Wine, vines, sustainable ecology and Co2 recycling

Sustainable ecology and the recycling of CO2, a greenhouse gas widely emitted by humans, are global issues. For example, in Bordeaux, Château Montrose, the world’s leading producer of potassium bicarbonate from CO2 from alcoholic fermentations, has strong objectives. Indeed, it aims for 100% recycled to limit its impact on the environment with the application of “green” measures in its operation. Wine is a sector that supports the Bordeaux economy, moving towards practices more in line with the region’s environmental commitments.

Château Montrose, Pilot site for sustainable ecology and CO2 recycling

Château Montrose has been particularly invested in sustainable development for more than 15 years. It is therefore only natural that the site has proposed to control the systematic recycling of its productions. By 2020, the domain aims to capture all OF the CO2. To achieve this, Château Montrose is equipped with an automated system that captures CO2 throughout the field. Since 2018, the project has been led by a research and development unit in partnership with Alcion-SEDE Veolia and aims to reduce the carbon footprint. This system is a network of capture, at the exit of the tanks, of the gas emitted during fermentations. It also contains a network of columns that convert gas into bicarbonate. For Château Montrose, this year’s harvest produces 40 tons of potassium bicarbonate. This makes Montrose the first winery in the world to produce bicarbonate from alcoholic fermentations.

The Château de Montrose seeks to reuse the production of bicarbonate internally and externally. It is used in many sectors such as food, cosmetics, pharmacy or agriculture. It is a product with multiple virtues, good for human health and soils. This fits perfectly with the winemakers’ approach to working for a healthier crop. The best example is organic wine, using non-chemical products for soil treatment. Some professionals return to more natural treatments, and to the production of a wine with manual techniques. These processes meet the needs of consumers, who are concerned about the production and production processes of the products. Thus, the rise of organics encourages wineries to turn to natural products. This shift takes time, such as the spread of the CO2 recycling method in the fields.

Poured red wine

Ecology and the awakening of consciences, a key issue for Bordeaux wine

Wine is a must in Bordeaux. It is one of the inciting pillars of international tourism, with foreign visitors fond of tasting. In addition to the know-how and reputation enjoyed by certain fields, the commitment to action for the planet makes a difference. Consumers are paying attention to business commitments, regardless of their industry. They pay attention to the company’s policy, its values and the message it conveys. For wine, the same is true. Areas that do things to care for their ecological footprint and to respect the environment are well-received. These steps are gradual and time-time-saving, but this time is essential.

Other areas are betting on innovation and progress to reach new consumers more. Thus, to tell the story of their field outside of traditional media, some use more technology. For example, Château Laffitte Carcasset uses augmented reality… on its labels. Through an application, the consumer discovers the history of the wine he tastes and his estate. These are all revolutions that dusted off the sector, which moved away from the new expectations of young consumers…

Sources:

Press release – Château Montrose 23 September 2020

Château Montrose – Millésima

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