Issue link: https://www.e-digitaleditions.com/i/1037369
{ SOMMjournal.com } 49 n terms of societal acceptance and adoption, environmental sustainabil- ity—in both philosophy and practice— has evolved enormously over the past century. In the 1950s, manufactured foods and beverages were praised for their efciency and modern ingenuity; today, in stark contrast, the organic and farm-to-table concepts reign. Just ten years ago, consumers happily purchased cases of bottled water at superstores, but reusable canteens are now the norm . . . and don't even think about asking for a straw at a West Coast restaurant these days. The same standard applies to the winemaking world, giving the family-owned California wine company Riboli Family of San Antonio Winery an interesting per - spective. Not only has the family witnessed this evolution of philosophies regard- ing sustainability, but they've been active participants in both executing and touting these changing mentalities within the in- dustry. Just one year after celebrating their company's centennial, the Riboli family is looking to the future of their business— and they see this adherence to sustainable practices as the only viable path forward. Thinking "Long-Term" Spanning four generations of family leader- ship, Riboli Family of San Antonio Winery has become a xture in the global wine business, producing bottlings representing a range of prestigious California regions under popular labels like San Simeon, Mad - dalena, and Opaque. Built in 1917 in Downtown Los Angeles, the historic San Antonio Winery still serves as a symbolic and operational hub for the company. However, the facility hasn't pro - cessed grapes since the 1960s, according to fourth-generation winemaker Anthony Riboli. All of the Riboli family's estate vineyards are farmed sustainably, including the Stefano Vineyard in the El Pomar District of Paso Robles. PHOTOS COURTESY OF SAN ANTONIO WINERY The Riboli family's new hospitality and events center in Paso Robles will open in January 2019.