Luc Tabordet, winegrower, Domaine Tabordet, Cher - France

« The choice of protocol is more important than investment expenditure, the wine is healthier.»

The estate  

  • 5.5ha in AOC Reuilly in 3 colours: Pinot noir, rosé Pinot gris, Sauvignon blanc (white)
  • Established since 20111, therefore a lot of young vines with variable yields depending on the year. 
  • Organically grown since 2017
  • 30% of production sold to personal customers, 60% to Horeca in France, 10% exported.


  • Use of SCANOPY drone to create vigour zoning maps and evaluate different requirements on the same parcel: 2 overflights per year to compare how growth has developed
  • Acquisition of innovative equipment:
    • 2-row straddle tractor (New Holland), fitted with a GPS to regulate speed in real time and adjust treatment within the same field.
    • AGROVIS (GRV) 3-row fertiliser spreader which can treat row-by-row.
  • Membership of an agricultural machinery pool for two important subjects:
    • Anti-frost treatment: 60 anti-frost towers in the sector.
    • Addition of green manure: manufacture of a drill in the machinery pool 
  • Vinification: black grapes manually harvested and sulphur-free fermentation: first addition made post-fermentation to reduce inputs.

Observed results

  • Sustainable fertilisation, tailored to vine needs thanks to the drone.
  • The drone has not led to savings on fertiliser, which has been distributed differently.
  • The Scanopy application enables the real-time control of the straddle tractor and adjusts the dose to be applied to the vines.
  • Anti-frost treatment: one of the most advanced machinery pools for this type of equipment. 80% of the vineyard is protected by anti-frost towers. In 2016, the unprotected part of the vineyard suffered 90% frost damage. In 2017, following the introduction of the anti-frost tower, the entire harvest was saved.
  • Green manure: currently being tested. A difficult method during years with little rain. Cover crops do not grow when there is not enough water. 
  • Vinification: Reduction of SO2 by a third, with wine quality unchanged. Test have proven that the first addition of SO2 was unnecessary. This requires high refrigeration capacity for the settling step (to prevent the juices from fermenting).

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Profile written by AgrOnov, the agroecology innovation hub

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