Above: Barone Pizzini was featured in an article on the carbon footprint of wine last week in the Corriere Vinicolo (The Wine Courier), Italy’s leading wine industry trade publication. The winery was cited as an example of how winemakers are using environmentally intelligent building materials (like the wood paneling pictured above) to help conserve energy and reduce their carbon footprint. 

Here on the blog last week, Pievalta winery manager Silvia Loschi noted how a new and lighter bottle format will help to reduce the winery’s carbon emissions.

“It’s a small step,” she said, “but an important one for people like us, who have always made the environment and its wellbeing a priority in our daily work.”

This attitude is part of a mission shared by both the Barone Pizzini and Pievalta estates.

That’s just one of the reasons that Barone Pizzini has participated in a study of fifty Italian wineries and their carbon emissions that began in 2009.

An article in last week’s Corriere Vinicolo profiles the study and reports some of the preliminary results.

The research was conducted using the Sata institute’s Italian Wine Carbon Calculator using a protocol developed by the Wine Institute in California.

Wine and its carbon footprint are one of the topics that will be discussed at this year’s Vinitaly, the annual Italian wine industry trade fair.

Barone Pizzini manager Silvano Brescianini will be meeting later this week with the Sata research institute to discuss how the results of the study will be presented and applied.

And we’ll be following this story here on the blog as it develops.

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