It was in 1986 that the Union de Producteurs equipped itself with a computer-assisted grape reception system,

with a view to ensuring the separate vinification of its 58 châteaux representing half of its production, as well as a variety of commercial brands from a selection of terroirs.

The company then invested in thermoregulation for each of its vinification vats, to ensure perfect control and the best extraction from the colouring matter and the tannins.

In addition, all the vats were linked to an inert gas network to protect the wine from oxidation.

Meanwhile, the Union relocated its bottle ageing and conditioning operations to an air-conditioned warehouse accommodating 8 million bottles and brought in an automated line that prepares bottles for shipping at a rate of 6000 bottles per hour.

This relocation opened the way for a 5000 barrel storehouse with a barrel washing line, priority for which is given to the maturing of its Saint Emilion Grand Cru.

At the beginning of 2002, the Union invested in a bottling machine set up in fully renovated premises.

The unit operates at a rate of 9000 bottles per hour and meets all relevant health and safety standards.

In 2002, a new vat room was built above the barrel warehouse, boasting 140 stainless steel vats with a capacity of 20,000 hectolitres.

Because the quality of grapes is naturally of the essence, a grape-to-vat gravity-based transfer system is used.

New grape reception hoppers will be linked by automaton to each of the cellar's vinification vats, thus ensuring complete traceability of the châteaux and brand wines.