Burgundy wine producers aim for carbon neutrality by 2035 ahead of national climate goals

In Burgundy, one of France’s most prestigious wine regions, producers have launched an ambitious plan to reach carbon neutrality by 2035—fifteen years ahead of the national target. The initiative, led by the Bureau Interprofessionnel des Vins de Bourgogne (BIVB), aims to cut greenhouse gas emissions by 60% and offset the remaining 40% through carbon storage methods such as planting hedgerows and trees.

Laurent Delaunay, president of the BIVB, acknowledged the scale of the challenge. “It’s very ambitious,” he said in an interview. “But climate change is a serious issue. We’re in a good position to see its effects firsthand,” he added, referring to the increasing damage to vineyards caused by extreme weather events.

The plan is still in its early stages. Out of approximately 3,500 wine estates in Burgundy, only 150 have registered on WinePilot, a digital platform that helps winemakers measure and reduce their carbon footprint. However, that number has more than doubled in six months, according to Mathieu Oudot, who leads the carbon neutrality project at BIVB. He sees this as a sign that momentum is building.

One of the main targets is the wine bottle itself, which accounts for about 25% of the sector’s carbon emissions. This year, Burgundy producers are switching to lighter bottles—420 grams instead of 520 grams. Frédéric Drouhin of Maison Drouhin in Beaune said this change will eliminate 500 tons of glass annually and reduce CO2 emissions by about 100 tons—the equivalent of over 50 round-trip flights between Paris and New York.

Reducing bottle weight is a sensitive topic in Burgundy, where tradition holds that high-quality wines deserve heavy glass. But Drouhin said customer feedback has been positive. “We surveyed our clients,” he said. “They’re not shocked, even for our top wines.”

Beyond packaging, changes in vineyard practices are also underway. Boris Champy, who runs a biodynamic estate in Nantoux and was among the first in France to adopt this method back in 1984, uses natural techniques like herbal teas and cow manure to combat vine diseases while reducing emissions. His vineyard stands out with its wildflowers and grazing sheep, which serve as natural lawnmowers and fertilize the soil without using tractors.

Champy doesn’t expect all growers to follow his exact model but believes some practices can be widely adopted. For example, he has eliminated metal capsules over corks and stopped burning vine prunings—a common practice that releases CO2 into the air. Instead, he grinds them into mulch to enrich the soil.

Efforts extend beyond the vineyards as well. In Chablis (Yonne), La Chablisienne cooperative chose to repurpose an old quarry for its new storage facility instead of building from scratch. The move saved money—€2.5 million compared to €8 million for new construction—and energy, since the quarry maintains a stable temperature of 12–14°C year-round without air conditioning.

Damien Leclerc, general manager of La Chablisienne, believes reaching carbon neutrality by 2035 is achievable. “Even if we only get three-quarters of the way there,” he said, “that’s still significant progress.”

The region’s wine industry is now facing both environmental urgency and cultural resistance as it works toward sustainability goals. But with growing participation and practical changes already underway, Burgundy’s winemakers are positioning themselves at the forefront of climate action in viticulture.