How Green is our winery?

Now with the Copenhagen Climate Conference 2009 and Global Warming very much in the headlines, we want to share with our blog readers how Cortes de Cima is acting green.  These are of course ongoing measures, and we are constantly striving to find new ways to save energy and cut waste in both the vineyard and winery.  Will keep you posted!

Cutting GHG emissions

1. Reforestation

Over the last years, we have converted farmland to forest. By 2010 our newly reforested areas at Cortes de Cima should reach 71 hectares of mixed cork oak, holm oak, pine and carob!

2. Lighter bottles

We have switched most of our range to a lighter bottle weighing only 430 gr, compared to our earlier bottles weighing 550-610 gr. These bottles are also manufactured locally, minimizing the carbon footprint of transporting empty bottles to the winery.

3. We only use 100% natural cork stoppers

Our vineyards and winery are surrounded by cork forests, a unique biodiversity hotspot (WWF). No screw-caps or plastic corks for us, thank you!

Recovery of residual materials

1. Natural wetlands from Winery Waste water

All the water used in the winery goes through bio-treatment ponds and ends up in a natural wetlands, where the waste water is completely consumed by the reeds (= 0 discharge). This “Biocomplex” is a natural method of sewage purification, and a pioneer system for Portugal.

2. Recycling grape stems from the winery to the vineyard

The grape stems are recycled to the vineyard for mulch, reducing the need for applying other fertilizers.

3. Recycling all packaging material from the winery

All cardboard, glass, plastic and metal packaging waste from the winery are recycled.

Energy conservation measures

1. Aiming for self-sufficiency through Solar energy (currently producing 16% of our electricity needs)

Our photovoltaic power plant is now hooked up and producing 7.36 kWh green energy or an annual estimate of 14.400 kWh, corresponding to approx. 16% of our annual electric consumption of the winery.  Our 2 trackers each have a surface of 30m2 and contain polycrystalline silicon modules with a capacity of 180 Wp. Like sunflowers, they are equipped with light sensors enabling them to follow the sun with an azimuthal rotation. We are awaiting approval to expand to 25 kw, in order to be totally self sufficient at the winery from our own green energy.

2. Solar panels (supplemented with an olive pit fired boiler) for all hot water and heating in the winery

48 solar panels top our southern facing roof, combined with a thermal tank of 5.000 liters to supply the winery with all the hot water we need, as well as heating. These solar collector panels have a minimum capacity of about 45 kWh. During the rare periods when the sun doesn’t shine, we burn left-over olive pits for fueling the hot water boiler.

3. Insulated tanks, walls and roofs in the winery to reduce energy consumption

We have heavily insulated our tanks, and insulated our walls and roofs with urethane foam, to reduce the heavy energy costs of both heating in the winter and cooling in the summer.

4. We have installed energy-saving lights in the winery and LED lights in the office

5. Experimenting with green energy saving technology in the winery

In the winery we are constantly experimenting with new energy saving greener technologies in winemaking, i.e. in areas such as stabilization.

Vineyard practices

1. A step towards organic vineyards

Our vineyards and olive groves are accredited under a sustainable program called ‘Integrated Crop and Pest Management‘ certified by SATIVA (recognized certification body). Under this program, we are required to only use ‘soft’ chemicals, and only when symptoms appear – preventive spraying is not permitted. This reduces both unnecessary chemical usage, but also tractor and diesel consumption in the vineyard. Our vineyards and olive trees are subject to spot checks for any non-compliance by independent monitors.

2. Open vine canopy reduces spraying in the vineyard

Our Smart Dyson trellis system combined with the arid Portuguese climatic conditions, is also a great help in reducing chemical usage in the vineyard. The grapes are more exposed to the sun and air circulation, reducing fungus and mildew attacks naturally.

3. Self sufficiency in water needs and restricted irrigation

As global warming pushes temperatures up, water use is another important issue in the vineyard. We are completely self sufficient for our irrigation needs, only using water from our own reservoirs, which are replenished during the rainy winter months. Our vineyards are all irrigated following a system of ‘regulated deficit’ drip irrigation.

4. Inter-row cover crops

Cover crops are planted between vine rows to enhance soil quality, reduce weeds, retain moisture and combat erosion.