Axelle Courdurié

The Path

Ownership and winemaking converge in Axelle Courduri’s role at Château Croix de Labrie, where agricultural decisions and cellar decisions are part of the same daily responsibility. Her career stays close to the vineyard, with no separation between the ground underfoot and the wine in bottle. The estate is where the work is defined, and where its methods are made visible season by season.

The Work Today

The current practice at Château Croix de Labrie is stated plainly: “At Croix de Labrie, we farm the vines organically.” That is not presented as branding, but as a working method in the rows. “In parallel, we also farm the vineyard biodynamically.” Taken together, those lines place Axelle Courduri’s attention on how the vineyard is tended, with close observation, discipline, and a plan that tracks the land over time.

In Their Words “I make oxygenated compost teas for soil regeneration, because the soils need to be re-carbonized.” The detail is technical and direct. It points to soil as a working surface, not a passive one, and to regeneration as part of the job. For Axelle Courduri, the emphasis is below ground as much as above it. “We have been in conversion since 2018 and were certified organic in 2020.” Those dates mark a process rather than a slogan. Conversion in 2018, certification in 2020: the timeline records a methodical change in the way the vineyard is farmed, with the shift made legible through the years.

Acclaim

The clearest recognition here is formal certification: “We have been in conversion since 2018 and were certified organic in 2020.” For Axelle Courduri, that milestone sits alongside the practical language of soil work: “I make oxygenated compost teas for soil regeneration, because the soils need to be re-carbonized.” reads as a record of process, with Château Croix de Labrie shaped by agricultural discipline rather than by ornament.