DO BETTER BY DOING LESS: THAT’S HOW TOMORROW’S WINE WILL BE MADE.
“Responsible consumption” is becoming the norm.
The labeling of additives in bottled wine (stabilizers, acidity regulators, etc.) is now becoming established in Europe.
These are two facets of the same demand for less (and less), which the wine world is increasingly having to address. Fewer treatments, fewer interventions, fewer entrants, fewer sulfites, less alcohol, less energy used, fewer environmental impacts…
But for wine producers, nothing is more complex than doing better with less, when you need to be faster and more effective, competitive and resilient, faced with an aggregation of crises and constraints: the consequences of climate change (loss of crops and quality, increased alcohol levels…) fast-changing consumer behaviors, shocks to the wine market, and uncertainty around health, the economy, ecology and regulations.
WE CONTRIBUTE TO ECO-FRIENDLY OENOLOGY AND HEALTHY DRINKING.
Humans have been making wine for millennia. And for vine and wine growing to endure, we think it must be aware of its role and commit wholeheartedly to the climate and the ecological transition.
This is the meaning we give to our profession. In our view, there can be no oenological solution without environmental performance.
Through our eco-solutions, we aim to reduce the impact of vinification (energy and water consumption, inputs, wastewater), and reduce oenological operations down to the simplest intervention – precise, effective, and tailored to each wine.
Besides the infallible guarantee of our physical processes, we are here to help each producer work without additives, thus safeguarding their wines’ naturalness and satisfying the expectations of consumers who want to drink better, and healthily.
In a nutshell: we want to unite people around a product of ever higher quality, thanks to our subtractive technologies.
For oenology is like art: perfection is attained not when there is nothing more to add, but when there is nothing left to take away.