Salcheto recycles nearly every byproduct of the winemaking process rather than treating them as waste. Grape skins become compost, CO2 from fermentation is captured and reused, wastewater is treated on-site, and even the glass and packaging is sourced with minimal footprint in mind.
Nothing leaves the system without first being redirected somewhere useful. This reflects the circular economy principle that waste is just a resource in the wrong place. What makes Salcheto’s approach notable is that it applies this logic across the entire production chain rather than isolating one feel-good practice. The winery essentially audits every output and asks where it goes next, which is exactly the systems-level thinking circular economy frameworks demand.
Swanson School of Engineering 