A firm commitment to nature.

At Jean Leon, we take carbon footprint tracking very seriously. In 2019, Lloyds estimated and verified our carbon footprint, totalling 673 tonnes. We strive every day to reduce our footprint with a view to neutralising it by 2040.

New bottles, same look, reduced CO₂ emissions! The 3055 and Native ranges are now 30% lighter, translating into a 30% reduction in CO₂ emissions.

We promote sustainable mobility at our winery. Therefore, we have installed electric chargers so that our visitors can recharge their vehicles in a convenient and environmentally friendly way.

We have installed LED lighting throughout our premises, demonstrating our commitment to energy efficiency and sustainability.

Photovoltaic panels have been installed on the roof of our visitor centre with a dual function: the generation of renewable energy for self-consumption with an installed capacity of 67.5 kWp, and protection of the concrete roof from direct solar radiation. This has led to a substantial improvement in the winery's energy rating with the self-consumption photovoltaic installation and a reduction in total energy demand. We currently generate 37% of the energy consumed at the winery and the Visitor Centre.

On transparent vertical enclosures, these protective films filter a significant percentage of incoming radiation and reduce solar transmittance through the windows. This has resulted in a substantial reduction in the energy consumption of the Visitor Centre in summer.

We have been committed to producing organic wines since 2012. However, we started practising organic farming in 2008. In this regard, we do not use systemic pesticides, chemically synthesised fertilisers or industrial pesticides and herbicides. Instead, we only use natural organic fertilisers and techniques, such as pheromones and Bordeaux mixture, to prevent pests. This allows us to respect the natural rhythm of the vines and achieve naturally balanced vineyards. In terms of winemaking, we use indigenous yeasts for fermentation and clarify with natural products.

Jean Leon is one of the founding members of the Regenerative Viticulture Association, founded in 2021 to foster a paradigm shift in vineyard management worldwide based on regenerating soils to promote biodiversity and make them more resilient to climate change.

Vinya Gigi Chardonnay 2023 is the first wine to achieve the Regenerative Viticulture Alliance (RVA) certification, a distinction that ensures the sustainability of agricultural processes, and verifies the implementation of regenerative practices that not only improve the quality of the wine but also contribute to the fight against global warming.

Launched in 2022, the main objective of this project is to demonstrate and endorse agronomic practices that help to regenerate the health and vitality of agricultural soils for more sustainable winegrowing. Regenerative practices are used to approach vineyard management from a holistic point of view. The aim is to preserve and improve flora and fauna diversity (including microbial diversity), reduce soil tillage, nourish the soil by increasing the percentage of organic matter and improving soil structure, increase the water retention capacity of the soil, reduce erosion and verify the increase of carbon sequestration through vegetation covers. This project will culminate in the publication of a Best Practice Guide.

These varieties have been recovered by Familia Torres and were approved by the Penedès Denomination of Origin in 2020. These grapes are of interest from a climate change perspective as they produce high-quality wines with good acidity and a later ripening period. In March 2020, 2.7 ha of the white variety Forcada and 1.5 ha of the red variety Moneu were planted at Jean Leon.

Indigenous yeasts are found naturally on the grape skin and are linked to a specific place and climate rather than to the variety. They strengthen the connection between the wine and the vineyard where it is produced. At Jean Leon, we carried out a large-scale sequencing project of all the yeasts found in the vineyards of our single-estate wines and then selected the best combinations of saccharomyces and non-saccharomyces yeasts to achieve the finest quality in our wines.