Our environmental sustainability practices
- in the vineyard
- organic management of the vineyards using organic manure and non-chemical products
- use of the green manure technique to conserve biodiversity and to safeguard the health of the vines
- grass cover between rows of vines to compact and protect the soil
- reduction of water waste with the creation of wells for the collection of rainwater to be used for the treatments
- use of weather stations to identify the best days for the treatments and avoid waste of products
- use of technologically advanced instruments to reduce accumulation of copper in the soil
- use of seed-bombs to enhance biodiversity in our soil
- in wine-making
- use of a photovoltaic system to ensure energy self-sufficiency
- use of light-weighted bottles (less than 400 g) to reduce glass waste
- use of Stelvin caps in recyclable aluminium for still wines to reduce consumption of cork
- use of certified recycled paper for labels and packaging to reduce paper consumption
- reuse of agricultural waste
- in our restaurant service
- recycle of waste oil to produce sustainable energy
- water served in recyclable glass bottles
- use of eco-friendly packages for food take away
- separate waste collection of paper and glass
- use of local food raw materials to reduce CO2 emissions
- use of just two glasses for the tastings to reduce the use of washing machines and detergents
- commitment to raise awareness of sustainability values in our customers
- use of QR codes to reduce paper consumption
