Definition: wine transport (type of)

Producers

The primary players are the producers. Logistics and wine have a long history together, and even today, wine exports are still distributed using the "départ chai" method. Producers are increasingly required to adopt new skills in terms of wine shipping and transport. Some go even further, hoping to make money on transport by managing logistics operations. The more you expand the service, the more you control the offers and the more you make a profit. Organising regular flows with the same service providers allows you to obtain competitive rates. The producer must take care of their product all the way to the recipient, because consumers disappointed by a spoiled wine only know the name and contact details of the producer on the label. The difficulties today are the formalities that winegrowers have to complete: various paperwork (administrative declarations), especially for exports. The weak points are labelling: too many parcels are misdirected because of incomplete information (often written). Packaging: the box must not only be able to withstand the stresses of transport, but also convey an image of the wine.

Distributors

Some distributors buy in bulk, bottle the wine and distribute it. They are logistics operators. Others, which are more locally based, continue to focus on storage, but may also be involved in other stages of the process. Finally, large retailers also participate in wine logistics, as they transport wines purchased directly from producers from their platforms to their stores. They play an important role in wine fairs.

Service providers

These are the companies that manage the technical aspects of logistics: transport and storage. They include: traditional transport companies that treat wine as a general commodity (which allows for economies of scale); specialised transport companies that develop specific solutions for wine, packaging and, above all, temperature-controlled transport; express couriers who, thanks to their dense international networks, offer delivery times for small quantities that appeal to increasingly demanding consumers. All of them take care of administrative and customs formalities and guarantee the traceability of operations. They often achieve the impossible in order to meet unbearable deadlines.

Product constraints

Wine is a living product, sensitive to light, vibrations and thermal shocks. It is also unstable and there is a risk of contamination from the container (particularly the cork). It must arrive at its destination in the same condition as when it left the cellar. Standardised treatment is not suitable for all types of wine. Air-conditioned transport is desirable for cold or hot countries. In Europe, the 20-50% additional cost of temperature-controlled transport is only acceptable for wines with high added value. The ideal temperature control is between 16 and 20°C. New: originating in the food industry, temperature sensors travel with the wine and record the temperature throughout the journey. During transport, the most delicate phases are load breaks (transfer to the quay, delivery to the shop). It is preferable to keep these to a minimum. Finally, there is one last constraint: security, with risks ranging from bottle theft to cargo hijacking. For certain wines, it is sometimes preferable to arrange with the carrier for protected shipments (black film or anonymous cardboard).

The different modes of transport

Land transport

In Europe, almost all wine is transported by road: it is a fast mode of transport, usually taking less than 48 hours and with no temperature constraints. The price war in the road transport sector has wreaked havoc, and given the constraints associated with wine, the difference today lies in the quality of service. Final delivery, the 'last mile', in any urban area is now a major concern, which is why the shipper and the carrier must agree on a charter of good practice.

Maritime transport

This is the essential mode of transport for Asia, America, Africa and certain Eastern European countries, via the Black Sea or the Baltic Sea. Parcels travel in watertight containers, grouped together with other goods. Consolidators combine their shipments to fill a container and thus obtain favourable rates. Maritime transport is slow and involves risks for wine (temperature-controlled transport should be chosen), but the prices are attractive: €45 for a pallet from Le Havre to Tokyo.

Air transport

Air transport is ideal for sending samples or small quantities (less than 200 kg) urgently, for shipping primeur wines and grands crus.

Transport is more expensive, and the administrative constraints are the same as for other international transport. Be aware that the temperature in the holds can reach zero degrees at high altitude.

Storage and value-added activities

Wine storage is mainly carried out by specialists, and exclusively under controlled temperatures. The service provider does not simply store the wine, but also manages the stock and prepares orders directly with the customer. They agree on the services to be provided: supply management, delivery conditions, packaging and packing for promotional operations, and even bottling in some cases.

Reminder of the steps to follow for a hassle-free delivery

Have accurate and reliable information about the recipient.

Check the required export formalities or the necessary documents in the UK and abroad.

Encourage competition between service providers, prioritising quality of service.

Provide suitable packaging.

Choose clear labelling that is as complete as possible.

Facilitate the collection of goods at departure, as carriers have time slots to adhere to.

Provide loading equipment and, if necessary, manpower.

Make access to the cellars easier.

Choose service providers who can offer guarantees regarding storage and transport temperatures.

The logistics provider must be able to track your shipments and must commit to keeping you informed.

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