Production And Storage Facilities

It is also worth noting that Cave Spring Vineyard is located in a village setting with access to municipal water supplies. As a result, there is no need for water to be transported to our facility or to tap into local aquifers to supply our needs. In 2015 we installed an in-house wastewater treatment system, which uses natural bacteria to pre-treat wastewater prior to entering the municipal sewer system. This treatment means that the municipal infrastructure is not overburdened by wastewater discharged from the winery. Cave Spring’s wastewater treatment system is a pioneering initiative in the development of sustainable practices within the food and beverage industry in North America.

To learn more about our wastewater treatment system, please refer to the following news and video links:

Our facility is also located in what was an abandoned winery with underground cellars dating back to 1870. By renovating an existing building, we have preserved a major piece of Ontario’s winemaking history, and returned it to its original purpose. As such, we reversed the decay of a useful structure, avoiding the energy-intensive alternative of new construction as well as the wasteful land-use associated with building on prime viticultural land. This choice has also significantly reduced our carbon footprint by virtue of the fact that 80% of our production cellars are located underground, greatly reducing the need for electricity by allowing the natural movement of the wines in the winemaking process to occur in large part by gravity, and also reducing the power needed to chill or heat these spaces. Furthermore, the temperature control of our storage warehouse is powered entirely by solar panels. In fact, the surplus energy generated by these panels returns enough power to the local grid to offset 25% of our total electricity consumption. Our commitment to diminishing our carbon emissions is further reinforced by the fact that we are converting all of our lighting fixtures to LED technology, which will reduce overall energy usage in our winery and vineyard buildings by an additional 25%.