For Cantine Europa, its 60-year history is important to implement a well-defined strategy: a continuous evolution of the quality of its wines through attention to the health of the consumer and sustainability environmental.
To achieve these goals, we are taking a number of concrete measures, including:
As part of this project not only of sustainability but also of circular economy, Cantine Europa produces organic wines and sparkling wines from Grillo grapes, with reduced use of oenological adjuvants and with innovative management of selected indigenous yeasts and noble lees for an extension of the technological longevity of the bottled product. Proof of this is Grillante: in fact, its production takes place with reduced use of oenological adjuvants, is traceable and long-lived. In addition, through the waste products of the entire wine supply chain (distilled pomace and pruning waste) was a high-quality compost for agronomic use in organic regime. Compost, in fact, is used both for the production of wines and for the production of cheeses enriched with natural nutraceuticals (phenolic extracts from wine by-products) that are also authentic and traceable. The project, therefore, with an integrated approach in the fields of agronomy, viticulture, plant pathology, microbiology, oenological chemistry and agribusiness, saw:
Cantine Europa thus had the opportunity to diversify the company’s offerings through the production of organic wines produced with innovative systems, obtained through the implementation of economically sustainable processes with the reduction and/or elimination of oenological adjuvants during the main winemaking stages and the increase in technological longevity through natural phenolic-anthocyanin and protein stabilization.
Strategic in this context is the creation of an objective stamping and authentication system, with emphasis on security and verification of the origin and authenticity of the raw material used for processing.
Finally, the winery has developed, again in collaboration with the University of Palermo, a new research path with a focus on the agri-food system based on Carbon Footprint and Water Footprint.