Carefully plan the operations to be done in order to allow for a high energy saving. This is because a lot of energy is used to start the machineries and to keep up with the temperatures needed so it could be useful to carefully plan the work timetable to heat and cool down the machineries at once.
1) Place all the wines undergoing malolactic fermentation together, so that the cooling system can be switched off all together.
2) Process the white grapes all at once (they need low temperatures and the wine containers have to be cooled down) so that then all the red grapes can be processed as they need higher temperatures.
3) Perform the operations in batches if possible (i.e wine stabilization, pouring, etc.).
Remember to switch off the machineries, the cooling systems and the lights that are not needed.