SUSTAINABLE DEVELOPMENT AND THE 2030 AGENDA
What concrete initiatives have you already implemented or are planning to address the major ongoing transformations (green and ecological transition, digital transformation, sustainability)?
“To combat heat and drought, we are adopting alternate-row mowing, taking care during the summer months to loosen the soil in the unmown rows to improve water infiltration. To achieve this, we use a ripper at a depth of 20 cm. We are also experimenting with M-series rootstocks, which offer greater resistance to extreme conditions such as drought and high temperatures. We manage natural grass cover, which helps reduce grape cluster temperatures by 10 to 12°C. We also adjust canopy management, green harvesting and harvest timing to preserve grape integrity. Starting with the 2026 harvest, our grapes are collected in 400 kg food-grade plastic bins, while grapes from our Cru vineyards continue to be harvested in traditional 20 kg crates. This harvesting and transportation method minimizes grape crushing, helping preserve the freshness and rich color of our wines. Furthermore, starting with the 2025 vintage, all our white wines will be bottled in lightweight dark glass bottles. This decision reflects our ongoing commitment to more responsible production practices, with the aim of reducing environmental impact throughout the entire supply chain. Beyond the sustainability benefits, switching from clear to lightweight dark glass will also create greater visual consistency across our wine portfolio while providing better protection against light exposure.”
INNOVATION
What recent product or process innovation, or innovative communication project, would you like to share, particularly in terms of the competitive advantages it has generated?
“Our innovation lies in transforming individual agronomic practices into an integrated, replicable model of resilient viticulture. The most innovative aspect is the combination of newly selected M-series rootstocks, which are more tolerant to water stress, with canopy management techniques that provide greater shading around the base of the vines. We complement these practices with late green harvesting, aimed at achieving the optimal balance between yield, ripeness and quality, followed by harvesting within carefully selected temperature windows to preserve grape integrity. The resulting competitive advantage is our ability to deliver grapes to the winery in the best possible condition, even during extreme growing seasons, ensuring consistent quality and freshness that the market recognizes as distinctive values of our brand.”
NEW SKILLS AND EXPERTISE
Based on your experience, what advice would you give to SMEs with a Historic Trademark seeking to embrace new skills and expertise while successfully integrating them with the different generations of family ownership?
“My advice is to establish a genuine pact between generations. The older generations have the most important responsibility: understanding and embracing new opportunities rather than perceiving them as a threat. New digital, sustainability, language and market-related skills do not erase a company’s history; they help protect it. Mutual trust is essential. Senior generations pass on the company’s identity and know-how, while younger generations bring innovation through internal upskilling and the introduction of new talent, including international professionals. Mentorship must become a two-way process. In short, innovating a company does not mean changing its fundamental identity, but rather preparing it for the future.”