Past a white split rail fence, and next to an orange grove in Manatee County, awaits spring in the Sunshine State.

"We lived in Bradenton and we finally found this after looking five years for the land,” shares Lenora Woodham, while basking in the spring sunshine.

The three acres full of doroment grape vines in Bunker Hill appear as if they are dead. Yet come closer and find the start spring buds in bloom. This where Florida wine is made in a green fashion.

"We use no pesticides, we use no fungicides. We use no fertilizer here,” proudly states Lenora’s husband Larry Woodham.

Larry considers himself an entrepreneur. Almost 20 years ago, Larry and Lenora began growing native Muscadine grapes.

"We were looking to make good wines,” Lenora recalls.

Today, The Bunker Hill Vineyard and Winery is open for tours.

The first stop for folks on tour is the recycling center. Since Bunker Hill doesn't manufacture their own glass bottles, Larry needs your old ones. In a washing center, perused bottles will be sanitized, relabled and refilled.

"These wine bottles, they are perfectible usable. There is no reason that this guy should end up in a landfill,” Larry believes.

Clear, blue, green and brown bottles are all welcome. The size does not matter, since all will be filled with an even amount of vino.

To date, more than 27,000 saw a second life. In Europe, Larry believes that wine bottles are reused on average of eight times.

Next, tours enter a sterile area.

"What you are seeing is the fermentation taking place,” Larry shares as plastic containers that line the floor bubble.

Unlike a traditional winery, there are no oak barrels or vats here. Instead, multigallon plastic buckets are used, along with glass jars since they can be recycled. Oak barrels eventually need to be replaced and Larry said that leads to more trees being cut down, with the rotten barrels not being able to be used for recycling or multching.

From the bright processing building, guests can then tour a metal structure that can be 100 percent recycled when its service life ends in 50 to 80 years.

Here, the wine is aged in a dark environment. Grape wines and fruit wines all age in place along row after row of shelves stacked to the ceiling.

When it comes time to bottle the banana wines, each bottle will be capped in an eco-friendly way.

"We actually seal this with re-sealing wax. We dip this into the hot wax like this,” Larry demonstrates.

All the measures necessary to be green takes extra time. But after touring with Larry, you'll start to realize that sustainability starts right here in the Sunshine State.

"We should get no accolades for doing that," Larry said of Bunker Hill’s environmentally sustainable practices. “Every winery should be on the same page as us."

If you can't get enough time at the Bunker Hill Winery, you can always spend the night. A modern guesthouse located on a quiet pond is a popular retreat, within walking distance to wine tastings.

"Florida has the capacity to produce world class wines,” Larry concluded.