Château de Fleys Testimonial : Why they choose E2U™

Our innovative E2U™ range saves winemakers precious resources, including time, energy, and water. We spoke to Olivier Phillipon, co-manager at Chatêau de Fleys in Chablis, France, about his experiences and why he chooses to use our E2U™ certified solutions.

Tell us a little about yourself and Chatêau de Fleys.

Chatêau de Fleys is located in a small village just east of Chablis. Part of a historic wine-producing region, our vineyards date back multiple generations. My great-grand father founded the estate, and the vines he planted before the war are still here today. The business remains in the family, now run by me and my two siblings, Beatrice and Benoit. We produce wines that are typical of the region: elegant, mineral-rich with light fruity and floral notes. We respect and draw on our family’s traditions, while embracing new technologies for optimal quality. Each tank, for example, is vinified separately to best express the typicity of our different terroirs.

“My great-grandfather founded the estate, and the vines he planted before the war are still here today!”

Olivier (left) with his siblings Beatrice and Benoit

What are your main challenges?

Some of the main difficulties we face are, of course, with nature. The environment has always presented challenges for winemakers, but we’re now up against shifting harvests and increasingly unpredictable weather. The last couple of years have been particularly tough in Chablis. Another challenge is finding enough workers. There have been moments where we’ve really struggled to secure enough staff, especially during the harvest season. With so much to do, saving time where we can is crucial. We work hard, and there are often more important things to do than wait for yeast to rehydrate for example.

How has the E2U™ range helped achieve your objectives?

For us, the advantages really lie in the ease of application. The straightforward inoculation process allows us to delegate tasks more easily when we’re working with new staff. And, of course, without the need for prior hydration, we save a considerable amount of time. At key moments, speed is vital for success ful fermentations. Once our tanks are filled, the must is waiting, ready to go. Rather than stopping to rehydrate the yeast, which can take up to 30 minutes per batch, we’re able to move from one tank to the next. Essentially, we’re able to work twice as fast.