Contacts

Via Trapani,4,
91027 Paceco TP

info@firriato.it

+39  0923 882755

KW per bottle of wine produced: 0,36 KwH ENERGY

Energy

RESOURCE

Energy is one of the main engines of the economy; precisely for this reason, its use for wine production and the phases of transformation of the product up to its distribution requires a quantification treatment that must be governed in a sustainable way so as not to damage the environment. Firriato’s commitment in the fight against climate change is reflected in various initiatives undertaken in terms of energy efficiency, reduction of the impact and compensation of carbon emissions, both in the management of the vineyards and in the activities in the cellar (Etna and Agro di Trapani ) and in the Cavanera Etnea and Baglio Sorìa resorts.
From transport logistics to supply processes, the company is constantly engaged in monitoring the reduction of energy consumption: a key resource for the entire wine production.
Thanks to the commitment made in these activities, Firriato has obtained the ISO 50001: 2011 certification, for the adoption of an efficient ‘Energy management system in the production of its wines’, obtained through the innovations applied in environmental protection and agricultural methods. fielded with responsibility and precision. According to DNV-GL, one of the main certification bodies in the world, Firriato has improved its performance by reducing the consumption of electricity, also resorting to the rational exploitation of energy produced from renewable sources.

Energy

RESOURCE

Energy is one of the main engines of the economy; precisely for this reason, its use for wine production and the phases of transformation of the product up to its distribution requires a quantification treatment that must be governed in a sustainable way so as not to damage the environment. 

Firriato’s commitment in the fight against climate change is reflected in various initiatives undertaken in terms of energy efficiency, reduction of the impact and compensation of carbon emissions, both in the management of the vineyards and in the activities in the cellar (Etna and Agro di Trapani ) and in the Cavanera Etnea and Baglio Sorìa resorts. From transport logistics to supply processes, the company is constantly engaged in monitoring the reduction of energy consumption: a key resource for the entire wine production. Thanks to the commitment made in these activities, Firriato has obtained the ISO 50001: 2011 certification, for the adoption of an efficient ‘Energy management system in the production of its wines’, obtained through the innovations applied in environmental protection and agricultural methods. fielded with responsibility and precision. According to DNV-GL, one of the main certification bodies in the world, “Firriato has improved its performance by reducing the consumption of electricity, also resorting to the rational exploitation of energy produced from renewable sources.

Cellar work

Energy saving

Cellar work

Energy saving

ARCHITECTURAL CHOICE

Architectural choice that provides for an insulation system to control the internal temperatures of the respective factories on Etna and in the Trapani countryside.

IMPLEMENTATION

Implementation of renewable energy sources, through the choice of specific power suppliers.

TEMPERATURES

Temperature management through the recovery and control of thermal energy.

GRAVITY

Intelligent use of gravity in the displacement of wine masses.

BOTTLING

Semi-automated bottling systems.

ARCHITECTURAL CHOICE

Architectural choice that provides for an insulation system to control the internal temperatures of the respective factories on Etna and in the Trapani countryside.

IMPLEMENTATION

Implementation of renewable energy sources, through the choice of specific power suppliers.

TEMPERATURES

Temperature management through the recovery and control of thermal energy.

GRAVITY

Intelligent use of gravity in the displacement of wine masses.

BOTTLING

Semi-automated bottling systems.

Thermal Energy

RESOURCE
The management of thermal energy takes place through natural air convection systems, inside the plants; real jewels of bio-architecture, used in the Trapani cellar. In the Cavanera estate, on the other hand, the use of expansion siphons and the intelligent use of the natural resources offered by the territory are used: the lava flows, converted into storage spaces for the bottles of the classic method (Etna tunnel), with their northern exposure towards the north wind, they avoid room heating, especially during the summer. By doing so, both wineries consume less energy than that required during the processing phases.

Thermal Energy

RESOURCE
The management of thermal energy takes place through natural air convection systems, inside the plants; real jewels of bio-architecture, used in the Trapani cellar.

In the Cavanera estate, on the other hand, the use of expansion siphons and the intelligent use of the natural resources offered by the territory are used: the lava flows, converted into storage spaces for the bottles of the classic method (Etna tunnel), with their northern exposure towards the north wind, they avoid room heating, especially during the summer. By doing so, both wineries consume less energy than that required during the processing phases.

The Force of Gravity

RESOURCE
The exploitation of gravity, used in a different way for both wineries, represents an additional resource with low environmental impact for the optimization of energy consumption in the cellar. In the Trapani area, Firriato, relying on the hilly aspect of the territorial orography, the company uses highly energy efficient peristalsis pumps, located in the upper part of the plant. The harvesting and processing of the grapes takes on different connotations within the Cavanera cellar on Etna.

The Force of Gravity

RESOURCE
The exploitation of gravity, used in a different way for both wineries, represents an additional resource with low environmental impact for the optimization of energy consumption in the cellar. In the Trapani area, Firriato, relying on the hilly aspect of the territorial orography, the company uses highly energy efficient peristalsis pumps, located in the upper part of the plant. The harvesting and processing of the grapes takes on different connotations within the Cavanera cellar on Etna.

Certified BioArchitectures

Energy
The natural vocation of the materials used for the cellars of Paceco and Cavanera is suitable for the climatic characteristics of the places where they are built, on the other hand it guarantees an aesthetic level that tends towards uniformity between the landscape and what the hand of man has built, ensuring the reduction of emissions and significant energy savings. A choice certified through the DNV-GL 1221/2009 regulation (EC) EMAS system, which certifies the compliance of the application of best practices for the protection of environmental sustainability within both productive and hospitality structures.

Certified BioArchitectures

Energy
The natural vocation of the materials used for the cellars of Paceco and Cavanera is suitable for the climatic characteristics of the places where they are built, on the other hand it guarantees an aesthetic level that tends towards uniformity between the landscape and what the hand of man has built, ensuring the reduction of emissions and significant energy savings. A choice certified through the DNV-GL 1221/2009 regulation (EC) EMAS system, which certifies the compliance of the application of best practices for the protection of environmental sustainability within both productive and hospitality structures.

Both wineries, the one located in the Trapani countryside and the one located on Etna, are perfectly integrated into the surrounding area. Its production facilities have been built and designed according to the best canons of eco-sustainable architecture thus ensuring a consistent reduction in energy consumption, but above all in a reduction of greenhouse gas emissions. The commitment of the Di Gaetano family finds a faithful ally in the choice of energy suppliers who, through the use of renewable sources, produce electricity through photovoltaic systems. The Agro Trapanese cellar has been designed to be self-insulating and, consequently, to reduce the thermal footprint and promote natural refrigeration that does not need to be powered by electricity, and which in turn keeps temperatures stable in the barrel room, where the wines are aged in barrels and barriques for a total of 700 pieces. Set among the vineyards, the Cavanera winery is an emblem of eco-sustainability. Already used for winemaking during the nineteenth century, the entire structure has been restored and made functional over the last twenty years. Nature, landscape and peasant civilization find their natural habitat in Sicily to spread all their pure magic. The ancient structures that Firriato preserves in the Baglio Sorìa estates, in the Trapani countryside and in the Cavanera estate on Etna, represent the architectural expressions of an agricultural world that has always had centrality and social prestige on the island. These two jewels have returned to a new life thanks to a refined and demanding project of recovery and enhancement of the artefacts, remaining faithful in the use of existing materials and adopting all the technological solutions necessary to reduce the environmental and landscape impact.

Cavanera Etnea

Cellar
A structure completely in harmony with the landscape which, as envisaged by Firriato’s production philosophy, is based on the principles of eco-sustainability, and consists of three floors that develop vertically within a lava flow, penetrating the soil to several meters, in order to exploit the natural thermal insulation given by the lava rock, with significant benefits in terms of energy savings. Conceived and organized to fully grasp the benefits of gravitational force due to fall, the new Firriato winery is equipped with all those technologies that, from the unloading of the grapes to the vinification, allow the development of precision enology more attentive to the integrity of the fruit. and the quality of the grapes. All processing is constantly monitored, in order to guarantee not only the full traceability of each batch of grapes pertaining to a specific portion of the vineyard, but also to follow its evolution until the process is completed.

The attention and care for Etna wines

Cellar
In the belly of the cellar, in an area created inside a ridge of lava, there are the refinement spaces capable of naturally ensuring constant levels of humidity and temperature, generating the ideal conditions for the reds to rest in the bottle shop of the classic Gaudensius method. The top floor, on the other hand, has the prefilossera vineyard as its horizon, and was conceived and organized to make the encounter with Firriato and its wines a multisensory experience to be discovered. Large spaces for and tasting, equipped with a wine cellar, welcome the wine lover arriving on Etna. The whole Firriato harvest is done manually. The bunches are selected in the vineyard, harvested in crates and unloaded onto a vibrating vat (with usually closed side door) which conveys the grapes on conveyor belts to the press, without the aid of pumps. Each type of wine has its own pressing program; for the white wine and sparkling wine the grapes are not de-stemmed. The winery stands on an area of ​​approximately 10,500 square meters, of which 3,800 square meters. Spaces, divided as shown in the company plan, include 200 square meters of canopies and the remaining 6500 square meters. open air, divided in part as capacity (steel silos), as square and internal roads and as green furniture. From the geological analysis of the site it was found that in the area where the shed was built, used for the storage of finished products and packaging, there is a water table at a depth varying between 1.8 and 2.4 meters.
Trapani countryside

Paceco winery

Cellar
Since its foundation in the late 70s, this winery has undergone a large number of changes and investments, both of a technological nature for the improvement of oenology, and and above all for energy efficiency and therefore the reduction of the impact environmental. The division into defined areas for the completion of all production processes, from grape storage to bottling, passing through winemaking and aging, has allowed over time to carry out fundamental interventions, such as the rationalization of the lighting component and management of the various temperature zones, with great benefit in terms of reducing energy consumption.

Thermal insulation

Cellar

From this point of view, the Paceco winery is a small masterpiece of eco-sustainable architecture. The external cladding structures are designed to create internal air conventions which, in fact, create a highly efficient natural insulation. This design choice, made more than 30 years ago, has allowed Firriato to significantly reduce energy consumption for the control of functional temperatures for oenological and aging practices.

Agro di Trapani

Cellar
Direct power and heat consumption 2016

15,078 Kw

Direct power and heat consumption 2017

14.716 Kw

Direct power and heat consumption 2018

14.497 Kw

The winery stands on an area of ​​approximately 10,500 square meters, of which 3,800 square meters. Spaces, divided as shown in the company plan, include 200 square meters of canopies and the remaining 6500 square meters. open air, divided in part as capacity (steel silos), as square and internal roads and as green furniture. From the geological analysis of the site it was found that in the area where the shed was built, used for the storage of finished products and packaging, there is a water table at a depth varying between 1.8 and 2.4 meters.

Cavanera Etnea

Cellar
A structure completely in harmony with the landscape which, as envisaged by Firriato’s production philosophy, is based on the principles of eco-sustainability, and consists of three floors that develop vertically within a lava flow, penetrating the soil to several meters, in order to exploit the natural thermal insulation given by the lava rock, with significant benefits in terms of energy savings. Conceived and organized to fully grasp the benefits of gravitational force due to fall, the new Firriato winery is equipped with all those technologies that, from the unloading of the grapes to the vinification, allow the development of precision enology more attentive to the integrity of the fruit. and the quality of the grapes. All processing is constantly monitored, in order to guarantee not only the full traceability of each batch of grapes pertaining to a specific portion of the vineyard, but also to follow its evolution until the process is completed.

The attention and care for Etna wines

Cellar
In the belly of the cellar, in an area created inside a ridge of lava, there are the refinement spaces capable of naturally ensuring constant levels of humidity and temperature, generating the ideal conditions for the reds to rest in the bottle shop of the classic Gaudensius method. The top floor, on the other hand, has the prefilossera vineyard as its horizon, and was conceived and organized to make the encounter with Firriato and its wines a multisensory experience to be discovered. Large spaces for and tasting, equipped with a wine cellar, welcome the wine lover arriving on Etna. The whole Firriato harvest is done manually. The bunches are selected in the vineyard, harvested in crates and unloaded onto a vibrating vat (with usually closed side door) which conveys the grapes on conveyor belts to the press, without the aid of pumps. Each type of wine has its own pressing program; for the white wine and sparkling wine the grapes are not de-stemmed. The winery stands on an area of ​​approximately 10,500 square meters, of which 3,800 square meters. Spaces, divided as shown in the company plan, include 200 square meters of canopies and the remaining 6500 square meters. open air, divided in part as capacity (steel silos), as square and internal roads and as green furniture. From the geological analysis of the site it was found that in the area where the shed was built, used for the storage of finished products and packaging, there is a water table at a depth varying between 1.8 and 2.4 meters.
Trapani countryside

Paceco winery

Cellar
Since its foundation in the late 70s, this winery has undergone a large number of changes and investments, both of a technological nature for the improvement of oenology, and and above all for energy efficiency and therefore the reduction of the impact environmental. The division into defined areas for the completion of all production processes, from grape storage to bottling, passing through winemaking and aging, has allowed over time to carry out fundamental interventions, such as the rationalization of the lighting component and management of the various temperature zones, with great benefit in terms of reducing energy consumption.

Thermal insulation

Cellar

From this point of view, the Paceco winery is a small masterpiece of eco-sustainable architecture. The external cladding structures are designed to create internal air conventions which, in fact, create a highly efficient natural insulation. This design choice, made more than 30 years ago, has allowed Firriato to significantly reduce energy consumption for the control of functional temperatures for oenological and aging practices.

Trapani countryside

Cellar
Direct power and heat consumption 2016

15,078 Kw

Direct power and heat consumption 2017

14.716 Kw

Direct power and heat consumption 2018

14.497 Kw

The winery stands on an area of ​​approximately 10,500 square meters, of which 3,800 square meters. Spaces, divided as shown in the company plan, include 200 square meters of canopies and the remaining 6500 square meters. open air, divided in part as capacity (steel silos), as square and internal roads and as green furniture. From the geological analysis of the site it was found that in the area where the shed was built, used for the storage of finished products and packaging, there is a water table at a depth varying between 1.8 and 2.4 meters.
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