Our commitment

Since 2012, we have been member of an association: Le Système de Management des Vins de Bordeaux (SME). This association have been created by the CIVB (Interprofesional Council of Bordeaux Wines)

There are 3 main thrusts which becomes our commitment :

– Environment (Treatments management (minimal effective dose, treatments choices), waste management and waste-water (from treatment or winery) management, biodiversity promotion …) And since 2017, we are also certified as a High Environmental Value company (more information here)

– Human resources (protection of workers against the risks of vine/winery tasks, continuing education…)

– General Regulation (all the rules which concern a company like us)

It is a very important help for our little company (only 5 employees) and that is the reason why we describe ourselves as an integrated grape growing.

To have more information about this association

Our commitment

Since 2012, we have been member of an association: Le Système de Management des Vins de Bordeaux (SME). This association have been created by the CIVB (Interprofesional Council of Bordeaux Wines) and permits to us to obtain a collective certification : ISO 14001

There are 3 main thrusts which becomes our commitment :

– Environment (Treatments management (minimal effective dose, treatments choices), waste management and waste-water (from treatment or winery) management, biodiversity promotion …)

– Human resources (protection of workers against the risks of vine/winery tasks, continuing education…)

– General Regulation (all the rules which concern a company like us)

It is a very important help for our little company (only 5 employees) and that is the reason why we describe ourselves as an integrated grape growing.

To have more information about this association

From the vine…

We focus entirely on producing healthy and optimally mature grapes.

First of all, we think our cultural methods and our production through so that the vine-stock and the grapes are placed in the best conditions:

– Short height with two canes (fruit plates) of 4 to 6 buds, bent flat 2 feet above the ground,

– Disbudding of the base and stump of the vine-stock twice during the vegetal cycle,

– Green harvests to prevent the grapes from stacking up,

– Thinning out of the fruit-bearing part so that the grapes are better ventilated (thus cryptogamic diseases are reduced) and better exposed to the sun (for ripening and the anthocyanins),

– High leaves – this is most important to increase photosynthesis and therefore maturity,

– Total green-covering of the parcel depending on the soil and the vines to limit the yields,

– Use of phytosanitary treatments limited as much as possible thanks to a sensible fight against diseases (downy mildew, powdery mildew, botryotinia), and wastewater treatment plant which cleans the treatment effluents.

– Waiting for optimal maturity before harvesting the grapes – we undertake maturity tests very close together in the two weeks prior to the harvest to determine its date,

– Manual selection of the grapes on the parcel the day before the harvest.

All these cultural methods are the result of an integrated grape growing that enables us to maintain a balance between the vines and nature (the soil, the ecosystem).

From the vine…

We focus entirely on producing healthy and optimally mature grapes.

First of all, we think our cultural methods and our production through so that the vine-stock and the grapes are placed in the best conditions:

– Short height with two canes (fruit plates) of 4 to 6 buds, bent flat 2 feet above the ground,

– Disbudding of the base and stump of the vine-stock twice during the vegetal cycle,

– Green harvests to prevent the grapes from stacking up,

– Thinning out of the fruit-bearing part so that the grapes are better ventilated (thus cryptogamic diseases are reduced) and better exposed to the sun (for ripening and the anthocyanins),

– High leaves – this is most important to increase photosynthesis and therefore maturity,

– Total green-covering of the parcel depending on the soil and the vines to limit the yields,

– Use of phytosanitary treatments limited as much as possible thanks to a sensible fight against diseases (downy mildew, powdery mildew, botryotinia), and wastewater treatment plant which cleans the treatment effluents.

– Waiting for optimal maturity before harvesting the grapes – we undertake maturity tests very close together in the two weeks prior to the harvest to determine its date,

– Manual selection of the grapes on the parcel the day before the harvest.

All these cultural methods are the result of an integrated grape growing that enables us to maintain a balance between the vines and nature (the soil, the ecosystem).

To the winery !

Our facilities allow us to use the most traditional wine-making methods as well as the most modern:

– Mechanical harvest with de-stemming at the parcel by night or in the early hours to have a cold harvest, which prevents oxidation and aroma loss,

– Wine-making cellar with thermo-regulated stainless steel tanks with a total capacity of 1900 hectoliters:

– Thermo-regulated tanks,
– Modern delivery of the harvest,
– Skin-maceration tanks: low temperature and under cover of inert gaz.
– Pneumatic press with a 32-hectolitre capacity,
– Ultra-modern thermo-winemaking facilities with a 10-tonne per hour capacity,

– New modern wine making cellar (2015), practically studied to the white and rosé process, with stainless steel tanks (centralized thermo-regulation), capacity: 2200 hectoliters.

– Wine-ageing cellar with coated concrete tanks of 1000 hectoliters,

– Half-buried wine-ageing cellar with 60 barrels,

– Storehouse for the bottles, insulated conditioning with regulated temperatures and daily air renewal,

– Modern and efficient bottling line,

– Wastewater treatment plant which cleans the winemaking effluents.

To the winery !

Our facilities allow us to use the most traditional wine-making methods as well as the most modern:

– Mechanical harvest with de-stemming at the parcel by night or in the early hours to have a cold harvest, which prevents oxidation and aroma loss,

– Wine-making cellar with thermo-regulated stainless steel tanks with a total capacity of 1900 hectoliters:

– Thermo-regulated tanks,
– Modern delivery of the harvest,
– Skin-maceration tanks: low temperature and under cover of inert gaz.
– Pneumatic press with a 32-hectolitre capacity,
– Ultra-modern thermo-winemaking facilities with a 10-tonne per hour capacity,

– New modern wine making cellar (2015), practically studied to the white and rosé process, with stainless steel tanks (centralized thermo-regulation), capacity: 2200 hectoliters.

– Wine-ageing cellar with coated concrete tanks of 1000 hectoliters,

– Half-buried wine-ageing cellar with 60 barrels,

– Storehouse for the bottles, insulated conditioning with regulated temperatures and daily air renewal,

– Modern and efficient bottling line,

– Wastewater treatment plant which cleans the winemaking effluents.

btt