Every year, 50 million hectoliters of wine is produced in Italy and almost 2 million tonnes of solid waste as branches, stems, skins and vine have to be disposed of or, as is more commonly done, burnt on site. This produces a significant amount of CO2 but the waste could instead become a significant and valuable raw material for individual vineyards.

Both my parents are independent winemakers and, as such, some of my earliest memories are of harvesting and producing wine. By using my parents’ vineyards as a case of study, I have explored how every single waste stream created from the wine making process could be better utilised to become intrinsic to the end product.

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