Sustaining the environment, a natural vocation.
We don’t talk about environmental sustainability at Mirabella: we do it. Our priority is to produce wine that is tied to the land that created it. This wasn’t a choice dictated by fashion, but fully thought through, studied, considered. It took years to adopt solutions oriented to the naturalness that is our trademark, together with the personalities of our Franciacorta wines. And we continue to be proud of this choice because we think that, in an increasingly industrialised world, returning to the values of the land is the right thing to do, both for the wellbeing of the environment and of people.
It is thanks to the water that, in the beating heart of Mirabella, the preservation and ageing of the wines take place in perfect conditions; our cellar, in fact, is underground and surrounded by a water table that keeps the temperature and humidity constant: water, therefore, as a unique and perfect resource. It is thanks to the profound knowledge of our vines, acquired over the course of around forty years, that we can interpret the development of the vital processes and act only when we know that conditions require it, with full respect for the plant and the fruit.
We use electricity from clean, renewable sources; we implement differentiated collection for around 85% of the waste; we designed the Mirabella building in order to be sufficiently insulated, thanks to the thickness of the perimeter wall and the vinfication room with reinforced concrete tanks that enable the utmost energy saving due to the insulating capacity of the material. Even the stoppers for our bottles are environmentally friendly: created with a technique that involves the treatment of the cork micro-granules that are much smaller than a washer which, in addition to involving less waste of cork, is also easier to treat, more stable, more uniform, much more respectful of nature.
IMoreover, in the must clarification phase, which takes place by flotation, the use of inert gases has enabled us to keep the must cooling temperature at 18-19 °C, compared to 10-11 °C in a conventional process, reducing the clarification times and the consumption of electricity. In this way, we have kept the quantity of clarification lees to 1% compared to the usual 4-5% for traditional treatments, eliminating the use of lees filters and diatomaceous earth, or high-energy consumption equipment and disposal of special waste. In summary: no allergens, less oxidation, less sulphites, less lees, less machinery, targeted modern technologies and less energy use to clarify the wine, all to the benefit of the territory and health.
Do you want to find out about all the solution that Mirabella has adopted to promote environmental wellbeing?