Blog: Guido Berlucchi | Lombardy
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Throughout its history, the company Guido Berlucchi, founded in 1961, has acquired an outstanding reputation in the world of high quality sparkling wines. From the beginning, Berlucchi has demonstrated a tireless commitment to excellence, marked by a spirit of innovation, and has thus advanced to become the benchmark in the world of Franciacorta and Metodo Classico in general.

A fundamental role for Berlucchi is played by sustainability, which is a key guiding principle that enjoys the highest priority as part of the company's philosophy. In the course of production, the impact on the environment is reduced and responsible agronomic practices are promoted. Guido Berlucchi aims to be a leader in sustainability by conserving natural resources and reducing carbon emissions. Traditional values and the production of sensational qualities are thus reconciled with environmental responsibility - in this way Berlucchi sends a strong signal about the possibilities for positive change in the entire industry.

In concrete terms, significant steps have been taken in recent years in favor of environmental protection. For example, the winery has been using sustainable farming methods since 2007, and since 2016 all of its vineyards have been certified organic. Greenhouse gas emissions are monitored using the Ita.Ca model, for which certification is also available.

In recognition of its extensive commitment to sustainability in all segments, Berlucchi was awarded the prestigious title of 'Winery of the Year' by Gambero Rosso in 2022. The company also produces a comprehensive annual sustainability report and sustainable viticulture protocol in collaboration with Ernst & Young. These reports contain detailed information on the environmental and social impact of the company's operations; in line with the company's philosophy, they form the basis for continuous further optimization in terms of sustainability. The following facts and figures emerge from the current sustainability report:

· Sustainable practices in the vineyard have helped to reduce water consumption by 30% and fertilizer use by 40% since 2007....- Gerardo [TS09/23]