Our Organic commitment

In May 2009, my team and I made a collective decision to begin Organic Production for the whole of the domaine’s wine producing area.


Why produce an organic Saint Emilion?

As part of our efforts to promote our terroir and respect man and his environment, I made the decision in 2009 to use an organic approach to winemaking at Château Trapaud.
Obtaining the Label AB classification is subject to a 3 year conversion period whereby production criteria is identical to that of AB certified domaines. This conversion period is essentially a transition period between conventional production methods and the ”organic agriculture’‘ certification:

  • The operator adheres to organic production regulations under the supervision of a certifying body yet continues to market its products on the conventional circuit.
  • For crop production, this period is fixed at 2 years before seeding for annual crop production and 3 years before harvesting for perennial crops.

Organic wine:


Organic agriculture is an agricultural production method that respects the natural cycles of plants and animals as far as possible.
It is based on a number of normative principles and practices that aim to keep environmental impact to a minimum whilst using simple methods to work the land.
Such methods include replacing plant protection products with ‘Bordeaux mixture’ and sulphur supplemented by infusions or compost teas that are sourced on-site.

It is by respecting these commitments that we are able to produce an organic Grand Cru Saint Emilion.


Specifications for wines produced from organically grown grapes:

Our vines are worked mechanically underneath the row meaning that no chemical weed killers are used to destroy natural plants.
In order to protect the vine from illness and increase the soil’s nitrogen content, vine rows are sown with green manure crops such as vetches, beans, oats and barley in Autumn.
The soil is decompacted and aerated beforehand.

The grass is mown as it regrows to ensure that the vine has the correct amount of water and also to ensure that the machines have good hold.
In order to protect the vine, we use nettle and fern manures that we produce ourselves (a technique borrowed from biodynamic principles).
They provide a source of nitrogen and iron which strengthen the plant. We also use powdered clay on the grapes in order to protect against botrytis and also to help heal the fruit in the event of hail damage.
In order to prevent mildew and powdery mildew (fungus), we use sulphur and ‘Bordeaux mixture‘ (copper).

In June we de-leaf on one or two sides of the grape clusters depending on the protection required for weather conditions.
This allows the grapes to adjust to the sun, to be well aerated in the event of rain and humidity and to minimise rot. At the end of July, we remove a certain number of grape clusters per vine, a selection process we call a green harvest (vendange verte). This enhances the quality of the remaining fruit allowing for higher concentrations of color and sugar. In September, after laboratory and taste tests, we harvest mechanically.