Riku and Anna Väänänen are a Finnish couple who left their corporate careers in Switzerland to pursue their passion for winemaking in the renowned Côtes de Bourg region of Bordeaux. Since 2016, they have been producing high-quality vegan and organic wines at Château Puybarbe, earning consistent praise from top wine critics, with all their wines scoring over 90 points from Decanter, Wine Enthusiast, and other respected reviewers. Their portfolio includes four distinct red wines and a celebrated rosé, Annabel.
In this exclusive interview, Riku Väänänen shares his remarkable journey from the corporate world to sustainable viticulture. He discusses his dedication to soil regeneration, organic farming, and vegan winemaking, explaining why he chose to certify Château Puybarbe under the Biocyclic Vegan Standard. Riku also highlights the growing importance of biocyclic vegan agriculture and its potential to revolutionize the wine industry.
You’ve been very vocal about the importance of organic farming and vegan principles. How did these personal values steer you towards embracing biocyclic vegan agriculture?
My personal values have always been intertwined with a deep respect for all living beings. Over time, I became increasingly aware of the detrimental effects that conventional farming methods can have on the environment and animal life. Transitioning to organic practices was a natural step. Still, I wanted to go further by ensuring that every aspect of our production—from the soil to the bottle—was free from animal-derived substances. That’s why we embraced biocyclic vegan agriculture. It’s not just about avoiding animal by-products during processing; it’s about creating a system where every stage of production respects both nature and animal welfare. This holistic approach aligns perfectly with my vision for a sustainable future.
What made you decide to get your operation certified according to the Biocyclic Vegan Standard, and what does that certification mean to you?
Choosing the Biocyclic Vegan Standard was a pivotal moment for us. This certification isn’t merely a label—it’s a testament to our commitment to the highest ethical and ecological standards in agriculture. The standard verifies that our practices are not only organic but also completely free from animal exploitation and cruelty. It underscores that sustainability starts in the vineyard, where care for the soil, biodiversity, and ecosystem is paramount. This certification assures our customers and partners that every step of our process, from grape cultivation to winemaking, adheres to these stringent principles. For me personally, it represents the convergence of my passion for the environment and my commitment to ethical production.
Your winery, Château Puybarbe, has been following organic and vegan principles for a long time. However, your wines could only carry the full Biocyclic Vegan Quality Seal starting in 2025. Could you explain why this transition period was necessary and how you are handling it now?
Yes, that’s an important point. Although we have been producing our wines according to biocyclic vegan principles for quite some time, the EU organic regulation requires a three-year conversion period for perennial crops like wine after the first inspection. This means that our wines can only be labeled with the official EU organic seal and the green Biocyclic Vegan Quality Seal starting with the 2024 harvest. Until then, we have been obliged to use the gray transition label, “Produced in preparation for biocyclic vegan certification,” to ensure transparency.
Now, I’m pleased to share that our 2024 vintage has successfully obtained EU organic certification. This means that from this vintage onward, we can officially use both the EU organic label and the full green version of the Biocyclic Vegan Quality Seal. The first wine to carry both labels will be our Rosé Annabel 2024, which will be available soon. Of course, due to the aging and storage times of wine, the official marketing of certified vintages will still be a gradual process. However, regardless of labeling, we have been consistently applying our biocyclic vegan principles from the very beginning, and our customers can rest assured that all our vintages have been produced according to these standards.
You’ve mentioned that true organic and vegan quality begins in the vineyard. Could you elaborate on how biocyclic vegan agriculture embodies this philosophy?
Absolutely. Many assume that making a wine vegan is simply about avoiding animal-derived processing aids. However, in my view, the essence of a genuinely organic and vegan product is cultivated from the very beginning—in the vineyard itself. Biocyclic vegan agriculture ensures that the grapes are grown in an ecosystem that is cared for holistically. This means nurturing the soil, protecting biodiversity, and using only natural, plant-based inputs. Of course, even though this approach is entirely free from farmed animals and animal-derived inputs, wild animals such as birds, bats, deer, wild boars, and rabbits are welcome to roam freely in the vineyards. It’s a complete system that ensures the final product is produced with respect for all life. By adhering to these principles, we can truly claim that our wine is both organic and vegan in every sense of the word.
Could you share some specific practices at Château Puybarbe that reflect your commitment to biocyclic vegan agriculture and sustainable vineyard management?
Certainly. At Château Puybarbe, we’ve integrated several practices that embody biocyclic vegan principles. For instance, we enrich our soil using natural compost and plant-based amendments and cover crops during winter, ensuring that no synthetic or animal-derived substances disrupt the ecosystem. We maintain diverse habitats in the vineyard to encourage beneficial insects and wildlife, which in turn help with natural pest control. Moreover, every decision—from selecting cover crops to how we prune the vines in each vineyard—is made with an eye toward enhancing the natural balance of the environment. These practices not only yield healthier, more expressive grapes but also create a resilient ecosystem that supports sustainable agriculture.
Implementing such holistic practices often comes with challenges. What obstacles have you encountered, and how have they shaped your vision for the future of biocyclic vegan winemaking?
Transitioning to a fully biocyclic vegan approach is challenging on multiple fronts—technical, financial, and even cultural. The journey required us to innovate constantly and sometimes rethink long-established methods. However, these challenges have only reinforced my belief in the long-term benefits of our approach. Each obstacle has pushed us to work more closely with nature and refine our techniques, ensuring that we not only meet but exceed the stringent standards of biocyclic vegan agriculture. These experiences have strengthened our resolve and clarified our vision: to lead the industry by example, demonstrating that sustainable, ethical winemaking is both possible and profitable.
Looking ahead, what do you see as the future for organic and vegan wine production, particularly in a region as traditional as Bordeaux?
I’m very optimistic about the future. There’s a growing global awareness about sustainability and ethical production, and consumers are increasingly demanding products that reflect these values. In a region like Bordeaux, where tradition is deeply rooted, there’s an exciting opportunity to integrate time-honored practices with modern, sustainable methods. I believe that biocyclic vegan agriculture can serve as a blueprint for how we produce premium wine without compromising the health of our environment. By continuing to innovate and uphold our high standards, we can inspire the industry to adopt practices that ensure a better future for both the planet and the next generations of winemakers.
For those aspiring to follow in your footsteps, what advice would you give to emerging wine producers who are passionate about sustainability and ethical practices?
I would advise them to start at the very foundation—the land itself. Understand that the health of your soil and the biodiversity in your vineyard are critical to producing a truly remarkable wine. Invest time in learning about organic practices and consider certifications like the Biocyclic Vegan Standard, which not only guide you towards ethical production but also build trust with your customers. Embrace a mindset of continuous improvement, and be patient. Sustainable and ethical production is a journey, and every small step you take makes a significant difference in the long run.
Finally, what is your personal message to those who value organic and vegan principles in every aspect of life?
I want to emphasise that true sustainability is holistic. It isn’t enough to avoid animal by-products during processing; the entire journey—from the nurturing of the soil to the cultivation of the vines—must be grounded in respect for nature and all its inhabitants. By aligning our practices with the natural world and adhering to rigorous standards like the Biocyclic Vegan Standard, we create products that are of the highest quality, both ethically and ecologically. I hope that our commitment at Château Puybarbe inspires others to embrace practices that honor the planet and lead us toward a more sustainable future.
Thank you, Riku, for sharing your insights and unwavering commitment to biocyclic vegan agriculture. Your journey is a powerful example of how passion and sustainability can redefine an industry.
Thank you. It’s been a pleasure to share our story. I hope our work at Château Puybarbe continues to inspire others to pursue ethical and sustainable practices that benefit both people and the planet.
