Process – Red Area
The Red Area covers the requirements associated with the wine production process, including the winery, the bottling plant, and other operational facilities. Its purpose is to ensure responsible, controlled, and safe practices during all stages of winemaking, storage, waste treatment, and the handling of supplies.
This area includes chapters on quality control, input management, water and energy, material storage areas, laboratories, industrial safety, hygiene, operational control, and treatment plants, among others.
Would you like to learn about the sustainability requirements for the winery and winemaking processes? Download the standard and review the criteria applicable to this area.
It guides the identification and control of emissions that may affect air quality, promoting measures to reduce their impact on people and the environment.
It establishes measures to prevent and control potential sources of pollution, taking into account the safe handling of substances and the protection of soil, water, and the environment.
It evaluates energy efficiency in the vineyard by measuring energy use and implementing energy-saving measures that help reduce consumption and its environmental impact.
It seeks to maintain safe and healthy work environments by preventing workplace hazards and strengthening people's preparedness and protection against accidents and emergencies.
It incorporates sustainability criteria into the packaging materials used, promoting the reduction of materials and the use of alternatives that help minimize their environmental impact.
It promotes the efficient and responsible use of water through planning, measurement, and monitoring, incorporating practices that help reduce water consumption.
It promotes the reduction, reuse, recycling, and recovery of waste generated at the winery, while also ensuring its storage and final disposal.