Climate Change is a subject of all. If  everyone did what the "Wineries for Climate Protection" proposes to do, there would be a significant step for the welfare of the Planet.

Mr Lagos, President of the Chilean Republic from 2000 to 2006 and UN special envoy for Climate Change.

Supported by



"Wineries for Climate Protection" is an initiative of the Spanish Wine Federation (FEV) and its companies in collaboration with Fivin/Vimac & Alimentaria Exhibition and sponsored by the Organisation Internationale de la Vigne et du Vin (OIV). The day brought together more than 300 professional attendees to share their own experiences and sustainable examples leaving clear the commitment of the sector according to mitigate the climate change. Mr. Ricardo Lagos special envoy from UN honored us with his excellent presence.

The aim of this project, leaded by the wine Spanish sector all over the World, is to place "WINERIES FOR CLIMATE PROTECTION" as an international reference on the wine industry and the environment, looking for solutions and improved practices for the Wineries.
With the Signature of the Declaration in Barcelona, the Sector begun a new leading road that pursues the palliation of the Climate Change effects.
Joining to the "WINERIES FOR CLIMATE PROTECTION" DECLARATION signed in BARCELONA it does not need any fee or any other duty to the Wineries but the responsibility to sustainable viticulture. If you join us, you will be informed and will be able to decide the type of changes you can afford to contribute objectively to the Sectorial commitment.


Wineries for Climate Protection

1. Reducing Emissions
Carbon footprint per bottle produced at the rate set by the european Union, 20% in 2020.

Sustainable Building
Use construction techniques that leverage and decrease the use of natural resources, thereby reducing power consumption and overall environmental impact of the habitability of the buildings and achieve integration with the landscape.

3. Renewable Energy and Energy Efficiency
Using alternative energy sources, to cover part of the thermal requirements of the winery and implement auditing systems to save energy consumption in production.

4. Sustainable Agriculture and Biodiversity
Implement cultural practices for the conservation of natural resources and the environment, limit the use of chemicals and encourage the flora, fauna and soil quality.

5. Reduction of water footprint
Optimize water use per unit of production, by conducting effective and efficient management of the availability of water in agriculture, gardening and production processes.

6. Ecodesign
Introduce environmental criteria in the design of product packaging in order to minimize their impact on nature.

7. Waste reduction
Reduce the amount of waste generated and implement recycling and recovery of materials. Use the products of the winery, as new raw material production.

8. Efficient distribution
Minimize the environmental impact of product distribution, using more energy-efficient transportation (rail, vehicles with lower fuel consumption ...) and optimization of loads and routes.

9. Research and Innovation
Develop research projects directed to achieve the reduction of natural resource use, waste generation and emissions of CO ₂.

10. Communication
Sensitize providers and workers in good environmental practices and to combat climate change.

FEV Alimentaria Fira BCN FIVIN VIMAC La Ciencia del Vino y la Salud Wines from Spain Wine in Moderation OIV