Champán cuvée Terre d'Irizée AOC Champagne Régis Poissinet

2,25 l/caja

Champán cuvée Terre d'Irizée AOC Champagne Régis Poissinet

2,25 l/caja

Compra directamente al productor. Sin intermediarios.
Cosecha limitada y de temporada.
El Farmer no envía (de momento) al país seleccionado:  Estados Unidos
Especificaciones
Contenido de la caja: 1 caja contiene 2.25l de champán cuvée Terre d'Irizée AOC Champagne
Variedad: meunier
3x Champán Cuvée Terre d'Irizée, AOC Champagne (0,75l, botella)
La cosecha esta compuesto por un 84% de meunier y un 16% de chardonnay
Vinificación siguiendo método de la región de Champagne de doble fermentación, es decir que no se añaden levaduras al vino, únicamente se utilizan levaduras autóctonas (naturales) para la fermentación alcohólica y maloláctica
Se trata de una cosecha «Extra-Brut» con una dosis muy baja (1,7g/l) elaborada a partir de MCR (mosto concentrado natural y ecológico)
Su color se corresponde con un dorado espumoso y luminoso
En nariz, destacan las notas de ralladura de cítricos, limón, melocotón blanco y avellanas tostadas
La variedad de uva meunier confiere a este vino redondez, aromas de frutas de pulpa blanca, frutas guisadas (membrillo, pera, manzana), melocotón y aromas especiados mienstras la variedad chardonnay aporta a esta cosecha la ralladura de limón, el pomelo y la vainilla, así como notas florales
Este champán «Extra-Brut» combina a la perfección con carnes blancas, platos en salsa, pescados blancos, así como con postres como el carpaccio de piña o el crumble de frutos rojos
Servir a unos 11°C
Puedes consumirlo en el momento que lo recibas o conservarlo hasta 10 años
Aconsejamos conservar este champán en posición horizontal y en una habitación con una temperatura estable durante todo el año
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Régis Poissinet
Ever since I was a child, I have always been in the vineyards. I arrived at the estate in 1983 at the age of 14. Because I was passionate about nature and wanted to work in the field, I chose to learn the profession of “récoltant-manipulant” (independent champagne grower). My experience has led me to a respectful and supportive vision of nature, through a biodynamic approach. I thus took over the reins of the estate in 2008, bringing with me a real cultural and philosophical change. Passing the estate down between generations is traditional in our family home – that’s where the passion is handed down. To correct the wines, I work with the energies and vibrations of the living world. It is a form of supporting the wines and barrels which can take a few hours or several weeks. It is an intimate relationship between the wines and me as a winemaker. Each living thing has a different energy and a vibratory resonance. This vision of work through energies goes hand in hand with lithotherapy and the concept of biodynamics. Through my passion, I have chosen to dedicate my life to vines and wine, but above all to the emotions this champagne provides, to the unique moment it represents. Through my champagne, I want to arouse emotion and well-being in those who taste the bottles of Irizée, to provide them with a subtle moment of sharing and dreaming. Irizée is a champagne of emotion, which everyone will perceive in a different way. Indeed, for me everyone has their own specific vibration, and will have a personal perception of this wine. Daily life at the estate is never the same, every day is different. It depends on the workload required on the vines, according to the seasons, the weather, the needs of the vines or certain plots. Some days are spent entirely among the vines, for pruning, tying, soil work, disbudding, but also to revitalise the vineyard (biodynamics). The workload has been much greater since we converted the estate to organic and biodynamic. The estate has been completely transformed from conventional to organic (and biodynamic) viticulture. Above all, the investment of time is the first element which made it possible to develop the estate in order to bring the living world and people together (in the vineyard, in the wine during vinification and tasting), to get back to basics, i.e. life and the importance of nature. My second major investment was a financial one to acquire suitable machines for the work I wanted to do in the vineyard, for example by using a dynamiser. The estate’s staff have also adapted. More attentive listening and immediate responsiveness are essential to meet the needs of the vines and the wine. Since the estate was converted, a great deal of knowledge has been acquired on the subject of living things, wines, plants, the way of working the vines and the cycles of biodynamics. A change has also been made on the sales side. In fact, we almost only work with professionals, and it is generally rare to find Irizée bottles for sale directly to individuals.
Champagne Régis Poissinet
The Poissinet estate is a family estate, where the know-how is passed down through the generations and the passion for the vineyard and winemaking is shared. The family has been cultivating vines since the 17th century, but it was in 1974 that the estate was officially created and the first bottles bearing the name “Champagne Poissinet” were produced and then put on sale. The estate then followed a conventional working method until I took over. In 2008, I took the reins and decided to change everything so that the work, from vine to sale, is responsible, sustainable and committed. The vineyard is located within a perimeter of 12 km around the estate, which is in Cuchery, in the Marne region of Champagne. The estate has 7 hectares divided into 35 plots, mainly composed of Meunier, supplemented by Chardonnay and Pinot Noir. Champagne is a region of viticulture and agriculture. Around the Poissinet estate vineyard there are other vines, agricultural fields and large meadows for small herds of cattle. The landscape is hilly with large forest areas where game thrives. My son, Maxime, is the 6th generation on the estate. He works at the very root of the profession: in the vineyard. I work in the vineyard, the winery, the cellar and the office. The entire team on the estate consists of three women and three men. Since 2011, I have been working to prepare the soil and the estate for organic viticulture and biodynamics, and towards production that is more respectful of the environment and less dependent on man. I actually trained in the use of plants for soils and vines, in biodynamics, and today I still wish to continue training in biodynamics and lithotherapy. Lithotherapy involves using stones or crystals which each have their own specific energetic resonance. These crystals have a particular and singular property: whatever is around them or in contact with them can benefit from them. There are over ten of these stones in the offices for people’s well-being, but also among the vines for the plots. Finally, crystals have been placed in specific locations within the winery so that the wines can benefit from their properties. The tailor-made supervision of each plot is one of the most important elements of the work on the vineyard at the estate. Each plot becomes independent, supervised according to the vine’s needs. The staff working in the vineyard provide careful support for each row of vines, in order to determine their needs. These can be dictated by the size of the wood, the size of the bunches during harvest, the maturity, or the early cold in certain plots, because their climates and terroirs are different as well as their exposure. Decoctions, compost, silica or horn manure are applied appropriately and according to the needs and vigour of the vine. For example, a change is made when the vine needs to be hardier. Once the vineyard soils were ready for conversion, the process began with Ecocert (organic certification) and Demeter (biodynamic certification) in 2017. The estate’s vineyard was certified organic and biodynamic in 2020. The 2020 harvest is therefore certified. This means that the estate does not use pesticides, weedkillers or any synthetic products. I provide help for each vine and for my wines. For the Champagne AOC appellation, irrigation is prohibited. All the plots on the estate are grassed, the earth is turned mechanically and the grass in the vineyard is crushed and remains on the ground. Regarding the biodiversity of species, we ensure their presence by working the soils and activating them naturally with silica, horn manure, herbal teas, and by preparing our own compost. We also promote sustainability and the living world by respecting plant growth cycles, while not being invasive for the species. We follow the plant’s evolution in relation to the weather and the planets (in particular by following the lunar calendar), in order to promote their natural development. More than just a method of viticulture, it is a philosophy. As the estate is converted and cared for, the vines are in better health: the twigs have gained in vigour, the roots are digging deeper to feed, there is a greater presence of flora and fauna, the vines are learning to defend themselves against disease, and grapes are being produced in much smaller quantities but have far greater quality and aroma. We carry out vinification according to the Champagne method which consists of 2 fermentations: first with natural settling (by gravitation) and quickly in order to leave life in the wine. The wines are subsequently placed in barrels and vats, and the first fermentation (alcoholic) starts spontaneously and naturally thanks to the indigenous yeasts. Indigenous yeasts are yeasts naturally present in wines and in the natural environment of the cellar. Alcoholic fermentation can last between 1 to 10 months at the estate. Malolactic fermentation can subsequently begin spontaneously (though sometimes it does not happen), often in September or in spring. The second fermentation is essential for the champagne and is called the prise de mousse. It forms bubbles in the bottle, which creates pressure. The bottle remains closed for 2 to 3 years in the case of the Terre d’Irizée cuvée, ageing on slats. After this period, we carry out disgorgement to remove the sediment remaining in the bottle, to add a liqueur d’expédition. In our case, it is minimal (1.7 g) in order to produce an Extra Brut Champagne. We seek balance between sugars and acids, while preserving the aromas. The bottle is then closed with a cork stopper and a muselet. The remains of the unused grapes are sent to a distillery which is responsible for producing alcohol (hydroalcoholic gel, alcohol for research laboratories).
Información técnica
Dirección
Champagne Régis Poissinet, Cuchery, FR
Altitud
127m
Equipo
3 mujeres, 3 hombres
Dimensión
7 ha
Técnicas de cultivo
Cultivo ecológico y biodinámico
Sistema de riego
Seco
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