Energy
Most of the energy consumed in the Winery is associated with temperature control of:
• grape must (during harvest period)
• grape must (during harvest period)
• fermentation process and final bulk wine (during storage period)
• wine stabilization before bottling.
• wine stabilization before bottling.
During the production of our wines we apply various energy saving practices for wine-making:
• Avoidance of grape harvest during the hottest hours of the day
• Use of insulated tanks for vinification
• Efficient use of energy (capacitors, led technology, etc)
• Avoidance of grape harvest during the hottest hours of the day
• Use of insulated tanks for vinification
• Efficient use of energy (capacitors, led technology, etc)
Water Consumption
Water consumption documentation is one of the most consistent internal procedures of the winery. Monitoring the vineyard irrigation system is implemented on a regular basis.
We seek to have the system operating under optimum conditions. Dripping pipes are regularly examined and replaced if damaged or malperforming. Water consumption for tanks rinsing is also constantly recorded, through the management system of neutral aqueous solutions. Chart #12 presents water consumptions of 6.755 m3 for 2014 and 3.369 m3 for 2015; the difference is due to recorded rainfall in the summer months of 2015.
