The term ‘sustainability’ at HVVW is used to identify those practices and or processes we routinely use to operate the vineyard, winery and tasting room that maintain and or enhance the quality of our soil, vines, wines, and contribute to an appropriate income over expense ratio.   The vineyard lay out itself was designed to best take advantage of the prevailing winds that dry out the foliage after a rain event.   The layout of the vineyard, the trellising, and leaf pulling result in a significant reduction of fungal diseases.  We manage insets pests in a way that encourages predator populations to flourish so we can use fewer applications of insecticides which is our financial gain and a benefit to the environment.     

The wine bottles and wine glasses used by us are made from regional products.  Cold well water is used to cool tanks during fermentation rather than using refrigeration.  All byproducts that result from wine making including stems, skins, seeds, lees, and filter pads are composted.   The finished compost is spread back into the vineyard.   Glass, plastic, and cardboard generated by business sales are re-cycled.  The winery, storage building, and tasting room are super insulated so heating and cooling are cost effective.  The solar array mounted on the winery roof provides about 80% of our electricity needs for the winery and tasting room and accounts for a significant carbon off set for the business per se.    

Stabilize the Land:  

Land planted to grapes is land that supports a diverse avian, small mammal, and insect population.  Moreover, a vineyard provides one of the most visually pleasing landscapes in the commonwealth.   In short, the data shows that a vineyard and winery serves to boost the economy of a region and or neighborhood.  Happy Valley Vineyard & Winery invested more than a quarter of a million dollars back into the local economy in 2013, and has exceeded that amount in the following fiscal years.  Much of that income was generated by selling to local customers who believe in buying local and buying quality.  Sales to tourists visiting State College have been robust and an important to our sustainability.  Owners and staff at Happy Valley Vineyard & Winery pay mortgages, rent, tuition at Penn State, fuel for cars, heating, food, clothes, gifts, frequent restaurants around town, and appropriately enjoy the State College night life.  We have equipment repaired at car dealerships and at a local welding shop.   The winery was built by Morton Building, and the tasting room was constructed by Envinity, a local and growing company.   

Source Local Materials:  

As much as possible, our purchases are made locally – and if not local, ecologically sustainable.  Hardy board siding was selected for the building because it is made up of recycled paper and concrete, long lasting, and not subject to hail damage.  Murus Corporation provided the SIPS panels.  The timber frame is local Eastern Hemlock, the flooring is local Green Ash.  Solar panels, inverters, controllers were made in the USA.   The ‘eco bottles’ we use for bottling our wine are made from sand mined near Mt. Union, PA and manufactured at the Port Allegheny bottle factory.