Elena Walch values nature, respects it and wants to put it into the hands of the next generation in perfect condition. Sustainable operation, introduced in the vineyards a few years ago, is the focus of Elena Walch philosophy, whereby the road to sustainability is not an overnight change, but rather a learning process, an apprenticeship. The new measures are gradually being implemented in all areas of the company so that the operations do not end up being based on a set of strict rules, but rather that the consciousness of all the Elena Walch staff becomes trained in this direction.
The goal is to be a “good” company, one which attempts to protect the environment in which Elena Walch operates for the next generations. The family estate is convinced that it is doing good, whereby the quality of the wines stand uncompromisingly at the forefront of the thoughts.
Here, in a compact form, are the first new accents:
SUSTAINABILITY IN THE VINEYARD
– Production of our own compost in Castel Ringberg
– Preserve organically nitrogen levels and stimulate mineralisation of the soil by halting the use of herbicides
– Milling the grassy areas and seeding various types of legumes in order to stimulate the fertility of the soils and to ameliorate the space for the roots
– Vineyards are mulched to increase the nutrient contents of the soil.
– Waiving the use of herbicides in the vineyard.
– Adherence to the guidelines of eco-friendly viniculture and its list of measures allowed for combatting infections.
– Drastic reduction of substances in number and frequency of use.
– Targeted use of protective measures without a set schedule of application.
– Continuous analysis of water requirements of the vines using several monitors.
– Exclusive use of water-saving drip irrigation.
– Alternating mowing of rows to preserve the natural habitat for beneficial insects.
– Use of environmentally friendly disruption tactics to control the grapevine moth.
– Weather and infection monitoring systems for the control of vineyard health and the adaptation of intervention.
– Leaf pulling of the vines for better air circulation and therefore reduction of risk for disease.
– Cultivation of the disease-resistant PIWI white wine variety „Bronner“
SUSTAINABILITY IN THE WINE CELLAR
– 45% coverage of electricity requirements through a photovoltaic system (solar energy).
– Nearly 50% reduction of water consumption through a water recycling system, reusing the cooling water for garden irrigation and cellar cleaning.
– Use of gravity instead of frequent pumping of wine thanks to the hillside location of the wine cellar.
– Energy conservation thanks to the deep underground and therefore naturally cooled wine cellar.
SUSTAINABILITY IN PACKAGING
– Partitial use uf unbleached, undyed and chemical-free corks.
– Partial use of vegetable-based and 100% recyclable capsules.
– Use of lighter glass for our “Selezione” wines for a better Co2 balance.
– Design of glue-free gift packaging.
– Traceability of each and every bottle back to its origin in the vineyard thanks to the lot number on the bottle (now regulated by law)
FURTHER PRACTICES
– Use of two hybrid cars.
– No smoking in all internal and external areas of the entire wine estate for staff and also for guests to keep the air fresh.
Further steps will be taken and you‘ll be informed!
