Other farmers produce grapes using organic farming practices. The use of these methods vary, depending on the pest species present, soil type, topography, grape varieties grown, market conditions, land values and ownership, access to capital, regulatory restrictions, and personal philosophy. Savage Island Farm produces table grapes in the San Joaquin Valley. New vines are planted 1 to 1.5 years after old vines are removed, reducing the fallow period with the use of deep-rooted cereal rye and vetch cover crops. Soghomonian Farms, near Fresno, produces organic wine, table, and raisin grapes.
Nematode damage is countered by adding manure to the soil and replanting damaged areas.
Steven Pavich plants both organic and conventional grape acreage in California and Arizona. He relies on field monitoring and application of preplant treatments only when necessary. These compounds have been shown to effectively manage a variety of the soil pests currently controlled with methyl bromide. Pasteurizing with Hot Water. This technique involves applying hot water into the soil at a depth of 12 inches and using a rotovator to distribute the heat through the top foot of soil.