During the wine storage period, it is essential to take into account factors such as humidity and temperature to preserve the quality of the product, in addition to the light factor.
Some questions to reflect and stimulate circular answers:
Do they think about the quality of the pallets used for the handling of goods?
Do you use green building techniques for temperature and humidity control?

Do you apply or know a practice that allows
to choose and manage in a sustainable way
one or more of these inputs and outputs?
Would you like to share a consideration,
reflection or integration on inputs and outputs?