Inside Domaine Bousquet’s 20% Carbon Reduction and Regenerative Vision
At Domaine Bousquet, climate responsibility isn’t a separate project — it’s built into the way they grow, make, and ship their wine. The Argentine winery, known for its organic practices and export strength, recently hit a major milestone: a 20% reduction in its carbon footprint, as outlined in its 2024 Impact Report.
It’s a meaningful achievement, backed by years of quiet but consistent change. From their regenerative vineyard practices to a rethink of packaging and logistics, Bousquet is proving that wine and sustainability don’t have to be at odds. And while the numbers speak for themselves, it’s also worth looking at the people behind them.
How They Did It
The 20% carbon reduction didn’t come from one flashy initiative, but from layering small, thoughtful improvements:
- 91% of vineyard rows are now planted with cover crops, which capture carbon naturally and support soil health.
- Over 800 tons of organic compost replaced synthetic fertiliser, improving carbon storage and microbial life in the soil.
- 100% drip irrigation across the vineyard, helping save water and reduce energy use in a drought-prone area.
- Lightweight bottles and smarter transport logistics have helped cut emissions tied to shipping.
Together, these changes have made a measurable difference — without compromising the quality of the wine or the scale of production.
What’s It Like to Work at Domaine Bousquet?
Beyond its sustainability goals, Domaine Bousquet is also quietly building a workplace culture that people stick around for — and grow within.
The team is largely made up of local hires, with 70% of their workforce drawn from the surrounding Tupungato area. But it’s not just about hiring local — it’s about making sure there’s room to develop.
Take Soledad Baigorria, who started on the bottling line in 2008 and now heads up the purchasing department, managing significant budgets. Or Adrian Baggio, a Tupungato native who now runs the Gaia restaurant as executive chef — after stints training in New York and Miami. These kinds of stories aren’t outliers. They reflect a workplace that invests in potential and backs its people to grow.
Recently, Bousquet also launched ENLACE, a partnership with the local municipality to provide job training for unemployed people in the region. The programme offers four months of hands-on work and training in organic viticulture, with formal certification at the end. It’s not charity — it’s smart investment in long-term community and talent development.
Roles at the company span everything from viticulture to export logistics, purchasing, sustainability analysis, restaurant and hospitality management, and cellar operations. It’s a broad, skilled team, and as the company grows, new hires are helping shape how organic winemaking evolves in Latin America.
The Bigger Picture
This carbon milestone matters. It’s not a press release line — it’s the result of difficult, long-term changes in how the winery operates day to day.
And those changes are still ongoing. Domaine Bousquet has big plans:
- To reach carbon neutrality by 2030
- To go plastic-free
- And to develop a carbon calculator tailored to Latin American wineries — pushing for more transparent reporting across the region
There’s a quiet confidence about how Domaine Bousquet is approaching all this. It’s not performative. It’s measured, local-first, and driven by a belief that wine should be made in ways that respect the land and the people involved.
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