Interview with Simon RULLIER, Managing Director of the wine company RULLIER
For this new interview with Au MICRO de Bacchus, I am delighted to welcome Simon RULLIER, General Manager of RULLIER companies specializing in wine equipment. He tells us about his career, his job.
He comes to explain the different evolutions of the material in recent years whether in the vineyards or in the cellars. We also discuss the environmental approaches made within the company.
Finally, we end with the famous personal section!
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Hello everyone, I am delighted to meet you for this new episode at the MICRO of Bacchus where I go to meet personalities of the wine world
Today I have the great privilege of interviewing Simon Rullier, General Manager of RULLIER establishments. Simon, hello!
I thank you for accepting my invitation to the microphone of Bacchus and for lending yourself to the game that is not necessarily easy, to speak like that in front of a small camera. Here I let you introduce yourself and tell us your journey until you arrive here at the RULLIER establishments Thank you Simon for all these details and for telling us this beautiful story. But now let's move on to the technique! How has the wine-growing material evolved over the years?
Thank you Pauline, it is with great pleasure that I answer your questions.
My path is very simple: I did a business school in Bordeaux and then I did a master 2 specialized in audit and management control. Then after a brief experience in financial audit in consulting and audit firms.
I joined the family business called the RULLIER group which was created by my grandfather in 1950 and taken over by my father in the 70s.And who developed it until the arrival of my brother about twenty years ago and mine in 2008 so 13 years ago.so it's been 13 years since I joined the company and on which we are working to continue to develop it by making efforts internally, efforts externally and then it is essentially also focusing on new technologies the equipment evolves enormously so we live with the times
Thank you Simon for all these clarifications and for telling us this beautiful story. But now let's move on to the technique! How has the wine-growing material evolved over the years?
Improvements there are many, there have been many, he continues to have and he will continue to have
There are first of all because the wine part comes from the agricultural part so in specialized tractors and / or in straddles with more and more guidance that is created, which already existed on the agricultural part especially in relation to plantations but which is now extracted at the level of soil work tools or spraying systems in tractors. Then the material evolves enormously also because viticulture grows towards organic and biodynamic so which require recurrence in the passages in the vineyard and therefore which requires to have tools efficient soil work and or require to make for example vegetation cover for those who wish to do it by making direct sowing what is called direct sowing in agriculture and which is now used more and more in the wine part
Ok very good! And now there is no other improvement in the wine world?
In the wine world: all the time! There are also improvements in terms of energy since tractors were at the time gasoline after they were therefore diesel and now more and more it is the beginning of the electrification of tractors that they are in the context of projects at the level of the specialized tractor that passes in the vineyard at 1.5m to 2m.we have already seen a number of prototypes that are likely to be released in the coming years.Then on the narrow vineyards part, at the level of straddling tractors, since we begin to distribute and sell fully electric straddle tractors, 100% electric.
But it's great! Does this mean that the tractor can work all day or you have to reconnect it and put electric terminals at the end of the rows of vines to charge?
Nan, nan, nan not so far.This straddle tractor has an autonomy of at least 8 hours of work and it has the possibility for those who wish and who would like to do for example more hours in the day to be able to return between noon and two to recharge it.In 1 hour, it will regain 50% of its autonomy.
Ahhh awesome. And what was that 5 years ago?
It's been 4/5 years since the first ones were distributed
Ok great! Very well after winemaking, winemaking, that is to say in everything that happens in the cellar, have there been any changes or not since all these years?
There are developments taking place. The evolutions are made either by improvements in the pressing systems that it is on pressing under inert gases for example 100% inert but also and especially on the reception of harvest …
Is this for people who want to make sulfur-free wines for example?
Yes that it is white and now more and more also for red!But also on the whole reception part of harvest with optical sorting systems, which have been distributed for a number of years in properties, will tend, unfortunately by the pressure of diseases that exist today and which are more and more recurrent type downy mildew or the need for density baths, the demand for sorting by density bath is increasingly requested for the simple reason that the density bath system allows by flotation to extract the residue of dry matter caused, mainly by late blight but also by plant matter, to be able to extract only nectar.
Okay great all these advances!Very well Simon and then environmental level, where are you?
Are you able to take steps in that direction?
Yes so steps it may be a big word but we try in any case to set up a sorting system that allows us to be the most respectful of the environment especially on everything that is recycling and release of spare parts or used oils that come out of our workshops so on all our concessions effectively, all liquids and solids are sorted as much as possible and they are extracted by specialized companies.So much for our environmental approach
Great, now let's skip the personal section!
Oh la la ca va you don't stress too much for the personal section?
Not at all
So if I ask you your favorite movie?
Ahh my favorite movie, it's going to be The Big Blue
Uh another romantic side!What would your favorite wine be?
So my favorite wine, I don't want to make my chauvinist but still.We have a small family property
A beautiful family property!Called Château Dalem in Fronsac, it is an excellent wine that must be discovered!Majority Merlot, almost 100%.
And pampered by the RULLIER material I imagine
Among other things yes!
So if I ask you your favorite music what are you thinking about?
French music!
Like whom? Vianney?
Aznavour essentially!
Good and well very good! Thank you Simon in any case for this interview! I hope you have learned better about the aspects of the wine industry through the machines.
And I say see you very soon! Goodbye Simon
See you soon Pauline, goodbye everyone!
And above all, do not hesitate to subscribe to the Au Micro de Bacchus channel to continue to know a little more about the wine world! Thank you
Here are the old interviews:
7. [Oenologue] Interview Gilles de REVEL, Dean of the Faculty of Oenology of Bordeaux
6. [Oenotourisme] Interview Olivier OCCELLI, Director of Bordeaux Convention and Visitors Bureau
5. Interview with Jérémy SARTHOU, recruiter specialized in the wine industry
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