Viña Concha y Toro launches new work model in wine cellars: “Winemaking of the Future”

This new work model-based on the modernization and digitalization of winemaking processes with a strong focus on our people-was launched at the end of September in the Lourdes and Peumo Cachapoal wine cellars.

On Wednesday, September 21, Marcelo Papa, Technical Director of Viña Concha y Toro; Héctor Urzúa, Head Winemaker at the Lourdes Wine Cellar; Marcio Ramírez, Head Winemaker at the Peumo Cachapoal Wine Cellar; Cecilia Cobos, People Director; Pedro Gamboa and Pegly Holod, People Managers, led meetings with the teams from both wine cellars to present "Winemaking of the Future".

The key pillars and benefits of this new work model include a modernization and digitalization plan for winemaking processes that will provide more reliable results, which in turn will enable improved productivity and quality assurance.

"In a changing and globalized world, Viña Concha y Toro is immersed in a competitive and dynamic global industry. In line with these trends, we have created the tools to empower people in a highly productive environment. 'Winemaking of the Future' offers an opportunity for growth and new challenges, because part of the model involves training our people to achieve greater professionalization of our work", said Marcelo Papa.

"The model includes a competency matrix, through which we can objectively create individual training and development plans. In this way, we have established a Winemaking Training Path that will enhance the personal and professional development of our employees", noted Cecilia Cobos, People Director.

"The creation of 'Winemaking of the Future' marks a significant milestone. We have been implementing automation plans at the Lourdes Wine Cellar for some time now, but this model provides a more comprehensive perspective that brings together all areas, and will offer benefits that permeate through all our production processes. Together with our teams at the wine cellar, we will set ambitious new productivity and quality targets. The model will also provide us a high degree of assurance for key processes such as the harvest", added Héctor Urzúa, Head Winemaker at the Lourdes Wine Cellar.

"The main benefit of 'Winemaking of the Future' is the creation of the Winemaking Training Path, as it will enable our employees to receive training with new technology and aspire to fulfill new roles, which will have a really positive impact on people's quality of life", said Marcio Ramírez, Head Winemaker at the Peumo Cachapoal Wine Cellar. He also highlighted that the model was well received on site, noting that "employees were very enthusiastic about the model, and want to form part of it".

To find out more, we spoke with three employees at the Peumo Cachapoal Wine Cellar.

"I think that the 'Winemaking of the Future' model is a tremendous opportunity, both for the company and for employees, as it keeps us at the forefront of the wine industry and enables us to gain new knowledge and acquire new skills", said Felipe González, Shift Supervisor.

"The training and development plans included in the 'Winemaking of the Future' model give us the opportunity to grow as professionals, acquiring more knowledge to grow within the winery and the organization. In addition to increasing productivity for the company, the technology will benefit us by reducing physical effort and facilitating our daily tasks", added Carlos Sánchez, Shift Supervisor.

"First of all, I would like to thank the company for having included the Peumo Cachapoal Wine Cellar in this model, and for giving us the opportunity to implement more technology at the wine cellar that will benefit people, by helping us to continue learning and showing that we're capable of implementing this model", said Pedro Osorio, Wine Cellar Supervisor.

The "Winemaking of the Future" model is being implemented at the Peumo Cachapoal and Lourdes wine cellars, with a view to continuing to strengthen it in the coming years. In parallel, we will be reviewing opportunities for improvement at the other wine cellars in order to continue driving the modernization of our winemaking processes and growth of our people.