Bakus Robot Transforms French Vineyards With Autonomous Precision Farming

In the vineyards of Quincy, in the Cher region of France, a quiet technological revolution is underway. The Mellot estate has adopted the Bakus robot, a fully autonomous machine developed by Vitibot, which now moves through the rows of vines without a driver. Equipped with sensors and cameras, Bakus performs precise and regular work. Catherine Corbeau-Mellot, who manages the estate, initially hesitated before investing in the robot. However, she says it quickly became essential due to climate change and the gradual ban on many chemical products. These factors have forced winegrowers to be more reactive, with shorter windows for intervention in the vineyards. In spring, when many tasks must be done at once, simultaneous action across all plots is necessary.

The use of autonomous robots in French vineyards is expanding rapidly. Companies like Vitibot from Champagne, Exxact Robotics based in Épernay, and Naïo Technologies from Toulouse are leading this market. According to Sébastien Loillieux, deputy CEO at Vitibot, this shift is as significant as the move from horses to mechanical tractors in the early 20th century. He explains that Vitibot’s advantage comes from deploying robots early and learning directly from winegrowers, which helped improve reliability. Today, about 200 Bakus robots operate in French vineyards, making Vitibot a market leader. The cost of a Bakus robot is similar to that of a high-quality straddle tractor—about €200,000—with an expected payback period of seven years. Corbeau-Mellot notes that maintenance costs are lower than those for hydraulic tractors.

Bakus is mainly used for soil work at Quincy. It can be fitted with various tools such as mowers to control grass between rows or large blades for weeding between vines. Loillieux points out that there was strong demand for this type of product because labor shortages are particularly acute among tractor operators. Corbeau-Mellot confirms that finding workers is increasingly difficult and that their need for tractor drivers is highly seasonal. In contrast, the robot can operate at any time—including weekends—with a battery life of ten hours.

Environmental concerns are another major reason for adopting these robots. Cédric Moussé, a Champagne producer who practices organic and biodynamic farming, sees the fully electric robot as part of his goal to achieve zero carbon emissions. Early estimates suggest that using these robots can cut CO2 emissions by half compared to traditional diesel tractors. Moussé also highlights other benefits: robots are more precise than tractors, cause less soil compaction, and are less expensive than hiring workers. He adds that someone fresh out of school can learn to operate them safely with just two hours of training, while becoming a skilled tractor operator takes two to three years.

Despite their autonomy, these machines still require human supervision due to current safety regulations. Each robot is equipped with artificial intelligence-powered detectors at the front and rear wheels to stop in case of collision risk. In practice, an operator must remain nearby while the robot works. Loillieux describes them as companions capable of performing one task while humans handle another elsewhere in the vineyard.

There are also logistical challenges. For robots to be cost-effective, vineyards need to be relatively large because moving them between plots involves transporting them on trailers—they cannot drive on public roads—and mapping each new parcel before work begins. Corbeau-Mellot acknowledges that loading, unloading, moving, and setting up the robot requires planning but says that on larger estates it enables real economies of scale. Loillieux envisions a future where one person could supervise several robots working simultaneously across different plots.

Industry leaders believe viticulture is only at the beginning of a profound transformation driven by automation and digitalization. This shift also represents a cultural change in a sector known for valuing tradition and individual expertise. Loillieux notes that automation introduces standardization into a field where each winegrower prides themselves on unique skills. To address this concern, Vitibot has focused on allowing customization so growers can incorporate their know-how into the machine’s programming. Half of Vitibot’s staff work in research and development to keep advancing their technology and adapt tools for different terroirs.

As French wine production faces new environmental and economic pressures, autonomous robots are reshaping both daily work and long-term strategies in vineyards across the country.