For many years Domaine Lafond has been involved in a friendly environment winegrowing practice.
Since 2001 with the C.T.E. ,which is an agreement between us and the French administration. This agreement implies that our way to produce wine preserves the vineyard’s natural environment and local landscape .
Since 2002 we fit the “Qualenvi” standard. Conforming to the EU food hygiene standards and tracing our production is compulsory nowadays.
Furthermore, we understand that food hygiene standards and tracing are a concern to our customers.
That is why we fit the HACCP standard, which is the equivalent of the European directive from June the 14th 1993.
In practical terms the method involves a precise process. Our oenological lab is accredited to COFRAC. For every bottling a sample is taken to have some microbiological tests done. Theses samples are kept at least two years, then we taste all the bottles from every vintage (horizontal testing).
Thanks to this process we can have a quiet precise idea of every vintage’s evolution.
Keeping track of our products means that every pack has it’s own reference which includes its microbiological test, the volume of the production and the customer’s name.
Since 2007 we’ve been practicing an ecological and economical viable wine growing which is not only respecting French and European regulations but also reduces negative effects of farming on the environment and increases its positive impact .In order to insure food security, to handle potential sanitary risks and to improve work conditions, we follow four principles.
1- Environmental protection. Our policy includes :selective sorting of waste ;reducing the use of plant-care products and weed killers ; using biological means against pests ; balanced fertilization ; taking part in collective actions aiming at reducing the impact of fertilization on the environment.
2- Respect of the local landscape, we let grass grow on 1 /3rd of our vineyard to protect the soil from erosion, ditcher’s maintenance .
3- Improving work conditions : training courses about winegrowing and environment but also about safety at work .Using of protection equipments when using some products.
4- Every plot of land has its own reference so that every day the employee in charge registers what work has been done in every plot .The same thing is done in the cellar for every vat and every bottling by our wine house master .
Eventually we can follow our wine from vine stock to customer
