The wine sector seeks profitability within sustainable production


The time to enjoy a good wine does not begin when you open the bottle, but a little before. It does not start in the barrel, nor in the vineyard. The moment to create a good wine begins with the decision of the wineries of invest in policy sustainability that make your production up to the latest climatic demands.

More and more vineyards are subject to good production practices, which, as El Coto de Rioja explains, are based on the principle of sustainability: protecting the environment and conserving natural resources; have the greatest possible economic viability; and protect people’s health, both consumers and those involved in wine production. In other words, it is not only a question of avoiding synthetic chemicals in the plant, but of changing production practices so as not to continue encouraging, from the sector, climate change and, even, fighting to reverse it.

Bodegas Beronia uses architecture as one of its pillars for the production of its wine. The business has integrated its building, located in La Rioja Alta, into the landscape. construction take advantage of light, water and geothermal energy as resources in the manufacturing and breeding process. “From the machinery to the barrels, including their uneven construction that allows the winemaking to progress by gravity, they have been meticulously designed to guarantee the maximum care for the grapes and preserve the essence of our terroir,” explains Beronia.

The interest of the wineries is not only in the ethical principles of each business, but also in the search to survive in lands where they already have a history and ‘make the soils live again’. One way to achieve these objectives is through regenerative viticulture, a method to which more and more wineries are joining.

The main way to achieve this is, according to hea Regenerative Viticulture Association, increasing the organic matter present through the plant covers that protect the useful fauna of the vines. In addition, these covers help to capture CO2 from the air and retain water (due to the exercise that the roots do) and, therefore, spend less water. An important advantage is that the vegetative cover contributes to combat erosion and to preserve the fertile soil, which is more and more a problem for the wine sector.

Other systems that count from the association is the replacement of tillage, with the aim of avoiding removing the soil, by other methods to work the roof (‘rollers’ or mowers). These techniques are transitional, waiting for the land to regenerate and make a minor use of mechanical tools. “Regenerative viticulture goes one step further, it will imitate nature as much as possible,” the corporation declares.

Profitability of wine sustainability

But getting the seals that certify these sustainable wine production practices is not only an interest of the big businesses in the sector. These practices are profitable for all viticulturists, even for the smallest ones. They may be interested in sell their grapes to the wineries that seek to comply with the sustainable requirements, reflected in the European regulations that, to face the context of accelerating climate change, “has launched a wide range of policies and initiatives in pursuit of sustainable consumption and production,” he says the European Parliament.

Regarding the investment required by these procedures, it is related to the expense involved in the change of production and the implementation of new techniques, which can be reflected in an improvement of the final product in the long term. Besides, the expense will be proportional to the size of the business. A large part of the wineries, from the largest to the smallest, dedicate a digital space to show their relationship with sustainability and their production model, which demonstrates the growing search for a product fairer with people and the environment.

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