To keep it that way, in 1998, the owners converted it to organic.

     Then in 2001, it was certified biodynamic.

     Today, the winery makes its own biodynamic preparations, and has completely eliminated the use of sulfur.

     Why did Bart Araujo decide to take the work-intensive steps to go well beyond sustainable farming?

     "What does sustainable mean?" he answers. "It means I get to farm as close to organic as possible, but if I get scared, I can nuke anything I want."

     Instead, he has gone the extra mile to help preserve Eisele for decades to come.