SIMEI 2022: Sustainable wineries? We will be talking about those at the café (on sustainability)
SIMEI 2022: Sustainable wineries? We will be talking about those at the café (on sustainability)
· 2 min read
A quick and lively format, TED (Technology Entertainment Design) -style, informal talks about sustainability lasting half an hour with experts and representatives of companies to see how the wine sector has embarked on the path of sustainability in a decisive way, starting from the project of a “sustainable winery” up to how to successfully apply good social, environmental and economic practices.
These are SIMEI 2022’s “Cafés on sustainability”, which will focus daily on the “container”, i.e. the winery meant as a physical place, and on the experiences of experts and representatives of companies who will be bringing specific cases of good sustainable management practices.
Tuesday 15 November
- at 15:30 UNIONE ITALIANA VINI - Hall stand 1 S09
Biodiversity: from emergency to resource
Guest: Gianfranco Caoduro, Honorary President of the World Biodiversity Association onlus (WBA)
|
Thursday 17 November
- at 12:00 UNIONE ITALIANA VINI - Hall 1 stand S09
Architecture and engineering: synergies at the service of beauty and functionality
Guest: Vittorio Moretti, President of Terra Moretti Holding
- at 15:30 UNIONE ITALIANA VINI - Hall 1 stand S09
Let’s put the Earth back at the centre: how a #green wine is born in the vineyard
Guests: Alberto Grasso and Fabio Sozzani, Casa di E. Mirafiore & Fontanafredda
Friday 18 November
- at 12:00 UNIONE ITALIANA VINI - Hall 1 stand S09
Tenuta Ammiraglia: a winery “open” to new horizons
Guest: Nathalie Grenon, Owner of Sartogo Architetti Associati and designer of Tenuta Ammiraglia - Frescobaldi
SIMEI 2022
More from
Innovation and insights
Hairy roots - a biotechnological tool for grapevine improvement
Hairy roots arise when the phytopathogenic bacterium, Rhizobium rhizogenes inserts DNA into a wounded plant’s genome, triggering the formation of rapidly growing root masses. The rapid growth and relatively fast establishment of hairy roots led to their use in laboratories, where they are used to…
To swirl or not to swirl? - that is the question... (Part 2)
This study investigated the sensory suppression effects of H2S on tropical fruit characters and evaluated whether the perceived improvement following swirling is a result of chemical oxidation or physical volatilisation.
Q&A with Jose Luis Aleixandre-Tudo
Jose Luis Aleixandre-Tudo is an Associate Professor in the Department of Food Technology at the Universitat Politècnica de València, Spain, and an Extraordinary Senior Lecturer in the Department of Viticulture and Oenology at Stellenbosch University, South Africa.