Our commitments
Organic farming
Certified Organic farming (Organic farming certification) 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 helps preserve the environment by improving vineyard management while keeping the life of the estate, employee safety, and societal expectations at the heart of its priorities. This global approach led Vignobles Magali & Thibaut Decoster to obtain SME Level 3 certification in 2019, followed by organic (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 initiative focuses on the installation of beehives in the heart of the Château de Candale vineyards. Bees, a highly valuable yet threatened species, benefit from a protected and supportive environment. In return, through their essential role in pollination, they contribute to the spread of local flora. The honey produced is then used by the restaurant’s chef or sold in the boutique.
The second programme aims to establish a dynamic approach to natural resource management, designed to combat soil erosion while supporting vine cultivation in harmony with surrounding plant life. Its goal is to foster the development of beneficial wildlife populations. It relies on three core pillars: grass cover, hedgerows, and agroforestry. Together, these elements stabilise the soil through their root systems, support vine health by regulating moisture levels and air circulation, and create habitats and food sources for beneficial fauna. In doing so, they help restore ecological balance and protect the vines from certain pests and their damage.
Sustainable crop management
Thoughtful crop management and minimal intervention
With the aim of reducing vineyard interventions and their impact on nature, while also limiting energy consumption and lowering their carbon footprint, the Magali & Thibaut Decoster Vineyards have begun introducing disease- and pest-resistant grape varieties. In particular, part of their white wine parcels has been grafted with Souvignier Gris, a variety requiring only one to two treatments per year at most. This significantly reduces the use of plant protection products in the vineyard, as well as 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.
