THE CERTIFICATIONS
It resulted in a double recognition, with the certification of Sustainable Viticulture Durable en Champagne (V.D.C.) in addition to the certification of High Environmental Value – level 3 (H.E.V.).
Indeed, faced with the consequences of global warming and environmental changes, it is our duty, as a winemaker, to work for the preservation of our soil, and the quality of our wines.
HIGH ENVIRONMENTAL VALUE
HIGH ENVIRONMENTAL VALUE
H.E.V.
The H.E.V. label is an environmental certification from the Grenelle 2 of the Environment. This symbol, a guarantee of quality, ensures that the agricultural practices used throughout the farm preserve the natural ecosystem and minimizes the pressure on the environment in order to produce wines with a lower impact.
H.E.V. is based on indicators of the environmental performance of the farm. It is based on four themes:
The preservation of biodiversity (by the presence of hedges, trees, insects, grass strips, etc.)
Plant health strategy (by reducing the number of plant health treatments and product doses used, by using weed control replacement technics such as weeding between rows),
Fertilisation management (through the priority given to organic fertilisers, etc.)
Management of water resources.
To obtain certification, 3 graduated levels must be validated:
Level 1: Adherence to essential environmental regulatory practices.
Level 2: Adoption of low environmental impact technics.
Level 3: measurement of environmental performance thresholds for biodiversity and low dependence on inputs.
The H.E.V. certification is issued by independent bodies approved by the State. This label is then subject to regular checks.
SUSTAINABLE VITICULTURE IN CHAMPAGNE
VITICULTURE DURABLE EN CHAMPAGNE
V.D.C.
It reflects our voluntary approach to reducing our ecological footprint around 3 major axes:
Biodiversity footprint,
Carbon footprint
Water footprint.
For this, we have changed our organization. This translates into:
The control of grassing using tillage:
We do grassing. It’s a solution to soil erosion and the development of undesirable vegetation. Tillage is used to limit settlement and to carry out mechanical weeding and to avoid chemical weeding. Grassing our impoundments is also a great way to reduce runoff, erosion and surface water pollution. The vine becomes less sensitive.
Protection against diseases
The 3 main diseases encountered in Champagne are mildew, powdery mildew and grey rot. These 3 mushrooms greatly reduce the quality of the harvested grapes and cause an inevitable consumption of phytosanitary products. Sustainable Viticulture is recommended by the Champagne Committee. It pooles the feedback of experiences which allows us to carry out the appropriate treatment when necessary.
Alternative Fight Against Cluster Worms: Sexual Confusion
The spawning of cochyli and eudemic butterflies promotes the development of rot responsible for bad taste in wines. In order to put an end to the use of chemical insecticides harmful to the environment, we deposit in our vines pheromone diffusers. The butterflies can no longer reproduce on site and lay eggs. As pheromones are specific to each butterfly, the useful auxiliary fauna is preserved as well as the biodiversity of our vineyard.
As with national environmental certifications, the audit of the operation and the award of this label are carried out by an independent accredited certifying body.
CHAMPAGNE OF WINE-GROWERS
CHAMPAGNE DE VIGNERONS
Each elaborates its own champagne, reflecting a unique terroir, its know-how in compliance with the specifications of the Appellation d’Origine Contrôlée Champagne.
The winemakers who belong to the collective banner «Champagne de Vignerons» share the same values and guarantee you champagnes:
From family farms,
Quality: the vines are cultivated by the winemakers themselves and vinified on their own estate or in the union of winemakers,
Unique, rare and expressive reflections of a terroir of the Champagne appellation,
Of great diversity: more than 4,300 winemakers and union of winemakers join this group.
