Trevibban Mill opt for quality and sustainability over production and aim is to provide small quantities of characterful wines and ciders in the most resourceful way possible. On the land herbicides are not used as in Trevibban Mill, the biodiversity is valued which results from leaving the native flora to flourish. From the sheep that graze in the vineyard and orchards, to the food waste compost which feeds the kitchen garden, Trevibban Mill’s approach is a simple yet considered one, working with nature instead of against it.
Trevibban Mill’s method of farming is better for bees, birds and wildlife and encourages healthy biodiversity. Every spring, the field in front of the tasting room is sowed with phacelia, sunflowers and wild flowers, which aside from looking beautiful, also attracts many different types of bumblebee, other pollinating insects and occasional visits from deer, otters, fox, badgers and even weasels. They also attract an amazing number of different birds from buzzards to flocks of goldfinches.
As the business continue to grow, Trevibban Mill will continue to improve the impact as a business on the environment, such as the installation of 110 solar panels on the south facing winery roof, which generate 29,997 kWh of clean energy per year.
The majority of the land and the Winery is in Soil Association Certification and you will see their Organic logo on all ciders and some of the wines.