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Sustainability
The architecture of
Bodegas Re
was calculated and designed to have a constant energy saving by capturing the maximum solar energy in winter and catching the coastal winds in summer.
The ceilings are wide so that the volume of insulating air is immense and circulates through all corners of the building by means of deflectors, cooling it substantially. This factor, which is key for the storage of fine wines, is achieved without refrigeration or heating equipment of any kind, the whole process is done with the energy of the Earth, the Sun, the Winds and the Night.
The winery was conceived in such a way that the interior temperature would be stable. All the perimeter walls were covered with earth, simulating hills, which were planted with vines and olive trees to insulate it, reaching the original temperature point of the earth.
The temperature in the large subway cellar, which houses vats, vats and barrels, has air movement hatches and is maintained at 14 to 16°C throughout the year.
At the same time, considerable energy savings were considered in the movement of musts and wines during the harvesting process, where the grapes are moved only by gravity and the few pumping-overs are done by lifting a quantity of must contained in a barrel that is poured by gravity into the mother vat.
The most important energy saving in winemaking is the total absence of refrigeration equipment for the winemaking process. This is achieved by lengthening the fermentation curve and flattening the temperature generation curve, which is possible by lowering the arrival temperature of the grapes from the vineyard at 20° to only 8 to 10°C, leaving the grapes outside the building for one or two nights.
The minimum temperatures of Casablanca, in the harvest months, allow this natural cooling, then the spherical shape of the giant vats, perform autogenous fermentation, where the movements of the must are produced by the convection generated by the carbonic gas of the fermentation, thus avoiding the movements of pumping over with pumps.
The pomace from the grapes is separated and after 6 months, it is mixed with soil and used in the winery's outdoor gardens.
