Un bel article tout récemment paru dans FRANCE MAGAZINE WINTER 2009-10, intitulé 'Extreme Estates' relate que dès la fin des années 90, Henri Lurton avait décidé de construire le nouveau cuvier et le chai de Brane en tenant compte déjà d'impératifs écologiques ...

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A fine article that was just recently published in FRANCE MAGAZINE WINTER 2009-10 entitled ‘Extreme Estates’ recounts that in the late 1990s, Henri Lurton decided to take environmental issues into account when building Brane's new vat-room and cellar.

 Brane’s operations buildings, which were built according to the blueprints of architect Vincent Dufos de Rau in 1999, fulfil very stringent environmental and energy criteria. Wood and its by-products were generously used for the frame, insulation, walls and partitions. The cellar’s natural ventilation system that uses earth cooling tubes makes it possible to adjust the inside temperature without consuming energy. Folding panels on the southwest façade keep the building's walls from heating and contribute to natural air-conditioning. Large bay windows allow sunshine to enter...These working tools - the vat-room and cellar - also needed to be spacious, more functional and intelligently designed to make labour and maintenance easier. Aesthetically unique, the new buildings perfectly blend into the environment.

At Brane, this respect of natural resources and sustainable development still applies, and now to an even greater extent, to all of our production processes: viticultural, plant protection and wine effluents are treated to eliminate all polluting particles; waste is sorted and recovered according to type: green waste is composted, cardboard, glass, used oils and plastic are recycled, and the incineration of the plant biomass (trellis posts, vine stock, stems, etc.) to produce electricity is under study; old farming equipment is replaced frequently to obtain more fuel-efficient machinery and limit soil compaction; phytosanitary inputs are reduced and products are chosen that have a minimum impact on humans and the environment; in the vineyard, biodegradable supplies have been chosen; green areas without plants are sodded or left fallow for flower-growing; water consumption is limited and chlorine has been eliminated.