As from its takeover in 1996, the Paul Sapin
firm installed a unique production facility
using high-technology systems,
which was completely designed for smaller
bottles. Proof of this can be seen in the fact
that the number of units produced,
taking all capacities together, has risen
from 1 million units in 1996, to over
30 million today, thanks to the flexibility
of our production facilities in to meet
changes in demand. Each bottling
and packing stage is carefully controlled
by our oenologists and our laboratory.
Not a day without
innovating, not a day
without thinking about our
customers and the service
and quality they are
entitled to expect. This is
a state of mind shared and
adopted by each member
of the Paul Sapin staff,
through four stages crucial
in obtaining a finished
product that is a delight to
look at and good to taste.