Going Green in Our Restaurant

In the heart of fertile Temecula Valley Wine Country Ponte Winery is leading the way toward a sustainable, locally-based community of wineries, restaurateurs, sustainable growers, farmers and ranchers. Here are some ways that we are "going green" in the restaurant:

• Our chef sources much of his produce, oils and cheese from Sage Mountain Farm in Anza, Crows Pass Farm in Temecula, Villa di Calabro olive oil from Temecula and Winchester Cheese located in Riverside.
• Our poultry and meats come from sustainable farms such as Snake River and Shelton Farms.
• All seafood selections are on the Seafood Watch from the Monterey Bay Aquarium ensuring that it is safe and sustainable.
• Our kitchen uses a pulper, where organic compost is created using kitchen waste to be added to our vineyard compost.
• We save all coffee grounds to use as compost in our flower beds.
• We've stopped using plastic to-go containers.
• We are a pick up location for CSA (Community Supported Agriculture) members on Tuesdays from 2pm-5pm.
• We have partnered with the Temecula chapter of Slow Food.
• For additional ways we are going green in the restaurant please view our full list of sustainability efforts here.

From farm to plate to vineyard, we are committed to a sustainable and environmentally-friendly restaurant experience.