TRIVENTO
Trivento has made sustainability one of its pillars. The focus when tourists visit the winery is not only wine. Tour guides talk about the winery’s consciousness of water use, natural resources preservation, waste reduction and recycling practices. At the end of the tour, they taste Trivento wines while eating crackers prepared by special bakers from APANDO, an institution that fosters the development of people with Down syndrome.
Trivento believes that economic success goes with caring for the environment, through a rational use of natural resources, and a commitment to people and the social environment in which it operates. This virtuous circle is essential to the company’s business model.
One of the most important initiatives with society is education, a tool with great multiplying power. For this reason, they created a wine with social purpose that allocates resources to help promising students in Argentina complete their studies: Trivento White Malbec is a great success among visitors, who can contribute to this initiative.
In 2020 this wine contributes with 50 additional scholarships annually through FonBec, an NGO that selects the students and follows up their development. This quadruples the number of scholarships awarded in 2019.
Trivento has voluntarily subscribed to the 10 Principles of the United Nations Global Compact and each year assumes goals for the Sustainable Development Goals.
The winery has just won the Hallbars Sustainability Reports Awards 2020 for the best report from an Argentine winery.
The Trivento Sustainability Report 2018 received this distinction and is being exhibited with other reports at the Alfred Nobel House in Björkborn, Karsloga, Sweden from September 3rd to November 9th, 2020. https://hallbars.org/reports-exhibition
SANTA JULIA, Mendoza Best Of Sustainable Wine Tourism Practices Winner 2020
Santa Julia Winery is a family owned company located in Mendoza, Argentina. It is the largest organic winegrower in the country with 305 certified hectares.
Santa Julia 4 main goals are: producing wines of the highest QUALITY, continually looking for INNOVATION, working in harmony with the ENVIRONMENT and contributing to the COMMUNITY of which it is part of.
This year SANTA JULIA decided to organize their winery visits aiming to educate consumers and visitors on sustainable consumption and lifestyles, showing them their sustainable practices:
- Producing organic and natural wines
- Composting natural by-products and adding it back to the soil.
- Producing worm humus
- Planting special grasses that help hold the soil together and provide nutrients.
- Water recycling programs
- No use of chemical pesticides
- At the Maipú winery, 92 hectares (227 acres) of native flora are under conservation and study. This area acts as a biological corridor with a large amount of insects and birds.
- Use of recycled paper for cartons and labels.
- People and community: they have 3 cultural centers at their vineyards (Maipú, Santa Rosa and Uco Valley), where workers, their families and any member of the surrounding community have access to day care for their children, sport facilities, libraries, health care and school for adults.
- Currently First winery in Argentina certifying Fair for Life, giving workers fair work conditions and help for social causes.
At the Maipú property, 92 hectares (227 acres) of native flora are under conservation and study. This area acts as a biological corridor with a large amount of insects and birds.
There are teams of wives of employees that have sewing workshops to make uniforms, tablecloths and other items used in the winery and restaurants. In this way, they generate their own income.
ESPACIO TRAPICHE, Mendoza Best Of Wine Tourism Restaurant Winner 2019
Trapiche Winery is located in a beautiful property with an ancient building for wine production and a modern space as a restaurant and visitors center. Espacio Trapiche is the name of its restaurant. It has biodynamic spirit and practices, with a strive for daily improvement and rescue of local knowledge and values while embracing best modern practices, including traceability, sustainability and carbon footprint awareness.
They achieve this by:
- Producing their own vegetables, eggs and dairy products at a biodynamic orchard.
- Grinding their own flour from organic ingredients.
- Creating a “Seeds Bank” to rescue vegetable varieties that are not produced regularly for mass consumption, and spreading their cultivation by sharing seeds among responsible growers (i.e: They cultivate more than 40 different types of tomatoes.)
- Reducing waste to the minimum possible by composting the organic waste and recycling packaging materials.
- Developing dishes that recover old local ingredients, traditions or cooking methods, paired from the very beginning with Trapiche Wines. Then, they share this knowledge with the guests when serving them.
- Having built modern facilities with the best comfort for guests next to the beautiful old winery.
