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Upcoming events

  • January 2017: Launching the project ERM (in French SME). The company Jalousie Beaulieu agreed to follow a policy of sustainable development with the Environmental Resource Management (in French Système de Management Environnemental). This policy aims to reduce the impact of a firm on the environment, while increasing its overall performance. [link FR]
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  • October 2016: Acquisition of a centrifuge for wine and must clarification

  • September 2016: Pierre Person, 6th generation, joined the team

  • May 2016: Improvement of the HACCP policy. Hazard Analysis Critical Control Point is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. [link FR] [link EN]

  • 2015: Setting up the micro-oxygenation system

  • 2014: Acquisition of thermo-regulated vinification tanks (6x 444 hL)

  • 2013: Acquisition of thermo-regulated storage tanks (2x 1 500 hL)

  • 2011: Acquisition of our bottling line

  • 2010: Acquisition of our tangential filter

  • 2010: Setting up the thermo-regulated vinification

  • 2010: Acquisition of thermo-regulated storage tanks (2x 1 500 hL)

  • 2008: Acquisition of our first thermo-regulated storage tank (1x 1 900 hL)