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Domaine Bousquet is now certified B Corp
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Domaine Bousquet, Argentina’s largest producer and exporter of organic wine, is now certified B Corp.

B Corp Certification is a designation that a business is meeting high standards of verified performance, accountability, and transparency on factors from employee benefits and charitable giving to supply chain practices and input materials.

Drinks Business

Founded in 1997, the winery has farmed organically since the very beginning, using only 100% certified grapes from their estate in the high-altitude region of Gualtallary. Beginning with the 2005 release of their first vintage, husband-and-wife team Labid al Ameri and Anna Basquet have fast gained an excellent reputation within the organic category, earning Regenerative Organic Certified (ROC) status earlier this year. California-based ROC requires certification in three areas: soil health and land management, animal welfare, and farmer and worker fairness. The Argentinian winery was the first outside of the US to meet requirements.

Now, Domaine Bousquet has also joined the ranks of over 5,000 other companies in the B Corp community, which includes 24 wineries to date. The non-profit company measures the social and environmental performance of its global network against the standards of its own online impact assessment. Members are expected to work toward a more inclusive and regenerative global economy, for the benefit of people, their communities, and the planet. Domaine Bousquet will be reassessed every three years to ensure their commitment to continuous improvement.

Anne Bousquet, co-owner and CEO of the winery, believes it is an ideal partnership. She said:

“Our winery is located in a small, remote community, so, of course, we help each other. We are an extended family. This way of thinking and looking at the world carries over into everything we do both at home and at work. We are a global extended family and together we become a force for good in the local community and within the world at large.”

Read the article in Drinks Business here :


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