More and more often, “economy” and “green” are two concepts that are inextricably linked and not necessarily opposed.
Not only is environmental respect pursued as a value in itself, which is already quite commendable, but with intelligent management and organization of corporate resources, it also becomes an added value that can be leveraged in the market. With a good analysis of one’s reality, targeted investment, and a focused corporate strategy, it is possible to keep pace with the times, if not anticipate them, and build something important for society as a whole. And let’s not forget that consumer preferences are increasingly heading in this direction. Many Italian companies, and not just them, are changing their perspective on water, its conservation, and its reuse. Specifically, regarding wastewater in the world of wineries. The first step to take is a careful analysis of one’s production. Monitoring and quantifying waste and refuse at every production stage: harvesting, bottling, and winemaking. Becoming aware of the numbers related to water consumption is the starting point for effective optimization of the company, and we are talking about several liters for each phase. Some water can be saved at the source, while others can be used differently. For example, regarding the cleaning of facilities, for those who have the possibility, it is advisable to dry clean before rinsing to reduce consumption. If done using rainwater or wastewater, there is an additional increase in savings. Alternatively, using pressure washers instead of hoses and pipes. Then, relying on professionals to leverage technologies for the recovery and reuse of wastewater, along with a bit of extra caution in water management, can generate significant cost reductions. An experiment in California has shown that reuse of water after filtration and purification is possible up to 10 times by adding only 10% of the total water volume. To better frame what we are talking about, and especially to closely observe the potential realizations of these initiatives, one can refer to some companies that have already made significant strides: Cantina Caparzo , Cantina Doga delle Clavule . These wineries have made an environmental choice that now allows them to reuse wastewater that would otherwise be wasted, save on costs, increase competitiveness, and simultaneously help maintain a biological balance around their wineries. Bio, sustainable, green. These should not just be trendy words to include in corporate profiles or product labels, but a true mission that sees respect for the territory as the starting point of a corporate philosophy that still has much to say today and that will become a global standard in the future. For the more skeptical, or for those who fear investing without returns, there are clear numbers. In addition to cost reductions, the demand for sustainable, natural, and organic wines is constantly increasing: On the increase of sustainable wine the data from 'Wine Monitor' by Nomisma On the increase of natural wine is discussed by Il Sole 24 ore. On the increase of organic wine a study conducted by the University of Siena
