SUSTAINABILITY

What does this commitment translate into?

• Continuing education : We organize technical workshops and training sessions tailored to the reality of the Lanzarote countryside, from organic farming to managing digital field logbooks.
  
  
• Regular meetings : We hold regular meetings to share useful information about campaigns, regulations, grants, and relevant technical changes.
  
  
• Personalized support and advice : We answer questions, propose improvements, and provide direct support for any agronomic or administrative needs.
  
  
• Accessibility and proximity : Our technical and administrative teams are available year-round to listen, guide, and build together a stronger, more professional, and sustainable viticulture.
  

Because at EL GRIFO, the winemaker is not alone: ​​He is an active part of our project, our history, and our future.

The circular economy is not limited to recycling or reusing materials; it encompasses an entire model of sustainable production and consumption that seeks to:

• Reduce the use of finite resources
  
• Minimize waste
  
• Regenerate natural systems

From this perspective, we work on 3 pillars:

1. CLEAN ENERGY : Generating 90% of energy with solar panels reduces dependence on fossil (non-renewable) sources and decreases polluting emissions.

2. CO₂ RECOVERY (Oreste): the recovery of carbon dioxide generated during alcoholic fermentation, a gas that is a natural part of the winemaking process.

Thanks to the Oresteo system, we capture this carbon dioxide as it is produced and temporarily store it for later use in the winery's own tasks.

What do we achieve with this system?

• We avoid the direct and immediate release of CO₂ into the atmosphere, reducing the environmental impact during the most active stages of fermentation.
• We use this CO₂ as a useful resource, for example, in inerting processes, which improves the overall efficiency of work in the winery.
• Although its eventual release is inevitable, this approach allows for more responsible and conscious management of the carbon cycle in the winery.

3. VERMICOMPOSTING: All the plant waste generated by our activity, pruning branches, leaves, fruit tree pruning remains, and dried grape marc, are transformed through vermicomposting, a natural process in which composting worms slowly degrade this waste and convert it into high-quality biological fertilizer.

The result is a compost rich in microbial life, which we apply in three ways depending on the needs of the soil:

• In solid form, incorporated directly into the vineyard.
  
• As a compost extract, to enrich the soil more quickly.
  
• In the form of compost tea, a microbiological infusion that improves soil health and plants' ability to resist disease.
  
• Why do we do it? Because we want to give back to the soil what it offers us, without chemicals or waste, closing the loop in a regenerative way. Because we believe we have an obligation to leave our soils better than we found them, to leave a cared-for and living legacy.