The three production sites and all the Champagnes conform to all legal requirements, as well as to the terms set forth in the LVMH group’s environmental charter. Since 2004, The House of Krug is certified ISO 14 001 (environmental practices), ISO 22 000 & FSSC (food safety management, food defence and food fraud), ISO 50001 (energy management) and ISO 9 001 (quality).
ENVIRONMENTAL FRAMEWORK – SUSTAINABLE PLANTING
100% of the plots have grass growing between the rows to reduce the vigour of certain plots, decrease tillage (ploughing), improve the bearing capacity of the soil and limit soil erosion. No herbicide is used, and fertilisation is done with organic-approved material – to the extent that circumstances allow (canopy height, vine health, disease pressure, weather forecast). Krug also increasingly uses of electric tractors to reduce CO2 emissions.
ENVIRONMENTAL FRAMEWORK – RESPONSIBLE MANAGEMENT OF ENERGY, WATER AND WASTE
Krug pays close attention to every step of production, in order to limit the use of water and energy, as well as minimise waste production. These parameters are regularly monitored and optimised through Krug’s investment in innovative technologies.
In 3 years, the House has decreased water consumption by 33% in the disgorgement and barrel rehydration processes. At the disgorgement work site, Krug invested in the replacement of the existing installations with machines that use less water and have thereby halved consumption in one year.
100% of waste is sorted and recycled or recovered for energy. There is no disposal. Since 2016, 100% of the corks (from tastings, visits and used during disgorgement) are recycled and used to create objects, decorations and shoes.
In terms of energy use, Krug switched to LED lighting in the cellars and on the visit circuit. Compressors have been changed from oil-running models to water-running compressors. In addition, the House has replaced the brine with Green Ice, which is used when they freeze the sediment deposits in the bottle before disgorging it. This change resulted in 15% less energy consumption.