The object of the invention is the use as an oenological product phloroglucinol type proanthocyanidic tannin containing no or little ferulic and paracoumariques . Lors de sa création en l’agence s’était donnée comme mission de faire découvrir aux québécois les produits de chez-nous. Comme notre passion pour le. Anthocyanins and tannins are the main pigments in red wine. These Milhé, J. C., “Recherches technologiques sur les composés phénoliques des.
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Spurred on by their passion for wine and love of a challenge, Olivia and Didier Le Calvez forged their path in the wine world with the support of Stephane Atnins, an iconic figure in the Bordeaux wine region. After ten years in New York from to where he was manager of the Plaza Hotel and then General Manager of The Pierre, Didier Le Calvez moved back to Paris where he directed the George V Hotel untilin which time he propelled it to be one of the most luxurious hotels in the world.
Agences Tannins – Agences Tannins
Didier tanihs about this period: It made me so enthusiastic for our common project. So exciting was this challenge, I realised it was time for me to step down from the George V.
I had to pretty much start from scratch again in order to realise the full potential of this project.
La Barbanne, a humble stream and a sub-tributary of the Dordogne, is the only thing that separates it from the famed town. Olivia says of the area: Each piece of the puzzle fit perfectly to create the wine I had dreamed of, rich in flavour and yet tankns subtle in taste.
Stephane Derenoncourt, the great winemaker of the area, tabins forces with the family for their project bringing his sought-after elegance, harmony and sensitivity to the table in order to create this new feminine Puisseguin-Saint-Emilion. And thus Chateau Clarisse was born!
Named after their daughter who was 3 years old with the birth of the first bottle init adds another chapter to this lovely family story….
Les Tanins, Paris
Situated on the famous Saint Emilion Plateau, at m high, the Chateau Clarisse property benefits from the best land in the area with huge development potential. The vineyard originally covered an area of 5 hectares, but was progressively enlarged to cover 15 hectares, including 2.
It benefits from a well-drained clay-limestone and clay-siliceous soil. The vineyard which is composed of merlots and cabernet francs, has an average age of 25 to 30 years old.
Olivia and Didier, who can now use the title, land-owner and farmer, are meticulous when it comes to taking care of the vineyard. They do ganins with the same attention to detail as a luxury hotel owners. His golden rule is that a wine must express the subtlety of its lles, with freshness and harmony. In this way, the wines which can be drunk immediately, while still staying good, are born.
A big work of racotage was undertaken in before a series of replanting was done between and to enrich the soil with compost to stimulate the bacteria. The work on the vineyard has been meticulous — the vine is trained in a specially adapted Guyot style and the removal of excess buds, thinning of shoots and removal of unwanted leaves are all undertaken by hand. Clarisse, who was two, was with us, along with our son George, who was four and a half, and plucked his first grapes that day.
Wine growing is an art de vivre, a school of rigor and excellence. Upon arrival, Olivia and Didier discovered a wine cellar equipped with beautiful concrete vats and two storehouses, with stunning wood beams, full of wine barrels, completely restored at the beginning of just like the rest of the equipment, the farm buildings and the bottle storehouses.
The adventure was about to begin!. Currently, 10 bottles are produced each year.
This starts with the ruthless selection of the cuvees to make sure we are only keeping the most successful and most accomplished. Our wine is now a real competitor in the world of les grands vins! With such a perfectionist attitude, how can this wine not rise up from the depths of this ancient soil, the oldest in Bordeaux, and shine as a new star?
Steeping in whole berries, extraction by pumping-over and release, punching. Didier Le Calvez Winemaker: Olivier Verdier Sales Manager: Steeping in whole berries, extraction by pumping-over and release, punching Ageing: Alcohol abuse is dangerous for health.
To consume with moderation.