A lecture given as part of Vinitaly (Italy) made it clear that a significant number of wineries are investing in sustainable environmental policies. In the United States recent reports indicate that 60% of consumers want to know whether to take or not an organic wine.
More and more wineries, starting with large multinationals such as LVMH, Diageo, Pernod Ricard, policies are investing in eco friendly and sustainable development, with the aim of reducing the environmental impact of its activities through the use of renewable energy, recycling materials and water, the use of alternative transport and new bottle formats. Gallo, a leader in the USA, was the first winery in America to receive ISO 14001 certification in the USA recent reports indicate that 60% of wine lovers want to know if the wine you are about to consume is organic or not. This Vinitaly is said, under which the conference as Organic Viticulture Lifestyle, Future Trends, organized by the Associazione Lombarda degli Agriculturi Biologici, La Regione Lombardia, and Barone Pizzini winery, a pioneer in the production of sparkling wines developed in Verona organic.
From the point of view of sustainable development, small organic wineries provide an important lesson because they use methods called green, which are mainly based on respect for the environment and in the production of controlled and distinct wines. The rules of the current organic viticulture is based on quality, which naturally enhances the taste and the typical characteristics of the final product. This aspect of increasing importance, ensures strong environmental sustainability, a point stressed by Kathleen Buckley, Wine Enthusiast journalist and co-author with Roger Voss of two of the most important reports on climate change, environmental impact and wine consumption: Already in the 2006 we had raised the issue of how climate changes were also intended to impact heavily on the wine industry, altering the territorial authenticity, the time of harvest, and the characteristics of the grapes. But at that time, or holds neither consumers realized what we were talking. However, today, in the USA, sensitivity to organic and biodynamic is as high as it is about global warming. Moreover, attention is growing biodynamic, explains Alan York, one of the top experts in biodynamic winemaking worldwide. The added value of biodynamic winemaking methods comes from the ability to preserve the quality and authenticity of the final product, while respecting the environment. Biodynamic viticulture views the vineyard as a unique and complex ecosystem that lives and through the interaction of all elements feeds: plants, animals and even the man who works in it. The use of processes that reinforce the vital processes of the vineyard, providing stability and health, can only produce balanced wines that do not require repeated handling. Some interventions in the cellar, typical of traditional winemaking, as the addition of aromatic or enzymes, do not make the best wine but instead alter its nature and sometimes compromise their originality. When I questioned Diana Nigro, founder of Article Wine Spectator Wine Goes Green on the meaning of white wine for her, she replied that it is the originality of the wines we drink the next generations. What about Market Vision of the USA, the largest consumer of organic wines, was given by Dino Tantawi, the largest importer of quality wines for restaurants in the State of New York and George Tsopelas Main Chef Abboccato, one of the most prestigious restaurants in Manhattan. Consumer awareness about quality wines is always higher quality as well as by the term respect the environment. Connection to the wine lovers among quality and well treated area is clear. This is creating a growing demand for organic and biodynamic wines. In the USA the bio certification is an assurance to the consumer of the integrity of the raw material and the typicity of terroir. The international clientele is always more attentive to these aspects. If the customer can choose, choose organic. Just think that in the last year in our restaurant, organic wine sales increased by 90%, says renowned chef. Furthermore Wine Spectator, the American wine industry bible speaks of the green revolution in the USA. The CCOF organic certification body more wines in California, has remarked that there are more than 150 wineries certified, and certification requirements have increased dramatically in recent years.
Acri 4921 (American made) certified vineyards in 2000 has reached almost 8600 in 2006 According to the California Sustainable Wine Growing Report Aliance, over 1200 wineries are evaluating the application of organic winemaking methods: a business that interested 33% of 522,000 acri present in California vineyards. The market situation is no less dynamic in Europe, where the most prestigious wineries apply green growing techniques. This is what results from the latest edition of BioFach: Italy retains the leading position in Europe, with over 30,000 hectares of organic vineyards, followed by France with 17,000, Spain with 15,000 and Germany with 2,000. In other words, like the organic wine market, says Silvio Brescianini, director of Barone Pizzini, first organic winery producing sparkling wines. Already in the first three months of 2008 have increased by 30% compared to 2007 Ours was, in principle, a choice to quality and environmental care. 10 years later, with strong demand, this has become our marketing strategy. What does being green sustainable, organic and biodynamic Development are three main terms that arise from the green revolution, but what are the differences between them so that each one in USA for a different certification – Sustainable Development
It is meant by sustainable development to agricultural practices that not only trying to ensure the environment, but also take into account the economic and social impact of the business, says Doug Shafer, president of the association of farmers in Napa Valley. The winery works with the society in which it is immersed. Grants, training, etc, are part of the practice. – Organic Winemaking
The rules are strict on the use of organic elements, either in the vineyard or in the cellar. Is strictly forbidden to use chemicals. – Biodynamic Winemaking
These techniques were created in 1920 by Rudolf Steiner, an Austrian scientist, and applied considering vineyards as an entire ecosystem. It lets nature take its course looking for a spiritual connection between the land and the grapes, says Bart Araujo, producer of Napa Valley, which received biodynamic certification in 2005 Adherents believe that these practices achieved an authentic expression of the territory.
Nothing in the vineyard ecosystem is more important than another element. What you need to learn is to organize our ecosystem without removing or adding anything.
