The construction of a viticultural building or wine cellar and the choice of machinery associated with the design of facilities imply in-depth reflection, particularly with regard to the economic and qualitative aspects as well as the safety of those using the machines. As well as the practical side, taking sustainable development into account requires a reflexion about impact of the cellar’s design and operation on the greenhouse effect.
In the past, natural means were always used to take advantage of coolness and warmth.
Building design, involving efficient insulation and sometimes completed with original solutions (green roofs or walls, underground heat exchangers, etc.) And alternative energies (solar, geothermal, biomass…) Is part of this eco-design process for wine cellars.
While the various traditional methods cannot be used in every situation, eco-technological progress, besides economic measures, means that it is possible to envisage developing.
These aspects, together with landscape integration, contribute to promoting the cellar’s environmental image. It is possible to incorporate an original and pioneering approach, besides architectural choices, in communications and wine promotion measures.
At the same time, experts are predicting a significant rise in the price of water and energy, which will contribute to raising wine production costs.
The aim the communication is to establish an overview of available solutions illustrated with examples from different wine-producing regions of the world.