Continuing education, training and staff development

Promoting sustainability in the workplace

Selection strategy, training and recognition of personnel

Annual Safety and Hygiene Training Schedule

Appropriate protection elements available for personnel

Art and culture patronage (non-profit organizations, concerts, galleries or art exhibitions, tastings, other cultural events)

Active collaboration with the community (police departments, fire departments, schools, hospitals, community organizations)

Collaboration with the environment in the form of habitat restoration, environmental protection organizations or others

Research or promotion of scientific development of the wine industry

Professional training in practices and policies of sustainability and conservation of natural resources

Work on community problems (visual, sound and atmospheric pollution, effluent discharge and solid waste)

Work together with wineries/companies in the area on common problems in education, health and social assistance

Policies in favor of families / nurseries / training for the economic well-being of families

Selection of the best form of recruitment available

Creation of new jobs and employment of professionals

Cooperation with school education for children and completion of basic studies for employees

Opening of the winery and farm for educational purposes (staff families, primary and secondary schools)

Vineyard design with adequate exposure of foliage and bunches to solar radiation

Removal of disused plastic material preventing it from dispersing

Resource management oriented to the different environments present within the ecosystem (study of each soil)

Increase in diversity with the implantation of other crops within the farm

Recycling of nutrients through compost, greens, green manures

Water management preserving the main basin and sub-basins of the area: irrigation water analysis

Survey and monitoring of native and cultivated biodiversity of the farm

Preservation of mountains, forests, forest curtains, live fences, biological corridors

Use of cover crops between rows of vines

Selection of suppliers with environmental considerations

Use of carbon footprint certified inputs

Selection of products with recycled materials and/or less amount of packaging

Reduction in the use of herbicides potentially dangerous to health and the environment

Use of products: specific and low toxicity pesticides, rootstocks, biological control, physical methods, ethological control

Integrated pest management with sampling, identification, and monitoring

Selection and dosage of phytosanitary products supervised by an agronomist

Analysis of phytosanitary residues in crops and/or in products by production cycle

Application: avoid application when winds exceed 12 km/hour or when they are less than 3 km/hour, use of applicators with vapor and particle control

Irrigation strategy designed according to soil study, crop water requirement and meteorological variables

Water control and saving mechanisms: flow reducers, jet economizers, vacuum pumps with a water recovery system, pressure washers, cooling equipment with closed circuits, use of pressurized water

Permit for the exploitation of surface and/or underground water resources

Pressurized irrigation system with periodic maintenance or superficial system

Soil water status measurement

Use of water of specific quality according to the activity for which it is used

Staff training for proper use of water

Recovery and reuse of water from clean procedures for primary washings (solids removal)

Gardens with low water consumption

Flowmeter at the entrance of the plant or by specific sectors in order to measure consumption and propose reduction goals

Dry cleaning of equipment that allows it (brushing of tanks)

Monitoring of wine effluent parameters (pH, EC, settleable soils, dissolved solids, BOD, COD, ammoniacal nitrogen)

Management of empty phytosanitary and agrochemical containers, return to suppliers

Use of organic matter: exhausted pomace and lees, incorporation of pruning remains to the ridge

Sustainable handling of tires, hoses and harvest containers

Management of batteries with special programs

Cleaning program with biodegradable products or low environmental impact cleaning supplies

Recycling and depletion of cleaning solutions

Progressive reduction of hazardous materials used on the farm and winery (phytosanitary products, fuels, fertilizers, cleaning products, toxic baits for pest control, gases, paints, and solvents).

Contingency plan for a spill of hazardous substances

Adequate handling of materials: phytosanitary tank with a fire- resistant roof, impermeable floor, anti-spill containment, restricted access

Fuel tanks not buried and with control of non-contamination to water or soil

Registration of hazardous materials, safety sheet, protection elements and contingency plan

Refrigerant gases with low environmental impact and load without leaks, in compact equipment

Use of hydroelectric, photovoltaic, wind energy, equipment adapted to the use of biomass

Refrigeration systems: insulation of pipes, high efficiency pumps, use of rotary compressors

Prioritization of purchase of efficient motors and pumps

Use of economizing devices

Lighting with illuminance level according to the use in the place, prioritization of natural light and LED technology

Automated on and off - passive lighting strategies

Use of fuels with less environmental impact (biodiesel, CNG, hybrids)

Good agricultural practices that increase the carbon pool of the soil (avoid excessive plowing, plant green covers)

Periodic testing of test pits and physical, chemical and biological soil analysis

Performance of infiltration tests and/or water capacity curve

Study and evaluation of soil compaction

Priority use of organic fertilizers