Sustainability Code
The Sustainability Code is considered to be the cornerstone of the sustainability program of the Chilean winemaking industry. We were the first in Chile to receive Sustainability Code certification in all its areas in the year 2013. Our FL, Morandé, Vistamar, Mancura and “House Casa del Vino” vineyards were the first in the industry to receive total certification, reflecting our commitment to sustainable development.
Energy Seal Certification
This certification, granted by the Ministry of Energy, is part of the 2012-2030 National Energy Strategy, permitting the identification and recognition of those companies that are leaders in pro- Energy Efficient measures.
Carbon Footprint Certification
During the year 2012 we measured two periods of our carbon footprint, so completing three measurement periods: July 2009-June 2010, July 2010-June 2011 and July 2011-June 2012. For the period 2012-2013 we wanted to take a further step, and with that in mind we received certification with the New Zealand company, CarbonZero. Then, in January 2014 we obtained the CEMARS® certification, recognised internationally for the calculation and reduction of greenhouse effect emissions in the New Zealand Program, from the company Enviro-Mark Solutions Limited.
BRC (British Retail Consortium)
A worldwide standard of food safety. Its aim is to specify the safety, quality and operating criteria that must be in place in the company in order to comply with the legislation and customer protection requirements.
ISO 9001:2000: (Quality Management System)
This is a model to ensure quality in design, development, production, installation and after-sales service, the aim of which is customer satisfaction.
IFS (International Food Standard)
This protocol describes the specific requirements applied to organisations included in the IFS Food Audits. The aim of this protocol is to define the criteria to be followed by the certifying bodies, and it also lists the procedures that must be respected by the company.
HACCP (Hazard Analysis and Critical Control Point)
This consists in making a risk analysis to identify dangers or points where there are reasonably high probabilities of hazardous situations occurring, that might affect the harmlessness of the foodstuffs during the production process.
ISO 14001:2004: (Environmental Management System)
This identifies and controls activities that produce pollution and use of resources and manages systematically to reduce inefficiencies in the use of water, energy and raw materials, being environmentally friendly.
Certifies the preparation of organic products or products produced using organic inputs. It also certifies that the whole process of vinification and final processing complies with the requirements stipulated for organic products. In our case we bottle for vineyards with organic grapes.
OHSAS 18001:
This requires companies to commit to eliminating or minimising risks for employees and other interested parties who may be exposed to dangers associated with their activities. It also targets on-going management improvement.