about
The culinary program at Lightfoot & Wolfville is seasonally focused to celebrate the exciting dynamic of our growing season - what's fresh from our gardens and the broader Annapolis Valley. In addition to nurturing 40 acres of grapevines for wine production, we operate as a working biodynamic farm that grows ingredients for the winery’s kitchen, including heirloom vegetables, herbs, grass-fed Highland beef, Olde English Southdown lamb and Mangalitsa pork. Aiming to achieve self-sufficiency as much as possible, forage for the livestock is also grown on-site and waste materials such as grape pomace and livestock manures are composted and fed back to our soils. What we are unable to grow ourselves we proudly source from other like-minded, local producers.