The cycle and re-cycle of our wine bottles

Environmental management extends from organic cultivation and cellar work to transport and packaging. Each component of the wine package is evaluated for its material use, recyclability, energy demand and effect on transport.

Since bottling began in 1990, bottles have weighed no more than 450 g, a compromise among strength, appearance and reduced mass. Lower weight requires less production and disposal energy and reduces both transport emissions and the cost of moving empty and full bottles.

Capsules are retained to protect the part of the bottle over which wine passes when poured, but they are approximately 1 cm shorter than conventional full-neck capsules. Across an annual production of 20,000–30,000 bottles, this small reduction becomes material. Transparent PVC was selected for its recyclability with plastics.

A single rectangular wraparound label replaces specially cut label shapes, avoiding unnecessary paper offcuts. Cork has been replaced by Nomacork closures made from sugar-cane-derived material. Their manufacture has a certified zero carbon footprint, the material is fully recyclable, and controlled porosity provides consistency. Because these closures cannot release TCA, they also reduce losses caused by cork taint or defective storage performance.

Outer packaging favours paper, cardboard, recycled plastics and recyclable plastics. Some containers can be returned to the cellar or reused at home. Cellar processes draw electricity from the photovoltaic installation, with certified renewable energy used whenever on-site generation is insufficient.