Company. Activity and location


Marqués de Cáceres is a Winery whose main activity is the Production, Ageing and Bottling of wines. It started out in 1970 in the town of Cenicero, in the heart of Upper Rioja.           In 2014, it widened its wine-making and commercial horizons by building a Winery in the Designation of Origin of Rueda (in the town of Serrada). This Winery is a modern and efficient construction, surrounded by 120 hectares of proprietary vineyards which provide the raw material for the production of its wines.

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On account of its activity, every Winery inherently entails a series of environmental challenges and implications, which are addressed by the Company based on the highest observance of low Impact and maximum Sustainability.

Procurement of raw material.

The production and ageing of wines requires the supply of the necessary grapes.

Right now, the Winery has the formal and stable commitment on the part of over 120 families of winegrowers that cultivate an important number of hectares of vineyards, providing grapes for our wines, in addition to the 120 hectares of proprietary vineyards.

This implies a strong social commitment, consolidation of the rural environment and an important expanse of countryside which counters to a great extent our own particular carbon footprint

Consumption of Natural Resources

This is an essential aspect of a Winery in order to secure Sustainable Development. The two most highly consumed natural resources in a Winery are water and power:


Water is a necessary resource of appreciable environmental impact which is used in some of the activities of all Wineries, especially cleaning. In Marqués de Cáceres, certain measures are implemented which control this expense and which make us especially efficient:

  • Pressure cleaning systems are used, with lower consumption.
  • Expense is controlled by zones, with numerous differentiated meters.
  • The network is carefully maintained, avoiding leaks.


Only electricity is used. 100% of the electricity consumed derives from renewable energy sources. In order to reduce consumption, we have implemented various measures, from renovation of equipment to machine start-up timers and the current programme underway to convert lighting to LED technology.

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Emissions to the atmosphere

The main contaminating emissions to the atmosphere in a Winery are:

  • Combustion gases: they are not generated as we do not use boilers, which are more contaminating.
  • Carbon dioxide: as a result of fermentation, carbon dioxide is produced during the harvest. This could be harmful if produced in confined spaces. What is done at a practical level is to install a large number of sensors and detectors to gauge concentration of this gas, combined with extractors and fans which favour good ventilation; they are sufficient to force ventilation and avoid harmful concentrations. In contact with the outside air, it becomes totally harmless.


Run-offs from the Winery, rather than contaminating on account of their corrosive or toxic nature, can pollute on account of the high content in organic material. That is why they require a thorough and discerning treatment system which we carry out in strict compliance with both national and community regulations, which are highly demanding.

The analytical levels to be met for correct waste water treatment are very strict. In Marqués de Cáceres, we have tackled this with the construction of treatment technologies in each Production centre which permits us to be sure we amply comply with the legal limits. This is checked, at least, by a schedule of quarterly internal controls which are forwarded to the Control Body, as well as official sampling in the period of greatest demand for treatment.


Waste generated by a production plant is divided into Hazardous Waste and Non-Hazardous Waste. In the Winery, the majority of waste generated is Non-Hazardous.

In the Winery’s activity, we only generate a few types of waste considered hazardous, such as: hydraulic fluids, batteries and hazardous product residues (sulphurous, caustic soda). This waste is treated, in compliance with the Law, by means of an authorised waste manager before 6 months from its generation.

In the Winery, the waste generated is mainly Non-Hazardous, and is usually: Fining agents,Glass,Paper – Carton, Plastics, Scrap metal, Wood (pallets, …)

This waste is clearly segregated from Hazardous waste and is handled by specific authorised waste managers.

Unión Vitivinícola S.A. believes that the best way to manage waste is to avoid its generation. That is why our philosophy is to consume what is needed and to follow the 4R rule.

  • Reuse: for waste that is re-usable (packaging, pallets,.)
  • Recycle: cardboard, paper and plastics. Also very important is the agreement we have signed with the Integrated System for Management and Recycling of Glass Bottles, through Ecovidrio ( ) whereby we undertake not only recycling but also an ongoing improvement plan.
  • Reject: refraining from the use of raw materials unnecessarily in order to avoid generating waste.
  • Reduce: diminishing the quantity of waste or the volume thereof by improving processes and using clean technologies.
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