Holistic farming the way to winery’s sustainability

SHEEP are not something that you expect to see if you’re wandering around a vineyard, but a flock or two is rapidly becoming one of the options that a vineyard owner can use to improve the quality of their soil, and in the end, their wine. Holistic farm management was one of the terms being readily used at a sustainability workshop organised through the National Wine and Grape Industry Centre, an alliance between DPI, Charles Sturt University and NSW Wine Industry Association.