Wine's crossroads: A "green wine economy" is essential

Let us get back to the world economy and take a look at the wine economy in France. The traditional wineries there in Bordelaix, the Burgundy and wineries in other places in the world live off their history and their image. All of them would indeed be able to play a pioneer role in terms of "green wine economy", however, only a couple of them have shown their thoughtfulness for the future and realize the future parameters for sustainable economic activity. Nevertheless, together with their colleagues in all other wine countries they have to prepare for the "green change", since this is what humanity expects from them and the next generation will face difficulties without eco-design and eco-management.

Consequently strategists and forward thinkers of the French wine industry are going on the offensive: They have had guidelines written with the title "Eco-design and eco-management in the wine industry" for their national and international wine experts.

So far, considered the most important design-criteria of wineries were functionality, aesthetics, Corporate Identity and of course cost structure. However, the French wine industry did not miss the fact that there is more and more new and severe environmental problems, which go deep into the work of a wine maker and which does not exclude particularly the technology and design of the wine cellars.

New parameters have been set: The conservation of energy and water gains more and more significance and when it comes to choosing the necessary materials attention must be paid to the possible impacts of those. A natural isolation of raw materials is needed as well as the use of sustainable energy; further, landscaping has to be in accordance with nature and an intelligent waste and recycling economy is the precondition for the protection of our environment. Natural elements like light, cool nights, underground heat, rain and wind are usable with the current state of technology and an energetic utilization of byproducts saves resources.

The essay-like guidelines written by wine experts, all with the title "Eco-design and environmental management for the modern winery", also contain special ideas for an architectonic concept and ecologic construction or renovation of the wine cellars. Under the heading "Green architecture" it is recommended:

The use of natural materials like hay, clay, wood and stone for underpinning of the energy efficiency. This also includes underground cellars with a natural isolation up to intelligent ventilation, green roofing and thermic isolation through the daylight. All this is supposed to include a natural integration of agricultural buildings. Furthermore, the guidelines include incentives for passive low-energy-construction and the use of modern technologies like bioclimatic positive energy forms (geothermics, wind and solar power).

Another section is about the optimal use of water resources (rainwater, water recycling, wastewater treatment) as well as waste-recycling and bio-methanisation from the grape as well as energetic utilization of grape marc.

In order to realize this eco-design and eco-management in the wine production up to the wine marketing, according to experts a combination of environmentalism, thoughtfulness, consequent conservation, active use of new environmental technology as well as a permanent interest of the decision makers in the wine industry was needed. It says in the essay that this would not only be appreciated by future generations but also particularly by consumers who call for environmentally-friendly work and pathbreaking initiatives from the producers. (aw.yoopress / translator c.siegel)