During the processing of the whole enological chain, water is highly used and abused so, regardless the size of the company, we need to make sure this resource is well managed.
As a consequence, water can be re-used or needs to be disposed off according to what it has been used for. In this presentation, we will highlight the most common losses of water that can occur during the workout and we will suggest some cheap and expensive solutions that can be used to correctly manage this resource.