Tapada de Coelheiros, recognized for the excellence of its wines and the uniqueness of its territory, develops its activity based on respect for nature, the valorization of terroir, and a careful and sustainable production approach.

It therefore assumes its commitment to ensuring the quality and food safety of its products, promoting environmental, economic, and social sustainability, and strengthening its position in an increasingly demanding national and international market.

It also invests in diversifying its offering through wine tourism, providing integrated experiences that combine the authenticity of the territory with the excellence of its wines, reinforcing connections with consumers, partners, and the local community, and adding value to the brand.

Considering the organizational context, relevant stakeholders, and the references NP EN ISO 9001:2015, NP EN ISO 22000:2023, and the Sustainability Program of Alentejo Wines (ET-PSVA), Tapada de Coelheiros commits to:

Strategic Alignment and Compliance

• Ensure that the Quality, Food Safety, and Sustainability Management System is aligned with the company’s strategic direction.
• Comply with all applicable legal, statutory, normative, and regulatory requirements.
• Keep this policy updated, communicated, and accessible to stakeholders.

Quality and Food Safety

• Guarantee the quality and food safety of wines and products offered within wine tourism.
• Establish effective processes that ensure food safety throughout the entire value chain.

Environmental, Economic, and Social Sustainability

• Produce grapes and wines in a careful and sustainable manner, promoting practices that minimize environmental impact and ensure the economic viability of the wine sector.
• Protect and value natural resources — soil, water, biodiversity, and energy — using them rationally and efficiently.
• Implement the 3Rs policy: Reduction, Reuse, and Recycling, prioritizing source reduction whenever possible.
• Continuously monitor environmental performance through defined objectives and indicators.

People, Competencies, and Organizational Culture

• Value employees by promoting continuous training, technical qualification, and a safe, motivating, and environmentally responsible work environment.
• Raise awareness of appropriate individual and collective behaviors, reinforcing a culture of quality, safety, and sustainability.

Communication and Stakeholder Relations

• Establish effective internal and external communication to ensure the sharing of relevant information regarding food safety, sustainability, and compliance requirements.
• Cooperate with public authorities to prevent risks, prepare for emergencies, and protect the community.
• Promote partnerships with suppliers, customers, academic institutions, non-governmental organizations, and the local community.

Value Chain Engagement

• Encourage suppliers to adopt sustainable and efficient practices, prioritizing partnerships with those demonstrating environmental and social responsibility.
• Establish collaborations that contribute to regional sustainable development and the valorization of the wine sector.

Customer Satisfaction and Brand Enhancement

• Ensure customer and stakeholder satisfaction by addressing their needs and expectations.
• Strengthen brand differentiation while maintaining the authenticity and identity that characterize Tapada de Coelheiros.

Continuous Improvement

• Commit to innovation and optimization of production processes.
• Ensure the continuous improvement of the Quality, Food Safety, and Sustainability Management System, involving top management and all employees

In order to implement the Integrated Quality, Food Safety and Sustainability Policy, Tapada de Coelheiros, Lda establishes the following strategic objectives:

Strategic Alignment and Compliance

• Continuously improve and update the Quality and Food Safety Management System (QFSMS) in accordance with NP EN ISO 9001:2015 and NP EN ISO 22000:2023.
• Continuously improve and update the Sustainability Program of Alentejo Wines (ET-PSVA).
• Integrate the ET-PSVA with existing management systems.
• Fulfill all compliance obligations, including legal, statutory, and regulatory requirements, as well as other requirements related to quality, environment, and food safety.
• Apply organic farming (MPB) and biodynamic agriculture to enhance the ecological balance of Tapada de Coelheiros and increase resilience to climate change, while responding to market demands for sustainable viticultural practices.
• Ensure compliance with municipal, environmental, and civil protection requirements.
• Allocate the necessary resources to achieve the defined objectives.

Quality and Food Safety

• Produce and deliver safe products through the implementation of a food safety culture.
• Implement and maintain HACCP and prerequisite programs (PPRO) effectively.
• Ensure product traceability and the ability to withdraw products from the market when necessary.
• Respond effectively to emergency situations, protecting people, assets, and the environment.
• Continuously improve the effectiveness of processes related to quality and food safety.

Environmental, Economic, and Social Sustainability

• Apply best available techniques to minimize environmental impacts across all lifecycle stages, implementing measures to:
  • Protect the environment;
  • Prevent pollution;
  • Ensure sustainable resource use;
  • Mitigate and adapt to climate change;
  • Balance socioeconomic requirements with continuous environmental performance improvement.
• Produce grapes and wines in a careful and sustainable manner, ensuring the economic viability of the wine sector.
• Manage waste responsibly, prioritizing prevention, minimization, and recovery.
• Apply the 3Rs policy — Reduce, Reuse, and Recycle — prioritizing source reduction whenever possible.
• Participate in community engagement initiatives and actively collaborate in partnerships with other sector organizations.

People, Competencies, and Organizational Culture

• Value employee commitment and contribution by promoting teamwork.
• Provide continuous training on environmental, quality, and food safety responsibilities.
• Foster a collective spirit of environmental preservation and social responsibility.
• Involve employees in continuous improvement and the implementation of best agricultural and biodynamic practices.

Communication and Stakeholder Relations

• Encourage stakeholders to actively engage in environmental, quality, and food safety commitments.
• Maintain and improve communication channels with customers, suppliers, public authorities, the local community, and other stakeholders.
• Collaborate with suppliers and customers on responsible waste management and sustainable practices.
• Participate in partnerships and initiatives that contribute to regional sustainable development.

Value Chain Engagement

• Encourage suppliers to continuously improve operational efficiency and sustainability.
• Prioritize relationships with suppliers demonstrating environmentally responsible practices.
• Work collaboratively with partners to promote sustainability throughout the value chain.

Customer Satisfaction and Brand Enhancement

• Ensure customer satisfaction by addressing their needs and expectations.
• Strengthen brand confidence through consistency, safety, quality, and sustainability of products and services.
• Continuously enhance the customer experience, including within the wine tourism context.

Continuous Improvement

• Improve process efficiency by reducing energy, water, and fossil fuel consumption.
• Maintain and improve facilities, equipment, and operational practices to ensure proper utilization.
• Promote continuous improvement of processes, infrastructure, and environmental performance.
• Continuously update the ET-PSVA and QFSMS to ensure their adequacy and effectiveness.

Igrejinha, Arraiolos, February 6, 2026.