GiESCO 2019 banner
IVES 9 IVES Conference Series 9 GiESCO 9 A new path for sustainable development. First results in a Venetian “bio-métaéthique company“ (Italy)

A new path for sustainable development. First results in a Venetian “bio-métaéthique company“ (Italy)

Abstract

This paper will show the results of changes in income in a Veneto winery located in the municipality of Motta di Livenza (Treviso) in the North East of Italy, determined by the application of the “Holistic Universal Sustainability Charter” Metaethic 4.1CC “or” Sustainability Charter BIO-MétaÉthique 4.1CC “of GiESCO (Carbonneau, Cargnello, 2017).

These activities allowed the realization and subsequently to certify “Company BIO-MétaÉthique 4.1CC” according to the new, innovative, revolutionary “Direct Certification and Warranty of Sustainability 4.1CC” (Cargnello, Carbonneau, 2018).

Total cost of production and the “Gross Seleable Product” (GSP) of the uncertified grapes and wine “BIO-MétaÉtique 4.1CC” with those certified “BIO – MétaÉtique 4.1CC ” were compared.

The application of the “Sustainable Holistic Universal Metaethic Charter 4.1CC” or “Sustainability BIO-MétaÉthique 4.1CC” of GiESCO and the related ” Direct Certification and Warranty of Sustainability 4.1CC ” resulted in an increase in the net profit for the company between 16 and 25%.

This change in profit for the company id due to the containment of the production cost obtained above all in the vineyard by the rationalization of the management of the soil, the plant and the phytosanitary treatments and the increase in the price of certified “BIO-MétaÉtique 4.1CC bottle compared to the non-certified one.

These results will be verified with further observations in the international markets.

DOI:

Publication date: September 28, 2023

Issue: GiESCO 2019

Type: Poster

Authors

Vasco BOATTO1, Giovanni CARGNELLO2, Stefano SCAGGIANTE 1*, Gianni TEO1, Cristian BOLZONELLA1, Stefano LUNARDELLI2, Luigi GALLETTO1, Eugenio POMARICI1, Luigino BARISAN1

1 CIRVE:Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia del TESAF: Dipartimento di agronomia animali alimenti e risorse naturali e ambiente dell’Università di Padova: Conegliano-Treviso  (Italy)
2 Conegliano Campus 5.1C

Contact the author

Keywords

direct certification, sustainability, BIO-MétaÉtique 4.1CC, holistic approach

Tags

GiESCO | GiESCO 2019 | IVES Conference Series

Citation

Related articles…

What about oxygen transfer during wine aging in barrels?

During wine aging, several complex phenomena of gas transfer take place in barrels due to the wine/oak contact. The efficiency of this gas transfer varies according to oak wood’s intrinsic physical properties. This research aims to better understand oxygen transfer phenomena through dry oak staves and especially through stave gaps, in order to reevaluate the importance of barrel-making on a barrel’s supply of oxygen. Experimentation was based on the development of an innovative permeameter of laboratory scale, for which the principal operating conditions concerning applied pressure, the choice of liquid phase/gas phase, and the grain type of oak are taken into account and investigated. With a specially developed tightening system, the existing pressure at stave gaps in a barrel could be reproduced on a laboratory scale in order to estimate its influence on oxygen transfer efficiency.

Can wine competition awarded points be correlated with wine chromatic and aromatic composition?

The quality of wine is difficult to define. This is most certainly accredited to everyone´s different perception of quality. Some of the indicators of high-quality wines are complexity, balance, color and intensity. Color is one of the most crucial attributes of quality, not only for the obvious implications for their perception but also because they are indicators of other aspects related to its aroma and taste. Phenolic compounds are the main responsible for wine color, being anthocyanin and tannins the most determinant compounds in red wines. In addition to color, wine aroma is another important attribute linked with quality and consumer preferences.

Valorization of winemaking by-products through circular economy approaches

Winemaking generates significant amounts of by-products, such as grape pomace and wine lees, which are primarily used for distillation and composting.

Carbon sequestration in vineyard soils: biomass utilization in a climate change scenario–the SUSTAIN project

The SUSTAIN project aims at assessing the soil organic carbon (SOC) stock and vulnerability in vineyard soils under a climate change scenario.

Comprehensive lipid profiling of grape musts: impact of static settling

Lipids are crucial in alcoholic fermentation, influencing yeast metabolism by providing nutrients and modulating membrane composition [1]. They also serve as precursors to aromatic compounds shaping wine sensory profiles [2].