- TUESDAY JUNE THE 1st -
- TUESDAY JUNE THE 1st -
01.06.21 Morning
10 a.m. : HaloAnisoles and new barrels - why?How Tonnellerie Baron is committed to analyzing 100% of its production, to guarantee its zero TCA barrels when they leave the workshop.Intervention by Bertrand Leauté from the LEC Laboratory in Cognac
11:30 a.m. : TastingSuper Tuscans: when Bordeaux grapes meet Tuscan terroirs:The influence of Bordeaux in the expression of Super Tuscan wines is evident in the style, but also in the use of new barrels and grape varieties such as Cabernet Sauvignon and Merlot to complement or replace Sangiovese, the emblematic grape of the Tuscany.Tasting organized by Enrico Chioccioli, Tonnellerie Baron sales manager for Italy.
12:30 p.m. : Open tableLunch imagined and cooked by Florence Camaly on the theme of Italy.
- Pause -
01.06.21 Afternoon
4:30 p.m. : 20 years of InnovationPreview presentation of Alma: an unprecedented fusion of ceramics and oak for winemaking and aging.
6 p.m. : Masterclass OrnellaïaModerated by Axel Heinz.“The cellar is the continuation of the vineyard. Here as well each vineyard is treated as an individual, vinified separately, with the objective to express the specific character of its parcel. "
7:30 p.m. : DinnerImagined and cooked by Florence Camaly - Bar à Cognac
01.06.21 Morning
10 a.m. : HaloAnisoles and new barrels - why?
How Tonnellerie Baron is committed to analyzing 100% of its production, to guarantee its zero TCA barrels when they leave the workshop.
Intervention by Bertrand Leauté from the LEC Laboratory in Cognac
11:30 a.m. : Tasting
Super Tuscans: when Bordeaux grapes meet Tuscan terroirs:
The influence of Bordeaux in the expression of Super Tuscan wines is evident in the style, but also in the use of new barrels and grape varieties such as Cabernet Sauvignon and Merlot to complement or replace Sangiovese, the emblematic grape of the Tuscany.
Tasting organized by Enrico Chioccioli, Tonnellerie Baron sales manager for Italy.
12:30 p.m. : Open table
Lunch imagined and cooked by Florence Camaly on the theme of Italy.
- Pause -
01.06.21 Afternoon
4:30 p.m. : 20 years of Innovation
Preview presentation of Alma: an unprecedented fusion of ceramics and oak for winemaking and aging.
6 p.m. : Masterclass Ornellaïa
Moderated by Axel Heinz.
“The cellar is the continuation of the vineyard. Here as well each vineyard is treated as an individual, vinified separately, with the objective to express the specific character of its parcel. "
7:30 p.m. : Dinner
Imagined and cooked by Florence Camaly - Bar à Cognac
- WEDNESDAY JUNE THE 2nd -
- WEDNESDAY JUNE THE 2nd -
02.06.21 Morning
10 a.m. : And the oak resources?State of play of French forests and perspectives with Fabienne Benest, head of the national department of expertise on forest ecosystems at IGN.
11:30 a.m. : TastingCalifornian wines by Lionel Kreff.
12:30 p.m. : Open tableLunch imagined and cooked by Florence Camaly on the theme of California.
- Pause -
02.06.21 Afternoon
4.30 p.m. : Carbon, let's make the balanceReducing the environmental impact and sustainable development at Château Montrose - Reflections and discussions with Vincent Decup Technical Director of Château Montrose.
6 p.m. : Opus One MasterclassModerated by Laurent Delassus, Opus One International Office Director
7:30 p.m. : DinnerImagined and cooked by Florence Camaly - Cognac Bar.
02.06.21 Morning
10 a.m. : And the oak resources?
State of play of French forests and perspectives with Fabienne Benest, head of the national department of expertise on forest ecosystems at IGN.
11:30 a.m. : Tasting
Californian wines by Lionel Kreff.
12:30 p.m. : Open table
Lunch imagined and cooked by Florence Camaly on the theme of California.
- Pause -
02.06.21 Afternoon
4.30 p.m. : Carbon, let's make the balance
Reducing the environmental impact and sustainable development at Château Montrose - Reflections and discussions with Vincent Decup Technical Director of Château Montrose.
6 p.m. : Opus One Masterclass
Moderated by Laurent Delassus, Opus One International Office Director
7:30 p.m. : Dinner
Imagined and cooked by Florence Camaly - Cognac Bar.
- THURSDAY JUNE THE 3rd -
- THURSDAY JUNE THE 3rd -
03.06.21 Morning
10 a.m. : Sensory workshop around the aromas of oak barrelsAuthor of the box set "Le fût de Chêne" published by Jean Lenoir, Léa Desportes proposes here to present the sensory (Re) percussions of aging in wood.
12:30 p.m. : Open tableLunch imagined and cooked by Florence Camaly - Free inspiration.
- Pause -
03.06.21 Afternoon
4:30 p.m. : HaloAnisoles and new barrels - why?How Tonnellerie Baron is committed to analyzing 100% of its production, to guarantee its zero TCA barrels after leaving the workshop.Speech by Bertrand Leauté from the LEC Laboratory in Cognac.
6 p.m. : Masterclass Vega SiciliaHosted by Gonzalo Iturriaga de Juan.
7:30 p.m. : DinnerImagined cooked by Florence Camaly -
9 p.m. : Masterclass Cognac FerrandHosted by Alexandre Gabriel from Maison Ferrand.
03.06.21 Morning
10 a.m. : Sensory workshop around the aromas of oak barrels
Author of the box set "Le fût de Chêne" published by Jean Lenoir, Léa Desportes proposes here to present the sensory (Re) percussions of aging in wood.
12:30 p.m. : Open table
Lunch imagined and cooked by Florence Camaly - Free inspiration.
- Pause -
03.06.21 Afternoon
4:30 p.m. : HaloAnisoles and new barrels - why?
How Tonnellerie Baron is committed to analyzing 100% of its production, to guarantee its zero TCA barrels after leaving the workshop.
Speech by Bertrand Leauté from the LEC Laboratory in Cognac.
6 p.m. : Masterclass Vega Sicilia
Hosted by Gonzalo Iturriaga de Juan.
7:30 p.m. : Dinner
Imagined cooked by Florence Camaly -
9 p.m. : Masterclass Cognac Ferrand
Hosted by Alexandre Gabriel from Maison Ferrand.