The 2012 Living Planet Report paints a frightening picture of the actual condition of our planet, and prompts society to change its ways of thinking and acting.
"We are using 50 per cent more resources than the Earth can provide. If we do not change course,
by 2030 even two planets will not be enough"
warns the General-Director of WWF International.
For some years now the St. Pauls Winery has been taking steps to ensure ecological sustainability, both in its cellar operations and in the vineyards.
Ecologically friendly measures in the winery:
The technical equipment at the St. Pauls Winery has been modernised in recent years and adapted along environmentally friendly lines. All our production and office areas are fitted with energy-efficient new machinery (certified as energy-saving).
Water, waste water and exhaust gases also meet current EU environmental regulations.
Power generation from renewable energy sources: in 2010 we installed a photovoltaic system on the roof of our warehouse (700 m2) that provides up to 60% of our electricity requirements for production. The electricity generated supplies over half of the machines in the winery as well as the computers and machinery in the office.
Gravitation cellar: the winery's founders laid an important foundation-stone as far back as 1907, when the winery was constructed. It was built on four floors, a very innovative idea for its time. Thus, with the help of gravitation, the entire winemaking process runs over a total height difference of 22 metres. The grape delivery and pressing in autumn is carried out at a level of 0 metres, with subsequent fermentation on the next level at -9 metres; the large wooden and steel barrels for aging the wine are at -15 metres; the final floor, at -22 metres, holds our barrique barrels. This transportation system, which practically dispenses with the use of pumps, is not only good for the wine but also avoids unnecessary energy consumption.
Heat recovery for the production process and the heating of the premises, as well as careful waste management, are now too standard throughout the business.
Ecologically friendly measures in the vineyard
Sustainable working begins with our winegrowers in the vineyard. Only through their caring attitude, all-year-round commitment and readiness to adopt new approaches to winegrowing can we produce our very high-quality wines from the mature grapes.
He are some basic indicators from our production guidelines:
- Avoidance of herbicides
- Careful and controlled use of fertilisers and pesticides
- Agreement on selection and use of clones and substrates with the cellar-master
- Careful treatment of vineyards and integrated viticulture
- Careful cultivation of new locations
- Consistent yield reduction to increase the quality of the grapes on the vine
- Exchanges with winegrowers supported by external training and consultation with partners from research and teaching establishments (e.g. South Tyrol Advisory Ring, Laimburg research centre, etc.)
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