The idea was to create a coworking cellar," says Laurent Cornud, oenologist and manager of LC Vini-Service in Aubignan, in the Vaucluse. I created this structure in 2010 so that winegrowers could start without a winery. Except that it is not his customers who vinify their wines, but the employees of a group of employers under the direction of Laurent Cornud. Today, about twenty winegrowers, all located less than 15 km from the cellar, entrust him with the harvest.

"Everything is mutualized," he explains. To comply with the regulations, each winegrower must join an employers' group that hires 4 to 10 employees. "These employees make wine for the winegrowers, to whom I re-invoice the labour in proportion to the volume they have vinified." Another operating rule: all the wines must be taken out of the cellar by July 31.

And Laurent Cornud does not limit himself to his role as conductor: "I decide with the winemaker on the date of the harvest and the winemaking route. I advise them, I need to get involved in their company's strategy. Then, they are allocated the vats according to their harvest, which varies from 30 to 1,000 hl for the season.