this is how Finca Flichman works during the pandemic

The CEO of the winery, Gastón Lo Russo listed the tasks they have been carrying out in the company to guarantee the safety of employees and consumers.

The coronavirus outbreak, which affected the entire economy globally, imposes a reality without proceeds for all companies.

The wine industry is not on the fringes of this scenario. And this forces the sector to have to adapt to the new reality.

In this context, Gaston Lo Russo, CEO of Flichman farm The pandemic, he said, “tests us in our ability to adapt, cooperate and have the ability to work together as a team.”

“The new social context requires our greater commitment and responsibility. From Finca Flichman we want to tell what we are doing in order to collaborate with our employees, collaborators, clients and the community in which we operate, trying to add that we can all cope with this pandemic, “added Lo Russo.

“Technology today is a vital tool, it allows us to stay in quarantine in our functions, working remotely but united, to continue carrying out our projects, supporting and providing our customers with products, reducing the risks of contagion from the virus”, stressed.

Good practices

Lo Russo said that “during the harvest season, those employees who must work in person have the highest security measures available to protect their safety and the well-being of all.”

“The warehouse operation continues to operate under processes with strict hygiene and quality standards. The logistics service continues to operate efficiently and above all safely both in Argentina and in the countries where we operate,” continues the executive.

Among other actions, Finca Flichman detailed the measures it has taken so far:

1. Simultaneously with the declaration of the pandemic, employees were granted extraordinary leave within the risk group, freeing them from going to work.

2. After the suspension of classes, employees with minor school children requiring the care of a parent were provided leave.

3. The administrative staff was allowed to work from home, a modality that was implemented for four weeks.

4. The Caballero de la Cepa logo was modified to “Knight in the House“, to highlight the importance of social isolation, raising awareness about the importance of avoiding spreading the virus.

5. A winemaking crisis committee was created to deal with the harvest.

6. Thanks to good planning, during 2019 the necessary number of mechanical harvesters for the harvest was contracted, which avoided problems with their availability and allowed efficient time management at the time of harvest.

7. Due to the excellent climatic conditions it was possible to advance part of the harvest ending on March 29, always preserving the quality of the grapes.

8. In order to minimize the staff at the winery plant in Mendoza, the workers were divided into two work groups. A modality of tasks was implemented every other day, with 12-hour shifts avoiding contact between both groups, with fluid and dynamic communication thanks to the installed technology.

9. A protocol was implemented for truck access, security document delivery and the unloading of grapes in the warehouse.

10. An action protocol was created in case different risk scenarios arise: yellow, orange and red according to the complexity of the case.

“In the meantime, we will continue to work with the priority of protecting the health of all our workers, trusting that soon, everything will be better,” concluded the CEO.

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