Sustainability
Sustainability in viticulture and oenology is now an essential pillar for ensuring the preservation of ecosystems, the quality of wines, and the economic viability of farms. The goal is to produce excellent grapes and wines while respecting the environment, communities, and future generations.
In the vineyard
Sustainable vineyard management begins with the soil, considered the winegrower’s most important asset. Practices such as maintaining vegetation cover, reducing the use of herbicides and pesticides, and organic fertilization contribute to biodiversity conservation and improve soil structure and fertility.
The rational use of water is another key point—efficient irrigation systems and the use of rainwater allow for reduced consumption and adaptation of the vineyard to climatic conditions. In addition, biological pest control, integrated production management, and climate and disease monitoring are strategies that balance productivity and respect for the environment.
In the cellar
Sustainability extends to the winery, where energy efficiency and responsible resource management are priorities. The use of renewable energies, such as solar power, and water consumption control are increasingly common practices.
Waste reduction, recycling of by-products (such as pomace and lees for composting or distillation), and the use of lighter, recyclable packaging, which reduces the carbon footprint, are also valued.
Social and economic dimension
Sustainability in the wine sector is not limited to the environment. It also involves the well-being of local communities, the enhancement of the territory, and the transmission of knowledge and traditions.
Thus, sustainable viticulture is also a way of protecting the cultural identity and future of wine regions.
