Cave de Sauveterre - Vignerons de Bordeaux

Since the establishment of the wine cooperative we have worked with a sole aim: to satisfy our customers. Our main pre-occupation has always been concerned with the organoleptique quality of our wines and has dictated our technical choices since the creation of the wine cooperative of Sauveterre de Guyenne. But over the years other equally important factors have influenced our projects, and so the cooperative has invested year after year in tools for wine-making suitable for quality work while respecting the hygiene and security of our operators. Since the beginning of the 1990s the Board of Administration has been concerned with the question of nutritional hygiene by applying the HACCP method (an English name) for the analysis of dangers comprising the determination and control of critical elements, also the training of personnel. The objective being to limit to the greatest extent any risk for the consumer.
Alongside these developments, increasingly close partnerships have been forged with our commercial partners, which have led the cooperative to undertake in charters of quality in the wine properties and in plans of progress with the progressive installation of a total tracability from the vine to the dispatching of our wines. These processes of quality management have been rewarded by the acquisition of the double certification; ISO 9001 for the wine cellar and ‘Agriconfiance' (agri-confidence) for the wine growing properties.