According to the Equalitas standard, the areas of intervention for the adoption of good cellar and bottling practices are: • collection • winemaking and bottling • Cleaning and sanitizing of premises and equipment • packaging • purified wastewater reuse plan • waste containment plan These good practices are achieved through passionate and qualified staff who, thanks to their skills, follow the creation of the product from the vineyard to the bottle; • Harvesting of the grapes in the coolest hours of the night or in the early hours of the morning to manage a correct temperature; • Clarifies in a static manner based on the quality of the grapes; • Assignment of a code to each vineyard in order to vinify the grapes separately and to emphasise, discover and best manage the individual characteristics of each vineyard. • Pre-bottling checks (sulphur level, degree of turbidity) and any filtration; or bottling, once the desired stability and sensorial characteristics of the wine have been achieved. • Recording of every single analysis, addition, decanting or cut that is carried out on every single mass. • Constant cleaning of the cellar environment, of the machinery used and of the tanks, with a view to rationalizing consumption Sustainable in the cellar and bottling
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