We want our packaging to be lighter as possible on the environment, as well as our wine.
We have four objectives:
. use 100 % recycled or recyclable or reusable materials
. use the least amount of material possible
. use materials with low carbon footprint
. use materials whose production triggers a virtuous circle
The paper industry is one of the most polluting production sectors in the world, both for the chemical treatments on cellulose and the procurement method the pulp is often characterized by uncontrolled deforestation in the wildest parts of the world. The cartons are made with 75 % recycled cellulose and 25 % from certified forest. The portion of virgin paper used is produced by the mill Swedish StoraEnso, very careful to develop its environmental policy.
We found PET capsules, instead of the PVC capsules, whose production and disposal involves the production of dangerous toxins (from the private eye investigations of Sam Sud). Not that it’s easy to remember, but dispose of the PET capsules in the plastic bin to recycle.
The communication paper material is printed by Freelife Merida , a charter guaranteeing respect for the environment.
The special packaging for home shipping are cardboard (not styrofoam!!!)
If you have any ideas on how we could improve the packaging , please contact us at the email firstname.lastname@example.org
Cork is a natural material and recyclable , and its extraction does not harm the tree. Every time you buy a bottle with a cork you have been working for the conservation of forests of cork oak, unique ecosystems in the world where, in addition to the imperial eagle, are home to many species in danger of extinction.
Measuring Carbon footprint can be a good way of saying how much this is all sustainable and where and how we can improve. We are using Ita.Ca. procedure, the italian version of the IWCC (International wine carbon calculator), already officially adopted in countries like Australia, New Zealand, California and South Africa.
Measuring is not just a way of saying how (and if) we are sustainable, but also a way to critically analyze what we are doing and what we can actually improve both in the field or in the cellar.