{"id":14541,"date":"2023-05-31T14:05:59","date_gmt":"2023-05-31T14:05:59","guid":{"rendered":"https:\/\/aiva-eu.com\/\/?p=14541"},"modified":"2023-08-14T06:54:10","modified_gmt":"2023-08-14T06:54:10","slug":"michel-chapoutier-parrain-aiva-de-la-promo-2023-2024","status":"publish","type":"post","link":"https:\/\/aiva-eu.com\/en\/michel-chapoutier-sponsor-of-the-aiva-class-of-2023-2024\/","title":{"rendered":"Michel Chapoutier, AIVA sponsor of the 2023-2024 graduating class"},"content":{"rendered":"

\u00a0\u00bb Le Vin na\u00eet du ciel et de la terre… de l’amour qu’on lui porte \u00a0\u00bb Michel Chapoutier<\/em><\/b><\/p>\n

<\/h4>\n

 <\/p>\n

L’homme<\/h3>\n

Tout commence par Michel Chapoutier, singulier, hors du cadre, curieux de tout. Michel Chapoutier n\u2019est pas un esprit fig\u00e9. C\u2019est un vivant.
\nSa qu\u00eate est celle de la d\u00e9couverte, de la r\u00e9v\u00e9lation de terroirs \u00e0 potentiel. L\u2019expression des sols. Celle qui donnera sa signature gustative \u00e0 chaque vin. Une qu\u00eate guid\u00e9e par l\u2019audace. Celle de s\u2019ouvrir \u00e0 d\u2019autres horizons, \u00e0 d\u2019autres terroirs, tout en restant sp\u00e9cialiste des c\u00e9pages rhodaniens, v\u00e9ritables racines de la Maison. Provoquer la rencontre entre tradition et modernit\u00e9, pour imaginer un nouveau savoir-faire.<\/p>\n

Toujours dans le plus grand respect. Le Respect de la terre. Avec la culture biodynamique pour \u00e9l\u00e9ment essentiel de son expertise. Aujourd\u2019hui, c\u2019est un acquis, chez M. CHAPOUTIER, les \u00e9quipes perp\u00e9tuent la r\u00e9v\u00e9lation de terroir, comme une \u00e9vidence.<\/p>\n

L\u2019humilit\u00e9 est la pierre angulaire de l\u2019esprit de M. Chapoutier. Car seule la nature pr\u00e9side.
\nLe vigneron l\u2019observe, choisit et l\u2019accompagne dans le plus grand respect. \u201cFac et Spera\u201d (fais et esp\u00e8re), devenu devise familiale, en est la plus simple traduction.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

MICHEL CHAPOUTIER<\/h6>\n

 <\/p>\n

Les Vins<\/h3>\n

Pour M. Chapoutier, le mill\u00e9sime ne se corrige pas. Pas de proc\u00e9d\u00e9s tels que la chaptalisation, l\u2019ajout de levure ou d\u2019acidifiant qui viendraient rectifier les al\u00e9as d\u2019un climat capricieux. Michel Chapoutier l\u2019affirme : \u201cLe mill\u00e9sime est une v\u00e9rit\u00e9 et non un bluff. Corriger le mill\u00e9sime, c\u2019est un peu mentir. Ou alors, faisons carr\u00e9ment un vin sans mill\u00e9sime, c\u2019est plus honn\u00eate.\u201d
\nIl n\u2019existe surtout pas, \u00e0 proprement parler, de style \u00ab Chapoutier \u00bb.<\/p>\n

Toutefois, les vins de la maison partagent certaines caract\u00e9ristiques. La philosophie et les m\u00e9thodes de travail se subordonnent syst\u00e9matiquement \u00e0 certains imp\u00e9ratifs d\u2019expression des vins :<\/p>\n

– Recherche syst\u00e9matique de grande complexit\u00e9 de finesse,
\n– Recherche syst\u00e9matique d\u2019une longueur en bouche plus importante que la bouche, elle m\u00eame plus importante que le nez,
\n– Recherche syst\u00e9matique de la min\u00e9ralit\u00e9, des saveurs et de la texture.<\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

 <\/p>\n

Le terroir comme conviction :\u00a0<\/strong><\/p>\n

Michel Chapoutier le revendique : \u201cje suis un chineur\u201d. Il cr\u00e9e des terroirs, l\u00e0 o\u00f9 personne n\u2019oserait le faire. L\u00e0 o\u00f9 plus personne ne mise rien. En Vall\u00e9e du Rh\u00f4ne, berceau de la Maison. Puis en Roussillon, en Australie, au Portugal. Des terres qui attendaient le moment de leur r\u00e9v\u00e9lation
\nLe terroir est une conjonction. Celle d\u2019un sol, d\u2019un climat et du savoir-faire de l\u2019homme. Faire le meilleur vin est impossible. Faire la meilleure photographie d\u2019un terroir, c\u2019est tout l\u2019art du vigneron. Il ne s\u2019agit pas d\u2019\u00e9laborer des vins techniques. Mais bien de se subordonner au terroir.<\/p>\n

 <\/p>\n

Les S\u00e9lections Parcellaires selon Michel Chapoutier :\u00a0<\/strong><\/p>\n

Qu\u2019est-ce qu\u2019une s\u00e9lection parcellaire, sinon la \u201cphotographie\u201d la plus exacte d\u2019un terroir. L\u2019obtenir se m\u00e9rite. La r\u00e9v\u00e9ler n\u00e9cessite un long travail. Cette qu\u00eate d\u2019absolu a tout d\u2019un pari fou. Un pari qui, une fois remport\u00e9, devient un accomplissement. Des vins d\u2019exception, provenant d\u2019une parcelle unique, toujours la m\u00eame, d\u00e9limit\u00e9e avec pr\u00e9cision au c\u0153ur de nos vignes les plus pr\u00e9cieuses. Notre philosophie : laisser parler le sol, ne pas intervenir et proposer la meilleure \u201cphoto\u201d du terroir (conjonction du sol, du climat qui donne le mill\u00e9sime, et du savoir-faire issu de la tradition). Ici, la biodynamie prend tout son sens.<\/p>\n

 <\/p>\n

Le braille :\u00a0<\/strong><\/p>\n

Ne pas suivre ni copier, mais initier, cr\u00e9er, ouvrir la voie.
\nLe vin est symbole de convivialit\u00e9. Il r\u00e9unit, il rassemble. Sans mettre personne \u00e0 l\u2019\u00e9cart. En 1996, aveugles et malvoyants ont un meilleur acc\u00e8s aux vins M. CHAPOUTIER : toutes les \u00e9tiquettes des bouteilles de la Maison porteront une inscription en braille. Une initiative qui ouvre la voie du partage \u00e0 tous. Signe \u00e9vident de tol\u00e9rance, mais aussi symbole fort. La pr\u00e9sence du braille sur les \u00e9tiquettes M. CHAPOUTIER devient une seconde signature. C\u2019est aussi un hommage \u00e0 Maurice Monier de la Sizeranne, qui perd la vue \u00e0 l\u2019\u00e2ge de 9 ans. Il invente la premi\u00e8re version de braille abr\u00e9g\u00e9 en 1882 et fonde l\u2019association Valentin Hou\u00ef, pour sortir aveugles et malvoyants de leur isolement. Sa famille compte parmi ses propri\u00e9t\u00e9s une parcelle situ\u00e9e en Hermitage. Parcelle que la famille Chapoutier rach\u00e8te au d\u00e9but du XXe si\u00e8cle. Le vin qui en est issu prend naturellement le nom Monier de la Sizeranne. Une fa\u00e7on de rendre un peu \u00e0 celui qui fit beaucoup. Une initiative qui ouvre la voie du partage \u00e0 tous.<\/p>\n

 <\/p>\n

La biodynamie :\u00a0<\/strong><\/p>\n

D’apr\u00e8s Michel Chapoutier, \u00ab\u00a0s\u2019ouvrir \u00e0 la biodynamie, c\u2019est d\u2019abord observer, constater et agir. Ouvrir les yeux sur des m\u00e9thodes de culture qui \u00e9rodent les sols. Qui les appauvrissent. Qui \u00e9touffent la vie biologique, pourtant si n\u00e9cessaire. C\u2019est ensuite agir. Oser la rupture. \u00a0\u00bb Depuis 1991, la biodynamie est au c\u0153ur de la philosophie de M. Chapoutier. Deux mots pour une valeur essentielle. \u201cBio\u201d, la vie ; \u201cDynamie\u201d, en action. La Maison M. CHAPOUTIER a fait le choix, pour ses propres domaines, de la culture biodynamique. Un mode de culture exigeant, une conviction authentique. Avec une volont\u00e9 farouche : laisser le sol vivre et s\u2019exprimer. Car proposer une appellation d\u2019origine contr\u00f4l\u00e9e, c\u2019est proposer avant tout l\u2019expression d\u2019un terroir (sol, climat, humain).<\/p>\n

 <\/p>\n

Sa qu\u00eate \u00e0 travers les fronti\u00e8res :\u00a0<\/strong><\/p>\n

Tout d’abord, l’Australie.
\nDirection, la r\u00e9gion du Victoria. Un pays qu\u2019il aime depuis toujours, pour ses paysages, sa culture aborig\u00e8ne, sa diversit\u00e9 g\u00e9ologique \u00e9tonnante. Les expressions de la syrah y sont d\u2019une qualit\u00e9 rare. Il apporte ses m\u00e9thodes, son savoir-faire. Pour cr\u00e9er des vins \u00e9l\u00e9gants, d\u2019une grande puret\u00e9 min\u00e9rale.<\/p>\n

Puis la Vall\u00e9e du Douro.
\nAutres rencontres, autres d\u00e9couvertes. Ce sera le Portugal. Dans le Douro plus exactement, pour ses sols granitiques. Un coup de c\u0153ur pour le Touriga Nacional et ses excellents vins secs.<\/p>\n

L’Espagne et l’Allemagne suivront.<\/p>\n

 <\/p>\n

Les Terroirs<\/h3>\n

Pour Michel Chapoutier, le terroir est une conjonction. Celle d\u2019un sol, d\u2019un climat et du savoir-faire de l\u2019homme. Faire le meilleur vin est impossible. Faire la meilleure photographie d\u2019un terroir, c\u2019est tout l\u2019art du vigneron. Il ne s\u2019agit pas d\u2019\u00e9laborer des vins techniques. Mais bien de se subordonner au terroir. De le laisser s\u2019exprimer dans sa v\u00e9rit\u00e9. L\u2019homme fait le terroir ou le d\u00e9fait.<\/p>\n

\"\"<\/p>\n

DES TERROIRS AUX 4 COINS DU MONDE<\/h6>\n

 <\/p>\n

 <\/p>\n

[widgetkit id=\u00a0\u00bb93″]<\/p>\n

 <\/p>\n

Michel Chapoutier sera le parrain AIVA pour la promo 2023.<\/p>\n

Les \u00e9tudiants assisteront \u00e0 des s\u00e9minaires professionnels o\u00f9 il d\u00e9veloppera sa vision du vin et de l’entreprenariat.<\/p>\n","protected":false},"excerpt":{"rendered":"

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