INNOVATING TO PRESERVE THE ESSENCE AND DISTINCTIVE CHARACTER OF THE TERROIRS
In Grande and Petite Champagne (Cognac), on the Scottish Island of Islay and in all Rémy Cointreau's areas of operation, the Group's teams attach great importance to learning more about their respective terroirs. Inspired by a heritage that is passed on, the Group’s women and men apply the strictest standards and passion to their work on their terroirs: they test new farming methods on a large scale, raise awareness of good practices among their stakeholders, and innovate to better respect local ecosystems.
Learning about the terroir
to cultivate exceptional products
In Islay, Bruichladdich has made barley traceability a mark of distinction: 100% of the barley used in the production of its whiskies is Scottish. Each batch is listed according to its terroir, variety and place of production. This year, the brand launched three vintage single malts that proudly display its commitment to the environment and bear the singular character of their terroir: one is made from organic barley, the other from a forgotten variety of barley, "bere barley", and the third from barley produced specifically on Islay.
The brand also works in close collaboration with its partner farmers. The challenge is significant: growing barley just a few metres from the distillery, the only one on the island, to secure a very high-quality supply and promote the full potential of the Islay terroir. Bottling is carried out on the spot, allowing total control of the entire production chain. Bruichladdich is also testing the cultivation of rye on the island to find an alternative to barley and thus avoid intensive cultivation.
Hundreds of kilometres away, Rémy Martin's teams are trying out new farming practices to protect the soil and limit the use of pesticides. On the Estates, plant cover crops – comprising field beans and oats – are sown in the inter-row sections between the vines to allow natural fertilisation of the soil. If these tests are conclusive, they could provide the region with a new technique for promoting virtuous practices. The preservation of landscape hedges and the cultivation of floral fallow plants also help boost the return and activity of bees, vital to the proper functioning of natural ecosystems.
Further south, Cointreau has launched an ambitious research project in Corsica on the genetics and romantic diversity of the Bigarade orange. The results of this study will be known in 2022.
