Our commitments
Organic farming
Certified Organic farming (AB) Since the 2024 vintage, Vignobles Magali & Thibaut Decoster have been involved in several environmental initiatives. Since 2010, they have been part of the pilot group of wineries that deployed the Bordeaux Wine Environmental Management System (EMS).
The EMS preserves the environment by improving vineyard management while keeping the life of the company, employee safety, and societal expectations at the center of concerns. This comprehensive approach led Les Vignobles Magali & Thibaut Decoster to achieve level 3 EMS certification in 2019, then to AB certification in 2024.
Beyond that, Magali & Thibaut Decoster are developing animal and plant biodiversity programs, and they are careful in their interventions in the vineyards.
Analysis of the sector's carbon footprint led Magali & Thibaut Decoster to choose alternatives that limit gas emissions during transport or recycling.
Finally, the Atelier de Candale, the restaurant of Vignobles Magali & Thibaut Decoster, promotes short supply chains by sourcing local products.
Organic Agriculture (AB), SME, HVE3
Organic Agriculture (AB), SME, HVE3 and preservation of resources:
Following their involvement in the pilot group of wineries that deployed the Bordeaux Wine Environmental Management System (EMS) in 2010, Vignobles Magali & Thibaut Decoster were certified HVE level 3 starting in 2019. HVE certification governs all best practices that preserve the wine ecosystem. Level 3 has the strictest specifications.
As of 2021, all of the vineyards operated by Magali & Thibaut Decoster have committed to AB certification. This was obtained in 2024 following a 3-year regulatory process.
Within this framework, steps have been implemented to develop biodiversity and thoughtfully and respectfully manage the environment, vineyard management, water resources and fertilization.
biodiversity
Biodiversity, beehives, hedges, grassing and agroforestry:
In order to boost biodiversity, Vignobles Magali & Thibaut Decoster are developing sustainable development programs for flora and fauna.
The first concerns the installation of beehives in the heart of the vineyards of Château de CandaleThe bee is a very useful but endangered species. Its presence provides it with a favorable environment. In return, thanks to the pollination it generates, it allows the dispersal of local flora. The honey produced is used by the restaurant's chefs or resold in stores.
The second program aims for a dynamic natural resource management system to combat soil erosion and promote vine cultivation without harming other plant species. The goal of this program is to develop populations of beneficial fauna. It is based on three elements: grassing, hedge planting, and agroforestry. All three fix the soil through their root systems. They are useful for vine cultivation because they absorb a large portion of the moisture or regulate air circulation. Finally, they provide shelter and food for beneficial fauna, which thus regains its place in the environment and protects the vines from certain pests and their attacks.
Reasoning of cultures
Reasoning for crops and limited interventions in the vineyard
In their objectives to reduce interventions in the vineyards and their impact on nature, to limit energy consumption and to reduce the carbon footprint, the Magali & Thibaut Decoster Vineyards have chosen to begin planting vine varieties resistant to vine pests and diseases. This is the case for a portion of the white plots that have been topgrafted with Souvigniet Gris. This grape variety only requires 1 or 2 treatments maximum per year. This therefore translates into fewer treatment products affecting the vines and less fuel consumption.
Magali and Thibaut Decoster then implemented a mating disruption program to limit the reproduction of certain pests. This technique avoids decimating pest populations but limits their reproduction, and therefore their damage to the vines. Mating disruption is carried out with natural products and avoids the use of treatment products.
Carbon footprint
Carbon footprint and alternatives to transport and recycling
The industry's carbon footprint reveals that its main source of carbon emissions comes from transporting bottles from the farm to the end customer, who may be on the other side of the world. Vignobles Magali & Thibaut Decoster therefore decided to bottle all their wines in bottles that are 30g lighter than the average. This translates to 3,6 tons of weight no longer being transported per year, resulting in significantly lower carbon emissions.
These lightweight bottles are produced from 85% recycled glass.
The vineyards' circular approach also extends to the recycling of bottles consumed on the estates, which are transformed into table water glasses, candles or candlesticks which are used in the Atelier de Candale restaurant or sold in the Vignobles Magali & Thibaut Decoster boutique.
L'Atelier de Candale also contributes to reducing its carbon footprint by sourcing local or regional products. Some products, such as honey and aromatic herbs, are produced directly on the Magali & Thibaut Decoster Vineyards farms.
