green harvest - tasca d'almerita...or wood. careful design can reduce the amount of cardboard...

GREEN HARVEST

BERKMANN’S SUSTAINABLE SUPPLIERS

SOCIAL RESPONSIBILITY

THERE HAS NEVER BEEN MORE FOCUS AND EMPHASIS ON THE PROVENANCE AND PRODUCTION METHODS BEHIND THE WINES THAT WE DRINK THAN THERE IS TODAY. The stark reality of climate change has brought our planet’s health to the forefront of many people’s minds, and there is an unprecedented hunger to understand how the production of what we consume affects our surroundings. Sustainability, in the sense of what a company or body does to protect their environment, is now being championed more and more.

Organic, Biodynamic and ‘Natural’ are all terms that have become increasingly common within the lexicon of wine and they are frequently used to advance the environmental credentials of a winery. Whilst these production methods often go hand in hand with a sustainable approach to production, they do not guarantee a holistic approach on the part of a winery. Sustainability does not just cover how the vines are tended and the wines are made, but also what measures the winery takes to minimise its impact in terms of energy and water use, packaging, logistics as well as the social impact on its local community and the economic benefits it can bring.

This document is designed to highlight those producers in our portfolio who champion sustainability in its truest sense, seeking to minimize their impact, without compromising the quality of the wines that they produce. In it we will highlight how sustainably the wineries are working in the following areas:

THE VINEYARD

WINERY & CELLARS

PACKAGING & LOGISTICS

S U S T A I N A B I L I T Y

WHAT DOES IT MEAN?

THE VINEYARD

SOIL HEALTHHealthy soil is important not only for growing vines, but also for maintaining a balanced ecosystem. More and more wineries are seeking to avoid the use of chemical fertilisers and herbicides. Cover crops and grass grown between the vines can help control soil erosion, attract beneficial insects, and add nutrients to the soil. The soil can also be fertilized using organic matter, possibly recycled either from the vineyards or the winery.

PEST AND DISEASE CONTROLVineyards are frequently plagued by animals and insects that can damage the vines, the grapes and the vineyard fixtures. Whilst these pests need management, they are also an important part of the local ecosystem. A winery can take measures to control these pests while minimising wider impact.

Whilst effective, chemical insecticides, pesticides and herbicides can pollute the land and water systems, and harm wildlife. Sustainable alternatives are available, such as the introduction of beneficial predators to control the population of harmful creatures, or the use of natural sexual confusion techniques to hinder population growth.

BIODIVERSITY AND THE ECOSYSTEMIn order to ensure that the vineyards are being farmed in a sustainable manner, it is vital to keep track of the effects on the environment of the activity being carried out. As such, it is important to monitor the soil health and diversity of the flora and fauna in the vineyard. Care can be taken to avoid contaminating local streams and lakes with run-off from the vineyards, either by planting vines away from these features, or planting barrier crops to protect them.

WATER USAGEWater is a scarce and precious resource, and its efficient management is a cornerstone of sustainability in all fields of life, not just winemaking. Efforts should focus on conserving water through its careful application in the vineyards, either through dry-farming or carefully controlled drip-irrigation. The source of the water is also important and where possible and safe, water can be recycled or sourced from sustainable sources.

ENERGY USEWhilst large-scale modern viticulture depends on machines such as tractors and harvesters for efficiency, where possible vineyard maintenance and harvesting should be carried out by hand. This both reduces energy use and fuel consumption, and has the added benefit of helping to avoid soil compaction and erosion.

WINERY & CELLARS

ENERGY USEEnergy should come wherever possible from sustainable and renewable sources. With space and sunshine normally available in abundance, many wineries choose to generate their own energy using solar panels or even wind turbines. In addition to this, energy can be conserved wherever possible through efficient insulation of the winery and equipment, energy-efficient lighting and heating systems inbuilt into the design of the building, and the implementation of energy-saving practices throughout winery procedures.

WATER USEWinemaking requires a lot of water, not least for cleaning out tanks and keeping the winery spotlessly clean. As in the vineyard, this water can come from a sustainable source, such as collected rainwater. Wineries may then purify and recycle the waste water for other uses, such as irrigation in the vineyard.

WASTE MANAGEMENTAlmost all commercial production facilities will generate waste and wineries are no exception. Wineries generate waste that is both inorganic, such as office waste, packaging from equipment and other products used in the production process, and organic, such as the grape pomace.

Both types of waste can be recycled, either through normal recycling programmes in the case of the inorganic waste, or in the case of the organic waste, through finding a second use such as a fertiliser for the vineyards, distillation into industrial alcohol, or conversion into biofuel.

W I N E M A K I N G

COMMON PRACTICES

GREEN HARVEST | BERKMANN’S SUSTAINABLE SUPPLIERS6

PACKAGING & LOGISTICS

PRIMARY PACKAGINGThe way in which the wine is packaged is a significant factor contributing towards sustainability. We are most accustomed to seeing wine in glass bottles, but glass bottles vary widely in terms of weight. Lighter bottles use less glass and therefore less energy in their production, and they also use proportionally less fuel and therefore energy to transport.

Glass is also commonly recycled, and wineries can choose to use bottles made with a higher proportion of recycled glass, which also reduces the overall energy input. The labels can also be made from recycled paper and printed with eco-friendly ink.

There are alternative forms of packaging to glass. Wine can also be packaged in cardboard Tetrapacks, PET or bag-in-box, which being lighter than glass can reduce the energy used to transport them. It is not uncommon at the entry level to see wine leaving the winery in large tanks, which is then bottled at destination, vastly reducing the energy used to transport it.

SECONDARY PACKAGINGThe bottles will then be packed into cases, normally made from cardboard or wood. Careful design can reduce the amount of cardboard used to construct the cases and the winery can choose to use recycled cardboard, whilst wood can be sourced from sustainable forests. The cases are stacked on pallets, which can also come from sustainable sources, with lightweight construction employed to reduce the environmental impact of their transport. The use of plastic to wrap the pallets can be carefully monitored, to ensure that as little as possible is used.

LOGISTICSGood wine has a truly global reach, which requires a complex transport network to fulfil this demand. Transporting wine has a significant environmental impact in terms of fuel consumption and energy use. Ultimately the winery often has little control over how the wines are transported internationally, as this is largely in the hands of the importer, but for domestic distribution they can ensure that the greenest haulier is used. Transporting the wine in larger-capacity vehicles can bring energy efficiencies, and optimised container loading ensures that unused space is minimised. In addition to this, a winery will take a significant number of incoming deliveries, such as dry goods, and other products involved in the production process. These deliveries can be arranged in such a manner so as to ensure maximum efficiency.


Social responsibility is an important and often ignored factor within the field of sustainability. Supporting the economic and social welfare of the local community can contribute towards the preservation of the environment as much as any work in the vineyards and the winery, especially in developing nations where rural poverty is still commonplace. This can be carried out through financially supporting local charities as well as through more ‘hands-on’ outreach programmes,

seeking to improve standards of education and the living conditions of employees and the local

community. Wineries can also improve their local environment by contributing to the arts, which can help to preserve cultural identity.

Finally, as with any employer, wineries should take care of the rights of their employees, ensuring

that they receive a living wage, that discrimination in the workplace is prevented, and that diversity and

equality can flourish.


VINEYARD• Minimise use of chemical herbicides, pesticides

and insecticides by using natural alternatives

• Minimise soil erosion and promote soil health using cover crops, grassing over

• Promote biodiversity in the vineyards

• Use of grape varieties that are naturally drought and/or disease resistant

• Careful water management

• Minimise use of machines to conserve energy – hand harvesting, lightweight tractors, biofuel

• Vineyard fixtures from sustainable sources

WINERY• Energy from sustainable and renewable sources

• Winery designed for maximum energy efficiency

• Careful water management

• Inorganic waste recycled or re-purposed

• Organic waste recycled or re-purposed

• Winery buildings constructed using sustainable materials

• Carbon offsetting to reduce footprint

SUSTAINABILITY

SCORE CHARTIn order to provide an indication of which of our suppliers are working towards sustainability, we have produced a ranking based on the following attributes.

PACKAGING & LOGISTICS• Lightweight glass bottles or eco-friendly

alternatives used

• Outer cases made from recycled/sustainably sourced matter

• Transport efficiencies employed for incoming and/or outgoing deliveries

SOCIAL RESPONSIBILITY• Promote employee welfare

• Support economic development in the local community

• Support local charities & environmental initiatives

• Contribution to the arts/culture

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& CELLARSPACKAGING & LOGISTICS


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BODEGA NORTONBodega Norton take a holistic approach to sustainability, combining initiatives in all four areas. Respect for the land, careful use of water, energy conservation and a drive to reduce carbon emissions through packaging innovations are complemented by a rare focus on supporting the local community and employees through charitable work and education programmes.

FINCA DECEROFinca Decero follow an ‘A Mano’ approach, meaning that they are extremely hands on. In the vineyards, a respect for the environment plays an important role in viticulture, with specific practices such as installing owl-boxes for pest-control and to encourage biodiversity.

A R G E N T I N A

GREEN HARVEST | BERKMANN’S SUSTAINABLE SUPPLIERS10 GREEN HARVEST | BERKMANN’S SUSTAINABLE SUPPLIERS11

Sustainability is woven into the DNA of this winery; it’s one of their founding principles. For the Unico Zelo range, they work with grape varieties that require a minimum of additional resources both in the vineyard and the winery. The grapes are dry-farmed, meaning that irrigation is not required, and they also have a natural resistance to pests, disease and viruses, eliminating the need for chemical sprays in the vineyard.

The Harvest brand focuses on supporting independent growers in the North Adelaide Hills, whose livelihood previously depended on the purchase of their grapes by large wine companies. As the only outlet for these grapes, the wineries were able to dictate pricing, often on terms that did not allow the growers to turn a profit. In response to this Harvest operates as a growers’ co-operative, giving the farmers a share of the profits from the sale of the wine, thereby allowing them to make a fair living and ensuring the ongoing viability of their farms. The company’s employees are also not overlooked, with regular engagement surveys carried out, whilst they are also encouraged to take part

in local volunteer schemes. Beyond this, they are committed to reducing energy and water use in the winery, using modern, eco-friendly lighting and heating systems and they will soon move over to solar power. Packaging is designed to use the minimum of raw materials and to be recyclable, whilst logistics, both incoming and outgoing, are carefully monitored for efficiency. Organic and inorganic waste is recycled or repurposed, and the money raised from returnable packaging is donated to local charities. They have even gone so far as to replace pens with pencils made from recycled newspaper and have also installed Tesla charging points at the cellar door to encourage their visitors to reduce their carbon footprint.

This all-encompassing approach to sustainability makes them worthy of being recognized as a sustainability champion; this is further demonstrated by their recent certification as a B-Corporation – an endorsement that recognises their use of business activities as a force for positive change.

A U S T R A L I A

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SUSTAINABILITY CHAMPIONS UNICO ZELO & HARVEST

Parent company Wingara take their responsibility towards environmental stewardship very seriously, and both Deakin and Katnook Estates have a number of established initiatives in the field. Katnook’s Coonawarra vineyards are carefully monitored to ensure that irrigation and other inputs are managed efficiently, leading to Entwine certification for this site. At Deakin’s Redcliff vineyards, a forty-hectare plot has been put aside and planted with local flora to encourage indigenous species and increase biodiversity. Non-chemical solutions to pest and disease control are always the first consideration.

Winery waste is carefully managed with waste water used for irrigation and organic matter used to fertilise the vineyards or sent away to be repurposed wherever possible. In addition to this, at Katnook Estate, solar energy provides almost all of the winery’s power needs. Both wineries are also involved in initiatives to protect and preserve the country’s waterways. In addition to this, both Deakin and Katnook have made efforts to reduce the weight of glass bottles and also to make their outer packaging

as compact as possible, further increasing transport efficiencies and reducing the overall carbon cost of transporting the wines. Beyond this, Wingara look to support their local communities wherever possible, combining charitable donations with patronage of the arts – Katnook is the official wine of Opera Australia, Australia’s largest arts organization.

SUSTAINABILITY CHAMPIONS DEAKIN ESTATE / KATNOOK ESTATE

CHAPEL HILLChapel Hill are continuously striving to minimise their environmental impact. This approach begins in the vineyard, where they no longer blanket-spray to prevent weed growth, preferring to hoe and plant cover crops.

Double-row equipment is used where possible to reduce compaction of the soil and beneficial insects are encouraged to help control pests and disease. They are also conscious of water use – a scarce resource in South Australia.

To that end, the winery does not draw on mains water, with rainwater harvesting employed to provide for their needs. Vineyard irrigation takes place using reclaimed water and recycled winery waste water.

NATIONAL INITIATIVESEntwine Australia is the Australian wine industry’s sustainability program – set up to support growers and winemakers in demonstrating and improving the sustainability of their businesses. Entwine Australia was developed by the Winemakers’ Federation of Australia (WFA) in consultation with industry and with support from the Australian Government.

Entwine functions as an ‘umbrella’ sustainability program. Under the Entwine umbrella there are two components for members – the reporting of sustainability metrics to the AWRI and participation in an approved certification program. Entwine provides credentials which cover the fundamental components of sustainability (environmental, social and economic) and can be applied to both the vineyard and winery.

The program provides benchmarking tools and resources to enable planning, evaluation, control and communication.


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QUAILS’ GATEQuails’ Gate have invested significantly to reduce their environmental impact, with a particular focus on work in the vineyard. Remote monitoring stations ensure that water use is carefully targeted and that chemical use is kept to an absolute minimum, with the added benefit of reducing vehicle use in the vineyards. A composting programme is used to nourish

the soil, supplemented by organic fertilisers. The commitment to the environment doesn’t stop there, though – the wines are bottled in lightweight eco-glass which contains a significant proportion of recycled material and a partnership with the Nature Conservancy of Canada helps to preserve important ecological sites for the community to enjoy.

LANGMEILAs custodians of some of Australia’s oldest vineyards, Langmeil take their environmental responsibilities seriously. Building and sustaining a diverse ecosystem in these historic sites is major priority for them. Beyond this Langmeil have a strong focus on water and energy in their drive towards sustainability. 80% of their water resources come from harvested rainwater and solar energy is used to heat all of the hot water used in the winery and visitor areas.

Waste management is also a feature of their work, and organic matter is carefully repurposed or recycled: grape skins are distilled to produce ethanol, seeds are used to produce grape seed oil products and stalks are used to

produce compost. Langmeil’s commitment to sustainability goes beyond their own vineyards. They also support a local initiative to reinvigorate the North Para River, removing alien species and replanting indigenous vegetation.

C A N A D ATOURNONMichel Chapoutier is well-known for his commitment to biodynamic and organic farming in the Rhône, an approach that he also follows in Australia; all owned-vineyards have been certified organic from the 2019 vintage, meaning that harmful pesticides and artificial fertilisers are not used. To help protect the soils, grass and cover crops are left to grow between the vines. Water is one of Australia’s most precious resources and to help preserve this, at the Shay’s Flat and Landsborough vinyards, reservoirs are used to capture rainfall, which is then recycled.

This approach continues in the winery where the extensive use of cement fermentation tanks provides natural temperature control, thereby saving energy. It is, however, in the field of social responsibility that Chapoutier have undertaken a particularly unique initiative – all the labels are also printed with Braille, assisting their visually impaired customers in choosing their preferred wine.

LETHBRIDGEIn order to produce balanced wines, Lethbridge believe that balance in the vineyard is key. To achieve this, they employ organic techniques alongside elements of biodynamics, eschewing the use of chemicals that could inhibit biological activity in their soils.

This low-impact approach is taken on into the winery, which is constructed from straw bales which provide excellent thermal insulation. As a result, no heating or cooling is used in the winery, significantly reducing energy usage.

WOODLANDSAt Woodlands in Margaret River, their sustainable approach is intertwined with their pursuit of quality. All vineyard work is carried out by hand, minimising machine use and helping to avoid soil compaction.

Organic farming techniques are employed in the vineyard, minimising the use of chemical treatments and the vineyards are also dry-farmed helping to reduce water usage.


NATIONAL INITIATIVESSince 2010 generic body Wines of Chile have had in place a voluntary sustainability code, meaning that wineries can receive the accreditation Certified Sustainable Wine of Chile, designed to cover three different areas: the vineyard, the winery and social responsibility. In order to meet the code’s requirements, wineries must have an environmental and corporate management system that meets current national legislation regardless of the level of complexity of their operations.

Viña Morandé attach great importance to their environmental credentials and are rightly proud to have been recognised as the first Chilean winery to receive the Certified Sustainable Wine of Chile accreditation in all three areas covered, the vineyard, the winery and the community.

In the vineyards, Morandé use drip feed irrigation to reduce water use and all vine treatments are targeted and in minimal quantities. Agricultural practices are designed to encourage biodiversity and protect soil health,with machinery use kept to a minimum. Cover crops are grown between the vine rows to help prevent soil erosion and improve soil health. This approach continues in the winery, where every effort is made to reduce

their carbon footprint. This includes installing up-to-date, efficient lighting and heating systems as well as using solar energy. Similar emphasis is placed on packaging, with ecoglass bottles and cardboard packaging which use a high proportion of recycled material.

Social issues are also a priority for Morandé. They have established a programme to encourage entrepreneurship amongst their employees, helping to grow their skill base and empowering their self-improvement. In addition to this they support numerous local events, charitable initiatives and educational bodies to help foster grass-roots development in their community.

SUSTAINABILITY CHAMPION MORANDÉ

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C H I L E

SUSTAINABILITY CHAMPION LAPOSTOLLE

Lapostolle are a prime example of a winery devoted to reducing their impact on the environment. This begins in the vineyard, with their flagship Apalta estate being farmed organically and biodynamically. Land is set aside for native vegetation to flourish and the use of cover crops helps to keep the soil healthy and promote biodiversity. These efforts continue in the winery, where energy efficiencies and water saving measures are employed. Waste water from the winery is cleaned and then used for irrigation. The underground construction of the Apalta winery naturally reduces the need for temperature control and at the main Lapostolle winery efficient insulation also helps to reduce the need for heating. Winery waste is also managed, with inorganic waste separated and recycled and organic waste repurposed

as compost. The weight of the glass bottles for many of the wines has been reduced and high proportion of this glass is recycled. Paper and card are only sourced from certified sustainable forests. These efforts, combined with carbon offsetting have led to the winery being certified as Carbon Neutral.

HARAS DE PIRQUESince 2016, Haras de Pirque’s vineyards have been certified organic, meaning that no herbicides are used, helping to maintain soil health and encourage biodiversity. The winery building has been constructed to make use of gravity instead of pumps to move the wine, reducing energy use.

This complements the other programmes in place, designed to reduce energy consumption. Employees are not ignored in this drive towards sustainability, and the winery works hard to ensure their welfare and professional development.


CHAMPAGNE DRAPPIERChampagne Drappier are committed to reducing their environmental impact and they employ a number of measures to achieve this goal. The first step takes place in the vineyards, where a quarter of their own fifty-seven hectares are farmed organically. Elsewhere natural fertilisers are used and grassing between rows and ploughing takes place to promote soil health. This approach follows through to the winery and cellars, where 75% of their energy is supplied through the use of

solar panels. Further energy savings are achieved through the use of energy efficient temperature control in the cellars. In addition to this they offset their carbon footprint through investing in windfarms in India, helping them to become the first carbon-neutral Champagne house. In addition to this, Champagne Drappier have recently overhauled their packaging, introducing a new lighter bottle which uses 87% recycled glass – the highest proportion in Champagne.

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F R A N C E


THYMIOPOULOSThe Thymipoulos family vineyards have always been cultivated in a low-intervention manner, but current owner Apostolos now applies the principles of organic and biodynamic farming to their approach to viticulture, meaning that harmful pesticides and herbicides are not used

in the vineyards. Soil health and biodiversity are encouraged by the use of cover crops and grassing over between the vines, whilst pest control is carried out by teams of pheasant and guinea fowl that patrol the vineyards.

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G R E E C E

MURÉAll of Muré’s own vineyards are farmed organically and biodynamically; no chemical fertilisers, herbicides or pesticides are used.

Soil health and biodiversity are promoted through the use of grass cover between the vines.

JEAN-MARC / JULIEN BROCARDCERTAIN WINES CERTIFIED ORGANIC & BIODYNAMIC

Jean-Marc Brocard was an early exponent of organic viticulture in Chablis and his son Julien has continued this – they now have sixty hectares of vineyards in Chablis cultivated organically and forty hectares cultivated biodynamically, which produce grapes for the Julien Brocard range. On these plots, chemical sprays are not permitted.Brocard also place considerable focus on their employees and local community, supporting charitable foundations and ecological initiatives that effect their immediate surroundings.

CHÂTEAU HAUT-MONPLAISIRCERTIFIED ORGANIC

Since 2012, this Cahors property has been certified organic, and no chemical fertilisers, herbicides or pesticides are used. Soil health and biodiversity are promoted through the use of grass cover between the vines.

DOMAINE DE BEAURENARDCERTIFIED ORGANIC & BIODYNAMIC

All of Beaurenard’s vineyards are farmed organically and biodynamically, meaning that chemical sprays are not permitted. Soil health is maintained through the growth of cover crops and grass between the vine rows, encouraging biodiversity. Vineyard work is carried out manually, helping to reduce soil compaction.

FERRATON PÈRE & FILSSince the late 1990s, Ferraton have farmed their own vineyards biodynamically and organically, ensuring that the most natural possible solutions are sought for pest and disease control.

These methods encourage soil and vine health, whilst also ensuring biodiversity in their vineyards. In addition to this, the grapes that are brought in for their négociant wines are sourced from partners committed to sustainable farming methods.

CHÂTEAU MINUTYSustainability is a key feature in Minuty’s approach to viticulture. For their own vineyards, only manure provided by local sheep and goats is used as a fertiliser and no pesticides or weedkillers are used on the vines, which are only harvested by hand, helping to minimise machine use. The estate vineyards are also surrounded by a protected woodland area, encouraging biodiversity. In addition to this, in 2009 a state-of-the-art winery was constructed, which meets the strictest environmental standards for energy efficiency.


Tasca are a standard bearer in the pursuit of sustainability, with a studious approach and numerous initiatives in place. In the vineyard treatments are kept to an absolute minimum and a buffer strip of vegetation is left to grow around the vineyard perimeter to prevent any run-off from reaching the water table.

Grass is left to grow between vine rows and green manuring is carried out to promote soil health and biodiversity, which is carefully studied and monitored as an indicator of their impact. In addition to this, all vineyard fixtures are both recyclable and from sustainable sources. Organic waste is used to fertilise the vineyards.

Energy use in the winery is carefully managed. Photovoltaic plants supply energy to the Regaleali estate providing approximately 20% of the energy needs as well as all of the energy for the sales office and warehouse in Palermo. Energy-efficient temperature control and lighting systems are in use at all of the facilities.

A waste water treatment system allows all of the water used in the cellars to be purified and then re-used for irrigating the vineyards, through a targeted and efficient, localised irrigation system.

An ongoing programme is in place to reduce the weight of the glass bottles used and each year the number of wines bottled in lightweight glass increases. Tasca are also strong supporters of their local community, supporting a number of local initiatives in social and economic development as well as being a serious patron of the arts in Sicily. They are also a major promoter of tourism to Sicily, further helping to grow the local economy and providing jobs for the community.

This all-encompassing approach to sustainability led to them being named the Drinks Business ‘Green Company of the Year’ in 2017.

SUSTAINABILITY CHAMPION TASCA

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Sustainability should be a given for a family that have over six hundred years of history in making wine, but the Antinori family do not rest on their laurels when it comes to protecting the environment. Across their numerous estates certain guiding principles are followed throughout. In all of their vineyards, chemical use is kept to an absolute minimum, with and interventions against disease are only carried out where specifically necessary, rather than preventatively. Each estate promotes biodiversity through planting hedgerows and cover crops, which also encourage beneficial birds and insects. A proportion of each estate is also left unplanted, acting as a conservation area.

Over the years, whenever Antinori renew winery facilities, they do so with an eye on environmental impact. Gravity flow systems are used to conserve energy and intelligent design is used to minimise energy use through reducing the need for heating and cooling. Systems are in place to reduce the use of electricity and all purchased energy comes from sustainable sources. Winery waste water is

recycled to irrigate the vines and organic waste is recycled into the vineyards. All new tractors can run on biodiesel. Other specific examples in this field include the use of photovoltaic panels at Tormaresca’s Bocca di Lupo estate, a programme at Le Mortelle where carbon dioxide created in the production process is transported to the vineyards, where it is processed and purified by the vines themselves. At La Braccesca, experiments have been carried out with burning organic matter in the absence of oxygen to produce Biochar, a potent fertiliser and also Syngas which can be used as a fuel.

Packaging is an equally important consideration, with the use of lightweight glass bottles contributing to the reduction in the use of hundreds of tons of glass each year. Where possible labels are sourced from certified sustainable sources and outer cartons are made from recycled materials. Finally, even logistics are a consideration and delivery vehicles are loaded fully to ensure maximum efficiency, reducing fossil fuel use and resulting emissions.

SUSTAINABILITY CHAMPION ANTINORI

I T A L Y


PRATELLOThe pursuit of sustainability has long been a guiding principle at Pratello, who were one of the first Italian wineries to be certified organic.

They have now decided that this certification is no longer sufficient, so whilst they continue to pursue an approach which eschews the use of chemical treatments in the vineyard, they are also committed to eradicate the use of copper sulphate, a treatment that is permitted in organic viticulture, yet which has been shown to leave a residue in the soil. They are also promoting biodiversity in their vineyards through planting native trees which encourage bird and insect populations.

Beyond the vineyards, the winery is designed to promote energy efficiency and is constructed using materials from renewable sources.

UMANI RONCHIUmani Ronchi demonstrate an admirable level of commitment to the pursuit of sustainable practices from vine to bottle. All their own vineyards are farmed organically, with thirty percent of their production certified organic, whilst ‘precision’ viticulture ensures that waste is kept to a minimum and machine use is carefully limited. Grass is left to grow between the vines to aid soil health, whilst cover crops help with biodiversity.

Umani Ronchi’s commitment goes beyond the vineyard; their wineries are designed with energy-efficiency in mind and power comes from photovolcaic panels, ensuring that energy is sourced sustainably. Packaging is also a focus, with lightweight glass bottles and recyclable synthetic corks. Employees are also considered as a valuable resource, with investment made in training and career development.

VILLA MATILDELaunched in 2009, Villa Matilde’s ‘Zero Emissions’ project is designed to lessen their environmental impact and drive sustainability. This work starts in the vineyard, where tractors and other machinery are all designed to be low-consumption and run on biofuel.

In the winery, most of the energy used is supplied by solar panels, with the balance coming from renewable sources. Vineyard and winery waste water is cleaned and reused and organic waste is repurposed or recycled.

The winery buildings are designed to be as energy efficient as possible, with good insulation and natural ventilation systems. They have also implemented a programme of tree planting to help offset their carbon emissions.

A similar approach is applied to the design and manufacture packaging, where materials come from sustainable sources.

Mezzacorona have instigated a strong code of sustainable practice, both in Trentino and in their Sicilian operatons. This begins in the vineyard, where only use organic fertilisers and keep the use of synthetic pesticides to an absolute minimum.

The ecosystem is protected by using natural sexual confusion techniques for pest-control and the careful maintenance of hedgerows and drystone walls encourages biodiversity, with traps used to monitor species diversity. Water use is minimised by the use of drip irrigation in the vineyards allowing for carefully targeted watering of the vines. Hand pruning and harvesting is employed to minimise machine use and therefore protect the soil from compaction. Organic waste from the vineyards is recycled as compost. The state-of-the-art wineries are

designed to reduce energy use.Natural light is used wherever possible in the wineries and all other lighting uses energy efficient LEDs rather than halogen. Thermo–insulated film is used on glass windows to help retain heat in the winery alongside energy efficient air conditioning system. 75% of the winery is located underground, providing naturally cooler temperatures, saving further energy. Solar energy is used to heat water and to provide a green source of electricity. Waste water is purified and recycled and all of the inorganic waste from the winery is sorted and recycled.

In addition to this, as a form of co-operative, Mezzacorona support their local community – over 1,300 growers receive a fair wage through supplying their grapes to the winery.

SUSTAINABILITY CHAMPIONS MEZZACORONA / FEUDO ARANCIO

Masi have a dedicated initiative, ‘Masi Green’ which is devoted to continuously reducing their environmental impact. This has led them to implement many sustainable practices across all areas of their business.

No synthetic fertilisers or chemicals are used in the vineyards at all and grass is left to grow between the rows of vines to help prevent soil erosion, promote healthy roots and preserve the biodiversity of the vineyard. For irrigation, Masi use rainwater that they collect during the year. The wines from Masi’s Argentinian vineyard are certified organic.

Waste management in the winery is a priority and all inorganic waste is sorted and recycled, whilst waste water is similarly treated and

recycled. Energy comes from renewable sources, with a proportion provided by solar panels. Heating and lighting are automated across the winery and the office to ensure that they are only used when necessary. Even the drying racks for the grapes that undergo the apassimento process are constructed from eco-friendly bamboo.

Sustainable packaging i s also a focus, with wood and cardboard coming from sustainable sources. Cardboard boxes are designed to use the minimum amount of material and eco-friendly lightweight glass is used wherever possible. Finally, Masi support local and global environmental initiatives and charities and support many forms of art through the Masi Foundation.

SUSTAINABILITY CHAMPION MASI

CA’ DEL BOSCOAs the standard-bearer for Franciacorta, Ca’ del Bosco have built their reputation by focusing on the minute details of every aspect of production, and their approach to sustainability is similarly focused. Starting in the vineyards, which are farmed organically, cover crops and grass are left to grow between the rows of vines and harvesting is carried out manually, saving energy.

No expense has been spared in constructing the winery, which is a modern, state-of-the-art facility, designed to allow the strictest of quality control, whilst also adhering to the highest environmental standards.

LA VALENTINASustainability is an important pillar of the company philosophy at La Valentina. No pesticides or chemical treatments are used in the vineyards, ensuring that biodiversity is well maintained and the local ecosystem is not harmed by production.

All of the grapes are harvested by hand, limiting machine use and helping to avoid soil compaction. Careful water-management is a feature, both in the winery and the vineyards and energy is only obtained from sustainable sources which do not use any fossil fuels.

MAMETE PREVOSTINIMamete Prevostini take their responsibility to the environment seriously, as demonstrated by the construction of a new winery in 2014, accredited by CasaClima, an environmental agency which seeks to drive improvements in sustainable building design and construction. Mamete Prevostini’s cellars are therefore designed to reduce the requirements for artificial lighting and heating and to promote energy and water efficiency throughout the production process. Solar panels on the roof of the building provide a sustainable energy source. The winery itself is constructed from sustainably sourced materials and the layout is designed to provide a comfortable and appealing working environment for staff.


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NATIONAL INITIATIVESSustainable Wine South Africa (SWSA) is the alliance between the Wine and Spirit Board (WSB), the IPW scheme, the WWF-SA Conservation Champion programme and Wines of South Africa (WOSA). Together these organisations are driving the South African wine industry’s commitment to sustainable, eco-friendly production. The new Wine and Spirit Board seal guarantees that the wines have been sustainably produced according to their new guidelines and consumers are able to verify this on-line by entering the unique seal numbers on the bottle.

The Wine and Agricultural Ethical Trading Association (WIETA) is a multi-stakeholder, non-profit voluntary organisation which actively promotes ethical trade in the wine industry value chain through training, technical assessment and audits to assess members’ compliance with its code of good practice. Stakeholders include producers, retailers, trade unions, non-governmental organisations and the government.

CLOOFCloof have an admirable focus on preserving biodiversity in their vineyards and their neighbouring farm, which has led to them being accredited by the Biodiversity in Wine Initiative (BWI) as a Conservation Champion in recognition of their efforts to preserve pristine natural vegetation and to rehabilitate previously cultivated areas.

In addition to this, they have been approved by the Integrated Production of Wine initiative (IPW), which ensures sound environmental practices both in the vineyards and cellars, covering aspects such as waste management, water conservation and energy usage.

Cloof also hold the WIETA accreditation, which promotes ethical trade in the wine industry, ensuring that employees are well cared for.

BUITENVERWACHTINGAt Buitenverwachting, sustainability is a key part of the business. Biodiversity is a focus and as such there is a programme in place to replace alien vegetation with indigenous plants. Alongside this, the farm is inhabited by cows, chicken, sheep and ducks to help control pests and weed growth. Work shops are held with local bee keepers to help ensure that vineyard practices do not have an adverse effect on local bee populations.

Energy and is almost exclusively supplied by the farm’s solar power system and in fact on many days there is an excess of electricity created which can be fed back into the grid. Similarly, water sustainability is achieved through the use of on-farm reservoir and boreholes – particularly important given the recent droughts suffered in South Africa. Finally, a staff village provides comfortable accommodation for vineyard workers and their families.

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MAHIAll of Mahi’s own vineyards and partner growers are accredited under Sustainable Winegrowing NZ, which ensures minimum standards relating to all of the major areas of sustainability. Biodiversity is promoted in the vineyards through the use of cover crops whilst soil management is regulated to promote soil health and avoid erosion. Pest control is carried out primarily with natural and cultural methods, minimising herbicide use – all use of agrichemicals is carefully monitored and reduced wherever possible. Mahi also have organic certification on all of the vineyards that they manage and some of their partner growers also have this certification. In addition to this water use is highly targeted in the vineyards to

minimize waste and all water must come from a sustainable source. Good water management continues across the winery, where waste water is recycled and water use is monitored to ensure maximum efficiency. Energy use is also a key factor and it is one of the pillars of SWNZ. Reductions in energy use are sought wherever possible, both in the vineyard and the winery and sustainable sources are preferred wherever possible. Waste management is carefully controlled to ensure that any waste products that can be, are reused or repurposed whilst any potentially harmful by-products are disposed of in a way that will cause no harm to the ecosystem. The final piece of the accreditation relates to employees and business practices. Employee

rights are protected and they are empowered to help drive sustainability within the business. In addition to this, the winery must demonstrate sustainable business practices, designed to ensure profitability through good financial management and seeking cost reductions.

NATIONAL INITIATIVESOne of the earliest national sustainability programmess to be introduced was Sustainable Winegrowing NZ, which was established in 1995 under the auspices of the generic body, New Zealand Winegrowers. Wineries and vineyards in New Zealand can expect an audit every 3 years under this program which focuses on a wide range of factors including crop biodiversity, soil, water and air standards, energy use, chemical use, vineyard and winery waste, social impact, and sustainable business practices. The program also recognizes other environmental-based certification programmes, including ISO 14-1, organic, and biodynamic wine production. Wineries and vineyards must have a plan and metrics for each of the 7 areas listed with a goal to continually improve and perhaps adopt organic/biodynamic certification. Joining any SWNZ programmes is voluntary, but by 2012 about 94% of all NZ vineyards were SWNZ certified.

N E W Z E A L A N D S O U T H A F R I C A

COOPERS CREEKAll of Coopers Creek own vineyards and partner growers are accredited under Sustainable Winegrowing NZ, which ensures minimum standards relating to all of the major areas of sustainability. Biodiversity is promoted in the vineyards through the use of cover crops whilst soil management is regulated to promote soil health and avoid erosion. Pest control is carried out primarily with natural and cultural methods, minimising herbicide use – all use of agrichemicals is carefully monitored and reduced wherever possible. In this area Coopers Creek exceed the minimum requirements adopting many of the management procedures of Biological Farming - a system designed to reduce reliance on pesticides and high analysis fertilisers through the application of microbial nutrients, such as fermented liquid cultures, to establish a thriving and sustainable microbial population in the soil. In addition to this wateruse is highly targeted in the vineyards to minimize waste and all water must come from a sustainable source. Good water management continues across the winery, where waste water is recycled and water use is monitored to ensure maximum efficiency. Energy use is also a key factor and it is one of the pillars of SWNZ.

Reductions in energy use are sought wherever possible, both in the vineyard and the winery and sustainable sources are preferred wherever possible. Waste management is carefully controlled to ensure that any waste products that can be, are reused or repurposed whilst any potentially harmful by-products are disposed of in a way that will cause no harm to the ecosystem. The final piece of the accreditation relates to employees and business practices. Employee rights are protected and they are empowered to help drive sustainability within the business. In addition to this, the winery must demonstrate sustainable business practices, designed to ensure profitability through good financial management.


VIÑAS DEL CÁMBRICOViñas del Cámbrico take their responsibility towards the environment very seriously. They have achieved full organic certification, but they do not stop there, demonstrating a commendable focus on sustainability across a number of fields. In the vineyard they avoid chemical herbicides, pesticides and fertilisers, whilst promoting biodiversity and soil health through the use of cover crops and grassing over. All of their vineyards are dry-farmed, meaning that irrigation is not necessary, whilst

machine use is kept to a minimum, with most vineyard work and all harvesting being manual.

This work continues in the winery, which being built partially underground benefits from natural temperature control. The winery is also designed to minimise energy use, with all wine moved using gravity. Water used in the winery is cleaned for re-use whilst organic and inorganic waste is recycled. Furthermore, solar panels have recently been installed on the roof of the winery, providing a renewable source of energy.

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CASAL CAEIROBodegas Castro Martin follow a holistic approach to sustainability. Their work in the vineyards is carried out in a way that is as close as possible to organic principles with the damp and humid climatic conditions of the Rías Baixas. This means that no herbicides are used to control weed growth in the vineyards, instead ploughing is carried out during the dormant period and grass is left to grow between the vines. In the winter, sheep graze on this grass, reducing the need for machines to be used to mow the grass cover. Disease and pest control

is carried out by using careful canopy control and pheromone traps in the first instance, with other treatments only used as a last resource. This approach is equally applied to the work in the winery. All inorganic matter is sorted and recycled as a matter of course. They also seek to reduce energy consumption as much as possible in the winery through a number of initiatives, such as using energy efficient LED lighting. Particular attention is paid to the packaging as well, with lightweight bottles now used as standard and a fully recyclable synthetic cork used.

BODEGAS VALDEMARWith the fourth and fifth generations of the family now at the helm, Bodegas Valdemar have focused heavily on work in the vineyard to ensure that future generations can continue their endeavours. To this end, only organic fertilisers are used on their land. Preserving biodiversity is also a key goal; to achieve this they are facilitating green belts and green corridors around their vineyards using local flora, so that natural predators can live and grow there. This, alongside the building of shelter and feeders for insects, reptiles and birds is helping to control pests without the use of chemicals. Avoiding soil erosion is also a priority and to achieve this,

Valdemar are increasing grass cover between the rows, whilst for new vineyards, they are consciously planting the vines in such a way to best preserve the soil. They are also working hard to mitigate against climate change, planting some new vineyards using the traditional bush system as it requires less irrigation, whilst also using drought-resistant clones. Where possible they are planting at higher altitudes to counter the increasingly warm weather, whilst also putting greater focus on indigenous varieties such as Graciano and Garnacha, which cope better with the heat.

S PA I N

FAMILIA MARTÍNEZ BUJANDAFamilia Martínez Bujanda operate four different wineries in Rioja, Rueda and La Mancha, and sustainable practices are applied at each of these locations. Vineyards are farmed as closely to organic as possible and even the use of Copper Sulphate to control powdery mildew, which is permitted under organic legislation, is eschewed in Rueda and La Mancha. Frequent testing occurs to ensure that there are no residues of the treatments remaining in the wines or the vineyards. In Rioja, Rueda and La Mancha,

all organic waste such as skins and pruning off-cuts are used as compost in the vineyards.In the dry vineyards of La Mancha, efficient water management is an absolute must. Familia Martínez Bujanda has a particularly modern approach to this. Here they use nanotechnology to treat the water used for irrigation, reducing the size of groups of water molecules, which means that it is more easily absorbed by the vines and carries more nutrients from the soil. This technique has reduced water use by 50%.

RAVENTÓS DE ALELLARaventós de Alella are striving to add environmental considerations to the way that they work, starting with their vineyards, where they are looking to take on organic practices and wherever possible, exceed the minimum requirements required for certification. Beyond

the vineyard, they are also working hard to see where they can manage their environmental impact in other areas, reducing use of plastics and fossil fuels and producing more ecologically sound packaging.


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Radio-Coteau are a prime example of just why California is such a shining light in the pursuit of sustainability; their approach is holistic, all-encompassing and applied with an impressive level of zeal. Their own estate vineyard has been certified biodynamic since 2018, whilst all their partner growers farm organically, with a number of them also certified organic. In order to ensure the long-term health and vitality of their vineyards, cover cropping is standard, with pest and weed control carried out using natural predators.

These activities also promote biodiversity on the estate. The vineyards are also dry-farmed, conserving precious water, an increasingly scarce

resource. The work in the winery is also carried out with sustainability as a focus. The winery itself is a repurposed agricultural facility that requires little in the way of temperature control, and all temperature-sensitive activities are carried out in certain areas of the building to minimise energy use and maximise efficiency. All water use is carefully monitored to ensure that waste is kept to an absolute minimum, whilst both organic and inorganic waste is recycled or repurposed. Packaging is also a focus, with particular attention paid to minimising the use of plastic wrap.

Radio-Coteau also take their social responsibility very seriously, paying a living wage and promoting

a healthy work environment for their diverse team. They are also a fervent supporter of their local community, contributing to a range of charitable organisations, both social and environmental.

SUSTAINABILITY CHAMPION RADIO-COTEAU

U S A

MARK PISONI VINEYARD MANAGER, PISONI


SEBASTIANISustainability at Sebastiani begins in the vineyards, where soil health is a priority. Pest control is carried out using natural methods and applications rather than through the use of pesticides. Non-natural controls are administered rarely and only as a last resort. Compost is added to the soils to help retain moisture and improve water circulation. Natural fertilisers are used to help add life to the soils and leaf tissue analysis is used to monitor efficacy and prompt action. Diverse cover crops help to both increase biodiversity and also prevent soil erosion. All native plants and grasses along waterways and vineyard margins are left untouched to encourage populations of beneficial insects, whilst intrusive, non-native plants are removed.Water management is similarly important and micro-irrigation systems are used to help reduce water usage, with regular maintenance to eliminate irrigation leaks

and water waste. Alongside this, all inorganic materials used in the winery are sorted and recycled whilst organic matter such as grape skins and stems are composted for use in the vineyards. Frequent energy use audits also take place to ensure that maximum energy efficiency is achieved – as a result night air cooling in the winery is used to minimise the use of air conditioning, whilst all forklifts are electric, reducing carbon emissions.

SAINTSBURYSaintsbury’s commitment to sustainability has led to the winery receiving Napa Green certification for their vineyards. Cover crops between the vines help to maintain soil health, whilst compost and organic fertilisers are used to add nutrients. Native plant insectaries and bird boxes are used to promote biodiversity, whilst also helping to control pests without the use of harsh chemicals.

Deficit irrigation is used to minimise water use and this is carefully monitored using their own weather station, to ensure that it is only applied when necessary. Waste water from the winery is recycled for use in the vineyards. In addition to this, they have installed solar panels at the winery to provide for the majority of the winery’s energy needs.

COBBIn keeping with their respective backgrounds in marine ecology and sustainable agriculture, David and Ross use sustainable farming standards as their agricultural benchmark. As a result, Coastlands Vineyard is “certified sustainable” in Sonoma County. The Cobb family also guides farming practices in all five vineyards. Because of this, sustainable practices are utilised in each vineyard.

NATIONAL INITIATIVESCertified California Sustainable Vineyard and Winery (CCSW)

In 2002, members of the Wine Institute and the California Association of Winegrape Growers (CAWG) introduced a practical self-assessment workbook for both winemakers and wine growers that encompasses three areas of sustainability: Environmental Soundness, Economical Feasibility and Social Equality. The metrics for CCSW include over a hundred criteria which are ranked from 1–4 in water use, energy use, greenhouse gas emissions, and nitrogen use. This means a winery can become CCSW certified with a lower rank (with plans to improve). Today, to become fully certified with CCSW, a third party is required to audit the assessments.

SIP Certified (Sustainability in Practice) also adopts the three “E’s” of sustainability –economic viability, environmental stewardship, and social equity with a points system. A winery or vineyard needs 75% of the total possible sustainability points which also include a Prohibited Materials List (various pesticides). Beyond gaining points, vineyards and wineries must also create a sustainability plan which includes documentation, reporting, and examples of how that vineyard/winery is complying to SIP certification. SIP certification is also verified annually through a third party.

Napa Green is a comprehensive sustainability certification program for vineyards and wineries in the Napa Valley. Soil-to-bottle stewardship includes protecting and restoring the Napa River watershed; saving energy and water; reducing waste and carbon footprint; and being conscientious employers and good neighbors. Independent, third-party certification of farms and winemaking facilities makes Napa Green one of the most rigorous sustainability accreditations the wine industry offers.

SILVERADO VINEYARDSSilverado’s approach to sustainability is based on a number of principles. 100% of the estate is sustainably farmed: 15% is farmed organically and 70% is Certified Napa Green, meaning that the winery seeks to minimise erosion and soil loss, reduce harmful inputs and runoff, encourage biodiversity and restore the health of creeks and the Napa River. In addition to this, 50% of the estate is preserved in the Land Trust exclusively for open space and agriculture use.

The Napa Green certification also ensures that water and energy use are carefully monitored to ensure maximum efficiency and 50% of the energy used by the winery comes from their own solar panels. Silverado also place great stock in their employees and their local community. Staff receive better than Napa average pay,

comprehensive benefits and flexible schedules. They also donate time, money and wine to over seventy organizations annually that need help to keep their communities safe, healthy, learning and enjoying the pleasures of artistic endeavor.

JOSEPH PHELPSJoseph Phelps Vineyards show an admirable commitment to sustainability. Their vineyards in Napa Valley and Sonoma Coast are farmed under sustainable guidelines designed to protect the health of the soils, the vines, and the plants and wildlife, and this has earned their vineyards certification under the Napa Green programme.

Preserving biodiversity is key and their vineyards are home to many fruit and olive trees, whilst they also keep bees on the Home Ranch to promote the health of the plants, trees and vines that grow there. In addition they have installed owl and bluebird boxes in all of their vineyards, providing housing to birds that naturally limit vine pests and rodents, whilst they also keep chickens at the Home Ranch to increase animal life and provide natural fertiliser for the vines. In many years, over two hundred sheep are brought to the Home Ranch to mow down the

cover crops in spring and naturally fertilise the vines. Waste management and careful energy sourcing are also important. Grape skins and stems from harvest are composted and used to add nutrients to the soils in their vineyards and they have also installed solar panels at their Napa Valley winery to offset the majority of their energy needs.

PISONISIP certification is in place on all three of the vineyards from which they source grapes, but their own Pisoni Vineyards are subject to even more stringent practices. Firstly, in the vineyard the use of herbicides is limited and decreasing all of the time, whilst no synthetic fertilisers are used. Biodiversity is promoted through the use of native California grasses as a cover crop and all vineyards have wildlife corridors to allow the movement of native fauna. They have also installed an apiary, an insectary and owl-boxes to control pests without using chemical treatments.

Whilst dry farming is not viable, due to the extremely low rainfall in the region, drip irrigation with careful monitoring is employed to ensure that water use is minimised. This is applied in a pattern that mimics rainfall, causing the vines to respond as if they were being dry farmed. A similarly considered approach is applied to energy management – 100% of the winery’s energy comes from solar panels.Employee welfare and support for the local community are fundamental to the philosophy at Pisoni. All employees receive health insurance

while fitness and wellbeing programmes are sponsored by the winery. Beyond this employees benefit from fruit grown on the winery’s own orchards and training is given as part of the California Agricultural Leadership Programme to help to develop their skill set.

It’s no surprise that Pisoni have very low turnover of their staff. Frequent charitable donations are also the norm here; they produce a rosé for which every bottle sold generates a 1$ donation to combat breast cancer. So far this initiative has raised over $100,000 for this cause.

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