When Digital Printing Elevates Verjus: A Fusion of Tradition and Innovation
We had the pleasure of meeting Régis and Simon Bagnoud, the passionate owners of Cave Bagnoud, nestled in Valençon. A year ago, they launched an innovative product: Verjus. For this project, they collaborated with Univerre to design a unique and custom-made bottle, a true reflection of their expertise and passion.
Verjus is made from green, unripe grape clusters, harvested before they ripen. At this stage, the grapes must be intensely green and have not yet begun to change color, a sign that they are starting to accumulate sugar.
A family story at the heart of the vineyard
Cave Bagnoud is above all a family business, rooted in a winemaking tradition since 1999. It was that year that Nicolas Bagnoud, the father, made the leap from grape grower to winemaker. In 2015, his two sons, Régis and Simon, driven by the desire to continue this tradition, joined their father to jointly found ‘Bagnoud Vins.’ The family vineyard spans 12 hectares, from Sierre to Flanthey, where more than thirty different grape varieties are carefully cultivated. This diversity allows them to create a rich and varied range of wines, from whites to late-harvest reds, including rosés. The heart of this operation is in Valençon, where the Bagnoud family’s expertise comes to life.
Where did the idea for Verjus come from?
Simon tells us that in their third year of agriculture studies, they took oenotourism courses where they had to present a product. Their wine merchant, Léa, had then suggested a Verjus cake. A few years later, when they decided to market this product, Léa returned with that same cake. ‘When we tasted it, we found it incredible,’ Simon enthusiastically recalls. Their vineyard, home to Diwico vines, requires a green harvest. Instead of wasting this valuable harvest, especially since Diwico is an untreated grape variety, they came up with the ingenious idea of transforming it into Verjus. ‘Instead of throwing the harvest on the ground, we take advantage of recovering this surplus production to make Verjus,’ explains Simon. ‘We really wanted to add value to this product,’ adds Régis. This initiative also stemmed from their passion for cooking, a family tradition that inspired them to reintroduce this ancient product into contemporary gastronomy.
A personalization conceived at Univerre’s Studio
‘The Studio is incredible, we recommend you try it at least once,’ exclaims Régis. During their visit, Régis and Simon were particularly impressed by the immersive experience offered by the studio. ‘When you enter this room with two chairs and headsets, it was my first virtual reality experience, and it really amazed me,’ Simon recalls, still in awe. This visit allowed them to discover a multitude of projects realized by Univerre, revealing a wide range of possibilities in terms of customization. ‘We didn’t realize Univerre made so many bottles,’ admits Régis. The inspiration from this visit led them to consider a distinct design for their Verjus, a product that stands out from the rest of their wine production. They opted for digital printing, a modern technique with endless color possibilities, which allows them to elegantly and significantly differentiate this non-alcoholic product.
Digital printing: a modern art at the service of tradition
Thanks to close collaboration between the Univerre team and Cave Bagnoud, an exceptional bottle was created. Its captivating design, dominated by a bright green, instantly catches the eye and stands out from the other products in the cellar. ‘In discussions with Univerre’s graphic designer, he suggested resizing the label to become a print and blending it into the bottle, so the bottle itself becomes the Verjus,’ Simon proudly shares.
Gourmet suggestions to elevate Verjus
Finally, we asked the Bagnoud brothers for some tips on how to enjoy this unique product. Verjus is perfect for deglazing fish, enhancing tarragon chicken, integrating into a salmon or trout tartare with olive oil, or even replacing lemon in a risotto. For a sweet touch, Verjus fits perfectly in cakes or sorbets. And to refresh yourself in summer, there’s nothing like a Verjus syrup or tea! It’s an ideal alternative to lemon or vinegar, bringing a note of originality to your recipes.
Create your own bottle mould in the Univerre studio
Are you looking for inspiration or would you like to design your next bottle mould? Univerre’s studio offers you the perfect environment to do so. Our creative and interactive glass packaging showroom is located at our headquarters in Sierre, Switzerland, and is unique in Europe. Here you can not only be inspired by current projects, but also develop your individual packaging design and initial sketches directly on site. Discover the diverse design possibilities in glass design, from printing techniques on glass to the creation of your own bottle or glass mould. Let the atmosphere guide you – the motto is: inspiration.
