A Blockchain is like “a very large ledger, which everyone can read freely and for free, on which everyone can write, but which is impossible to erase and indestructible.”
Jean-Paul Delahaye – Mathematician
A bit of definition to start with: it was in 2008, just before the emergence of Bitcoin, that the first “Blockchain” came into existence, primarily to accelerate the development of cryptocurrencies. This technology for storing and transmitting information, in the form of a “chain of blocks”, is known for providing secure traceability of transactions.
The name “Blockchain” is explained by the fact that transactions between network-connected users are grouped into blocks. Data sharing happens quickly and without intermediaries.
Source: Bercy Entreprises Infos
That’s all well and good, but how can blockchain technology transform the wine industry? Here are a few key points on its use:
Traceability and transparency:
Blockchain makes it possible to track every step of wine production, from the vine to the bottle. Information such as the grape variety, geographic location, growing methods and harvest dates can be recorded securely and immutably. This lets consumers verify the authenticity and quality of the wine they buy by scanning a QR code on the bottle or an RFID tag.
Fight against counterfeiting:
Counterfeiting is a major problem in the wine industry, especially for fine wines. By using technologies such as RFID or NFC chips combined with blockchain, each bottle can be uniquely authenticated. This significantly reduces the risk of counterfeiting and reassures consumers that they’re buying a genuine product.
RFID tags can help authenticate wine bottles, reducing the risk of counterfeiting. Consumers can scan the tag to verify the product’s authenticity.
Inventory management:
Producers and distributors can use RFID readers to monitor stock in real time. This helps reduce management errors and optimise logistics processes.
RFID tags can also include sensors to monitor storage conditions, such as temperature and humidity, ensuring the wine is kept in optimal conditions.
Tokenisation and NFTs:
Blockchain also enables the tokenisation of wines, where each bottle can be represented by a digital token (NFT). This opens up new possibilities for selling and collecting wine, allowing consumers to buy, sell and trade wines securely and transparently.
Here is a concrete example of NFTs being used in the wine world:
Château Angélus, a prestigious Bordeaux estate, has launched a limited series of wine bottles linked to NFTs. Each NFT represents a unique bottle of their 2020 vintage. These NFTs guarantee the authenticity and provenance of each bottle, giving buyers immutable proof of the wine’s origin.
Buyers can also access exclusive content, such as virtual tours of the estate, videos on the winemaking process, and invitations to private events. This creates an immersive, interactive experience for collectors and wine lovers.
Supply chain optimisation:
By integrating blockchain into the supply chain, producers can improve the efficiency and profitability of their operations. Data on production, transport and distribution can be securely shared among all the players in the chain, reducing errors and fraud.
Living wine seeks its place in a world that prefers its certainties in a bottle.
There’s something strange about the relationship we have with what we drink. We want natural on our plates, local at our markets, living things in our gardens — but in our glasses, we always demand the same wine: the one that smells nicely of oaky vanilla, the one whose colour is perfect, the one whose taste never surprises.
And yet, a handful of stubborn winemakers are changing the rules of the game. Silently, in their cellars, on their knees in their vines, they are reinventing a thousand-year-old art. With little recognition, much scepticism — and one deeply rooted conviction: wine can be something else.
THE NEW PRACTICES
Biodynamics: tending the vine like a living organism
Far from being a New Age fad, biodynamics rests on a systemic approach to the vineyard. Inspired by the work of Rudolf Steiner, it sees the wine estate as a self-contained organism, capable of regulating itself if given the means.
In practice, this means working to the lunar calendar, preparing plant-based infusions and decoctions, and banishing every synthetic chemical input:
Working the soil according to the root, flower and fruit days of the lunar calendar
Decoctions of nettle, horsetail and valerian to strengthen the vine’s natural resistance
Preparation 500 — cow manure fermented in a buried horn — to energise the soils
Zero pesticides, zero synthetic herbicides across the entire estate
The result? Soils teeming with earthworms, mycorrhizal fungi, beneficial bacteria. Vines whose roots plunge deep, seeking out water and minerals on their own.
« A living wine evolves, breathes, changes with time and travel. For purists, that is where true nobility lies. For sceptics, that is where the risk begins. »
Sulphur-free winemaking and Georgian amphorae
In the cellar, the innovations are just as radical. Winemaking without added sulphur is the real revolution: SO₂ has been used for centuries as a preservative. Removing it means working without a safety net. The wine becomes living, unpredictable, sometimes capricious.
Other winemakers go even further, reviving ancient practices: amphora vinification, terracotta jars that allow micro-oxygenation without imparting any oaky taste. We told you about it a while back 😉
In parallel, the search for forgotten grape varieties becomes obsessive — Pineau d’Aunis in the Loire, topped-up Savagnin in the Jura, Tibouren in Provence. Wines we’ve never tasted, with no reference point in memory, and which for that very reason disorient as much as they enchant.
THE WALL OF PROFESSIONAL RECOGNITION
Juries that don’t know what to make of them
Wine competitions are the showcase of the wine world. But in this highly codified universe, natural wines often turn up as free electrons. A slightly cloudy wine — because it’s unfiltered — will be penalised on appearance. A wine with a slightly reduced nose — because it had no protective sulphur — will be marked down on the nose.
The problem? These evaluation criteria were designed to judge conventional wines. They’re incapable of grasping precisely what makes a living wine singular. It’s like judging a street artist at a Fine Arts competition: the form changes, the rules stay frozen, and it’s the creation that pays the price.
Competition criteria were designed to evaluate conventional wines
The tyranny of international taste
International criticism, long dominated by the Parker model, imposed a single ideal of taste: powerful, concentrated, oaky wines with ripe tannins. Natural wines, with their unapologetic lightness, their lively acidity, their sometimes atypical aromas, sit at the opposite end of that model.
« Some natural wines cannot claim their appellation — because they express a terroir in a way that yesterday’s rules never anticipated. »
Appellations that exclude their pioneers
The ultimate paradox: some natural wines cannot claim their appellation of origin. Because they’re made with atypical grape varieties or show sensory characteristics deemed non-compliant with the specifications. These wines are downgraded to plain “Vin de France” — even though they express a terroir with a precision that many a Grand Cru might envy.
Feel free to read our article on the definition of ‘Vin de France’:
The traditional wine consumer has built a relationship of trust founded on repeatability: each vintage must resemble the last, each bottle the one before. That’s the implicit promise the great houses managed to sell for decades.
Natural wine, on the other hand, is alive. It varies from one vintage to the next, sometimes from one bottle to the next. A wine opened too early can seem closed, austere. The same wine two hours later can open up in a deeply moving way. This isn’t a flaw — it’s a quality. But for a consumer used to predictability, it’s unsettling.
The spectre of faults and the lack of guidance
The fiercest debate revolves around the real or supposed faults of natural wines. Reduction, Brett, volatile acidity… These traits, tolerated in small doses as a sign of complexity, are considered deal-breakers in conventional wine. Where does the “living” end and the winemaking error begin? There’s no simple answer.
One last obstacle, a practical one this time: organic and natural wines are often pricier and distributed through alternative channels — independent wine merchants, natural-wine bistros, farmers’ markets — far from the supermarkets. And the labels, often lacking a legible grape variety or appellation, leave the consumer without bearings.
WINE AS A POLITICAL ACT
Things are changing, slowly but surely. Natural-wine bistros are blossoming in every big city — from Le Verre Volé in Paris, a pioneer since 2000, to Odessa Comptoir on the slopes of the Croix-Rousse in Lyon, by way of more than 1,000 addresseslisted across the whole of France.
« Natural-wine bistros and independent wine merchants are becoming the first places of taste education for the newly curious. »
A new generation of sommeliers questions, explores, embraces the unexpected. Figures like Pascaline Lepeltier, France’s Best Sommelier 2018, who champions natural wines on the biggest international stages, or Xavier Thuizat, France’s Best Sommelier 2022, who put around forty winemakers under 35 on the wine list at the Hôtel de Crillon, many of them working organically or naturally. The Guide to the Best Wines of France 2025 itself lists nearly half of its estates as certified organic or biodynamic — something that would have been unthinkable twenty years ago.
Choosing an organic or natural wine is more than a consumer choice. It’s an act of support for the men and women who have decided to work differently, even if it means giving up easy certifications, flattering scores and lucrative markets. It’s betting on diversity against uniformity. On the living against the standardised.
Natural wine isn’t perfect. It surprises, it disorients, it sometimes disappoints. But when it succeeds — and it often does — it says something no laboratory wine will ever be able to say: the truth of a place, a season, a human being who chose to trust nature.
Have you ever tasted a natural wine that won you over — or, on the contrary, let you down?
« He who knows how to taste no longer drinks wine, but savours secrets. »
January 2023. A Portuguese bottle, a few photos, a first article of 242 words. No one knew back then where this adventure would take us. Three and a half years later, the counter reads 65 published articles, 286 tastings shared on Instagram and hundreds of bottles opened — many of which will never see the light of a publication. It’s time to look in the rear-view mirror, to tell what has changed, what we’ve learned, and why Dalí’s quote sums up our journey better than anything: we no longer drink wine, we search for its secrets.
THE ORIGIN: A BOTTLE AND A DESIRE
It all starts with a simple gesture: opening a bottle and wanting to talk about it. Portugal had that honour, quickly followed by a Côte Rôtie, a New Zealand Sauvignon, a Luxembourg Pinot Gris that had literally thrilled us. In 2023, we published 49 articles — almost one a week. Short, spontaneous pieces, driven by pure discovery: more than 70 wines tasted that first year, escapes to Tuscany, Rioja, Savoie, Saint-Émilion.
Rereading those first articles today means measuring how far we’ve come. They overflow with enthusiasm, but stay on the surface: a colour, a nose, a palate, an emotion. It was already a lot. It wasn’t yet enough.
TWO SPACES, TWO WAYS OF WRITING
2024 marks the great pivot. The numbers speak for themselves: the blog goes from 49 articles to 11, then to 2 a year. At the same time, the average length explodes: from 300 words to more than 1,300. This isn’t running out of steam — it’s a redistribution of roles.
Instagram has become our tasting notebook: the spontaneous gesture, the emotion of the moment, the photo of the bottle on the table. 286 posts in three and a half years, a steady rhythm that tells of passion day by day.
It’s not said often enough: writing about wine takes time. Not just the time to taste — that one is a pleasure. The time to trace a statistic back to its original source, to understand a winemaking technique before daring to explain it, to rewrite a paragraph three times until it rings true. Our analyses have become more precise because our standards have grown with us. The reader of 2026 no longer reads the same blog as the one of 2023 — and so much the better.
This precision comes at a cost: scarcity. Two to four articles a year instead of fifty. We chose depth, with no regrets. Our first-year review already pointed in this direction: to dig deeper rather than pile up.
AI ENTERS THE CELLAR
A blog called Wine and Tech’ owed it to itself to live what it writes about. Since 2024, we’ve been writing about AI in the vineyards — and for a few months now, AI has been working with us too. Managing and editing photos for Instagram and the blog, help structuring articles, cross-checking sources, proofreading: artificial intelligence has become a full-fledged writing assistant.
Let’s be clear on one point: AI has never tasted a single one of our wines. The tasting, the emotion, the choice of angles, the convictions — all of that remains deeply human. But for the rest, it saves us what we lack most: time. And that saved time, we reinvest exactly where no machine can replace us: glass in hand, facing a winemaker telling the story of their vintage.
THE WINES YOU NEVER SEE
Let’s do the maths: 286 Instagram posts, 65 blog articles. Roughly one tasting in four or five becomes an article. And even then — those 286 posts are themselves only a selection. Behind them are all the others: the wines tasted that appear nowhere.
It’s an editorial choice we’ve owned from day one: we only publish what leaves a mark on us. A wine that’s correct, well made, but without emotion? It won’t be on Instagram, nor on the blog. Not out of contempt — every bottle represents years of work, brave choices, sometimes an entire life devoted to the vine. Out of respect for that work, precisely, we prefer silence to criticism. And it has to be said honestly: the wines that truly leave a mark are rare. That is the whole difficulty — and the whole beauty — of this quest. If everything were exceptional, nothing would be.
We’ve also made mistakes: statistics taken up too quickly that had to be corrected, angles abandoned along the way, articles left at the draft stage. Every mistake has sharpened our method. Today’s rigour is the daughter of yesterday’s approximations.
WHAT NOW?
The adventure continues, and the schedule is already full. This summer, we’re heading to Provence: four estates are opening their doors to us between Ramatuelle and Pampelonne — organic, biodynamics, a new generation of winemakers, there’ll be plenty to write about. Come autumn, we’ll tackle a touchy subject: the carbon footprint of the bottle, between lightweight glass, bag-in-box and cans. Tomorrow’s wine won’t look like yesterday’s, and we’ll be there to tell the story.
Thank you to those of you who read us, comment, and share — on the blog as much as on Instagram. This passion would make no sense without sharing. See you at the next vintage.
🍷 And you — which wine has left a mark on you these past three years? Tell us about your finest discovery in the comments, and follow our tastings day by day on Instagram @wineandtech!
Passers-by, you are entering the ancient and celebrated cru of Saint-Julien; pay your respects!
Motto of the commune of Saint-Julien-de-Beychevelle
The Saint-Julien appellation is one of the four communal appellations of the Médoc, alongside Margaux, Pauillac and Saint-Estèphe.
The most famous estates of Saint-Julien include names such as Château Léoville-Las Cases, Château Léoville-Poyferré, Château Léoville-Barton, Château Ducru-Beaucaillou, Château Gruaud-Larose and many others. Today I’m telling you about an estate less in the spotlight than these grands crus: Château Moulin de la Rose.
Since 1971, Guy Delon — together with his children Jean-François and Guylène, the first in the vines, the second handling the commercial side — has worked to produce an exceptional wine, and the result is sublime for this Lord of Saint-Julien.
You look at it, and quickly a lovely deep red with lighter, almost chocolatey edges appears as you swirl it.
The robe is highly nuanced; this brownish red is a warning: careful, you’d better get ready — we already sense it, we’ve got something good here!
On the nose it plays hide-and-seek. You have to hunt for the fruit — redcurrant, then vanilla — but leather and wood are ever-present. It nonetheless keeps a very steady balance; it won’t come and prickle your nose.
It’s confirmed: this wine is good — and yet we haven’t even tasted it.
After smelling and observing it, you feel this wine is extremely carefully crafted, every detail counts; no doubt the team is meticulous. I almost want to stop there, hardly daring to taste it for fear my eyes and nose might disappoint me.
Still, it’s hard to tell my host, “I won’t taste it!”.
On the palate, quickly it’s wood, wood and more wood… the tannins aren’t all that powerful but enough to remind us of its origin, typical of the great Médocs of Saint-Julien; the balance is striking and then, at last, the second curtain reveals the fruit.
The length begins with a little spike that reveals the wine’s maturity; it will be present and long.
Yes, it’s good, it’s very very good. The value for money is exceptional: at a price of around €30, it gives you access to an exceptional Saint-Julien! This 2017 is perfectly ready to drink and will surprise the most demanding guests. Don’t hesitate to pair this wine with a fine red meat, or poultry in sauce. No time? No problem — a nice pizza will do the trick.
A family meal comes together on the spur of the moment, and the host comes up from the cellar with this bottle. As if it were nothing, he says: shall we taste this one? Let me tell you, I nearly fell off my chair — and there was no need to say it twice.
For those unfamiliar with Château Talbot, it’s a wine estate in Saint-Julien-Beychevelle. It is ranked a fourth growth in the official 1855 Bordeaux Wine Classification. It owes its name to an English commander, John Talbot, who was killed at the Battle of Castillon in 1453.
Owned by the Bignon-Cordier family since 1918, the estate produces quality wines known for their unique taste and elegance. The vineyard spans 110 hectares, of which 105 are planted with red varieties (Cabernet Sauvignon, Merlot and Petit Verdot) and 5 with white varieties (Sauvignon Blanc and Sémillon).
The family currently owns other properties too, such as Domaine Saint-Andrieu in the Provençal hinterland and Château Sénéjac near Le Pian-Médoc.
Château Talbot also offers cellar tours, a chance to discover its exceptional terroir and craftsmanship. It’s a place steeped in history and passion that I invite you to explore — especially when you see these cellars, capable of housing up to 1,800 barrels; it’s monumental!
So it’s an estate that blends history, tradition and modernity, offering quality wines recognised for their unique taste and elegance.
Now, on to this 2004 vintage:
Despite the excitement of the moment, we took our time with this bottle, letting it adjust to room temperature for several hours. Then, uncorking it two hours before the meal let it quietly breathe and slowly open up. In short… we were careful not to rush it.
At 20 years old, it catches the eye with its dark, deep red, revealing tones of glazed wood — you can tell it’s ready to show its power.
After the customary swirl, it releases aromas of tobacco, blackberry, Morello cherry and liquorice. The barrel wood has done its work, wrapping it all in its protective presence.
On the palate, there’s no doubt — we’re in the realm of Bordeaux’s great lords. Wood is the first thing I pick out, making a resounding entrance. Rich and generous, blackberry and cherry soon coat the palate. On the finish, a very discreet acidity balances the whole. The finish shows the perfect mastery of the people behind it — and also the precise work of time.
Despite this undeniable craftsmanship, the price is quite high, around €70 a bottle for the more recent vintages.
That said, the estate also produces a second wine called “Connétable Talbot” for under €30 — no doubt it will thrill us as much as its big brother, and we’ll tell you more soon. We wouldn’t be complete without mentioning that the estate also makes a white, “Caillou Blanc”, which you’ll find around €40 a bottle at your favourite wine merchant.
“Where we live, people ought to be born happier and more joyful than elsewhere, for I believe happiness comes to those who are born where good wine is found.”
Leonardo da Vinci
This quote reflects the cultural and historical importance of wine in the region and how it is woven into people’s lives. Colmar is often nicknamed the “capital of Alsatian wines” and plays a key role in the region’s wine route.
But Colmar is also home to priceless architectural heritage:
Saint-Martin Collegiate Church: A major work of Gothic architecture in Alsace, built between 1235 and 1365. It briefly served as a cathedral and is an important landmark for the people of Colmar.
Saint-Martin Collegiate Church
The Covered Market (Marché Couvert): A historic building designed in 1865, which today houses a market where visitors can find fresh local produce.
The Covered Market
A magnificent wine cellar belonging to the Meyer house, just steps from the collegiate church.
Meyer wine cellar
La Petite Venise (Little Venice): This is the name given to the stretch of the Lauch river in Colmar, famous for its colourful houses lined up along the water, echoing the famous Italian city. The perfect spot to enjoy a Colmar beer and a tarte flambée.
Colmar beer – La Petite Venise district
Alsace is so rich in local products that give the town its whole identity — wine, of course, but not only!
The macarons de Riquewihr are a gourmet speciality of the Alsace region of France. Here are a few interesting details about these treats:
Macarons de Riquewihr
Origin: The Macaron Coco, also known as Kokosmàkrenele, is a small coconut cake created in 1996 in the first shop of the Maison Alsacienne de Biscuiterie in Riquewihr.
A unique recipe: The original recipe, unchanged since its creation, stands out for its combination of coconut and cane sugar, offering a one-of-a-kind taste experience.
We couldn’t end this stay in Colmar without stopping by one of the most iconic cellars and wine estates in Alsace.
In 2022, it celebrated 120 years of expertise and innovation in the service of the Alsatian vineyard. With more than 450 cooperative winegrowers, Wolfberger is an ambassador for the Alsatian terroir, producing a wide range of products, including Alsace white wines, crémants and eaux-de-vie (fruit brandies).
The vineyard stretches over more than 100 km, from Marlenheim in the north to Thann in the south, and reflects the diversity of Alsatian terroirs across its 1,200 hectares of vines and 13,000 plots. The wines are made from seven distinctive grape varieties, offering a range from dry, fresh whites to spicy, fruity whites, as well as fruity, low-tannin reds.
Wolfberger shop
Here are a few of the wines that stand out in particular:
Riesling Grand Cru Rangen 2020: A wine of great finesse, with remarkable aromatic complexity and a lovely structure.
Gewurztraminer Grand Cru Eichberg 2017: Known for its spicy, fruity character, this wine is a textbook example of this emblematic Alsatian variety.
Crémant d’Alsace Rosé – Collection Signature: This rosé crémant is prized for its finesse and the lightness of its bubbles.
Pinot Gris Saisons Fauves 2021: A dry white with fruity notes, perfect to pair with a variety of dishes.
Pinot Noir La Louve de Wolfberger 2022: A fruity, low-tannin red that captures the freshness of Alsatian Pinot Noir beautifully.
“When he hears the word ‘bouchon’, the pessimist thinks straight away of traffic jams; the optimist, of a good bottle of wine.”
Bernard Pivot
We decided to talk to you about a small but crucial element for our beloved nectars: corks!
The corks of wine bottles play a very important role in preserving and developing wine. Their history, manufacture, purpose and evolution are rich and fascinating.
A little history…
In ancient times, amphorae used for storing and transporting wine were sealed with stoppers made from various materials such as ceramic, wax or wood.
The Romans often used clay stoppers sealed with pitch or wax.
As winemaking techniques evolved, cork stoppers began to be used in Spain and Portugal.
In the 16th century, cork became increasingly popular thanks to its ability to hermetically seal wine bottles and allow controlled maturation.
The invention of the modern wine bottle with a narrow neck in England in the 17th century encouraged the use of cork stoppers.
In the 18th century, Dom Pérignon, a Benedictine monk, used cork stoppers for his sparkling wines, contributing to their success.
Making cork stoppers
Cork comes from the bark of the cork oak, mainly grown in Spain, Portugal and certain Mediterranean regions.
The bark is harvested every 9 to 12 years without harming the tree.
The cork planks are boiled to clean and soften them. They’re then left to dry for several months. The stoppers are cut from the cork planks and sorted by quality. They’re often sanded and treated to improve their impermeability and uniformity.
But what’s the point of wine corks?
Cork stoppers hermetically seal bottles, preventing oxygen from entering and altering the wine. They do, however, allow micro-oxygenation, which is essential for ageing wines meant to be laid down. The cork contributes to the wine’s maturation by allowing a controlled exchange of gases between the inside of the bottle and the outside.
This is why wine is stored horizontally!
When the cork stays in contact with the wine, it doesn’t dry out. A dry cork can shrink and let air into the bottle, accelerating the wine’s oxidation. A moist cork stays swollen and ensures a better seal, keeping air from getting into the bottle.
Evolution and modernisation
Synthetic stoppers
Since the 1990s, synthetic plastic stoppers have been developed to offer a cheaper alternative and avoid contamination by TCA (trichloroanisole), which is responsible for cork taint.
Screw caps:
Increasingly popular, especially for white wines and wines meant to be drunk young, screw caps offer a perfect seal and are easy to open.
Glass stoppers:
Glass stoppers, attractive and reusable, are starting to gain ground in prestige wines.
Technology and sustainability:
Innovations include stoppers made from composite materials and efforts to make cork stoppers more sustainable and traceable. Producers are seeking to minimise their environmental impact by optimising the management of cork oak forests and recycling used corks.
Wine-bottle stoppers — whether cork, plastic, metal or glass — play a crucial role in preserving and developing wine. Their history illustrates the evolution of the techniques and materials used to ensure the best possible tasting experience.
That said, it’s still hard to replace cork for wines meant to be laid down, because cork’s intrinsic properties make it the best travelling companion to help a wine grow and flourish over the years.
After opening the bottle?
Once opened, the cork loses its preservative properties because of the pulling and stretching it undergoes. The wine is then exposed to oxygen, leading to gradual oxidation. It becomes difficult to keep it for more than 24 hours just by putting the cork back.
For better preservation, vacuum-pump stoppers are inexpensive and very effective.
More expensive systems using inert-gas injection allow the wine to be kept in perfect condition for several months.
Use of drones, sensors and artificial intelligence to optimise wine production and quality.
Multispectral imaging is widely used in many fields, including vineyard monitoring. By using multispectral imaging, wine producers can better understand the condition of their vines and make informed decisions to maximise the quality and quantity of their grape production.
One of the main advantages of multispectral imaging in vineyard monitoring is its ability to provide a comprehensive and detailed view of the condition of each vine. By using different wavelengths, wine producers can obtain a complete image of the vine, including its leaves, stems and fruit. This information allows wine producers to monitor the state of their vines and quickly detect any problems, such as diseases or pest infestations.
Furthermore, multispectral imaging can also help wine producers optimise the growth and production of their vines. By using multispectral images, wine producers can monitor the condition of their vines’ leaves and fruit and adjust their cultivation practices accordingly.
For example, by monitoring the ripeness of the fruit, wine producers can determine the ideal time for harvest, which can maximise the quality and quantity of their grape production. Multispectral imaging is also very useful for producers who want to monitor the effectiveness of their cultivation practices. Using images, they can measure the effects of different practices — such as watering, fertilisation and chemical treatments — on the condition of their vines. This helps them optimise their cultivation practices to maximise the quality and quantity of their grape production.
Let’s take an example: downy mildew is a fungal disease that can affect vine plants and cause severe damage to the grape harvest. Early, rapid detection of downy mildew is therefore crucial for producers who want to protect their production. This is where multispectral imaging comes into play. By using specific wavelengths, wine producers can see changes in the chlorophyll of vine leaves, which are often the first signs of the disease. This allows them to take measures to treat it before it becomes uncontrollable and severely affects the harvest.
Multispectral imaging is also particularly useful for monitoring the effectiveness of treatments against downy mildew. By comparing multispectral images before and after treatment, wine producers can measure how effective their treatment methods are and adjust their practices accordingly.
Furthermore, multispectral imaging is also useful for monitoring the extent of downy mildew contamination. By using multispectral images, wine producers can quickly assess how far the contamination has spread and take measures to control it.
Drones are used for a multitude of tasks, from vineyard monitoring to water management and disease control. When equipped with special sensors, drones can monitor the amount of water in the soil and the amount used by the vines.
Drones can provide detailed images of grape clusters, allowing winemakers to determine which varieties are ready to be harvested.
Thanks to their advanced technology, they can collect precise data on temperature, humidity and rainfall, allowing winemakers to adjust their practices accordingly.
Winemakers now have the option of using drone spraying to treat their vines.
Drones, combined with artificial intelligence, could enable even more precise and personalised vineyard management. Imagine a drone able to analyse the data it collects in real time and make decisions accordingly: now that starts to scare me!
Amphorae are among humanity’s oldest inventions for storing and transporting liquids. Traces of them go back as far as the 4th millennium BC, notably in Mesopotamia and Egypt, but it was above all the Georgians who were the true pioneers of the oenological use of amphorae.
In Georgia, qvevris — large terracotta jars buried in the ground — have been used for over 8,000 years to ferment, age and store wine. This tradition is so deeply rooted that it has been listed by UNESCO as intangible cultural heritage of humanity.
Abandoned, then rediscovered
Over time, amphorae were gradually replaced by wooden barrels, more practical for transport and volume management. But since the 1990s–2000s, a new generation of winemakers has begun to re-explore this ancestral method, particularly within the natural-wine and biodynamic movements.
Why this comeback? Because the amphora offers unique technical and philosophical advantages:
✨ Natural micro-oxygenation with no mechanical intervention 🍇 Aromatic neutrality: no oaky notes, the wine expresses only the fruit and the terroir 🌡️ Good thermal inertia: the temperature changes slowly, which benefits fermentation
A use that’s spreading, even to Bordeaux
The amphora is no longer the preserve of marginal or “alternative” winemakers. Today it’s winning over prestigious estates, including in traditional regions deeply attached to the barrel, such as Bordeaux.
For example:
Château Pontet-Canet (5th Grand Cru Classé in Pauillac) uses concrete or clay amphorae for part of its ageing. Château Durfort-Vivens incorporates them into all its wines — for some cuvées, amphora ageing even accounts for 80%.
Château La Dominique in Saint-Émilion has introduced amphorae for micro-vinifications in order to preserve the purity of the fruit. Château Le Puy, a benchmark for natural Bordeaux wine, also works with terracotta.
They’re also found in estates in the Loire, the Languedoc, the Rhône, in Burgundy, in Italy (notably at COS or Gravner), in Spain (tinajas), and of course in Georgia.
Not only for wine
The use of amphorae isn’t limited to the wine world. They’re also found:
In olive growing: for fermenting or storing certain high-end olive oils. In craft brewing: some spontaneously fermented beers are aged in amphorae. In natural perfumery and cosmetics: for macerating ingredients without chemical interaction. In ecological architecture: used as natural humidifying elements in certain bioclimatic buildings.
Gentle technology in the service of wine
What we now call “gentle technology” in wine is a form of mastery without artifice, where shape, material and environment are enough to positively influence how the wine develops. Amphorae are a perfect illustration of this.
They’re neither backward-looking nor merely symbolic: they offer a serious alternative to the barrel and to stainless steel, particularly for wines where the expression of the grape takes precedence over the style of the ageing.
📌 In summary
Amphorae are one of the oldest winemaking tools, with 8,000 years of history. Their return to modern cellars is part of a search for purity, balance and authenticity. Today they’re used by innovative winemakers… and even by great Bordeaux names. More than a passing fad, they embody a sustainable, artisanal vision of wine.
The use of robotics in the vineyard is growing fast, profoundly transforming winegrowing practices through automation, the precision of onboard sensors and real-time data analysis. Here’s an overview of the main technological applications and the concrete benefits these innovations bring.
🔧 Applications of Robotics in Winegrowing
Weeding and Soil Maintenance
Autonomous robots such as Naïo Technologies’ Oz or Ted are designed to maintain the soil without continuous human intervention. Equipped with lidar, RGB cameras and RTK (Real-Time Kinematic) GPS, these robots navigate between the rows with centimetre precision.
They carry out tasks such as hoeing, mowing or the localised application of plant-protection products with mechanical arms controlled by computer-vision algorithms. The result: herbicide use cut by up to 80% and soil aerated mechanically, without resorting to chemicals.
Transporting Heavy Loads
Robotic platforms such as Vitibot’s Bakus or the Carré Anatis can carry crates of grapes, clear away prunings or automatically follow an operator using visual tracking systems or UWB (Ultra Wide Band) beacons.
Some models can plan a return route autonomously or connect to plot-management software to synchronise logistics operations during the harvest.
Monitoring the Health of the Vines
Robots fitted with multispectral cameras, infrared sensors and onboard artificial intelligence can detect early signs of water stress, diseases (such as downy mildew or powdery mildew) or pest infestations.
For example, the VineScout project in Spain developed a robot able to measure leaf temperature and soil moisture in real time, then generate a vigilance map at plot scale. This data is then fed into agronomic decision-support systems (DSS) for localised, effective interventions.
✅ Technological Benefits of Winegrowing Robotics
Reduced physical strain: robots take on physically demanding tasks, particularly on rough terrain or in difficult weather conditions.
Greater precision: thanks to AI, 3D mapping and ultra-precise GPS data, interventions are targeted, limiting losses and improving grape quality.
Resource optimisation: automation allows sparing use of water, fuel and chemical inputs, in line with the goals of sustainable winegrowing.
Data collection and use: robotics is a driver of precision agriculture. Every pass is a source of useful data to refine growing practices and anticipate risks.
🚧 Challenges and Future Prospects
Adopting these robots raises economic (high purchase cost), technical (adapting to the terrain, energy autonomy) and regulatory (safety, CE approval) issues.
However, advances in mobile robotics, long-life batteries and integration into interconnected digital ecosystems (agricultural IoT, digital twin of the estate) are opening the way to a form of winegrowing resolutely turned towards innovation.
Robotics, combined with AI and big-data collection, is a strategic lever for meeting the climatic and economic challenges of the wine sector. In the medium term, it could even play a key role in the agroecological transition.
In this world of tradition, where a few pioneers have led the way, it’s fascinating to see how modern, analytical technologies will marry with it.
