Quality commitment
Commitments
Quality and process
Our Cooperative’s commitment to quality goes far beyond the product itself, extending to the services we offer our customers, from responding to calls for tenders to delivering our wines to transporters.
Regarding our wines, our work starts before the harvest, when an agricultural engineer who reports to the cooperative’s oenologist inspects the vines.
At this stage, we prepare the reception of the grapes or musts, taking into account all the field surveys information. All incoming batches are systematically validated and analysed before being placed in vats.
Development
Environment
Fermentation routes are mainly dictated by the nature of the terroirs of origin and, if required, by the weather conditions at harvest time.
Since the end of the 1990s, our cooperative has been promoting environmentally responsible and sustainable viticulture, with an increasing number of cooperative members who practise organic farming or who are HVE 3 (High Environmental Value) certified.
Also, since the end of the 2000 decade, we hold an ECOCERT certification for all the vinification, packaging and marketing processes of our organically-farmed wines.
Certifications
Commitment and traceability
In 2001, our Cooperative decided to take extra steps in order to enhance its operations quality, by continuing to improve its operative practices and the traceability of its wines, taking into account its partners’ opinion. As a result, we were the first winery in the central region to obtain an ISO 9001 certification.
A few years later, in agreement with our customers, mainly Anglo-Saxon and Scandinavian, we embarked on a preventive “sanitary” approach to guarantee, through its procedures and traceability, the production of wines free from any health risk or foreign bodies’s presence. This certification, BRC Food, was maintained until very recently.
We are now working towards a more general certification, based on the FSSC 22000 standard. This certification system guarantees strict management of food safety, with the aim of controlling any danger associated with food production, and of minimizing any related risk.
