Sustainability

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Innovation: the key to uncompromising quality

Maison Mumm has been an innovating force of change in the making of champagne since its beginnings in 1827, when it became the first House to install presses directly in the vineyards to extract juice of the highest quality. This avant-garde vision is rooted in an uncompromising relationship with quality, summarized by Georges Hermann Mumm’s motto: “Nec Plus Ultra” (“Only the Best”).

Mumm’s quest for excellence originated on the Montagne de Reims, in Verzenay, a Grand Cru-classified village famed for its Pinot Noir. For nearly two hundred years, the House has been continually exploring new methods with which to reveal the essence of this grape, whose powerful, rich and fruity nature has become a signature of Mumm’s distinctive style.

The Mumm vineyards

The vineyards acquired by Maison Mumm in the course of its nearly 200-year history have a rating of 98% on the Echelle des Crus index, a testament to their remarkable quality. Of the 218 hectares in Maison Mumm’s estate, 78% are dedicated to Pinot Noir.

Mumm cares for the land that provides it with these outstanding grapes by cultivating biodiversity and reducing the environmental pressure on its vineyards.

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EXCEPTIONAL GRAPES DEMAND EXCEPTIONAL CARE

Whereas the Champagne region as a whole aims to stop using chemical herbicides by 2025, Maison Mumm is one of the first champagne houses to have already done so, having implemented a zero-herbicide policy on its own parcels at the beginning of 2020.

Furthermore, in 2016, 100% of Maison Mumm vineyards obtained a double certification for Sustainable Viticulture in Champagne and High Environmental Value. The vineyards also meet Quality Safety Environment (QSE) standards. These certifications recognize respect for the environment, landscapes and biodiversity, as well as the safety and wellbeing of employees.

Technological advances

PIONEERING NEW APPROACHES THAT BENEFIT NATURE AND HUMANS

In its quest to eliminate herbicides and improve the working conditions of its employees in the vineyards, Maison Mumm is one of the first champagne houses to adopt Bakus, a robot designed by the Reims-based startup, Vitibot, which assists winegrowers in tending the vines, most notably with the physically demanding task of weeding.

The House is exploring other means to reduce its environmental footprint, through growing practices and machinery, such as with the use of green fertilizers, alternative treatments, confined spraying and electric trimming trolleys.

Maison Mumm is the first House in Champagne to invest in wine stabilization through electro dialysis, having recently acquired a new vat room machine for the purpose. This is an important investment for the House in line with its commitments to the environment, allowing energy savings of approximately 85%.

Sharing expertise

COMMUNICATING WITH PARTNERS AND EMPLOYEES ON SKILLS, PRACTICES AND INNOVATION

Maison Mumm works closely with its partner winegrowers, and has set up a dedicated structure to support and accompany them in their transition to sustainable viticulture, notably in obtaining environmental certification.

In-house initiatives for Maison Mumm employees, such as the Grande Matinale de l’Oenologie, aim to educate and raise awareness of environmental best practice, while facilitating a reconnection with nature.

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