Good morning David,
Could you tell us about yourself?
My name is David Falxa. I come from Baigorri.
I have been working at the Irouléguy wine cellar since the 1st of June 2000, for almost 18 and a half years.
And what is your job?
I am in charge of the packaging and shipping of wine bottles from the cooperative.
The packaging means bottling the wines, labelling, capping and boxing them up. The shipping is preparing all the orders to dispatch on the same day or those that need to be quickly available for our business clients as well as our private clients.
Where do you ship your bottles?
We travel all over France, to well-known wine merchants and restaurants but also to individual clients who can order their wine on our web site or in our boutique. We deliver nationally but the heart of our business remains local, on a South West scale.
We are also present at the national gastronomy fairs, in the Paris region where there is the agricultural fair which we have been participating in for 40 years, Marseille, Toulouse and the North of France.
We also ship abroad, particularly to Belgium, Japan and Spain but the latter doesn’t really count as it’s like at home, it is just on the other side of the mountains...
We hope to offer other lands the opportunity to discover our wines!
What is your background professionally?
I didn’t apply for this position at all at first. I was hired as a sales assistant for our clients in the boutique and at the trade fairs.
I worked in the boutique for 15 years up until 2015 and since then I do this job that was offered to me internally in order to fill a replacement because I was interested in finding out about behind the scenes and I wanted to learn something else and I was given this opportunity.
I initially studied a general Baccalauréat. Then, upon reflection, coming from an agricultural background, I wanted to develop my knowledge and so I took an HND in Analysis and Behavior of Agricultural Systems.
Then I entered the world of work.
I was a fork-lift driver for Géant Vert in Labatut, I worked for the agricultural cooperative in Saint-Jean-Pied-de-Port, Mendiko Lisa in Irissarry and finally, for Lur Berri in Saint-Palais.
However, I became interested in the wine field and I really wanted to have contact with people, so I applied to the Irouleguy Wine Cellar. And that is how it all started.
I worked in the boutique, but I also stepped in on a social side for a few months replacing a colleague who had left on a training course and even in the warehouse for a trimester to help out one of my colleagues who was pregnant at the time.
They were different experiences. I have seen a lot of things and that helps me understand the work of others. If you have only worked in sales you can not see the consequences, what there is behind it. I was lucky to have the chance to benefit from this internal mobility to help understand the issues.
And today I am manager of a team with Claude and Carlos, both who have been here for nearly 20 years. We are a good team and a durable team.
Why did you want to work at the Irouleguy Wine Cellar?
I wanted to work in this region, to stay here. Life is good here.
It is also about identity. It highlights local production and shows what we are capable of doing. It also highlights the work of the wine growers, the appellation. It is a way of keeping people here.
We like what we do and the project that is based around it to help it all live on.
All that means that we throw ourselves into our work.
What are you proud of?
I am proud of the work we have achieved. I am glad to have had the opportunity to work in different positions and to have a good vision of the jobs around me.
As a person, the cooperative has helped me evolve. I grew from 20 to 40 years old at the Wine Cellar.
It has opened me up. I have had some wonderful experiences. It has enabled us to remain here and to open up to the outside world, to go to new places and to meet new people.
I am proud to have met these people and to have opened up my mind because it isn’t only within the Wine Cellar but also with the suppliers. It is not enough, for example to just order some corks. It is about being interested in the way that they work, their problems and their skills.
I am proud of all that!
Thank you David.
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