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CO2 Winery transforms fermentative CO2 into an economic and ecological asset for viticulture. Thanks to an innovative technology, winemakers can use this gas to reduce their costs and their carbon footprint. From the production of dry ice to the optimization of cleaning processes, discover how this solution is revolutionizing viticulture and paving the way for a more sustainable future.

Want to know how? Read on to find out how this innovation could transform the way you grow wine.

Fossil CO₂, derived from non-renewable energies, disturbs the climatic balance by releasing "old" carbon into the atmosphere. Conversely, biogenic CO₂, derived from biomass, follows a natural cycle in which emissions are offset by the absorption of carbon by plants. More respectful of the environment, it offers a sustainable alternative, thanks in particular to capture and recovery technologies that enable this CO₂ to be reused in various sectors of activity such as wine-growing, brewing, methanization and industry.