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DOMAINE PAUL BUISSE Touraine Sauvignon 2018 Winemaker Pierre Chainier Varietal Blend 100% Sauvignon Blanc Location Loire Valley, France Commune Pouillé & Châteauvieux Appellation AOC Touraine Alcohol Content 12.7% TA 5.8 g/l pH 3.33 RS 0.6 g/l VINEYARDS: TASTING NOTES: The vineyards that form the appellation of Touraine center around the city of Tours and Aromas of grapefruit, fresh apricot border the Loire River, stretching from the Sologne region to the edge of Vienne and and exotic fruits lead to a juicy, fresh Anjou. With a south-southwest exposure, grapes stem from trellised Sauvignon Blanc vines that average 25 years of age and are set in clay, limestone soils 328 feet above palate that is balanced by a soft sea level. Pioneers in sustainable farming, the Chainier family were among the first to texture. This wine leaves a lasting employ green practices in the area. Minimal weeding of the roots and regular scrutiny impression with a seamless finish of the vines keep treatments to a minimum. To control insects naturally and avoid extermination, pheromone is used to treat the vines. Pheromone eliminates breeding by that is laced with lingering notes causing a confusion which hinders the males from locating the females. of spice. Ideal for appetizers, this VINTAGE: Sauvignon Blanc is the perfect wine Spring and summer were both dry and hot resulting in healthy grapes. This led to harvest to open your palate, serving as a great taking place in the beginning of September. Grapes were rich in sugar and aromas match for soft cheeses – particularly resulting in a generous Sauvignon wine with freshness, volume and texture. goat cheese which is a specialty of VINIFICATION AND MATURATION: The Loire region – summertime salads, Crafted in a traditional approach, the grapes underwent a cold settling fermentation shellfish and seafood. that took place in stainless steel tanks at a controlled temperature. Wines were left to mature on their lees for one to three months in the cellar. Touraine Sauvignon is typically bottled from December to June. CAPECLASSICS.COM.

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Presentation Etienne Verrier
Opportunities for conservation of local breeds WIAS Seminar, Wageningen, December 09, 2014 Some success factors for development and marketing of local breeds products Etienne Verrier AgroParisTech / INRA Génétique animale et biologie intégrative Paris / Jouy-en-Josas France Food chains for local breeds Local breed: a breed linked to a specific and restricted territory, due to its origin, its actual location or its main farming system. • Local breeds are generally less productive than mainstream breeds • Local breeds are often (but not systematically) raised on territories with natural constraints or handicaps. • Almost all rare breeds are local but local breeds may have a large actual population size Need for original Local breeds are not well suited food chains to mass production of cheap food with high added value E. Verrier, WIAS Seminar, Wageningen, December 09, 2014 Diversity of initiatives for development and marketing of local breeds products Commercial mark Individual initiatives Short or close food chains Abondance Tarentaise Géline de Touraine Coucou de Rennes Gauloise Bresse Collective initiatives Bretonne Official signs of, Pie Noire - Quality: Label Rouge , … Parthenaise - Origin: PDO ( AOP ) Bazadaise © IGN Salers Aubrac Porc Basque Initiative by a (small) company → Collective mark ‘Kintoa’ → PDO Basco-Béarnaise Nustrale Rouge des Prés E. Verrier, WIAS Seminar, Wageningen, December 09, 2014 Is a PDO enough for added value? The example of PDO cheeses from some mountain area Auvergne Savoie Beaufort Reblochon Tome des Bauges Franche-Comté Abondance Morbier Mont-d’Or Comté Bleu de Gex © IGN E. Verrier, WIAS Seminar, Wageningen, December 09, 2014 Is a PDO enough for added value? The example of PDO cheeses from some mountain area Auvergne Savoie Salers Holstein Abondance Montbéliarde Franche-Comté Tarentaise © IGN E.
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