Sustainability In Practice (SIP) Certified ® is a sustainable certification program for winegrowers and winemakers.
SIP Certified brands use third-party verified sustainable practices so you can feel confident your wine protects the people and the planet.
Certification addresses the 3 P’s of Sustainability – People, Planet, Prosperity – ensuring that both natural and human resources are protected.
Community involvement, charitable donations, employee development and safety programs, continuing education, and much more are addressed in the program's Standards.
Alternative energy, recycling, habitat conservation plans, Integrated Pest Management (IPM), cover crops, organic soil additions, and responsible irrigation management practices all help to combat climate change and protect the environment.
You can't have a sustainable business if you can't sustain the business. That's why SIP Certified members must have annual/multi-year budgets, sales and marketing plans, and maintain legible inventory and production records.
| “It’s important to me to be a conscientious member of our community. The SIP Certified program is a comprehensive process that demonstrates our dedication to people, our land, and our vines." |
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SIP Certified evolved from the award-winning self-assessment (Positive Points System) developed by Vineyard Team which helped growers evaluate their sustainable practices on every level, from habitat to water, soil to human resources.
After four years of intensive review by viticulture experts and experienced growers, SIP Certified launched its pilot program in 2008 with 3,700 acres of vines between Monterey and Santa Barbara counties.
Today, over 43,000 vineyard acres in California, Oregon, and Michigan, six wineries, and more than 63 million bottles of wine have been SIP Certified.
Consumers around the world can now find a wide array of sustainably produced wines to fit their needs, budgets, and stylistic preferences.
SIP Certified is proud to stand with other environmental leaders working to preserve our natural and human resources.
The first-born daughter of California wine pioneers Jess Jackson and Barbara Banke, Katie Jackson is a second-generation proprietor working to keep her family-run business at the forefront of quality and stewardship. Katie actively promotes the Jackson fa
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From their beginnings, the Udsens always look at farming practices of yesteryear to serve as alternatives to spraying harmful chemicals on their vineyards. Using practices like tilling, they understand their soil, as their community, is a living, breathin
Read MoreSince 2014, the California Green Medal Sustainable Winegrowing Leadership Awards has provided recognition to California vineyards and wineries who are leaders in implementing the three Es of sustainability (environment, economic and social equity) while inspiring others in the industry; highlighting the benefits of participating in a sustainability program.
ReadAs SIP Certified wine club member, you receive two (2) complimentary tastings at any participating tasting room this February!
ViewChapter 14 is where the practice of “measure to manage” is applied to two of the most important inputs to the vineyard system: water and nitrogen.
But you may find that you have questions when you go to complete this chapter.
In this webinar, Paul Crout, Pest Control Advisor and Certified Crop Advisor, walks us through how to use the Water & Nitrogen Use workbook and addresses common pitfalls to help you successfully complete Chapter 14.
