A Committed Industry for the Future

Economic activity and environmental preservation can go hand in hand. The Bourgogne wine industry has increasingly aligned its viticultural production with three inseparable and equally important pillars: the environment, the economy, and social equity, striving for development that is economically efficient, socially fair, and ecologically sustainable.

The Bourgogne vineyards benefit from a privileged geographical location and a unique terroir, enhanced by the work of men and women since Antiquity. This unparalleled heritage is reflected in its landscapes, particularly the Climats, which have been inscribed on the UNESCO World Heritage List since July 2015. Bourgogne’s winegrowers and merchants are committed to preserving and revitalizing this invaluable legacy to pass it on to future generations. Naturally, the industry has committed to a path of sustainability!

This commitment is embodied in several major projects led by the Bourgogne Wine Board (BIVB) and its partners:

 

 

 

 

Reducing and Neutralizing Our Carbon Footprint

Producing sustainable wines also means taking action to reduce their carbon footprint. The wine industry is at the forefront of this critical challenge, needing to adapt while continuing to produce high-quality wines.

In response, Bourgogne has adopted an ambitious plan: achieving carbon neutrality by 2035.

To support this initiative, the BIVB launched the Objective Climate project. This effort results from years of work and reflection on reducing greenhouse gas (GHG) emissions and the broader impact of the industry on climate change. The goal is a 60% reduction in GHG emissions, combined with a strategy for capturing residual emissions in soil, wood, and other carbon sinks.

This transformation involves changes to bottles, such as making them lighter, increasing the use of recycled glass (cullet) in production, or reusing them. The industry is committed to reducing the carbon footprint of its bottles, currently one of the most energy-intensive aspects.

Similarly, an action plan with concrete measures addressing energy use and the transportation of goods and people has been proposed to help professionals achieve the set goals.

Discover more about this initiative in our video.

 

 

 

 

Ensuring the Future of our Vineyards

From 2021 to 2024, each vintage has starkly illustrated the destabilizing effects of climate change: frost, heatwaves, droughts, unprecedentedly early harvests, and vine decline.

The evolution of vine plants, or plant material, is one of the solutions being explored to address this challenge. The availability of plants, genetic diversity preserved in various conservatories,* changes in planted grape varieties, and rootstock selection** are among the options considered to provide concrete solutions for professionals.

Recognizing the technical challenges ahead, the BIVB has allocated additional resources since 2020 to intensify research and development on plant material.

Another significant milestone since then has been the collaboration among key vineyard stakeholders, such as nurseries, the Confederation of Bourgogne Appellations and Winegrowers (CAVB), and the BIVB, to develop a shared strategy and co-invest in large-scale projects. This collaboration led to the 2024 creation of QANOPEE, a sealed greenhouse protected from external pests, including insects. The vines cultivated and propagated there will be shielded from diseases and climatic hazards.

In parallel, the industry is working on a program to create grape varieties resistant to diseases such as powdery mildew and downy mildew, while preserving the typicity of the region’s main grape varieties, Pinot Noir and Chardonnay. After extensive trials, the first vines of these new varieties could be available by 2035.

Furthermore, years of individual and collective efforts to improve viticultural practices and enrich the landscape have led to the return of genuine biodiversity in our vineyards, enhancing their overall resilience and health. Every plant, insect, bird, and mammal plays a role, and numerous initiatives are underway to strengthen their presence.

*Within each grape variety family (Pinot Noir, Chardonnay, Aligoté, etc.), vine plants (or clones) are not all identical. Like humans, each plant has unique characteristics, such as resistance to cold, specific diseases, or drought.

To preserve this diversity, a valuable asset of our vineyards, grape variety conservatories have been established. These are vineyard plots where different "clones" collected from across the wine region are safeguarded. These conservatories serve as a crucial resource, likely to provide solutions to current and future challenges in viticulture.

**Grafting involves combining a scion, which is the above-ground part of the plant corresponding to a Eurasian variety, with a rootstock, an American variety resistant to phylloxera. This process allows the vine to adapt to soil and climatic conditions.

 

 

 

 

Preserving the Quality of Our Wines

Year after year, climate change has impacted the characteristics of the juice obtained from the grapes.

In this context of evolution, the goal is to preserve the essential qualities and unique identity of Bourgogne wines, a reflection of their terroir and the expertise of winegrowers, while continuing to satisfy enthusiasts.

To support winemakers in maintaining the quality and identity of their wines, the industry invests in research.

Current projects aim to deepen understanding of how Bourgogne wines are shaped throughout the winemaking process. By better comprehending the biological and biochemical processes involved in creating wine quality, the industry can adapt more effectively to the challenges posed by climate change and its consequences. Developing early diagnostic tools will enable winemakers to practice preventive rather than corrective oenology, particularly to avoid certain aromatic or color deviations.

Additionally, work has been ongoing for years to better understand what gives Bourgogne white wines their renowned aging potential, a characteristic celebrated for centuries.

This research also addresses consumer demand to reduce the use of additives during winemaking, particularly sulfur.

 

 

 

 
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