Working with nature on a daily basis is a privilege for us, but we are also aware that all culture has an impact on the environment. The soils we have been exploiting for 5 generations are unique and we are committed to transmitting them respecting their integrity.
From vine to wine and from packaging to marketing, we strive to set up initiatives to produce and distribute our production in an environmentally friendly way.
In an approach based on a choice of techniques respectful of the environment, the wine-growers commit themselves. Sustainable viticulture is an approach that meets the criteria of sustainable development. It ensures the food safety of the product and respect for the environment
The principle of sustainable viticulture is to better train vine-growers in the observation of their plots so they are able to optimize each treatment. Thus, mixtures of active substances are no longer systematic. It is not because the vine shows symptoms of mildew that must necessarily be treated against powdery mildew. In parallel with this reduction in treatments, the wine-grower is familiarised to the families of molecules. By alternating products acting on different weaknesses of cryptogamic diseases, the winemaker attenuates the risks of resistance.
Reconciling respect for the environment and the economic sustainability of their company. Because there is no sustainable viticulture without viable farms.
Promote the development of biodiversity by maintaining a living viticultural ecosystem.
Innovate by making their specifications evolve annually according to the progress of the research.
Ensuring the transparency of their interventions and practices: this is the traceability.
Our job is to produce a harvest healthy and rich in quality, while maintaining a good yield. We are committed to implementing processes for a sustainable agriculture while taking care of the health of our vineyard.
- The principle ofsustainable agriculture is at the heart of our protection strategy.
- We practice what is called sexual confusion on some parts of the vineyard in order to limit the use of insecticides.
SUSTAINABLE AGRICULTURE: This approach consists of implementing techniques that respect the environment, health and animal welfare while maintaining a high level of performance and quality.
SEXUAL CONFUSION: Two species of butterflies come to breed and lay eggs on bunches of grapes. The caterpillars from these eggs cause damage (destruction of flower buds, fruit consumption and berry wounds). Sexual confusion consists in placing in the vines capsules, specific to each species, which will diffuse pheromones matching the hormonal scent of female butterflies. This saturates a sector of female pheromones, and it will be more difficult for the males, disturbed, to find the females to mate. This method of the future is respectful of the environment.
The majority of our packaging waste (cardboard, plastics, paper) is recyclable.
In 2017, we invested in a compactor. It now allows us to give a second life to our packaging that goes back to recovery channels.
We have reduced the volume of our waste by more than 50%.
Our packaging is also recyclable and we encourage our customer to drop it at the appropriate collection points.
Research and development
We have set up several test sites in our vineyard that are available to research organizations. Particularly, they experiment:
- New substances called “bio-control” that stimulate the natural defenses of the vine. It is more resistant to fungal diseases.
- A bio-herbicide of natural origin made from rapeseed oil, without toxicity for the user, the consumer and the environment.
- New protocols with existing substances to improve their effectiveness and reduce their doses significantly.
- Machines for working the soil and in particular mechanical weeding for greater respect for the environment.
- The implantation of grass under the cavaillon to limit the development of weeds.
In the winery, we also work in collaboration with the IFV (French Institute of Vine and Wine). For more than 10 years we have been participating in the research on protocols and itineraries of vinification.
Although the watering of vines is not allowed in our region, we use a significant amount of water for the maintenance of our machines, especially in the many cleaning steps throughout the process of developing our wines.
We estimate that the amount of water needed to vinify a liter of wine varies between one and three liters.
We have implemented many measures that allow us to minimize our consumption while maintaining an optimum level of hygiene in our cellar.