting, terroir-expressing, complex, comment-worthy wines

Produce top-quality, healthy, chemical-residue-free wines

Use environmentally friendly materials and equipment and techniques as much as possible

DO NOT adulterate the must or wine with unnecessary substances or chemicals

DO NOT use intensive intervention techniques or processes

 

3) Sub-goals for marketing and promotion:

Sell my wines at reasonable, sensible prices, which are based on the effort and investment made to produce them

Treat all my stakeholders in a dignified and fair manner. This includes suppliers, employees (when and if I ever have any), customers, share-holders (when and if...), neighbours, visitors and any other persons that I come into contact with for any reason

Focus on distributing locally directly to the consumer; and when delivering over longer distances, by selecting the least contaminating means of transport

Make the effort to recycle my bottles; by encouraging my consumers to return the bottles so that I can reuse them

Use natural cork so as to support cork-oak farmers in keeping that land productive and protected from erosion

Do not use environmentally hostile petroleum-based plastic or aluminum closures