Sustainability in the world of winemaking is often associated with the improvement of agronomic practices and cellar storage. Additionally the efforts of companies concentrate on reducing environmental impact and improving both production processes and the final product. However, the finished product on the table of consumers is a bottle of wine that is representative of the work of an entire agro-industrial chain. The industry, therefore, involves not only the individual winery, but also bottlers, packaging manufacturers, logistics organizers, marketing professionals, engineers, as well as large-scale distribution, waste management, and other various subjects.

Different protocols and disciplinary aspects, both national and international, are primarily manifested to the final consumer through the labeling of each wine bottle, often in reference to the Life Cycle Assessment (LCA) and the carbon footprint of the product. However, due to the integrated approach of methodology, it is not always possible to perceive and calculate, or easily communicate, examples of good practices that are based on the principles of Industrial Symbiosis.

Some closing operations of cycles, as well as the reduction of waste, however, have already been inherent in winemaking for centuries, as well as the reutilization of pomace in the production of distillates, and more recently, the recovery of precipitate tartar during the stabilization process. It is clear, in any case, that the need exists to give more attention to the initiatives of individuals in the sector, who often go overlooked due to the lack of adequate dissemination of information and visibility.

During this conference for the first time, some of the most interesting Italian wine experiences in the field will be discussed around the table, giving reasoning to the identity of wine from a completely different viewpoint than has been seen until now.

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