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2024 Wine Paris & Vinexpo Paris - The Daily - PREVIEW EDITION

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<strong>PREVIEW</strong><br />

SUNDAY 11 FEBRUARY <strong>2024</strong><br />

Hall 4<br />

Stand H 386<br />

WINE PARIS<br />

& VINEXPO PARIS <strong>2024</strong><br />

BRINGING THE WINE<br />

WORLD TOGETHER<br />

EXPANDING HORIZONS AND BRIDGING<br />

CONTINENTS<br />

EXCLUSIVE INTERVIEW<br />

“BE PROUD TO WORK<br />

IN THIS INDUSTRY<br />

AND SPREAD THE<br />

WORD”<br />

Rodolphe Lameyse<br />

<strong>Vinexpo</strong>sium CEO<br />

#10<br />

NEWS<br />

SOPHIE<br />

GERMANIER<br />

PRESENTS<br />

SOUTH<br />

AFRICAN<br />

ORGANIC<br />

WINES<br />

#07


I NEWS I<br />

<strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong> <strong>Paris</strong> <strong>2024</strong> once<br />

again sets the stage for an unparalleled<br />

global gathering<br />

This year's edition is bigger and better than ever, underscoring<br />

the growth and diversity that defines the show<br />

<strong>The</strong> exhibition space has<br />

been increased by 19%<br />

in total surface this year,<br />

sprawling over several<br />

halls. <strong>The</strong>re has been a<br />

53% increase in surface<br />

for international exhibitors<br />

and an 11% increase for<br />

French exhibitors, of<br />

which all French winegrowing<br />

regions will be in<br />

attendance.<br />

INTERNATIONAL<br />

EXPANSION<br />

<strong>The</strong> international presence at <strong>Wine</strong><br />

<strong>Paris</strong> & <strong>Vinexpo</strong> <strong>Paris</strong> has taken<br />

off this year with 12 new exhibiting<br />

countries (Tunisia, Poland, Singapore,<br />

New-Zealand, Ireland, Lithuania,<br />

Morocco, Moldavia, Slovakia, Estonia,<br />

Venezuela and Brazil). Italy will cover<br />

78% more floor space than previously<br />

and Germany, Slovenia, Lebanon<br />

and South Africa have doubled their<br />

exhibition areas. Spain, the show's<br />

third largest exhibitor country, will<br />

include the Murcia region for the first<br />

time. From the visitor side, a 35%<br />

increase in international visitors is<br />

expected compared to 2023.<br />

BE SPIRITS, AN EVENT<br />

WITHIN THE EVENT<br />

Be Spirits has also gained traction<br />

this year and will feature 35 types of<br />

beverage alcohol including tequila,<br />

umeshu, vermouth, vodka, whisky,<br />

malt, mezcal, pastis, calvados, cider,<br />

cognac and much more.<br />

Here again the show is becoming<br />

increasingly international, with<br />

an extensive range of producer<br />

countries represented including the<br />

United States, Japan, Italy, the United<br />

Kingdom, Mexico, France, Germany,<br />

Ireland, the Netherlands, Poland,<br />

Singapore, Canada, Slovakia and<br />

more.<br />

Some new categories are making<br />

their debut at Be Spirits this year<br />

with the arrival of beers and ciders.<br />

Alcohol-free and low-alcohol drinks<br />

have doubled in number this year and<br />

will feature in an exciting Battle of the<br />

Mixologists.<br />

<strong>The</strong> Craft Pavilion is an area reserved<br />

for young producers which will be<br />

divided into 3 zones: spirits; no/low;<br />

and beers and ciders. <strong>The</strong> Infinite<br />

Bar will offer a showcase for top<br />

mixologists with 20 cocktail bars<br />

spread over an extensive, 40-metrelong<br />

bar.<br />

THE ON! PROGRAMME<br />

HIGHLIGHTS INNOVATION<br />

AND DIVERSITY<br />

A highlight of <strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong><br />

<strong>Paris</strong> this year will be its conferences,<br />

tastings and masterclasses, covering<br />

everything from market trends and<br />

innovations to sustainability practices.<br />

Designed to engage, educate and<br />

inspire participants, the show has<br />

reached out to leaders across<br />

all sectors touching the industry<br />

to provide a programme that is<br />

exceptionally relevant while tasting<br />

sessions will offer sensory journeys<br />

through various terroirs, guided by<br />

sommeliers and winemakers.<br />

Networking is always a pivotal aspect<br />

of <strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong> <strong>Paris</strong>, and<br />

this year's show offers abundant<br />

opportunities for professionals to<br />

connect and collaborate. <strong>The</strong> diversity<br />

of exhibitors, from established<br />

vineyards and brands to artisanal<br />

producers, ensures that all market<br />

segments are represented, offering a<br />

comprehensive view of the industry's<br />

dynamics<br />

Would you like to strengthen your brand's<br />

presence at the show?<br />

Book your advertising or advertorial space<br />

in <strong>The</strong> <strong>Daily</strong> - <strong>Wine</strong> <strong>Paris</strong> <strong>Vinexpo</strong> <strong>Paris</strong>.<br />

Need to advertise<br />

during the show?<br />

You still can!<br />

We'd be happy to discuss opportunities<br />

with you.<br />

Give us a call at +33 6 98 40 29 27.<br />

We'll help you increase your brand<br />

awareness in the homeland wine industry!<br />

THE DAILY • SUNDAY 11 FEBRUARY <strong>2024</strong> 3


PRACTICAL<br />

GUIDE<br />

Craft Pavilion<br />

Speakeasy<br />

Restaurant des<br />

Vins de Bordeaux<br />

Infinite Bar<br />

SPIRITS / NO LOW /<br />

BEER / CIDER<br />

7<br />

Lounge<br />

Les Grandes<br />

Dégustations<br />

Les Dégustations Libres<br />

Free Tasting Area<br />

Restaurant<br />

Loire à Table<br />

BORDEAUX<br />

LANGUEDOC<br />

LOIRE<br />

BURGUNDY<br />

BEAUJOLAIS<br />

CHAMPAGNE<br />

Hall 5.2 / Stand C 057<br />

SOUTH WEST<br />

OF FRANCE<br />

ROUSSILLON<br />

RHÔNE<br />

VALLEY<br />

LANGUEDOC<br />

BURGUNDY<br />

JURA<br />

ALSACE<br />

LOIRE<br />

SAVOY<br />

Hall 2.2 / Stand E 172<br />

VIP 6<br />

Les Dégustations<br />

Libres / Free<br />

Tasting Area<br />

Restaurant<br />

Le Comptoir<br />

Corse<br />

CORSICA<br />

PROVENCE<br />

La <strong>Wine</strong>Tech<br />

Perspectives<br />

ITALY<br />

Hall 2.2 / Stand D 056-59b<br />

Hall 7.1 / Stand H 024<br />

Restaurant<br />

All Around<br />

<strong>The</strong> World<br />

INTERNATIONAL<br />

2<br />

3<br />

Hall 2.2 / Stand B 116<br />

Masterclasses<br />

Rooms 1 - 2 - 3<br />

<strong>Wine</strong>s<br />

Unearthed<br />

Parlons Vin !<br />

Let’s Talk About <strong>Wine</strong>!<br />

1<br />

SPAIN<br />

ITALY<br />

ENTRÉE<br />

ENTRANCE<br />

INTERNATIONAL PAVILIONS<br />

• ARGENTINA<br />

• AUSTRALIA<br />

• AUSTRIA<br />

• CHINA<br />

• GEORGIA<br />

• GERMANY<br />

• GREECE<br />

• JAPAN<br />

• LEBANON<br />

Porte de Versailles<br />

• LUXEMBOURG<br />

• MOLDOVA<br />

• PORTUGAL<br />

• SLOVENIA<br />

• SOUTH-AFRICA<br />

• SWITZERLAND<br />

• UNITED KINGDOM<br />

• UNITED STATES<br />

• AND #MORE<br />

Hall 4 / Stand A 078<br />

Hall 4 / Stand F 026<br />

Hall 2.2 / Stand F 088<br />

Hall 6 / Stand C 315<br />

Hall 5.2 / Stand G 029<br />

Hall 5.2 / Stand G 069-9


<strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong> <strong>Paris</strong>'<br />

ON! Programme <strong>2024</strong>:<br />

More for everyone<br />

CSR STRATEGY <strong>2024</strong><br />

In 2023, <strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong> <strong>Paris</strong><br />

was the first <strong>Vinexpo</strong>sium event to<br />

measure and take action to reduce<br />

its carbon emissions based on CSR<br />

(Corporate Social Responsibility)<br />

performance indicators designed to<br />

reach carbon neutrality by 2050.<br />

At the end of the event, exhibitors,<br />

visitors, service providers and partners<br />

were consulted to jointly carry out this<br />

first carbon audit. In <strong>2024</strong>, a number of<br />

CSR strategies have been adopted for<br />

the show.<br />

PROMOTING<br />

THE CIRCULAR ECONOMY<br />

Providing 170,000 glasses<br />

60% of fittings are reusable<br />

REDUCING THE SHOW’S<br />

CARBON FOOTPRINT<br />

Less aisle carpet: -20,000m²<br />

4,000 reconditioned and reused<br />

exhibitor kits<br />

Energy efficiency: 19°C<br />

Pool transport of samples<br />

RAISING AWARENESS<br />

AMONG PARTICIPANTS<br />

Collecting CSR data<br />

“<strong>The</strong> Environmentally-friendly<br />

initiatives by responsible attendees”<br />

12 conferences on CSR issues<br />

<strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong> <strong>Paris</strong><br />

<strong>2024</strong> means more regions,<br />

more countries, more<br />

business appointments, and<br />

of course more conferences,<br />

masterclasses and tastings.<br />

<strong>The</strong>re are 126 conferences and<br />

masterclasses planned in the<br />

official ON! programme, inviting<br />

DAY 1<br />

MONDAY, 12 FEBRUARY <strong>2024</strong><br />

MASTERCLASSES<br />

UGCB: THE DIVERSITY OF WARM<br />

AND COLD VINTAGES<br />

Oliver Poels - La Revue du vin de France<br />

9:30a.m. - 10:30a.m.<br />

Location: Hall 5.2 - Room 2 / Les Masterclasses<br />

Language: French (Simultaneous translation in French and English available)<br />

CONFERENCE<br />

WHAT IS VOLCANIC WINE?<br />

Various speakers<br />

10:00a.m. - 11:00a.m.<br />

Location: Room 5 - Let's Talk About <strong>Wine</strong><br />

Language: French (Simultaneous translation in French and English available)<br />

PANEL DISCUSSION<br />

RE-EMPLOYMENT: IS THE WINE INDUSTRY<br />

READY TO TAKE THE PLUNGE?<br />

Various speakers<br />

11:15a.m. - 12:15p.m.<br />

Location: Hall 2.3 - <strong>Wine</strong> Tech Perspectives<br />

Language: French (Simultaneous translation in French and English available)<br />

MASTERCLASSES<br />

NO-LOW: CAN SOBRIETY BECOME JOLLY?<br />

Antoine Besse - Time Out<br />

Caroline Noirbusson - Directrice de bar<br />

11:30a.m. - 12:00a.m.<br />

Location: Room 4 - Speakeasy<br />

Language: French (Simultaneous translation in French and English available)<br />

MASTERCLASSES<br />

THE BEST CABERNETS IN NAPA<br />

BY BEAULIEU VINEYARD<br />

Trevor Durling - Beaulieu Vineyard/ Hewitt<br />

Vineyard<br />

1:30p.m. - 2:30p.m.<br />

Location: Room 3 - Les Masterclasses<br />

Language: English (Simultaneous translation in French and English available)<br />

everyone to push boundaries<br />

and make new discoveries.<br />

Conference and masterclass<br />

categories include the "Let's Talk<br />

About <strong>Wine</strong>!" series, <strong>Wine</strong> Tech<br />

Perspectives, <strong>The</strong> Infinite Bar,<br />

designed to showcase the talent<br />

of bartenders and mixologists<br />

in Europe and around the world,<br />

MASTERCLASSES<br />

VINEXPO CHALLENGE<br />

Valeria Gamper<br />

Raimonds Tomsons - ASI<br />

5:30p.m. - 18:30p.m.<br />

Location: Room 1 - Les Masterclasses<br />

and much more. With such a<br />

wide, varied programme there<br />

is something for everyone, and<br />

many events visitors won't want<br />

to miss. We've put together a<br />

few highlights, and the complete<br />

programme is available online<br />

here.<br />

Language: English (Simultaneous translation in French and English available)<br />

DAY 2<br />

TUESDAY, 13 FEBRUARY <strong>2024</strong><br />

CONFERENCE<br />

FABRICE SOMMIER PRESENTS SIGNATURE<br />

SOMMELIER<br />

Fabrice Sommier - Union de la Sommellerie<br />

Française<br />

9:30a.m. - 12:00p.m.<br />

Location: Press Conference Room<br />

Language: French (Simultaneous translation in French and English available)<br />

CONFERENCE<br />

MARKETING, GRAPHIC DESIGN, COCKTAILS… IS<br />

AI A TRUE JACK OF ALL TRADES?<br />

Thomas Fournier - SOPEXA<br />

10:00a.m. - 10:30a.m.<br />

Location: Room 4 - Speakeasy<br />

Language: English (Simultaneous translation in French and English available)<br />

PANEL DISCUSSION<br />

WINE LABELLING: INNOVATION AND<br />

REGULATION AT A GLANCE<br />

Various speakers<br />

11:00a.m. - 11:45a.m.<br />

Location: Hall 2.3 - <strong>Wine</strong> Tech Perspectives<br />

Language: French (Simultaneous translation in French and English available)<br />

THE DAILY • SUNDAY 11 FEBRUARY <strong>2024</strong> 5


I NEWS I<br />

© <strong>Wine</strong> <strong>Paris</strong> <strong>Vinexpo</strong> <strong>Paris</strong> 23 - Jean Bernard Nadeau<br />

© <strong>Wine</strong> <strong>Paris</strong> <strong>Vinexpo</strong> <strong>Paris</strong> 23 - Philippe Labeguerie<br />

PANEL DISCUSSION<br />

DRINKS FOR EVERYONE: HOW TO IMPLEMENT<br />

AN INCLUSIVE LOW AND NO DRINKS OFFER<br />

Various speakers<br />

11:30a.m. - 12:00p.m.<br />

Location: Room 4 - Speakeasy<br />

Language: English (Simultaneous translation in French and English available)<br />

MASTERCLASSES<br />

CHIANTI D.O.C.G. RISERVA 2020<br />

Luca ALVES - Consorzio Vino Chianti<br />

Charlie ARTURAOLA - Grappolo Blu inc<br />

1:30p.m. - 2:30p.m.<br />

Location: Room 3 - Les Masterclasses<br />

Language: English (Simultaneous translation in French and English available)<br />

MASTERCLASSES<br />

CHAMPAGNE AND COGNAC: EXPRESSING THE<br />

FINEST TERROIRS<br />

François De La Giraudière - Coutanseaux Aîné<br />

Rodolphe Frerejean-Taittinger - Champagne<br />

Frerejean Frères<br />

5:30p.m. - 6:30p.m.<br />

Location: Room 3 - Les Masterclasses<br />

Language: French (Simultaneous translation in French and English available)<br />

© <strong>Wine</strong> <strong>Paris</strong> <strong>Vinexpo</strong> <strong>Paris</strong> 23 - Jean Bernard Nadeau<br />

DAY 3<br />

WEDNESDAY, 14 FEBRUARY <strong>2024</strong><br />

MASTERCLASSES<br />

LOIRE WINES FROM AUVERGNE TO NANTAIS<br />

Étienne Neethling - École Supérieure des<br />

Agricultures<br />

9:30a.m. - 10:30a.m.<br />

Location: Room 1 - Masterclasses<br />

Language: French (Simultaneous translation in French and English available)<br />

CONFERENCE<br />

TASTE SHIFT: FRENCH CONSUMER INSIGHTS<br />

<strong>2024</strong><br />

Various speakers<br />

10:00a.m. - 11:00a.m.<br />

Location: Room 5 - Let's talk about wine!<br />

Language: French (Simultaneous translation in French and English available)<br />

PANEL DISCUSSION<br />

COMMUNICATING WINE CULTURE: THE<br />

POTENTIAL OF NEW COMMUNICATION FORMATS<br />

Marion Chateau - Guide Vinsta<br />

Sylvain Dadé - Sowine<br />

Gilles Raison - Le Petit Ballon<br />

Diane Souquinière - Linkedin & Instagram<br />

10:00a.m. - 11:00a.m.<br />

Location: Hall 2.3 - <strong>Wine</strong> Tech Perspectives<br />

Language: French (Simultaneous translation in French and English available)<br />

PANEL DISCUSSION<br />

HOW CAN TECH SUPPORT THE WINE & SPIRITS<br />

EXPORT INDUSTRY?<br />

Various speakers<br />

11:15a.m. - 12:15p.m.<br />

Location: Hall 2.3 - <strong>Wine</strong> Tech Perspectives<br />

Language: French (Simultaneous translation in French and English available)<br />

MASTERCLASSES<br />

VINTAGE SPIRITS, THE ART OF TASTING HISTORY<br />

Sébastien Foulard - Jefrey's bar<br />

1:30p.m. - 2:30p.m.<br />

Location: Room 4 - Speakeasy<br />

Language: French (Simultaneous translation in French and English available)<br />

MASTERCLASSES<br />

SIPPING SUSTAINABILITY: EXPLORING CLIMATE<br />

SOLUTIONS<br />

Marta Mendonca - <strong>The</strong> Porto Protocol<br />

3:30p.m. - 4:30p.m.<br />

Location: Room 3 - Les Masterclasses<br />

Language: English (Simultaneous translation in French and English available)<br />

© <strong>Wine</strong> <strong>Paris</strong> <strong>Vinexpo</strong> <strong>Paris</strong> 23 - Philippe Labeguerie<br />

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6 THE DAILY • SUNDAY 11 FEBRUARY <strong>2024</strong> wineparis-vinexpo.vinexposium-connect.com


I NEWS I<br />

Sophie Germanier presents South African<br />

organic wines at <strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong><br />

<strong>Paris</strong> <strong>2024</strong><br />

Sustainability and environmental impact are becoming<br />

a growing concern across the wine industry. For Sophie<br />

Germanier, daughter of the Swiss winemaker Jacques<br />

Germanier, the benchmark for an organic wine lies in<br />

its ability to stand alongside peers of similar price and<br />

varietal.<br />

Sophie Germanier's Organic <strong>Wine</strong>s<br />

are certified organic, ensuring that<br />

no pesticides, synthetic fertilisers, or<br />

herbicides are used in the vineyards.<br />

<strong>The</strong> wines are also vegan-friendly<br />

and according to the company are<br />

crafted with a "genuine concern for<br />

the environment and its inhabitants".<br />

<strong>The</strong>se values are reflected not only in<br />

the organic wines themselves, but in<br />

the entire packaging and fabrication<br />

process. <strong>The</strong> brand uses lightweight<br />

bottles to minimise carbon emissions<br />

during transportation, adheres to<br />

fair labour practices and is WIETA-<br />

Certified, a certification based on<br />

standards of legislative compliance,<br />

working conditions, health and<br />

safety, and housing and tenure<br />

requirements.<br />

Sophie Germanier moved to South<br />

Africa in 2014 to run the family<br />

business. She created her own brand<br />

in 2020 following her passion for the<br />

environment and belief that "organic<br />

practices play an impeccable role in<br />

sustainability and the longevity of the<br />

wine industry."<br />

Visitors to <strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong> <strong>Paris</strong><br />

<strong>2024</strong> can meet Sophie Germanier on<br />

her stand and learn more about these<br />

organic wines from South Africa<br />

Hall 3 / Stand R 174-9<br />

Château La Levrette<br />

at <strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong><br />

<strong>Paris</strong> for the first time<br />

© Benoit Cannaferina<br />

Château La Levrette marks its inaugural presence at <strong>Wine</strong> <strong>Paris</strong> &<br />

<strong>Vinexpo</strong> <strong>Paris</strong> this year, offering visitors the opportunity to explore<br />

its history through a selection of vintages.<br />

<strong>The</strong> showcase begins with Château La<br />

Levrette Rouge, featuring three distinct<br />

vintages. <strong>The</strong> 2007 vintage, noted for its<br />

mature character and graceful ageing; the<br />

2010 vintage, celebrated for its elegance<br />

and timelessness; and the 2014 vintage,<br />

a testament to the winery's commitment<br />

to organic farming. Each vintage offers<br />

a different perspective on the château's<br />

winemaking journey.<br />

La Petite Rouge joins the lineup with its<br />

2017 vintage, a wine full of passion and<br />

character, while the winery claims that<br />

Château La Levrette Blanc from 2020 is "a<br />

masterpiece" that accurately summarises<br />

the winery's "expertise and love of the<br />

vines".<br />

Château La Levrette is also unveiling its<br />

Petite Blanc and Petite Rosé, described<br />

as "treasures waiting to be discovered".<br />

<strong>The</strong>se wines promise to offer a fresh and<br />

unique tasting experience, showcasing<br />

the diversity and creativity of the winery.<br />

Since obtaining organic farming<br />

certification in 2013, the winery states<br />

that it has been dedicated to nurturing<br />

and preserving the natural environment<br />

of its vineyards. Visitors to <strong>Wine</strong> <strong>Paris</strong> &<br />

<strong>Vinexpo</strong> <strong>Paris</strong> <strong>2024</strong> will have the chance<br />

to learn more about Château La Levrette's<br />

wines and history on its stand<br />

Hall 6 / Stand G 185-1<br />

THE DAILY • SUNDAY 11 FEBRUARY <strong>2024</strong> 7


I NEWS I<br />

Filodivino introduces its combination of organic<br />

winery and luxury resort<br />

Filodivino is making its first appearance at <strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong><br />

<strong>Paris</strong> this year, introducing its unique concept. Located in San<br />

Marcello, near Jesi in the Marche region of central Italy, the<br />

winery is situated in the heart of the protected designation of<br />

origin areas Verdicchio Classico Castelli di Jesi and Lacrima di<br />

Morro d’Alba.<br />

Sheep and solar panels:<br />

Lindeborg <strong>Wine</strong>s<br />

promotes an eco-friendly<br />

approach to winemaking<br />

© Filodivino<br />

© Filodivino<br />

Filodivino focuses on the cultivation<br />

and production of two indigenous grape<br />

varieties: the white Verdicchio, known<br />

for its ageing potential, and the red,<br />

aromatic Lacrima. Under the guidance<br />

of consultant winemaker Luca D’Attoma,<br />

Filodivino engages in continuous<br />

experimentation, aiming to reflect the<br />

characteristics of the local terroir in their<br />

wines.<br />

Beyond winemaking, Filodivino<br />

encompasses a broader project.<br />

Founders Alberto Gandolfi and his wife<br />

Alida have expanded the winery into a<br />

resort, offering a place for travellers to<br />

stay and experience the region. <strong>The</strong><br />

Filodivino <strong>Wine</strong> Resort & SPA aims to<br />

provide a setting for relaxation and<br />

exploration of the Marche region, set<br />

against a backdrop of natural scenery.<br />

For Filodivino's first participation at<br />

<strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong> <strong>Paris</strong>, it hopes<br />

to give visitors the opportunity to learn<br />

about this integration of winemaking<br />

and hospitality. <strong>The</strong> winery and resort<br />

will offer insight into the regional wine<br />

production in Marche, and present a<br />

concept that combines the production<br />

of local wines with a travel experience<br />

focused on the natural and cultural<br />

environment of the area<br />

Hall 5.1 / Stand C 087<br />

© Folgorosa<br />

Lindeborg is set to showcase its commitment to organic<br />

viticulture and sustainable practices at <strong>Wine</strong> <strong>Paris</strong> &<br />

<strong>Vinexpo</strong> <strong>Paris</strong> <strong>2024</strong>.<br />

<strong>The</strong> group is proudly announcing<br />

the successful conversion to organic<br />

fields for 6 hectares at its Folgorosa<br />

farm and an additional 10 hectares<br />

at Vale do Armo. <strong>The</strong>se organic<br />

fields are cultivating varieties such<br />

as Sauvignon Blanc, Viognier, Pinot<br />

Noir, and Alvarinho.<br />

Lindeborg states that sustainability<br />

has been a cornerstone of its<br />

philosophy since its inception, and<br />

a unique aspect of the group's<br />

approach is the introduction of<br />

sheep to its vineyards. <strong>The</strong>se new<br />

'colleagues' play a dual role: they help<br />

maintain the grass naturally, reducing<br />

the need for tractors and fuel, and<br />

help fertilise the soil organically.<br />

Lindeborg is also taking a proactive<br />

approach to combat global warming<br />

and its effects on viticulture.<br />

At Quinta Vale do Armo, the group<br />

has installed solar panels, embracing<br />

renewable energy to mitigate the<br />

impact of climate change in the<br />

Sardoal region.<br />

© Folgorosa<br />

This initiative not<br />

only contributes to<br />

reducing carbon<br />

emissions, but also significantly<br />

lowers energy costs.<br />

In a significant development,<br />

Lindeborg is launching its first wine<br />

under the LINDEBORG label. While<br />

the group has previously released<br />

wines from each of its farms, this<br />

marks the first time a wine is being<br />

introduced specifically under the<br />

Lindeborg brand. This selection<br />

aims to cater to discerning wine<br />

enthusiasts, offering both red and<br />

white varieties, each crafted with<br />

attention to delicate details and<br />

notes<br />

Hall 5.2 / Stand A 171<br />

8 THE DAILY • SUNDAY 11 FEBRUARY <strong>2024</strong> wineparis-vinexpo.vinexposium-connect.com


Opyos Beverages unveils<br />

<strong>The</strong> Brewing Botanist Cask<br />

Aged Gin<br />

AR Spirits presents<br />

Max&O organic<br />

rum<br />

<strong>The</strong> story of this limited-edition<br />

cask-aged gin began in 2019 with<br />

a unique collaboration with Wolff<br />

Brewing Co. <strong>The</strong> Brewing Botonist<br />

Red Belgian Strong Ale rested in<br />

Luxembourgish oak barrels for six<br />

months, then these same barrels<br />

were infused with Opyos' dry gin.<br />

This process was repeated over four<br />

years for each batch, imparting a<br />

distinctive amber hue and complex<br />

flavour profile to the gin, blending<br />

bergamot, cubeb pepper and<br />

roasted wood. <strong>The</strong> Brewing Botanist<br />

Cask Aged Gin is best enjoyed neat<br />

or in a Negroni<br />

Hall 7.1 / Stand H 070<br />

KEY SELLING<br />

POINTS<br />

Limited edition<br />

Nose: warm and vibrant<br />

notes of malt, nuances<br />

of cardamom and<br />

cloves<br />

Palate: aromas of<br />

banana and pineapple,<br />

followed by a hint of<br />

vanilla<br />

AR Spirits is presenting<br />

Max&O rum, a 40% ABV<br />

organic amber rum, at <strong>Wine</strong><br />

<strong>Paris</strong> & <strong>Vinexpo</strong> <strong>Paris</strong> this<br />

year. Distilled in copper stills<br />

in Spirits Valley then aged in<br />

cognac casks, the nose offers a<br />

blend of candied fruits, honey,<br />

cinnamon, chocolate and<br />

almond while it is harmonious<br />

and opulent on the palate.<br />

This organic rum, free from<br />

sugars, dyes, and artificial<br />

additives, aims to embody the<br />

essence of French terroir. It<br />

can be enjoyed neat, on ice,<br />

or in classic cocktails such as<br />

Cuban Punch, Caipirinha, and<br />

Mojitos<br />

Hall 7.1 / Stand E 053<br />

KEY SELLING<br />

POINTS<br />

Organic<br />

Ideal for sipping or cocktails<br />

Nose: a blend of candied<br />

fruits, honey, cinnamon,<br />

chocolate and almond<br />

Drouet Cognac's limited<br />

edition artisinal eauxde-vie<br />

Drouet Cognac is unveiling its<br />

limited edition Cask Strength<br />

Collection at <strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong><br />

<strong>Paris</strong> <strong>2024</strong>. This exclusive series<br />

spotlights vintage eaux-de-vie, some<br />

from the 1960s, offering a unique<br />

sensory experience. In an attempt<br />

to authentically capture the essence<br />

of Grande and Petite Champagne<br />

terroirs, these cask strengths,<br />

meticulously selected by Patrick<br />

Drouet, are presented in their pure,<br />

unblended form in order to preserve<br />

the subtle nuances of past vintages<br />

and showcase Drouet's artisanal<br />

heritage<br />

Hall 7.1 / Stand E 010<br />

KEY SELLING<br />

POINTS<br />

Rare vintage selection<br />

including historical<br />

eaux-de-vie from the<br />

1960s<br />

Cask strength cognacs<br />

capturing the authentic<br />

essence of Grande<br />

and Petite Champagne<br />

regions<br />

Artisanal expertise<br />

passed down over four<br />

generations<br />

ABC - A flavourful French<br />

aperitif from Christian<br />

Drouin<br />

Christian Drouin’s ABC (calvadosbased<br />

aperitif) offers an intense<br />

bouquet of flavours, blending apple<br />

and spice aromas. Looking for ways<br />

to apply the production methods of<br />

French vermouth to Norman fruits<br />

apples and pears in the quest for a<br />

new aperitif, Guillaume Drouin was<br />

able to synthesise the production<br />

methods of Normandy's pommeau<br />

with those of vermouth after several<br />

years of experimentation and<br />

research. <strong>The</strong> art of ABC production<br />

combines the mutage of an apple<br />

must with a young calvados,<br />

ageing it in oak barrels and adding<br />

aromatic plants and spices, such as<br />

quinquina, sagebrush, cinnamon,<br />

orange, elderflower and yuzu<br />

Hall 7.1 / Stand G 027<br />

KEY SELLING<br />

POINTS<br />

Can be consumed neat,<br />

chilled or in a cocktail<br />

Apple and spice aromas and<br />

flavours<br />

Aged in oak barrels<br />

THE DAILY • SUNDAY 11 FEBRUARY <strong>2024</strong> 9


I EXCLUSIVE INTERVIEW I<br />

© Philippe Labeguerie<br />

THE COUNTRIES<br />

THAT HAVE<br />

TRADITIONALLY<br />

TAKEN PART CAN<br />

SEE THE ADDED<br />

ECONOMIC AND<br />

BUSINESS VALUE<br />

OF THE SHOW<br />

AND THEY'VE<br />

STEPPED UP<br />

THEIR PRESENCE<br />

AS A RESULT.<br />

Rodolphe Lameyse<br />

<strong>Vinexpo</strong>sium CEO<br />

10 THE DAILY • SUNDAY 11 FEBRUARY <strong>2024</strong> wineparis-vinexpo.vinexposium-connect.com


I EXCLUSIVE INTERVIEW<br />

I<br />

“Be proud to work in this industry<br />

and spread the word”<br />

<strong>Vinexpo</strong>sium CEO Rodolphe Lameyse emphasised the passionate<br />

and human side to the wine industry<br />

Ahead of this year's show, <strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong> <strong>Paris</strong> <strong>The</strong><br />

<strong>Daily</strong> spoke with <strong>Vinexpo</strong>sium CEO Rodolphe Lameyse<br />

in an exclusive interview about the challenges facing the<br />

wine and spirits industry today and how <strong>Vinexpo</strong>sium<br />

and its events are contributing to creating a united<br />

international wine community.<br />

<strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong> <strong>Paris</strong> is<br />

growing and becoming increasingly<br />

international, both in terms of<br />

exhibitors and visitors. What new<br />

strategic markets are participating<br />

this year?<br />

What's interesting to see is how<br />

internationalisation is being<br />

reflected in the growing presence<br />

of historical partner regions. Austria,<br />

Switzerland, Germany and Italy are<br />

doubling their surface areas. This<br />

means two things: it means that<br />

the countries that have traditionally<br />

taken part, and there are many of<br />

them, can see the added economic<br />

and business value of the show and<br />

they've stepped up their presence<br />

as a result. <strong>The</strong> snowball effect<br />

means that new countries seeing<br />

this dynamic are joining in, namely<br />

this year with Chile, Argentina, a new<br />

territory from the United States, etc.<br />

How is <strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong> <strong>Paris</strong><br />

positioning itself as the mustattend<br />

event for the global wine<br />

industry today?<br />

<strong>The</strong> main reason for an event<br />

like <strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong> <strong>Paris</strong> is<br />

of course transactional: we put<br />

wine producers and merchants in<br />

touch with wine buyers. That's the<br />

basic rule. But all around this are<br />

the issues facing the global wine<br />

industry and how these difficulties<br />

are being played out and discussed.<br />

<strong>The</strong>re are a number of challenges.<br />

First of all, there's the climate. This<br />

year, we saw the smallest annual<br />

harvest ever. <strong>The</strong>re are disparities<br />

within a given country in terms of<br />

wine volume. Some regions had no<br />

water, so were unable to produce<br />

wine, while others had too much.<br />

<strong>The</strong> second challenge is a change<br />

in consumer expectations, a change<br />

in generations, a change in product<br />

categories. Here, we can highlight<br />

the emergence of low-alcohol<br />

categories, we can highlight the<br />

emergence of rosés, and even if<br />

red wine is still the most consumed<br />

wine in terms of volume and market<br />

share, it is under pressure from these<br />

other wine categories. So does this<br />

mean that customers no longer like<br />

red wine or does it mean that they<br />

want other categories of red wine?<br />

Personally, I think it's more likely to<br />

be the latter. <strong>The</strong> third major issue is<br />

what I call geo-economic. Economic<br />

tensions between continents often<br />

result in the industry being taken<br />

hostage, and this impacts all major<br />

wine-producing counties. <strong>Wine</strong><br />

is a commercial argument that is<br />

often brandished in propaganda<br />

campaigns. This means that the<br />

industry has to assert its rights in<br />

relation to this.<br />

What main trends will be<br />

highlighted at the show this year?<br />

Obviously, there will be all categories<br />

of wine. But we're also bringing other<br />

aspects to the fore. <strong>The</strong> first is that<br />

we're continuing to make headway<br />

in the spirits sector, which is a<br />

fast-growing sector, with perhaps<br />

different challenges and a different<br />

dynamic than the pure wine sector.<br />

Be Spirits is growing by 47% for us,<br />

which means that there is action<br />

and a very strong dynamism in<br />

this segment. Another segment is<br />

innovation, both in the industry and<br />

at the service of the consumer. This<br />

includes no-alcohol and low-alcohol,<br />

which is a segment in its own right<br />

and which will highlight new product<br />

categories. Whether or not you like<br />

alcohol-free wine is not the point.<br />

<strong>The</strong> point is to say that there are<br />

things happening in this sector that<br />

need to be looked at.<br />

Do you have a message for the<br />

visitors and exhibitors?<br />

<strong>The</strong> visitors and exhibitors are<br />

professionals who are all committed<br />

to the cause. <strong>The</strong>y love what they do,<br />

they love the products they make or<br />

taste. I'm convinced that these are<br />

people who like human connection,<br />

who like the interpersonal exchanges<br />

they can have as part of their job. I<br />

have two messages for them. <strong>The</strong><br />

first is treat yourself to something<br />

tasty. <strong>The</strong>re are some fantastic<br />

products on display. I'd also like to<br />

say, be proud to work in this industry<br />

and spread the word. This is a<br />

sector where humanity and human<br />

interaction are important<br />

WITH FIVE YEARS<br />

AS CEO OF<br />

VINEXPOSIUM<br />

- LOOKING TO<br />

THE FUTURE<br />

<strong>Vinexpo</strong>sium CEO Rodolphe<br />

Lameyse has been at the helm<br />

of the organisation for five years<br />

now. Ahead of this year's show, he<br />

outlined <strong>Vinexpo</strong>sium's role and<br />

impact on the international wine<br />

and spirits industry over the past<br />

five years as well as his vision for the<br />

future. “We’ve just completed a first<br />

chapter of transformation,” he said,<br />

emphasising the organisation’s<br />

successful efforts in revitalising<br />

its presence, notably with the<br />

move from Bordeaux to <strong>Paris</strong> and<br />

expanding into new markets like<br />

Singapore. <strong>Vinexpo</strong> Asia will be<br />

back in Hong Kong this year from<br />

the 28 to 30th of May, and will be<br />

alternating between Singapore and<br />

Hong Kong every other year.<br />

Looking ahead, he highlighted<br />

the importance of addressing<br />

the range of challenges and<br />

expectations facing the wine<br />

industry, including the relationship<br />

between the agricultural sector,<br />

including wine production, and<br />

governmental as well as European<br />

institutions. He also focused on the<br />

public perception of the agriculture<br />

and wine industries, often unfairly<br />

labeled as polluters. Mr Lameyse<br />

passionately argued for a change<br />

in this narrative, emphasising the<br />

dedication of those in the sector<br />

to their craft and the environment.<br />

For him, this change in narrative<br />

is part of the next chapter for<br />

<strong>Vinexpo</strong>sium: "Today I think that<br />

<strong>Vinexpo</strong>sium's second cycle also<br />

revolves around becoming a lobby<br />

to serve the international wine and<br />

spirits industry"<br />

THE DAILY • SUNDAY 11 FEBRUARY <strong>2024</strong> 11


I SNEAK PEEK I<br />

Tarani Rosé Fines Bulles: <strong>The</strong> new<br />

sparkling wine from Vinovalie<br />

Visitors to <strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong> <strong>Paris</strong> this year will have<br />

the opportunity to discover Tarani Rosé Fines Bulles from<br />

Vinovalie, the latest addition to Vinovalie's Tarani line.<br />

Vinovalie's Tarani line aims to be "the<br />

link between ancestral legitimacy<br />

and modern taste." This sparkling<br />

rosé is no exception, encased in a<br />

sophisticated smoked bottle featuring<br />

the emblematic amphora which<br />

symbolises the brand's heritage. With<br />

a modest alcohol level of 10.5%, the<br />

Tarani Rosé Fines Bulles stands out<br />

with its pale pink colour, enhanced by<br />

pink reflections and hints of blue. <strong>The</strong><br />

nose is strong with a fusion of exotic<br />

fruits such as lychee, complemented<br />

by white-fleshed fruits, notably vine<br />

peach, creating an inviting bouquet.<br />

<strong>The</strong> wine is delicately sparkling with<br />

small elegant bubbles, offering a<br />

balance between aromatic freshness<br />

and a silky, subtly spiced finish. This<br />

makes it an appropriate choice for<br />

both aperitifs and desserts, suitable<br />

for various occasions. Vinovalie<br />

recommends drinking Tarani Rosé<br />

Fines Bulles with breadsticks with<br />

rosemary or salted piquillos as an<br />

aperitif, or with macaroons for a<br />

dessert. Tarani Rosé Fines Bulles<br />

should be served chilled between<br />

4 and 5°C and can be enjoyed<br />

throughout the year. It caters to<br />

contemporary wine trends and is a<br />

good choice for summer evenings<br />

and festive events. Its appeal lies<br />

in its balance, style and ability to<br />

cater to different tastes<br />

Hall 6 / Stand H 118<br />

Hauck <strong>Wine</strong>s<br />

blends tradition<br />

with innovation<br />

at <strong>Wine</strong> <strong>Paris</strong> &<br />

<strong>Vinexpo</strong> <strong>Paris</strong> <strong>2024</strong><br />

Nestled in the picturesque<br />

Bermersheim vor der Höhe in the<br />

historic German wine region of<br />

Rheinhessen, Hauck wines boasts<br />

a lineage dating back to 1727. <strong>The</strong><br />

current generation of the family,<br />

represented by Jana Hauck and her<br />

father Heinz Günter, aim to combine<br />

age-old techniques with modern<br />

insights.<br />

<strong>The</strong> Hauck family emphasises controlled<br />

yields and manual harvesting as part of their<br />

commitment to producing aromatic grapes. In<br />

the spirit of innovation and curiosity, they explore<br />

a range of different grapes including Riesling,<br />

Silvaner and the classic white burgundy grape<br />

varieties Pinot Gris, Pinot Blanc and Chardonnay<br />

for whites and Pinot Noir, St Laurent, Merlot and<br />

Cabernet Sauvignon for reds. Hauck has also<br />

ventured into growing less common varieties like<br />

Auxerrois and Albariño, the latter being a proactive<br />

adaptation to evolving climatic conditions.<br />

“By introducing Albariño into our repertoire, we<br />

not only diversify our selection but also position<br />

ourselves strategically for the evolving climatic<br />

conditions. This grape variety's resilience and<br />

ability to thrive in changing environments align<br />

with our commitment to sustainable practices,<br />

brings a unique flair to our vineyards, and<br />

we believe it holds promise for the future of<br />

winemaking in our region,” says Jana Hauck.<br />

In 2023, Hauck unveiled "mystique", a natural<br />

wine derived from the Scheurebe grape, a<br />

variety with deep roots in German viticulture.<br />

<strong>The</strong> minimal intervention approach used<br />

during the production of this wine allows the<br />

innate characteristics of the Scheurebe grape<br />

to shine, according to the winery. As its name<br />

suggests, "mystique" symbolises the enchanting<br />

and somewhat enigmatic nature of natural<br />

wines, reflecting Hauck's ambition to harmonise<br />

traditional practices with contemporary trends<br />

Hall 5.2 / Stand G 078<br />

12 THE DAILY • SUNDAY 11 FEBRUARY <strong>2024</strong> wineparis-vinexpo.vinexposium-connect.com


I SNEAK PEEK I<br />

Val Joanis highlights its<br />

Blanc de Noir 2023<br />

Val Joanis is presenting its Blanc de Noir 2023<br />

at <strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong> <strong>Paris</strong> <strong>2024</strong>. This 100%<br />

grenache noir wine is characterised by a crystalline<br />

colour with green tints and a nose of citrus and<br />

mango. <strong>The</strong> palate is taut with light tannins<br />

and slightly mentholated peaches. It should be<br />

served chilled and is suitable for aging 3 to 5<br />

years. <strong>The</strong> Blanc de Noir 2023 can be paired<br />

with ceviche, tuna tataki, or a seafood salad<br />

Hall 4 / Stand D 243<br />

KEY SELLING<br />

POINTS<br />

Made in France<br />

Nose: pastéis de nata,<br />

cinnamon and orange<br />

blossom<br />

Elegant packaging<br />

Les Bienheureux's spirit pays<br />

hommage to the father of<br />

civil disobedience<br />

KEY SELLING<br />

POINTS<br />

Pairs well with fish and<br />

seafood<br />

100% grenache noir<br />

Can be aged 3 to 5<br />

years<br />

Thoreau by Les Bienheureux is<br />

a spirit created as a tribute to<br />

Henry David Thoreau, 19th century<br />

American philosopher, poet and<br />

naturalist and the father of civil<br />

disobedience. It offers distinct<br />

flavours with a nose of pastéis de<br />

nata, cinnamon and orange blossom.<br />

<strong>The</strong> palate has a rich silky texture<br />

reminiscent of walnut oil, and the<br />

finish is long and characterised by<br />

candied dried fruits and hazelnuts.<br />

<strong>The</strong> bottle's design includes a pine<br />

green and fluorescent orange label,<br />

and the tribute to the philosopher<br />

continues with 14 different quotes<br />

from Thoreau, one on the label of<br />

each bottle<br />

Hall 7.1 / Stand D 002<br />

Vignoble de la Jarnoterie's<br />

heritage in the spotlight<br />

with the Cuvée d'Angèle<br />

La Cuvée Angèle emerges from<br />

two newly cultivated organic<br />

parcels on a gravel terroir, offering<br />

a unique expression of the vintage's<br />

Cabernet Franc and protected<br />

designation of origin Saint Nicolas<br />

de Bourgueil. This soil, both filtering<br />

and heat-reflecting, enhances the<br />

wine's characteristics. Named in<br />

memory of the family's grandmother,<br />

Angèle, this wine symbolises a<br />

blend of tradition and innovation,<br />

presenting a tribute to both the<br />

winery's heritage and the distinct<br />

qualities of its terroir<br />

Hall 3 / Stand D 205<br />

KEY SELLING<br />

POINTS<br />

Protected designation<br />

of origin Saint Nicolas de<br />

Bourgueil<br />

Organic<br />

A domain with 5<br />

generations of heritage<br />

Le Grand Pan:<br />

A mythological rosé<br />

from L'Estabel<br />

Le Grand Pan Rosé Bio from L'Estabel aims to<br />

embody mythology and nature, inspired by the<br />

ancient Greek god Pan. Cultivated from cinsault<br />

and grenache in the protected designation of<br />

origin Languedoc Cabrières, on the schist soils<br />

of Pic de Vissou, this light and lively organic<br />

wine captures the essence of Pan who is, as<br />

indicated on the label, "alive!" Le Grand Pan<br />

Rosé Bio is ideal for appetisers and pairs well<br />

with goat cheese, grilled peppers and fresh<br />

Mediterranean peaches<br />

Hall 4 / Stand G 224<br />

KEY SELLING<br />

POINTS<br />

Protected designation of<br />

origin Languedoc Cabrières<br />

Organic<br />

Ideal for appetisers<br />

THE DAILY • SUNDAY 11 FEBRUARY <strong>2024</strong> 13


I SNEAK PEEK I<br />

Innovative depths:<br />

Les Immergées by Domaine<br />

de la Courtade<br />

Domaine de la Courtade's is<br />

presenting its latest creation, Les<br />

Immergées, at the <strong>Wine</strong> <strong>Paris</strong> &<br />

<strong>Vinexpo</strong> <strong>Paris</strong> <strong>2024</strong>. This unique<br />

series, comprised of two vintages<br />

one in white and one in red from<br />

the protected designation of origin<br />

Côtes de Provence, reflects the<br />

estate's innovative approach. <strong>The</strong>se<br />

wines, aged for a year in amphorae,<br />

were then immersed<br />

for nine months at a depth of 30<br />

metres where they were able to<br />

fully express their full potential<br />

and essence. Available in limited<br />

editions of 900 bottles of white<br />

and 300 of red, they promise a<br />

singular oenological experience for<br />

enthusiasts<br />

Hall 4 / Stand E 071<br />

KEY SELLING<br />

POINTS<br />

Unique ageing process<br />

Limited edition<br />

Protected designation of<br />

origin Côtes de Provence<br />

Vintense Prestige Rosé:<br />

An elegant and versatile<br />

non-alcoholic wine<br />

Vintense Prestige Rosé offers a<br />

unique option for those looking for a<br />

non-alcoholic wine experience. It is<br />

also appropriate for those who are<br />

pregnant, as well as for vegans and<br />

individuals following a gluten-free<br />

diet. Boasting an intense salmon<br />

hue, it offers a nose of baked apple<br />

and jammy raspberries. With a<br />

soft start and delicate bubbles, it<br />

KEY SELLING<br />

POINTS<br />

reveals aromas of baked apple and<br />

cuberdon. Ideal served between 8°C<br />

and 10°C, it's perfect for an aperitif,<br />

and pairs well with salmon or a<br />

desert such as raspberry charlotte<br />

Hall 7.1 / Stand A 022<br />

Non-alcoholic wine<br />

Nose: baked apple and<br />

jammy raspberries<br />

Vegan and gluten-free<br />

Barrel Bomb: A mariage of<br />

whiskey and wine at <strong>Wine</strong><br />

<strong>Paris</strong> & <strong>Vinexpo</strong> <strong>Paris</strong> <strong>2024</strong><br />

SAB'S presents its barrelaged<br />

gin at <strong>Wine</strong> <strong>Paris</strong> &<br />

<strong>Vinexpo</strong> <strong>Paris</strong> <strong>2024</strong><br />

Precision <strong>Wine</strong>s' Barrel Bomb line<br />

marries Kentucky Bourbon with fine<br />

California wine, creating a bold fusion<br />

of two American beverage traditions.<br />

For Barrel Bomb Kentucky Bourbon,<br />

the process begins with high-quality<br />

Kentucky Bourbon, aged three years in<br />

new American oak, then transferred to<br />

French oak barrels used for cabernet<br />

and red blends. This fusion of aging<br />

techniques gives the bourbon filigreed<br />

aromatic nuance as well as a bold, rich<br />

texture, with a long spiced finish<br />

Hall 7.1 / Stand D 074<br />

KEY SELLING<br />

POINTS<br />

100% Kentucky Boubon<br />

Whiskey<br />

A bold, rich texture<br />

A unique flavour from<br />

ageing in wine barrels<br />

© Precision <strong>Wine</strong>s<br />

Le Gin de Batard is aged in a Batard-Montrachet wine<br />

barrel, bridging the worlds of gin and Burgundy<br />

wine. Close collaboration with winemakers led<br />

to the selection of the barrel, enhancing the<br />

gin with distinctive wine characteristics. <strong>The</strong><br />

gin undergoes the same process as Burgundy<br />

wines: one-month of maturation on wine lees<br />

in the Batard-Montrachet barrel, followed by<br />

four months on lees in stainless steel tanks.<br />

This ageing process, including stirring the<br />

lees, imparts golden hues, elevates the citrus<br />

nose, and adds deliciously round, exotic notes<br />

to the palate<br />

Hall 7.1 / Stand A 050-16<br />

KEY SELLING<br />

POINTS<br />

Unique ageing process<br />

Round palate<br />

Citrus nose<br />

© Lorène Creuzot<br />

14 THE DAILY • SUNDAY 11 FEBRUARY <strong>2024</strong> wineparis-vinexpo.vinexposium-connect.com


© Emilio Del Prado<br />

WHERE<br />

TO GO IN<br />

PARIS<br />

<strong>The</strong> Off - getting into<br />

the right mood in the<br />

French Capital<br />

<strong>The</strong> Off by <strong>Wine</strong> <strong>Paris</strong> & <strong>Vinexpo</strong> <strong>Paris</strong> is THE definitive list of<br />

restaurants and bars across the city of lights. Take the time to<br />

drop by one or two – and get into the right mood for the show!<br />

Willi’s <strong>Wine</strong> Bar<br />

<strong>The</strong> first wine bar in <strong>Paris</strong>, which opened in 1980, it is still a genuine<br />

neighbourhood institution. <strong>The</strong> Rhone Valley is the focal point of a generouslystocked<br />

wine list which favours quality. After four decades, the chef François Yon<br />

retired in 2021, leaving his team to continue to pour their energy and creativity into<br />

the establishment.<br />

13 rue des Petits Champs - 1 er arr. - TEL: +33 1 42 61 05 09 - williswinebar.com<br />

© le photographe du dimanche<br />

Le Bon Georges<br />

<strong>Paris</strong>ian bistro in its original state, it is the hideout of all the good nectar lovers,<br />

the rule of the Bon Georges is: firstly, the wine, then the dishes. Great vineyards<br />

and small estates: the desire remains the same, to find the gem. <strong>The</strong> cuisine<br />

tailors the wine: on point and based on quality products.<br />

45 rue Saint-Georges - 9 e arr.<br />

TEL: +33 1 48 78 40 30<br />

lebongeorges.paris<br />

Grande Brasserie<br />

Cuisine and French tradition are on the forefront: white tablecloth, snail<br />

cromesquis, mayonnaise whelk or even andouillette from Troy. <strong>Wine</strong>s are<br />

healthy, without inputs and also very tasty, the selection being large and<br />

sophisticated: Champagne Piconnet, Jean-Baptiste Arena in Corsica, and also<br />

Sylvain Pataille in Burgundy.<br />

6 rue de la Bastille - 4 e arr.<br />

TEL: +33 9 75 80 99 72<br />

grandebrasserie.fr<br />

Copper Bay<br />

You can’t help but get reeled into this amusing ship with its neat yacht trims,<br />

its cream walls, its huge picture windows and its polished wooden bar. At the<br />

helm, Aurélie Panhelleux and her team of shaker sailors help make mixology<br />

more accessible with a fun ‘texture’ list and a bar that feels more like a kitchen<br />

island. <strong>The</strong> scene is all-set to reveal<br />

to passing seamen (and women)<br />

the secrets of mixology. CopperBay,<br />

without a doubt, is blowing fresh<br />

wind into the sails of the <strong>Paris</strong>ian bar<br />

world!<br />

5 rue Bouchardon - 10 e arr.<br />

TEL: +33 1 43 57 59 68<br />

copperbay.fr<br />

See all<br />

restos & bars

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