Eco Packaging

Our bottles are lightweight glass bottles. We use 775g bottles for sparkling wine and 480g bottles for the still wines. Over a year this means we are saving 2.5 tonnes of glass and the energy that would have been used to melt down that glass into bottles. The lighter weight also saves on fuel used to transport the bottles to our winery and from the winery to you.

We use natural cork for all our wines. The cork comes from sustainable cork forests in Portugal.

Our cardboard boxes are made from recycled board. Labels and cartons are not chlorine bleached and are printed with solvent free inks.

All our packaging, bottles and cartons are fully recyclable after use.
Natural winemaking

In the winery we only use chemicals where absolutely neccesary. No fining agents are used except bentonite (which is a clay powder). No yeast is added to the juice. Additions of Sulphur dioxide are kept to a minimum, less than half the levels allowed in non-organic wines.
Energy use

The solar panels on the winery roof generate more energy than is used in the entire grape growing and winemaking process. Any surplus generated is sold back to the National Grid.

Lighting in the winery is being converted to low energy LED lights which use a fraction of the energy of normal light bulbs.

There is no heating in the winery!

Instead of a conventional air conditioning system to keep temperatures down in the winery we have fitted an evaporative cooler which operates on a small motor using much less energy. It also sucks the cold air into the winery at night to further reduce the need to use energy to cool the inside of the buildings.
Organic grapes

Growing grapes organically uses less chemicals and less energy than non-organic viticulture. This is because we don't use artificial fertilisers, weed-killers or pesticides, all of which need energy to produce.
Using less chemicals also means there is a much lower risk of causing any water pollution from spillages or chemicals being washed through the soil.
The composts we use as our nutrient for the vines we are locking up carbon in the soil. Adding this effect to the carbon absorbed by the vines in photosynthesis, we are moving towards being carbon neutral.

The grape skins and stalks are composted and returned to the vineyard. We also compost filter earth and winery waste. Not only does this keep our waste on the farm, but also it is a valuable resource.

We also buy in a few hundred tonnes of green waste compost from the council each year, helping them to dispose of composted green waste in a useful way
Limney Farm

Limney Farm is a 40 acre farm with only 4 acres of vines. So what is the rest of it?

We have 10 acres of ancient coppice woodland which is cut for firewood

There are 25 acres of pastures used to graze our sheep. The wiltshire Horn sheep are an Ancient English breed dating back beyond Medieval times. The grazing is managed to enhance biodiversity, both insects, birds, mammals and wildflowers.

We have beehives on the farm and produce a small amount of our own honey.

The field sizes are very small on the farm, following the field boundaries that have existed fro centuries. We have replanted some hedges that are shown on the old OS maps but had been removed in the past. We have practiced our hedge laying skills on several hedges, while some are left to grow taller and wider.

There are four ponds and numerous streams and ghylls.

The whole farm is registered with the Environmental Stewardship Scheme.

Overall it is a wildlife paradise and a beautiful place to live and work.


We are always careful to minimise the use of water in the winery. Tanks and equipment are cleaned with steam or hand washed which uses much less water. Washing water is recycled and re-used.

We have plans to colelct water from the winery roof and this can be used for washing down winery and vineyard machinery as well as drinking water for livestock
Independent certification

We are inspected by the Soil Association every year to make sure we are staying within the organic regulations.

We also get inspected by Natural England for the Environmental Stewardship Scheme, to check we are managing the farm properly.

The inspectors are often a great source of advice as well.

We also had an energy audit that showed our total energy use is more than balanced out by the energy generated by our solar panels.

Sustainable wine production

Everything we do seems to have an impact on the environment, from washing the car to making a cup of tea.

And what about wine production? There's fuel for tractors, risk of pollution from agro-chemicals, transport costs, lots of water, lots of electricity to operate winery equipment, energy to make glass bottles and nitrogen fertilisers .... the list goes on.

What we have tried to do is look carefully at everything we do and work out ways to minimise any environmental damage we cause in the process of growing grapes and winemaking. This has to be done while still making the highest quality wines possible.

On this page we attempt to explain some of the measures we have taken. Any new ideas are always welcome.
Food Miles

All of our wine is sold in the UK, so it hasn't been shipped round the world or even from Europe. Our courier deliver as directly as possible and don't use a sorting depot - a delivery to London goes from Sussex to London, not via Manchester or anywhere else.

We also buy everything we need from local suppliers if possible (you can't yet buy corks from UK cork forests). This supports the local economy and also avoids unneccesary transport