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Our environmental commitments – Part 2: Winemaking

Last week, we took you on a tour of the vineyards to show you the steps we’ve taken to limit our impact on the environment and natural resources. But our commitments don’t stop in the vineyard. They continue in the Burgundy cellars of our winemakers, during the winemaking process, and right up to the delivery of our wines to you.

Cellar winemaking barrels

LET NATURE DO ITS WORK IN THE WINEMAKING PROCESS

Our Burgundy winemakers may each have their own style of winemaking, but they share a common philosophy. They choose to intervene as little as possible in their cuvées, and let time and nature sublimate them. Thanks to their patience and rigorous monitoring of the vinification process, they succeed in preserving the authenticity and typicity of the Languedoc terroir from which their wines are made. All the while adding a touch of Burgundy thanks to traditional methods focused on naturalness.

CHEMICALS AWAY FROM THE VATS

Our winemaker-artists opt for indigenous yeasts. These are yeasts that come directly from the terroir, as opposed to so-called “selected” yeasts. This enhances the biodiversity and uniqueness of the plot where the grapes were born.

What’s more, our winemakers minimize the amount of sulfur in the wines they mature. Occasionally, very small quantities are added if necessary to preserve the wine. But the winemakers do their utmost to ensure that the winemaking process is as natural as possible, with no added products.

FAVORING SHORT CIRCUITS

The vast majority of our dry materials (bottles, corks, labels, etc.) come from France, with the rest coming from other European countries. Winemaking, printing and labeling, bottling, waxing, storage… all take place in Burgundy. So, once the grapes have traveled from the vineyard to the cellars, the circuits are very short. Finally, we use exclusively plastic-free packaging to limit our ecological footprint.

So that the only impact we have is on your senses !

DIVINEO, four-hands creations