Jacques Demars’ interview (part 2)

Being organic is first and foremost a philosophy that starts in the vineyard and continues in the winery. Indeed it is first the prohibition of synthetic products for viticulture then it continues in the cellar with the reduction of products used in accordance with the organic vinification regulations.

In our case there will be no modification of the winemaking process because we already use the production techniques of the organic norm.

It is therefore the finished product, the wine, and not only the grapes that becomes organic (the organic certification of the winemaking is recent and exists since 2012).

The next three years a continuous control by the Ecocert organization will make it possible to obtain the organic certification “label Bio”.

At the vine level we are going to need twice as much labor as for conventional viticulture. This is one of the reasons why producing organic is more expensive. The costs up to bottling are at least 14% higher, according to the union of Winegrowers Bio Aquitaine. Moreover, in the first years the drop in yield per hectare is another challenge of the transition to organic.

Of course all the material and human investments will be made and we are aware that it will not be an easy path. We will have to be extremely vigilant about the increased possibility of developing pests or fungi that force extra work.  The cultivating methods of the vine will change and the land around the vines will be cultivated so that the roots shall be altered (because of the transient drop in yield per hectare). However we know that the vine will quickly take over.