2016/2017 vintage

WORLD THE LIVING SERVING SERVING

édito Pierre Philippe Managing Director

Serge Lhérisson President of management committee Hardly has the COP 21 come to an end than the COP 22 arrives the COP 22 come to an end than has the COP 21 Hardly years in the wings. The the COP 23 waits its heels... whilst on hard our whilst internationaland pass another, one follow meetings to deteriorate. “The house is burning, continues and environment Chirac at Jacques President said the French we look elsewhere,” Summit. That was in 2002... the Johannesburg at slowly, State level things may move very And although at 10 In have the possibility of acting rapidly. least companies have put the investment made by each, we years, thanks to “sustainability”. road to Buzet firmly on the de les Vignerons as far as is footprint, neutralise our environmental to Our efforts both in terms of media coverage, possible, have been rewarded This magazine is an opportunity and sales. technical progress field. in the made we have progress latest discover the you to for to continue to innovate and need But this is just one step. We How? By moving ever closer to the invent the world of tomorrow. the drive forward helps nature Closely observing world. natural for laboratory oldest the us offers It tomorrow. of technologies For 400 million years, plants innovation, all we need to do is look. new strategies. This have been inventing, evolving and adopting we need to follow. is the route company like ours is vast and The field of possibilities open to a of For economic reasons, we need to make the most of them. watching are children Our reasons. ethical for all above but course, the with harmony in company a are we that them show Let’s us. natural world.

Vincent Leyre Vincent Chairman of the Supervisory Board model our as Nature Nature 2016/2017 vintage contents

06. WATER AND PLANTS 21. BEYOND THE COP 21 37. LES VIGNERONS DE BUZET POLLINATION AND HARVEST Water and Wine,  Our wines: facing up to the best of enemies the climate challenge Listening to our customers A garden for clean water!  innovation at work Reaching out The benefits of cover Energy and waste: On the Web crops thinking differently Where values are for sharing “Making wine that is good Common sense in our and clean…” bottles 42. GOVERNANCE Towards new managerial 14. LIFE IN THE VINES 27. WINE AT ITS BEST practices Bee Friendly® Rosé: A color apart Les Vignerons de Buzet A growing living treasure Sulphurous sulfites... ecosystem Winemakers, gardening Châteaux and domaines, the landscape one objective 45. Les Vignerons de Buzet: The subtle music of life THE PROOF OF OUR COMMITMENT 33. MEN AND WOMEN OF LES VIGNERONS DE BUZET 46. Les Vignerons de Buzet: OUR DATES Young winegrowers, the next generation 47. Les Vignerons de Buzet: OUR FIGURES Feeling good at work Taking our human potential to heart Our 4th sustainable development report is, like the previous one, entitled “Le Mag”. This choice reflects our desire to ensure that our commitments, our progress and our questions are accessible to as wide a public as possible.

Les Vignerons de Buzet Avenue des côtes de Buzet - BP 17 47160 Buzet-sur-Baïse Tel.: +(33) 553 84 74 30 Email: [email protected] www.vignerons-buzet.fr

Editor-in-chief and publication manager: Pierre Philippe Editorial team: Mariane Riboulet, Sandrine Roudaut, Yannick Roudaut, David Bidegaray, Anne-Claire Paqueraud Graphic design: Una Via Photo credits: Julien Domec, Fonroche, Les Vignerons de Buzet, Shutterstock Illustrations: Pierre Chapelle Printing: IGS Imprimerie Graphic Sud

Printed on 100% recycled paper, non-chlorine bleached and European Ecolabel certified. 06.

WATER AND PLANTS 07. WATER AND PLANTS

WATER AND WINE, THE BEST OF ENEMIES

WATER AND WINE. FRATERNAL ENEMIES IF EVER THERE WERE. AND YET, NO WATER, NO WINE! WATER FOR THE VINE, OF COURSE. BUT ALSO FOR THE WINEMAKING PROCESS... FROM THE VINE TO THE BOTTLE, WATER IS ESSENTIAL FOR WINE.

Although a good wine is the result of a complex alchemy, water plays a major role throughout. Water is not a

1.83 simple liquid. Water is not just H2O, LITRES OF WATER the sum of the atoms of hydrogen = 1 litre of wine and oxygen (H2O). Water is life and (including packaging) has been from time immemorial. (2015, based on the vinified volume) The water we drink was consumed by dinosaurs long ago, before being recycled by the earth and climatic evaporation. We have only one water on our planet. Water is solid, liquid, gas... water is even said to have a “memory”. Energised, it apparently offers properties as yet unknown to Homo Sapiens. This is the principle behind biodynamic wine-growing. A series of carefully formulated preparations based on energised water are all that is needed to treat and feed the vine… One thing is certain, without water, no wine, no pleasure. And this is reason enough to take great care of it! FOCUS ON

Les Vignerons de Buzet and water Water is used to clean everything from tanks to tools. This cleaning is essential to guarantee to our customers wines that are produced according to strict hygiene standards. To sterilise our tools on the production lines, we need to heat water. After being used for sterilisation the water is still hot, and this heat is used to warm the cold water arriving from the mains supply. As a result it requires less energy to reach the temperature needed for use. A heat exchange system that therefore saves energy! WATER AND PLANTS 08.

A GARDEN FOR CLEAN WATER!

IN 2017 INTO OUR COOPERATIVE WILL HAVE ITS OWN “WATER GARDEN”. THE NATURAL ACTION OF THE PLANTS IN THIS “WETLAND” WILL EFFECTIVELY CLEAN OUR WASTEWATER. A PROJECT THAT IS ALSO CHEAPER THAN CONVENTIONAL TREATMENT METHODS. IT WILL ENRICH BIODIVERSITY AND, BEING OPEN TO OUR VISITORS, WILL CREATE AN ATTRACTIVE SPACE FOR AN ENJOYABLE AND INSTRUCTIVE STROLL. ONE MORE STEP TOWARDS AUTONOMY.

Design: Océane Chmakoff, BlueSET. Artist’s impression. 09. WATER AND PLANTS

HOW THE FINISHING PLANTED FLOATING ISLET SUCCESSION OF DIFFERENT PLANT SPECIES Functional ecological microcosm Non-invasive local species POND (purification, refuge for fish,  Planting density: 8 plants/m² works? nesting area for birds)

AERATION BORDER PLANTED WITH WOOD VIEWING PLATFORM FOUNTAIN HELOPHYTIC* VEGETATION STONE WALL Viewpoint over the pond Prevents  *Semi-aquatic or bog plants, Habitat for reptiles  and towards  stagnation typical of marshland,  and amphibians the vines below Aerates the water with roots that are adapted to being permanently under water GENTLE SLOPE Thermoclines formation Habitats diversification

This innovative system, that will use plants to treat our wastewater, is designed to be both effective and aesthetic. Using non-invasive native plant species, it will be open to visitors in 2017. FOCUS ON What is a wetland? In wetland areas water is the determining factor, essential not only to enable such areas to function correctly but also for their animal and plant life. The vegetation is both specific and variable according to the levels of submergence, salinity and nutrients… In metropolitan France wetlands support about 25% of biodiversity, but are among the natural habitats that have lost the greatest surface area. Globally, according to the biodiversity observatory, these wetlands are continuing to deteriorate. WATER AND PLANTS 10.

THE BENEFITS OF cover crops

NO, THESE VINES HAVE NOT BEEN ABANDONED! WE HAVE SIMPLY ALLOWED DIFFERENT PLANT SPECIES, NATURAL OR SEEDED, TO DEVELOP BETWEEN THE ROWS.

Cover crops is the term used to describe all the plants that cover the soil, whether permanently or temporarily. Lying flat, they form a natural protective mat. They offer a wide range of benefits (improving soil structure, reducing greenhouse gas emissions, trapping nitrates, encouraging biodiversity, etc.). Today the majority of our winegrowers use this process. Common practices and mentalities needed to change: for a long time a well-maintained

100% Cover crops: organic fertilizers throughout the entire purifying water vineyard since 2007 Cover crops also acts to trap nitrogen and the nitrates that it produces. By creating a virtually permanent soil cover, they substantially reduce the risk of nitrates being leached out of the 40% soil by rainfall. Particularly water-soluble, percentage of the nitrates are today considered the major cause vineyard area with cover of pollution to the world’s large underground crops in 2016 (800 ha) water reserves. FOCUS ON FOCUS 11. WATER AND PLANTS

vineyard was one with bare soil Different between the rows! Other plants were species for viewed as competition, consuming different actions the nutrients needed by the vines for All cover crops species contribute their development. to biodiversity, act as carbon traps and have a positive effect on water A mechanism to reduce purity. However, each is more or greenhouse gas emissions less effective for certain actions. The different species can be mixed, Over the last ten years or so, providing an infinite wealth numerous studies have demonstrated of natural interactions between the benefits for the environment and them and the vine. the carbon footprint of using (natural) organic fertilizers. We have been using them since 2007. And this positive effect is further enhanced by Brassicas the practice of using cover crops, that functions as a carbon trap, Example: Yellow mustard capturing and transforming the greenhouse gases present in the Decompaction of surface soil thanks to their root system. atmosphere (including CO2). In addition to improving soil structure, the roots of brassicas soak up water like sponges, acting as water reservoirs.

THE EFFECT OF cover REDUCING Leguminous plant SES GREENHOUSE GA Example: Broad bean crops Plants of the legume family ON THE VINE “fix” nitrogen from the air C and naturally release it back to the vine. They therefore replace, in part at least, the use of fertilizers (organic on C our vineyard). C Nitrogen is one of the major constituents of plants, Carbon absorbed from the air playing an essential role in both their physiology and development. Photosynthesis REDUCING SOIL EROSION C IMPROVING FERTILIZATION C Grasses (cereals) PROTECTING BIODIVERSITY Example: Rye Deep soil decompaction thanks to their particularly C strong root system. Grasses are also very + N Carbon and nitrogen effective in recycling restitution minerals (including nitrates). CONTROLLING WATER RETENTION

IMPROVING SOIL STRUCTURE WATER AND PLANTS 12.

“MAKING WINE THAT IS GOOD AND CLEAN…”

“Clean” wine? YES Wines made with the greatest respect for the environment and the health of all those involved, from the winegrower to the consumer.

A “clean” non “organic” wine? YES With cultural practices often inspired by the methods used in organic agriculture, agro-forestry and agro-ecology. Becoming totally “organic” would put our economic model at risk, being based on the diversity of our distribution networks and our customers’ demand for consistent quality and quantity. We also question the relevance of certain Our choice: products extensively used in organic viticulture: a sustainable, Monitoring residue copper, for example, is a non-renewable non- integrated viticulture biodegradable resource that remains stored in that takes the best tests the soil! Our choice: a sustainable, integrated of organic methods Each year the majority of our viticulture with an emphasis on analysis and and occasionally vintages are tested to determine reflection. uses conventional the level of phytosanitary product treatments. residues found in the wines. these A “clean” wine, when chemical residue tests are carried out by an products are sometimes used? external laboratory that can detect YES As little as possible, only when necessary (or obligatory), very low level doses, below 10 μg/l. using just the right amount at the right time and selecting Although the traces recorded fall those products containing the least harmful molecules. far short of the maximum limits By implementing other cultural practices and alternatives that allowed, we still take them into sometimes surprise, we have already successfully reduced and account. even eliminated the use of certain products that are widespread in Example: our 2014 tests showed the viticulture. presence of phtalimides, produced This is a long term approach. We never leave our winegrowers at by the breakdown of Folpel, a a dead end: we wait until we have tested the effectiveness and fungicide whose toxicity concerns sustainability (including economic) of alternative solutions. health organizations. Hence our It is essential for us that our 188 winegrowers all advance together decision to stop using Folpel and in the same direction, this is the very essence of our cooperative throughout the entire vineyard, structure. effective since 2016. 13. WATER AND PLANTS

BEFORE Results Botrytis Since 2013 Botrytis is a fungus that causes grape rot with • Reduction of leaf cover to aerate the bunches symptoms appearing as the bunches mature. • Increased monitoring of the vine 0 Chemical Chemical Without a treatment to delay onset there is • Directing sensitive plots towards selected vinification processes treatment treatments therefore a risk of losing the entire crop. (rosés)

0 Mildew Since 2016 Folpel. Choice Fungus causing a disease of the vine. Use of folpel • Use of more environmentally-friendly phytosanitary products that are of less harmful also less dangerous for the user molecules

Soil improvers Since 2007 0 To feed the vine. Chemical • 100% organic fertilizers Chemical fertilizers Since 2014 fertilizers • Grass cover and sowing of selected cover crops

Vine spider mites Since 2009 0 Spider mites cause vine diseases. Acaricide • Use of auxiliary insects and spider mites that predate pests. Acaricide Example: the typhlodrome, small spider mite that eats other spider treatments mites harmful to the vine

CM R* products Use of Since 2016 *Carcinogenic, mutagenic and • Suppression of CMR products 0 CMR CMR products reprotoxic substances products (test) Objective: to test the quality and viability of a crop without using any CMR products.

Insecticides Since 2005 Against insects that cause diseases of Insecticides • Insect traps and observation for an integrated approach and to limit 0 the vine, possibly leading to the loss of the use of insecticides Neonicotinoids the crop or the death of the vine. Since 2014 and other • Certain treatments are mandatory under current regulations (eg: insecticides against the green leafhopper) toxic to bees • Joint work with the beekeepers to draw up specifications for the Bee Friendly label

Since 2005 Weed-killers Under the rows and around the foot of Use of • Foliar herbicides only, that break down once absorbed by the plant 0 Residual each vine, weeding keeps the nutrients chemical Since 2016 chemical for the vines. For a long time weeding was weed-killers • Testing electric weed-killer methods around the foot of the vine weed-killers regarded as a sign of good maintenance.

Esca Since 2015 Esca is a fungus that triggers a disease Use of • Autonomous sound system that uses sound wave vibrations to fatal to the vine. There is no chemical chemical stimulate the vine Lower solution available since the banning of products infection rates sodium arsenite in 2001.

Pesticides Since 2005 The vine is fragile and susceptible to Used as • Network of weather stations to optimize pesticide use the attacks of different pests (insects, traditionally • Return to a natural balance in the environment Reduction fungi, spider mites, etc). recommended • Awareness-raising and training for the winegrowers in all pesticides • Experimentation of differentiated spraying by aerial zone • Choice of less harmful molecules Certain methods are only used on our Château de Gueyze, Padère and Bouchet vineyards. LIFE IN THE VINES 15. LIFE IN THE VINES

Bee Friendly®

SINCE 2014, FOUR OF OUR WINES ARE PROUDLY CERTIFIED “BEE FRIENDLY”, DEMONSTRATING THAT THEY WERE PRODUCED USING POLLINATORFRIENDLY METHODS.

Why Hives in our Vineyards? Les vignerons de Buzet have already carried out a wide range of actions in favour of “cleaner” wine-growing. Neonicotinoids have been prohibited throughout the entire vineyard. From now on, we will be able to measure the effects on the bees, sensitive to the use of pesticides and insecticides. Our goal is to prove that winemaking and beekeeping are not incompatible. Bertrand Auzeral - CHAIRMAN OF L’ABEILLE GASCONNE

The hives have no direct action on the development of our vines as these have no need of pollination to produce grapes. Other than just a general impression, we previously had no “proof” of the impact of our actions over the last ten years. The hives that we have just installed are equipped with an innovative real-time weighing system. So we can now monitor the health of our bees at any moment and correlate it with external factors (weather, vi- neyard activity, etc.). Monitoring the hives and analysing the data they provide will therefore indicate the direction we need to take and reveal other improvements we can make. Carine Magot - RESPONSIBLE FOR MANAGING LES VIGNERONS DE BUZET VINES FOCUS ON Black list 3 dates for Certification awarded ® for Château de Bouchet, In the Bee Friendly specifications, ® the products classified as being the Bee Friendly Château de Padère. Installation of 4 hives on the most harmful to bees are prohibited Château de Gueyze vineyard. (including all neonicotinoids and some other active substances). Each 2011 2015 insecticide has been evaluated by a scientific committee, enabling them to be listed according to the danger Creation of the association by 3 2014 Joint drafting of specifications they present to bees. Certain other European beekeeping organizations. for the wine industry. treatments remain authorized but must Aim: to improve agricultural Certification awarded for be carried out when the bees are least practices in order to show greater Château de Gueyze, Domaine active, at night for example. respect for both bees and wild de Brazalem (renewed in 2015). pollinators. LIFE IN THE VINES 16.

A LIVING

TREASURE Understanding biodiversity ON THE What is biodiversity? Biodiversity, a contraction of ‘biological diversity’, is the diversity INCREASE of all forms of animal, plant and microscopic life on Earth, together will THE VINES ARE NOT THE ONLY LIFE FORM IN OUR all the relationships that these species VINEYARDS! THEY ARE TEEMING WITH AN AMAZING AND weave between themselves and with their environment. INCREASING DIVERSITY OF LIFE, SOME MORE VISIBLE THAN OTHERS. A WEALTH ESSENTIAL TO ITS NATURAL BALANCE. Why is it so important to preserve biodiversity? Biodiversity has an ecological, economic and ethical value that Man Insects, butterflies, birds, flowers... is incapable of replacing. Through their Take your The most recent inventory of diversity and their interactions, species and ecosystems supply humanity fauna and flora carried out on the which much that is vital (oxygen, lessons Domaine de Gueyze (76 ha) in 2015, food, pollination, etc.). But it also shows a significant improvement has an intrinsic value: biodiversity is from in biodiversity compared to 2011. important in its own right, regardless In just four years, 12 new animal of its usefulness to humans. Nature, species and 48 new plant species have been observed in the vineyard, And for les Vignerons therein lies including some that are rare and de Buzet? protected. Some species interact directly with the There is no doubt that this vines. For example the typhlodrome, a our future. improvement is due to the direct spider mite that feeds on other spider Leonardo da Vinci actions we have carried out mites harmful to the vines. It would not be present in our vineyards if we (installing nest boxes for example), had not stopped using acaricides. but also to more natural winegrowing Other species have no direct action on practices. The net reduction in our phytosanitary treatments the vines themselves. Their presence is led to an increase in plant species which in turn led to an evidence of a healthy environment and increase in invertebrates and insects, and thus to other in turn they attract other plants and species (mammals, birds, etc). animals. Thus, by replanting hedges, Since 2011 and in partnership with the Sepanlog, (accredited leaving vegetation to grow between association for the protection of the environment in Lot-et- the rows of vines, etc. we encourage the emergence of an ecosystem that Garonne), we have been carrying out a range of actions for is both beneficial and virtuous. A rich the protection and enrichment of biodiversity in our vineyard. environment finds its own balance We are now reaping the benefits and find ourselves part of naturally and as a result reduces our the virtuous circle of a naturally balanced environment. need to treat the vines. 17. LIFE IN THE VINES

OUR HELPING HAND FOR RARE AND PROTECTED SPECIES

Woodlark Marsh fritillary Greater mouse-eared bat Lullula arborea Euphydryas aurinia Myotis myotis It is important to leave Rare in France and Europe, Hedges, meadows and wooded alternate rows with no this butterfly has been spotted field boundaries provide this intervention at all between in our vineyard. Late mowing, protected bat with an excellent mid-March and the end of flowering fallow and hedgerows territory for hunting. It is very May to allow the first brood combine to offer a favourable sensitive to disturbance and of this protected species environment. Our vineyard plant treatment products. To time to fledge. cover crops, with its variety of encourage its presence and flowering herbaceous plants, that of other closely related provides the host vegetation it species, we have installed nest needs. sites that replicate the crevices they particularly appreciate. Kestrel Falco tinnunculus Little owl We set-up a suitably Athene noctua adapted wine barrel Nest boxes – made from Western green lizard on a post to provide an up-cycled wooden wine boxes – have been installed on the Lacerta bilineata elevated nest box for Late mowing, large stones and walls, Domaine de Gueyze for the little the kestrel: this small grassy borders to paths and tracks owl. Of the ten pairs released protected bird of prey are all appreciated by this protected over the past 4 years, a small needs to dominate the lizard that is sensitive to plant group have settled, nesting in territory where it hunts. treatment products. our boxes. With a population declining throughout Europe, this little nocturnal bird of prey is a protected species. Its preferred environment is the “bocage” or farmland landscape with copses and woodland. It particularly appreciates hedgerows. Agen tulip Tulipa agenensis The Agen tulips transplanted to our Domaine de Gueyze flowered for the first time in 2016! This flower, particularly sensitive to chemical weed-killers, was the subject of a Field marigold conservation operation in our Gueyze Calendula arvensis Star of Bethlehem vineyard, which offers an ideal This flower, transplanted Ornithogalum umbellatum habitat. Moving these precious bulbs to the Domaine de Gueyze, We transplanted this protected is strictly controlled by the Prefecture flourishes on a soil that is plant, sensitive to chemical and doing so without authorisation worked but kept free from weed-killers, to our Gueyze constitutes an offence. chemical weed-killers. vineyard. LIFE IN THE VINES 18.

WINEMAKERS, GARDENING THE LANDSCAPE

THE VINES SHAPE THE COUNTRYSIDE, JUST ONE ELEMENT IN A REGION OF MIXED FARMING. IN OUR VINEYARD WE TAKE CARE TO MAINTAIN WILDLIFE CORRIDORS BETWEEN THE DIFFERENT HABITATS (WOODLAND, VINES, OTHER CROPS, ETC.) BY RECREATING A “BOCAGE” WITH HEDGES AND COPSES.

The yellow of the sunflowers, rich brown of a ploughed field, dark green of the trees and paler green of the vines... The Lot et Garonne has always been a region of mixed farming. The vines originally provided a second income for self- sufficient farmers, varying in importance according to the period. Today it continues to form part of the landscape, but is never the unique feature. It creates balance. When faced with a panorama infused with such serenity, the observer simply wants to sit and watch.

an expert eye georges lot A GEOGRAPHER IN LOVE WITH HIS DEPARTMENT, THE LOT-ET-GARONNE

A rich landscape is a source of well-being The richness of any landscape is of well-being and encourages on a system of mixed farming, related to the different features contemplation. one that is clearly visible in the that provide its structure, whether The Department of Lot-et-Garonne landscape. natural or man-made. The main and more particularly the medium You merely need to look at the lines, shapes and volumes that and high alluvial terraces of the Buzet terroir to see the rolling give structure to the space are a left bank of the Garonne River, contours and the way the different source of information that helps us on which the vineyards of the views of the landscape draw you to understand the landscape. The Buzet appellation lie, embody in, inviting you to explore the very diversity of this organization this representation. Agriculture countryside and discover what immediately generates a feeling here has always been based lies beyond the next hill. 19. LIFE IN THE VINES

Most of the individual farms within our vineyard are of average size. They form islands in the landscape, surrounded by other crops, woodland and the buildings that also form part of our heritage. When larger areas are farmed as a single unit, we ensure that different types of habitat are preserved, clearly visible in the diversity of the countryside. In some plots, we have actually taken up vines to replant hedgerows. In a few years, when they have matured, the beauty of a typical “bocage” landscape will be visible for all to appreciate. These hedges provide the shelter and wildlife corridors essential to many birds and small mammals. They also act to preserve the soil and reduce water run-off.

Environmental farm certification: level 2

Our level of commitment to the collective and voluntary approach defined by agriConfiance(1), requiring a management structure that favours responsible and sustainable agriculture, has enabled us to attain level 2. This certification is based on respecting 16 requirements relative to biodiversity and the strategy for plant protection, water management and fertilization. This environmental farm certification, created and controlled by the French Ministry of Agriculture, aims to identify and recognise those farms committed to using environmentally-friendly methods. The mechanism presents a 3-level progressive approach. DID YOU (1) according to the NF V01-007 standard know The bocage is an important constituent element of the ecological network. An interwoven system of 1.5 km 100% meadows, hedges, banks of the vineyard and ditches that combine to of hedges replanted  create biological corridors. The on the Domaine  awarded hedges in this type of bocage de Gueyze AgriConfiance certification protect both soil and crops. LIFE IN THE VINES 20.

THE SUBTLE Esca, a fatal disease MUSIC OF life of wood The leaves wither... the bunches TO COMBAT ESCA, A FUNGUS THAT CAUSES A FATAL become affected and the wood DISEASE OF THE VINE, WE HAVE INSTALLED A SOUND of the vine begins to die. in certain particularly virulent attacks a vine SYSTEM... WITH QUITE REMARKABLE RESULTS! has been known to die in just a few days. these are the symptoms of esca, one of the most worrying vine diseases, that can leave over 10% of some vineyards unproductive. The first method of combating the disease was to treat the vines with sodium arsenite, a substance judged as being so carcinogenic that it was banned in 2001. the only current solution is to replant the vine... and wait for it to become productive. in this context genodics constitutes an innovative and non-invasive method of fighting esca.

At first glance it might seem a totally ridiculous Mortality idea, the crazy invention of a mad professor. divided by And yet... Genodics, a new approach to living organisms, is based on the remarkable and very scientific work of the physicist - and musician - 4 Dr. Joël Sternheimer(1). It uses sound vibrations to create a ‘dialogue’ between organisms by encouraging the development of certain wave-based relationships. In partnership with the company Genodics, we have installed one of Good vibrations... these strange looking devices in the Gueyze vineyard. The autonomous sound system First results and a surprise installed in 2015 in the Gueyze vineyard FOCUS ON FOCUS broadcasts the same sound sequence These first results are obviously to be judged with caution. There is for 7 minutes twice a day. The of course the “vintage effect”: the climatic conditions of 2015 may vibrations of this series of harmonized have drastically reduced the appearance of the fungus that causes the sounds stimulate the production disease. But counting the number of diseased vines before and after of proteins that combat esca and the installation of the device certainly leaves room for optimism: the inhibit the proteins responsible for level of mortality had been divided by 4! the development of the fungus. It is (1) In 1992, after 35 years of basic research, he filed a patent under the title “Method for the therefore a non-invasive approach. epigenetic regulation of protein biosynthesis by scale resonance.” 21.

BEYOND THE COP21 BEYOND THE COP21 22.

OUR WINES: FACING UP TO THE CLIMATE CHALLENGE

BEYOND THE COP 21 IN PARIS, THE QUESTION OF CLIMATE CHANGE WILL DIRECTLY IMPACT AGRICULTURE AND THE DEVELOPMENT OF THE VINE. OUR WINES ARE SUBJECT TO THESE CHANGES. WE ARE WORKING TO ANTICIPATE THEM.

The problem is fairly simple: By accelerating the vine’s life cycle, the rise today our grapes ripen under in temperatures will modify the composition constantly rising temperatures. A phenomenon further of the wine aggravated by their earlier IN 2070, THE VINE WILL FLOWER THE GRAPES, MATURE AT THE maturity, at the end of the A MONTH EARLIER THAN IN 1970 BEGINNING OF AUGUST… summer. These new conditions affect the composition of the fruit 1970>1999 1970>1999

and therefore the properties of 2020>2049 2020>2049 the wine. 2070>2099 2070>2099 Source: Institut des Sciences de la Vigne et du Vin (ISVV) and Wine Science April May June July July August September October

ATURES … WOULD BE SUBJECT TO TEMPER … MODIFYING THE COMPOSITION AND … 2 OR 3°C HIGHER DURING RIPENING THE CONCENTRATION OF THE WINE

1970-1999 2020-2049 2070-2099 Sugars 20 Malate 18 Potassium 16 Proline 14

12 Anthocyanin Relative concentration during ripening (in °C) Minimum temperature 10 Chardonnay Merlot Grenache 15° 20° 25° 30° 35° Temperature (°C)

Our contribution 1° to research this is the increase We provide Telespazio (a subsidiary of in alcohol levels that Thales that specialises in geoinformation) could affect certain with data concerning our harvests, wines with each grape maturity, etc. This data, collected decade that passes over several decades, fuels one of their international research projects into the impact of climate change on crops. 23. BEYOND THE COP21

INNOVATION AT WORK

SÉBASTIEN LABAILS, AGRONOMIST IN CHARGE OF THE VINES AT LES VIGNERONS DE BUZET SINCE 2001, DEDICATED TO VINEYARD INNOVATION SINCE 2015. HIS ROLE: TO CONSTANTLY SEEK NEW POSSIBILITIES TO EXPERIMENT AND EXPLORE. INTERVIEW.

Is technical innovation compatible with sustainable winegrowing? Domaine Here at Les Vignerons de Buzet, we are committed to de Gueyze: using innovation to serve the a wonderful living world. New techniques support our sustainable testing ground development approach. Our Covering 76 hectares it enables experiments are intended to us to try out a wide range of new bring about improvements agricultural techniques (cover crops, on the environmental and/or societal and/or economic front, by helping electric weed-killing, etc.) under real- life conditions. Those innovations that to maintain the balance of these three pillars. are conclusive in terms of efficiency FOCUS ON FOCUS and affordability are then passed on to Can you provide a concrete example? all our winegrowers. For example, the (1) Automatic Application Optimisation (known as the OISEAU project electric weed-killer tests (to reduce the where Les Vignerons de Buzet are one of the companies behind use of foliar herbicides) are currently the project. Its aim: to provide winegrowers with a simple tool at an too expensive on a cost per hectare affordable price to enable the levels of plant treatment products and basis and have not yet been extended fertilizers used for each vine plot to be automatically adjusted through to other farms. This vineyard is also digital mapping. The gains are evidently environmental (lower doses the focus of our actions in favour of of plant protection products used due to a more exact evaluation biodiversity. Domaine de Gueyze acts of needs), economic (a more affordable tool) and societal (the as a testing ground for each of our new winegrowers are the first concerned by a reduction in the use of plant practices which, when successful, can then benefit all our members. protection products).

Do you always achieve the results you are hoping for? Unfortunately not. The work is sometimes fairly thankless with experiments that are not always successful. For example, using algae instead of copper for treating mildew worked well in the laboratory, but not out in the field. On the other hand, when we do succeed then we are a step ahead. (1) Project 2016-2018. Those supporting the project jointly with Les Vignerons de Buzet: Process2Wine. Partners: Banton et Lauret, Aquitaine Regional Council, Digital Aquitaine, Ertus consulting, Helileo, Inno’vin, Institut Français de la Vigne et du Vin (IFV), Telespazio. BEYOND THE COP21 24.

ENERGY AND WASTE: THINKING DIFFERENTLY

OUR AIMS: TO USE ENERGY MORE EFFICIENTLY, 0kg of CO2 released by our REDUCE WASTE AND IMPROVE RECYCLING. outdoor lighting, now produced For several years now, we have been implementing a range entirely by solar- of actions to reduce our energy consumption. Photovoltaic powered street panels, solar-powered outdoor lighting, increased staff lamps, developed awareness... actions that were all carried out intuitively. by Fonroche In 2016 we gave our approach a more formal structure, Énergie. divided into short, medium and long term projects, that meant thinking about energy in a different way. For example, by being aware of the importance and the multiplicity of external factors such as the volume of grapes picked and the climatic variations during harvest, when the temperature-control of musts and vats is essential... These factors have an obvious influence, either raising or lowering our annual energy consumption. To go further we have joined a collective approach initiated by Coop de France Aquitaine: Cap Energ’IAA(1) and became part of an energy management system. Our aim: to establish and implement an action plan that will enable us to make better use of energy (ISO 50001 standard). (1) An initiative by Coop de France Aquitaine, with the support of the French environment and energy control agency (ADEME), the French standards association (Afnor), the Region and five other companies in the agro-food industry.

Everything or almost can be recycled 220 kilos of plastic  collected in favour of the association Bouchons d’Amour, for the purchase of Industrial waste Writing material Foils Closures 85% of waste recycled Collected by TerraCycle. Collected by the association Collected by the equipment for the (100% of organic waste) Profits donated to local Bouchons d’Amour, association Unis physically disabled associations. Partnerships for the acquisition of Vers Contre Cancer with schools to widen the equipment for those in favour of cancer collection. with impaired mobility. research. 25. BEYOND THE COP21

Which energy? What for? Our energy consumption (gas and electricity) varies in line with many different factors. The seasons are one: for example, we see a major Cap Energ’IAA* peak in our consumption of energy during the harvest time. Depending Pooling our experiences and our energy on the quality and the quantity of grapes picked, we consume more or management skills with five other less gas and electricity in the winemaking process. Our consumption companies in the agro-food industry also depends on weather conditions. Sunshine levels and temperatures whilst also benefiting from training. have an impact on the production line, and consequently on the energy The originality of this concept, initiated consumed. It is therefore a field where it is essential for us to be flexible by Coop de France Aquitaine, lies in its and creative. collective principle and the information and ideas exchanged between the companies, each committed to the same dynamic approach. FOCUS ON FOCUS *Industrie Agro Alimentaire (agro-food industry)

20,000 kWh/year saved by replacing light bulbs with LEDs in our bottling and packaging Winemaking and stabilisation buildings in March techniques that consume less energy 2016. With the added bonus of improved and produce less waste visual comfort for our Less waste produced by using tangential filtration. this method employees. Equivalent means that we avoid using around thirty tonnes per year of filtration to the average energy earth (diatomaceous earth), a waste product that is difficult to consumption of 6 recycle. Since 2014 all our wines and musts for rosé and white wines French households. (Estimate, source ADEME, RTE 2013 have been filtered using the tangential technique. figures, based on a consumption Less energy consumed thanks to electrodialysis. this method of of 3,200 kWh/year per household excluding heating and hot water). stabilising wines, by ion separation, is more economic than cold stabilisation (at -4°C). BEYOND THE COP21 26.

COMMON SENSE IN OUR BOTTLES

RESPONSIBLE PURCHASING, FAIR TRADE PURCHASING... PHRASES FOUND EVERYWHERE IN THE VOCABULARY OF BOTH COMPANIES AND CONSUMERS, BUT NOT ALWAYS WITH THE SAME MEANING. WE PREFER THE CONCEPTS OF COMMON SENSE, COLLABORATION AND LOYALTY.

Upstream: involving our supplier partners Our raw material is the grape. But there are 70% other materials essential for the creation of our purchases are of the finished saleable product (bottles, made within a radius corks, labels, foils, cardboard boxes, of 150 kilometres wooden cases, Bag-in-Box®, etc) that we (2014 -2015 financial year) refer to as dry goods. The choice of these A second life for our wine boxes goods, their manufacturing conditions, Why throw away the wooden case the etc, are all criteria that have to be taken bottles came in? We have designed and into account when analysing the environmental and social footprint of produced several different models that our finished products. offer a second life for the wooden box. So today, certain of our wine boxes can This is why we decided to inform our partners about our CSR (corporate become a nesting box for the garden, a social responsibility) approach and to work jointly with them to create planter for a balcony, a serving tray, a slate the solutions and tools to improve our practices together. for tapas or a chopping board... Following our inspiration, more and more Downstream: involving our consumers consumers are sending us pictures to The life cycle of our products also includes their use and their end of show how they up-cycle their Vignerons life. For these stages, we offer our consumers alternatives that extend de Buzet wine boxes as custom-made the cycle. shelves or to carry shopping on a bike! FOCUS ON Study workshop with our suppliers For the second time in three years we invited our key dry goods suppliers to spend a study day here in Buzet, on 19 May 2016. We help them carry out a self-evaluation of their practices via the ARA collaborative portal (Achats Responsables pour l’Agro-alimentaire en Aquitaine - responsible purchasing for agro-food in Aquitaine). 27.

WINE AT ITS BEST WINE AT ITS BEST 28. rosé: A COLOUR APART

OUR ROSÉS NOW REPRESENT MORE THAN ONE THIRD OF OUR PRODUCTION AND OUR SALES. IN 2015, WE WERE THE 1ST AOC IN SOUTH-WEST FRANCE FOR THIS COLOUR, IN BOTH NUMBER OF BOTTLES AND IN TURNOVER(1).

“Les Vignerons de Buzet are the for rosé or red wine! Our winemaking locomotive of the region”: according expertise (temperature-control during to the independent consumer panel fermentation and maceration, and IRI. This performance is the result oxygen management during maturing) of an active approach built over also enable us to adapt our offer to ten years, that positioned rosé as a meet consumer preferences as these colour in its own right. Listening to evolve. our customers has enabled us to To back-up this growth we have develop different profiles and pricing recently invested in two new pneumatic levels and create a complete range of presses. rosés to meet the expectations of our (1) Source: IRI independent consumer panel supermarkets and hypermarkets, 2015 consumers. We have exactly the same high demands, in terms of quality, for our rosés as for our red wines. Selected Rosés as a  vineyard plots are dedicated to percentage of our producing rosé and the grapes total production: are grown and vinified specifically for the purpose. It is not during the wine harvest that we decide 36% whether a certain plot will be used

A pressed rosé All our rosés are pressed. (1) When the grapes arrive In 2015 on-site they are sorted, de-stemmed and pressed. Maceration then lasts just 29.3 +6% 27.3 +4.7% a few hours. Our mastery of % % this step lies in achieving a balance between the clear juices we are looking for and market share  sales  market share  sales by aromatic wines that are fine by value  in value  by volume  volume  and light, in line with today’s (South-West France  (compared  (South-West France (compared  taste preferences. rosé wines) to 2014) rosé wines) to 2014) 29. WINE AT ITS BEST

POPULAR 4MYTHS ABOUT ROSÉ

“Rosé is a blend of red and white” no No and no again, rosé is not a blend of red and white wine! In fact the practice is totally illegal in Europe. The pink colour comes from the anthocyanins in the grape skin. It is the production process (by pressing or bleeding) that determines how long the skin

focus on of the grapes remains in contact with the juice, thus giving the wine a colour that is correspondingly paler or darker. Rozet by Buzet, a prestige rosé “Rosé is a summer drink” BUT You merely need to look at the impressive progress shown Its label is a visual confirmation of our by sales of rosé to realise that it is no longer a wine drunk commitment to sustainable viticulture. only in the summer. In France, rosés now represent over 30% of still Subtly concealed within the design are the (ie non-sparkling) wine purchases, against 16% in 2002. little owl, a nesting box, a hummingbird, a bee and an Agen tulip, representing “Rosé is best drunk iced” the actions we have undertaken and no It is the perfect way to kill the wine aromas. A rosé should be our commitment to winegrowing that served chilled (around 10°C) but not iced. respects both man and nature. Rozet by Buzet is the achievement, of “Grapefruit rosé is a wine” our determination started 10 years ago, WRONG! Grapefruit rosé is not wine but an “aromatised wine- to produce high quality Rosés. based drink”. The difference? Wine only makes up a percentage of its composition (50% minimum).

3. CLARIFYING HOW DO YOU The particles form a sediment MAKE 1. GROWING THE GRAPES 2. PRESSING at the bottom of VESTING THEM the vat rosé? AND HAR Extracting the grape juice

5. filtration

4. ALCOHOLIC FERMENTATION Removing the sediment 6. BOTTLING (deposits) and particles by Sugar + yeast > Alcohol + CO2 filtering the wine WINE AT ITS BEST 30.

SULPHUROUS sulfites…

ACCUSED OF ALL THE …what do they do? and for those who are hypersensitive ILLS AND CLASSIFIED AS In conventional winemaking processes, it can trigger an allergic reaction. extra SO is deliberately added... to Reducing it has therefore become a ALLERGENS, SULFITES ARE 2 prevent the wine turning into vinegar! health issue. ADDED TO WINE TO HELP In other words they protect the For several years now we have been CONSERVATION. WE HAVE wine from the alterations caused by working to produce wines that are SUBSTANTIALLY REDUCED contact with the air. This is what is as natural as possible (use of natural referred to as added sulfites. Sulfites fertilizers for the vines, deliberate THEM IN ALL OUR WINES. allow the winemaker to control the reduction of chemical treatments in microbial flora of the wine and act as the vineyard and during vinification). a preservative. Although they are allowed under current legislation, we have reduced …reduced amounts in our the amount of sulfites added to all wines of our wines. We have succeeded Although it helps the wine be kept in this thanks to our know-how of longer, sulphur (sulphurous anhydride) the techniques and our expertise in may also cause headaches and other maturing our wines without added problems! It is classified as an allergen sulfites.

SO2 dosage in our rosé and white wines

The maximum dose authorised under European regulations

-1/3 in 10 years

200 z et mg/l 110

de B u mg/l

V ignerons 70 mg/l P EAN UNION EURO

SO2 dosage in our red wines

The maximum dose authorised under European regulations

-1/4 in 10 years 150 z et mg/l

de B u 80

V ignerons mg/l 60 mg/l P EAN UNION EURO 31. WINE AT ITS BEST

YOU CANNOT MAKE SO2, SULFITES, TRUE A GOOD NO ADDING SULPHUR...  SULFITES WINE! ALL THE SAME THING or false FALSE And our no added sulfites wines prove F ALSE SO2 is a gas. It it! The advances in our belongs to the sulfite family. winemaking techniques, our Hence, in common language, knowledge and our expertise the use of this general word have enabled us to produce a for it. In scientific terms, SO2 is highly enjoyable wine. sulphur dioxide or sulphurous acid anhydride. It is a combination of sulphur (S) and

oxygen (O2). SO2 is sometimes referred to as sulphur... wrong! A WINE WITH NO ADDED (Sulphur is a yellow solid that SULFITES CONTAINS releases SO2 when burned). NO SULFITES

USING SO2 IN WINE IS F ALSE All wines contain A VERY OLD PRACTICE sulfites! SO2 is formed naturally in wine, during the alcoholic fermentation. The legislation t rue In the 19th century requires the mention “contains the scientist Louis Pasteur sulfites” even for no added (1822-1895), pioneer in sulfites wines if they contain microbiology, demonstrated Our no added more than 10mg/l. the antiseptic and anti-oxidant properties of sulfites. sulfites wines: He provided the answer to an from red to white MAKING NO ADDED economic problem: how to Our no added sulfites white wine SULFITES WINES,  make it easier to export French finally arrived in the spring of NO EASY TASK wine that was previously too 2016! With this final colour the family unstable and travelled very is now complete. The development badly. of no added sulfites wines forms t rue Their vinification and part of our overall progress and our maturing require careful monitoring increasing expertise. By removing the on a regular basis, particularly FOCUS ON FOCUS safety net that improves the keeping concerning oxygen exposure, properties of wine – the conservation carried out thanks to our advanced of the sulfites – it is more exposed to measuring tools. We have also oxidation. We began in 2012 with a chosen to use a synthetic closure red wine. Technically speaking reds are the easiest to produce without enabling us to control the transfer adding sulfites, their tannins naturally of oxygen after the wine has been offering partial protection. The rosé bottled. Designed by Nomacorc, followed in 2015. And finally the white the composition of this carbon- in 2016! neutral closure is 100% material of plant origin. WINE AT ITS BEST 32.

CHÂTEAUX AND DOMAINES, ONE GOAL

OUR 18 DOMAINES AND CHÂTEAUX ARE THE EMBLEMS OF OUR WILL TO CONCILIATE HIGH-QUALITY PRODUCTION WITH AN ENVIRONMENTALLY-FRIENDLY APPROACH THROUGHOUT THE ENTIRE GROWING CYCLE.

1 The perception of wine cooperatives 2 is increasingly positive. Things are changing: articles are beginning to appear that praise the quality of wines produced by cooperatives such as ours. 3 Our 18 domaines and châteaux are emblematic of our commitments: to conciliate the production of high-quality 5 wines with a viticulture that respects 4 both Man and Nature. 6 7

8 9 11 18 10 12 Domaines  15 and Châteaux 13 14

17

16 18 A prize-winner In 2016, one of our member winegrowers, Bertrand de Trétaigne, and his vineyard Domaine du Grand Bourdieu, received the backing of the Fondation Pour Une Agriculture Durable en Aquitaine (foundation for sustainable 1 Château du Bouchet 7 Domaine de Michelet 13 Château La Hitte agriculture in Aquitaine). When judging 2 Château de Bougigues 8 Château de Padère 14 Domaine de Brazalem the applicant, the jury was impressed 3 Château Loustalet 9 Domaine de la Croix 15 Château de Gueyze by his use of wine-growing methods 4 Domaine de Lhiot 10 Domaine du Grand Bourdieu 16 Château de Mazelières that reduce greenhouse gas emissions, 5 Château Ribeau 11 Domaine de la Sébastiane 17 Château de Tournemine

FOCUS ON FOCUS (particularly cover crops). 6 Domaine de la Chapellanie 12 Château Sainte Marthe 18 Château de Balesté 33.

MEN AND WOMEN OF LES VIGNERONS DE BUZET MEN AND WOMEN OF LES VIGNERONS DE BUZET 34.

YOUNG WINEGROWERS, THE NEXT GENERATION

BOTH ARE UNDER 30 AND TOOK OVER THE VINES FROM THEIR PARENTS’ IN 2014. IN JANUARY 2016, THEY WERE ELECTED TO THE COOPERATIVE’S SUPERVISORY BOARD. THEY EMBODY THE FUTURE FOR LES VIGNERONS DE BUZET. INTERVIEWS WITH TWO YOUNG AND COMMITTED WINEGROWERS.

49 YEARS average age  of les Vignerons  de Buzet directorate Olivier Nicolas Aygaleng, Bruch, 27 years old 24 years old

Share of the total vineyard area Taking over the vines, together in the same direction, an obvious choice? encouraging them towards by age sustainable viticulture. Seeking Olivier Aygaleng: No not at all! My (of our members) solutions now is better than doing father was convinced that neither it at the last minute because of of his two children would follow changes in regulations. in his footsteps. It was when he Nicolas Bruch: I wanted to become 26.5% 1.7% announced he was retiring that I more involved in the overall project realised where my future was. 14.7% and the decision-making. Joining Nicolas Bruch: I knew that I would take the Supervisory Board brings an over, sooner or later. The vineyard is awareness of how the cooperative our family’s heritage. I wouldn’t have functions; everything that happens wanted it to lose it. after the grapes have been delivered. 20.5% Why did you join If les Vignerons de Buzet 36.6% the Supervisory Board? were a person, Olivier Aygaleng: There is an entire under 30 years generation about to leave, a how would you describe 30 to 40 years generation that succeeded in their character? 40 to 50 years making the cooperative attractive. Olivier Aygaleng: Someone who wants As a member of the Supervisory to stand out and help everyone 50 to 60 years Board I can contribute to helping move onward and upward! over 60 years the member winegrowers advance Nicolas Bruch: Innovative! 35. MEN AND WOMEN OF LES VIGNERONS DE BUZET

FEELING GOOD AT WORK

OUR CONCERNS IN TERMS OF HEALTH AND SAFETY AT WORK INVOLVE OUR EMPLOYEES AS MUCH AS OUR MEMBER WINEGROWERS. AS SHOWN BY PROPOSALS THAT ARE SOMETIMES DISTINCTLY... DYNAMIC!

A robot to reduce RSI The operators working on the Bag- in-Box® packaging line sometimes had to lift up to 12 tonnes per day! To help with this handling, both physically tiring and an aggravating factor for repetitive strain injuries, we have invested in an automated system. At the end of 2016, a robot will place each Bag-in-Box® into the master cartons and then stack these on the pallets.

Take a break and work up a sweat A coach and a gym! Primary goal: the welfare of our employees. Laurent Mopsus, former high-level basketball coach with training in company management and sports coaching, now uses his skills “to help the employees and winemakers of les Vignerons de Buzet reach their personal fitness goals”, as part of a collective dynamic approach. The exercises are adapted to suit each individual, their personal rhythm, and that of the company. The gym is also available outside of the coached sessions. The result is a new type of relationship between employees and helps in preventing musculoskeletal disorders. The winegrowers We are currently testing means of improving the comfort of the personal protection equipment (gloves, masks, protective clothes, etc.) worn by our winegrowers. An initiative carried out in collaboration with the Institut Régional en Sciences et Technologies pour l’Environnement et l’Agriculture (IRSTEA). FOCUS ON FOCUS MEN AND WOMEN OF LES VIGNERONS DE BUZET 36.

TAKING OUR HUMAN POTENTIAL TO HEART

PROFESSIONAL EQUALITY IS A PRIORITY. ZERO TOLERANCE FOR DISCRIMINATION, WHETHER AMONGST OUR EMPLOYEES OR OUR CANDIDATES.

Equality and diversity Ensuring fair and impartial 7 management for everyone, with professional  no discrimination of any kind. qualification and This is the real meaning of the apprenticeship contracts Equality-Diversity initiative, a (1) (31 May 2016) pilot project for small and medium-sized businesses in Aquitaine . A company agreement covering the professional equality of men and women has been in force since 2012 and is renegotiated every three years. Thanks to the Equality-Diversity initiative we are able focus on to go even further in terms of raising awareness and preventing discrimination at work. In 2016, we will be setting up a listening The winegrowers ear service for any members of staff who may feel they are being discriminated against. We are also planning appropriate training to Those with employees are offered a raise awareness of the subject. training opportunity to help them to get (1) A double certification offered by the Region and the Afnor Group. We were awarded Diversity to grips with French employment law. certification on 8 July 2016 and are currently waiting for the results of the Equality certification, for which we have also been audited.

Perfect pairs On 24 March 2016, three people with disabilities actively shared the tasks of three of our employees, throughout the working day. This DuoDay initiative is an ESAT (Etablissement de Service d’Aide par le Travail)(2) Agnelis (Foulayronnes, Lot-et-Garonne) project, a first in both France and the Lot-et-Garonne. By pairing disabled people with employees it aims at making companies and their staff more aware of disability. This day was fully in line with our social responsibility commitment and notably backs-up our Equality-Diversity initiative. (2) help through work 37.

LES VIGNERONS DE BUZET POLLINATION AND HARVEST LES VIGNERONS DE BUZET POLLINATION AND HARVEST 38.

LISTENING TO OUR CUSTOMERS

THE TASTES AND BUYING HABITS OF OUR CUSTOMERS ARE CHANGING. OUR AIM: TO CONTINUE LISTENING TO +30% THEM AND CHANGING WITH THEM. customer satisfaction compared to our Every other year we carry out customer research to find out what our previous customer clients, both professionals and private individuals, think about the quality research (2014) and positioning of our wines, their view of our sustainable development commitments and their expectations. The study is managed externally by a consumer research agency (CapVal Conseil) to ensure impartiality. The results of the study carried out in 2016 demonstrate a high level of satisfaction, almost identical between our professional clients (wine merchants, restaurants, supermarket buyers) and our end consumers.

Client Very 0.3% satisfaction 0.7% dissatisfied 7.4% level 6.2% (1 to 3) Our first vegan*- Dissatisfied (4 to 6) friendly wine 47.7% 49.2% Satisfied Why is wine, the result of fermenting (7 to 8) grape juice, not systematically vegan? pro Very In classic winemaking processes, pro- fession PRI satisfied (9 to 10) FOCUS ON FOCUS vate teins are used as fining agents. This step 44.6% individuals improves the limpidity and stability of the als 44% wine, and results in a cleaner aromatic 92.3% 93.2% expression that offers greater finesse. Historically, for example, egg whites were used for this purpose. Since 2016, we no longer use any fining agents of animal origin. It was the vegan consu- mers that made us reconsider our pro- cedures and led to our decision to offer A label in braille a wine in line with their philosophy. The BU, one of our most recent vegan-friendly certification of one of our introductions, available in wines, guarantees that absolutely no in- red, rosé and white, carries gredient of animal origin enters into any a label partially written of its winemaking processes. in braille. It indicates the *The vegan lifestyle excludes the consumption of any colour of the wine and the product of animal origin (food, clothing, etc). This way of life is particularly prevalent in certain countries Buzet AOC. Further proof of (Germany, USA, etc) and is increasing in France. what being accessible to all consumers means to us! 39. LES VIGNERONS DE BUZET POLLINATION AND HARVEST

REACHING OUT

MEETING OUR CUSTOMERS IS ALWAYS A SPECIAL MOMENT, WHETHER IN OUR BOUTIQUE, OR DURING A VINEYARD VISIT, AT TRADE SHOWS OR THOSE OPEN TO THE PUBLIC AND, OF COURSE, OUR VIRTUAL ENCOUNTERS ON THE INTERNET.

Staying in contact We keep in touch through the regular publication of our Petit Canard newsletter and the new digital media (see the next page). Our e-boutique offers visitors who were just passing through an opportunity to find our wines quickly and easily once they have returned home. This digital store also offers an entrance for a younger clientele, whose buying habits have evolved. It is our team that manages the website and prepares the orders. We ship throughout mainland France, preparing and packing customers’ orders with infinite care.

In our cooperative wine cellar… With 100 000 visitors per year, our boutique in Buzet-sur-Baïse (Lot-et- Garonne), is our primary meeting place with our customers. Especially ONLINE SHOP during the summer when tourists in the region enjoy the pleasure of discovering our wines.

… and further afield We regularly travel to meet our customers and wine lovers, and are frequently present at many major wine events: trade fairs in France www.vignerons-buzet.fr and abroad (Vinisud, Prowein, etc) and those open to the general public. Our winegrowers often accompany us to meet our consumers. They enjoy an opportunity to share their passion and present, to an ever-wider audience, the wine produced by the vines and grapes they tend with such care. LES VIGNERONS DE BUZET POLLINATION AND HARVEST 40.

ON THE internet

FOLLOW US 10,000 www.vignerons-buzet.fr fans page The website is currently being up-dated. The brand-new version will be ready for you to discover soon, towards the end of the year. 782 It will provide both information on our sustainable followers development commitments and an online store. We have particularly worked on the concept of experience and how best to share it.

Via Facebook: www.facebook.com/vignerons.buzet Via Twitter: @VigneronsBuzet Via YouTube: Vignerons de Buzet

INTERVIEW WITH mariane riboulet PUBLIC RELATIONS OFFICER FOR LES VIGNERONS DE BUZET

Why is it important for more about our wines and our who are curious about our wines Les Vignerons de Buzet to values… offering possibilities and appreciate them, without invest in the internet today? for expression unthinkable at being experts. We seek to share A little story: back in the 1960s the time of the delivery van. our know-how and provide the les Vignerons de Buzet invested Regularly present during many evidence of our commitments in in vans and drivers who travelled different events, both general a fun way thanks to the immense door to door to sell our wine. public and trade, in France and range of possibilities offered by Not only was this a commercial abroad, our internet presence is the internet today. For those who success but it created strong ties an extension of our desire to be follow us via the different media with our consumers, a feeling of as accessible as possible to the we intend to offer an experience closeness and dialogue. greatest number. that matches our project for a The internet is the van of the 21st viticulture that respects both Man century! It offers an opportunity Who do you see as your and Nature. for contact and communication audience? with all those curious to find out Everyone, but particularly all those 41. LES VIGNERONS DE BUZET POLLINATION AND HARVEST

WHERE VALUES ARE FOR SHARING

IT IS IMPORTANT TO US TO Fest’à Buzet Real-life learning nd SHARE OUR COMMITMENTS On 13 July 2016 the 2 Fest’à Buzet In 2015-2016 a joint class of 1st and 2nd was held on les Vignerons de Buzet year children from the Mas d’Agenais AND OUR EXPERTISE WITH site, organised in partnership with primary school, just a few kilometres ALL THOSE WHO FORM THE the Val d’Albret Tourist Office and from Buzet, were working on the theme BEDROCK OF OUR REGION the village of Buzet-sur-Baïse. An of the vine through the seasons. The (PEOPLE, ASSOCIATIONS, event that is not only a showcase for children spent two days in our vineyard our production but an opportunity and at the cooperative, once during COMPANIES…). to demonstrate our commitment to the harvest, in the autumn, and again an environmentally-friendly viticulture in the spring when the vines were in that also respects the human element. flower. They discovered a vineyard rich Beyond the cooperative itself, the in animal and plant life and took away occasion is our way of thanking the with them a true understanding of people of Lot-et-Garonne, our most words such as “dormant”, “flowering”, loyal ambassadors. It’s not only a “ripening” and “maturity”. country fair, the evening develops ties Thanks to this experience, they were with the various associations, producers able to continue their exploration in the and all our local partners who make classroom, with life and science being such an important contribution. their general theme for the year. 42.

GOVERNANCE 43. GOVERNANCE

TOWARDS NEW MANAGERIAL PRACTICES

UNDER THE GUIDANCE OF FRANÇOIS SILVA(1) WE ARE WORKING TO DEVELOP A NEW STYLE OF GOVERNANCE THAT IS EVEN MORE COOPERATIVE - OUR RAISON D’ÊTRE. INTERVIEW.

links between the various stakeholders, inherent in each of their employees improving their professional interactions goes far beyond mere common sense. and their relationships. This is what they must be allowed to express. But such initiatives need to How does this affect develop within the general framework the management and of a team approach, of collaborative employees of Les working. It is essential to rethink Vignerons de Buzet? the way the various work groups As with any small or medium- are organised and thus enable the sized company, the questions of notions of autonomy, responsibility reactivity and innovation are central and motivation to bind together. to competitiveness. Today many are (1) François Silva: professor at Kedge (Business and management school), researcher at the DICEN laboratory starting to realize that the intelligence of the Conservatoire National des Arts et Métiers (CNAM).

Why is it so important Working groups for a cooperative such as les Vignerons de Buzet 1 2 Creation of four to develop the social DEFINE AND IMPLEMENT CREATING AN INDUSTRIAL NEW PRODUCTION PATHWAYS working groups AND COMMERCIAL PLAN aspect of their Social for forward CHANGE MANAGEMENT and Environmental planning, a COMMITTEE: 1 pers. COMMITTEE: 1 pers. Responsibility (SER) joint initiative + + policy? EMPLOYEES: 2 pers. EMPLOYEES: 2 pers. involving + + Every company develops within and winegrowers SUPERVISORY BOARD: 2 pers. SUPERVISORY BOARD: 3 pers. for a geographical area. It is only and employees. natural that an organization such as 3 4 Les Vignerons de Buzet is anchored in BREAKING THE BOUNDARIES PEOPLE: OF CURRENT RESOURCES AND DIVERSITY its region. Its status as a cooperative EXTERNAL GROWTH confers an obligation of service towards COMMITTEE: 1 pers. COMMITTEE: 1 pers. its members, but for this it must also + + be able to motivate its employees and EMPLOYEES: 2 pers. EMPLOYEES: 2 pers. take their needs into account. A central + + SUPERVISORY BOARD: 2 pers. SUPERVISORY BOARD: 2 pers. element of the SER is to develop the GOVERNANCE 44.

Les Vignerons de Buzet ECOSYSTEM

ions rat ne ge re tu Fu

Other Other companies Public Media companies committed opinion in the sector to SER

Training and Certification employment organizations/ Associations Consultants Members organizations auditors

National State and regional Health/Work agencies and Employees government organizations environmental departments organizations A democratic organization Public Banks authorities Insurance (Europe, Region, COOPERATIVE local authorities) 188 member winegrowers Every company is SUPERVISORY BOARD involved in a direct or elected by the members indirect relationship with 1/3 renewed each year its stakeholders. This Suppliers Customers diagram represents all MANAGEMENT those, whether internal COMMITTEE or external, involved 4 pers. nominated by the Board + with or having an effect MANAGING DIRECTOR on Les Vignerons de Buzet. An ecosystem Consumers that will evolve over time as our relationships with each progress. 45. LES VIGNERONS DE BUZET proof of our commitment

2012 2013 2015 2015 2015 2016 2016

2013 2014 2016

2004 2007 2008 Despite appearances, we are not suffering from collectionitis! Our impressive array of prizes, medals, awards, certifications and labels 2013 2014 2014 are simply proof of our desire to develop structured initiatives that lead the way to improved performance and industrial excellence. They bear witness to the 2015 2016 2016 reality and authenticity of our commitment. 46. our dates

Creation of a committee for the defence of Buzet wines 1946

1953 Creation of the wine cooperative Inauguration of the wine cooperative 1955

Transition to Appellation d’Origine Contrôlée 1973 First AgriConfiance certification. (AOC) Côtes de Buzet One of the first French wine cooperatives to commit to a quality management initiative for our agricultural production, AOC Côtes de Buzet with an environmentally-friendly becomes AOC Buzet approach, founded on national standards and guaranteed by 1986 external certification auditors Long term strategy  based on the 3 pillars of sustainable development

Obtained the “confirmed” level, Obtained the voluntary 3rd out of 4 on the Afnor scale, international  audited for the international social environmental standard responsibility standard ISO 26000 ISO 14001 2004 1st Sustainable Development report 2005 1st fauna and flora census on the Domaine de Gueyze “S’engager autrement” (new in partnership with the local commitments ) a visual identity environmental association 2008 that puts our actions into words Sepanlog 2nd Sustainable Development 2010 report

2011 Obtained the highest level 2nd fauna and flora census 2012 (exemplary) on the Afnor scale, on the Domaine de Gueyze international social responsibility in partnership with the local standard ISO 26000 assessment environmental association 2014 3rd Sustainable Development report Sepanlog 2015 Commitment to the EFQM Equality-Diversity initiative (European Foundation for 2016 4th Sustainable Development report Quality Management) model for industrial excellence 47. LES VIGNERONS DE BUZET our figures

95 employees

1,870 ha winegrowers (4,920 acres) ie 94% of the AOC Buzet appellation 188 SALES OF WHICH

% 32

82 MILLIONS 65 % in France % 12 % 3% BOTTLES SOLD 18 (75 CL EQUIVALENT) exported to 35 countries RED ROSÉ WHITE

2% GRAPE VARIETIES Malbec 30% Sauvignon blanc 22% Cabernet Sauvignon € M ROUGE 30 & ROSÉ BLANC 51% 25% Merlot turnover ex. VAT Cabernet Franc 70% (2015-2016 estimate) Sémillon

PACKAGING nd EXEM 2 PLARITY FRENCH AGRO-FOOD COMPANY 1 Bag-in-Box® packaging line 2 bottling lines AWARDED THE HIGHEST with a rate of 700 BiB/hour with a total rate of AFAQ 26000 (3 litre format) 20,000 bottles/hour CERTIFICATION LEVEL www.vignerons-buzet.fr both Man andNature Winegrowing that respects CONDITIONERS CONSUMPTION NATURAL SOIL RECYCLING REDUCED ENERGY WASTE

Email: Av descôtesdeBuzet-BP17 Les Vignerons deBuzet [email protected] F-47160 Buzet-sur-Baïse Fax: Tel.: +(33) 553 847424 +(33) 5538474 30 RESPECTING NATURAL NATURE WINES

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