Shenandoah Valley of CaliforniaCharles Spinetta Winery and Wildlife Art Gallery
If you are a broker, principal, or fellow professional winemaker interested in purchasing quantities of premium wine, click here.Our sister site for brokers, principals, and fellow professional winemakers to buy our family's winegrapes.Business Hours and Map to the Winery. Also look at the "Intersections Guide" so you don't get lost.An online tour of the vineyards, winemaking facilities, tasting room and art gallery, precipitation history, industry links.The wildlife art gallery, wine label collection, original paintings for sale, and more art for sale.Laura's custom framing shop will frame your family heirlooms - make an appointment soon.Current releases of dry reds and "fun and yummy" sweet wines.Current news, our flyer, recipes, and dozens of illustrated stories about winemaking and field work. Good reading!Order form for shipping - you must be 21 years of age.
Charles Spinetta Winery combines traditional and modern winemaking techniques; integrates organic sanitation methods; and takes a proactive approach with byproducts we create.
_____The California State Water Resources Control Board (SWRCB) drafted the San Joaquin Basin Plan in 1998. One section in this plan deals with winery wastewater treatment (Resolution 83-105.) Winery wastewater has "BOD's" (biochemical oxygen demand), nitrogen, and contains other grape-processing materials. In 2000, Charles Spinetta Winery was chosen as the first winery in the Central Valley Region (RWQCB5 - the largest region in the state) to comply with the updated laws. Nature Area
In March 2002, CSW's waste discharge requirement (WDR) was approved in RWQCB5's jurisdiction. (The nine water regions in California are considered separate entities, and there are different guidelines in each of them for winery wastewater treatment.) Charles Spinetta says, "Now, after all the EIR's, salinity studies, and lots of research -- we're ready." Drain
Pictured here is the a sieve bucket that denies any solid bigger than a grape seed to pass through the drain. We have chosen a natural, 'greener' way to process our wastewater. Our constructed wetlands utilizes canna and calla lilies, water iris, and other aquatic plants to naturally filter winery waste. Some of this water will be used for landscape and vineyard irrigation.
You can see the 2,600 gallon settling tank that allows the waste to settle to the bottom and separate out before the water flows into the constructed wetland. In the bottom picture, you can see how the water gets progressively cleaner as it passes through the system. After the water is used at our facilities, it must be healthful enough to support its reentry into the ecosystem. water
"We purchase machinery, like our ozonator, which help to promote higher water quality." water

'Ozone was approved by the USDA Organic Rule in 2000 and by the FDA as an additive to kill food-borne pathogens in 2001 (Final Ruling). Sanitation plays a critical role in the food and beverage industries. Historically, these industries have used chlorine (and/or other halogen chemicals) and heat (hot water and/or steam) for sanitation, but both or these methods have drawbacks and restrictions. The high energy cost of generating heat and the harmful byproducts associated with halogen chemicals have made their use problematic. These problems combined with Hazardous Materials regulations and a stronger desire for environmentally friendly and organic sanitation options have resulted in the increased interest in ozone. Ozone has several characteristics that make it an excellent sanitizer for the food and beverage industries.

• Ozone reverts to molecular oxygen, is pH neutral (does not change the acid/alkaline balance) and leaves no by-products or residual contaminants behind.
• Ozone unlike halogenated chemicals (i.e. chlorine, iodine, etc.) does not generate dangerous halogenated hydrocarbon byproducts, such as THM’s.
• Ozone destroys objectionable taste and odor causing compounds.
• Ozone is pH neutral, (does not change the acid/alkaline balance).

Ozone is a single source organic sanitizer which kills a broad spectrum of bacteria, fungus and molds, yeasts, spores and cysts (Organisms Killed by Ozone). Used with proper protocols, ozone provides effective sanitation in many food and beverage applications.'
Charles Spinetta talks about his workplace. "Keeping a sanitary workplace and constantly upkeeping and upgrading the production equipment really pays off. Four years ago, we built a giant roof over our outdoor facilities that literally covers our requirements for stormwater compliance. The State likes this, since the rainwater stays clean as it flows off our facilities back into Pigeon Creek. I like it because we don't get rained on, the sun doesn't heat our fruit, and we can regulate the temperature of the wine better. We have mitigated damage to groundwater and surfacewater"

We have studied the groundwater and surfacewater in our vineyards and series of ponds (we have to keep those catfish healthy for summer barbeques!) The ponds receive water from precipitation and by springs. Water flowing between our ponds is aerated through a series of sprinklers. When necessary, we trust this water to irrigate our vines, too. Drip line irrigation saves innumerable quantities of water and is very important to the health of the vines in drought conditions.
Our facilities
We believe water quality is important for creating our products and serving our customers. Our public water system serves clean water to both our tasting room and winery - this helps avoid bateria that may infect the equipment and barrels. A recent survey by the British Medical Journal cited clean water supply systems and sanitation as the "most important medical milestone" in the past 150 years. We've been in this county the same amount of time, and we want what's best for you. "We have also invited groups like the Cosumnes River Task Force, Ducks Unlimited, and others to help out in planning the stewardship of our land."
Amador County
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Charles Spinetta Winery, Spinetta Family Vineyards, Zinetta, and the CSW Logo are registered trademarks of Charles J. Spinetta. Unless otherwise specified, all images and copy contained within the domain are Copyright 1984-2019 Charles J. Spinetta. All rights reserved. Charles Spinetta Winery and Wildlife Art Gallery 12557 Steiner Road, Plymouth, California 95669, USA, telephone: (209) 245-3384, facsimile: (209) 245-3386