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BNPS.co.uk (01202 558833)
Pic: MaxWillcock/BNPS
Pictured: Simon and Karen Priestman's vineyard.
A bio-dynamic vineyard has found a way to use the perfect pairing of cheese and wine to protect its grapes.
Little Waddon Vineyard is trialling using whey left over from the cheese-making process as a natural fungicide to treat downy mildew.
The organic vineyard in Dorset decided to give the new method a try after a wet and dismal summer saw its vines get infected.