Premiere ProWein 2018

Chateau Pierre-Bise EARL

1, Impasse du Chanoine Dedouvre, 49750 Beaulieu sur Layon
France
Telephone +33 2 41783144
chateaupb@hotmail.com

Hall map

ProWein 2018 hall map (Hall 11): stand B120

Fairground map

ProWein 2018 fairground map: Hall 11

Contact

René Papin

Phone
0241783144

Email
chateaupb@hotmail.com

Import-/Exportguide

Exhibitor Categories

  • 02  Exporter

Exporter

  • 02  Exporter
  • 02.01  Europe

Europe

  • 02  Exporter
  • 02.01  Europe
  • 02.01.01  Belgium

Belgium

  • 02  Exporter
  • 02.01  Europe
  • 02.01.06  Finland

Finland

  • 02  Exporter
  • 02.01  Europe
  • 02.01.07  France

France

  • 02  Exporter
  • 02.01  Europe
  • 02.01.10  United Kingdom of Great Britain and Northern Ireland

United Kingdom of Great Britain and Northern Ireland

  • 02  Exporter
  • 02.01  Europe
  • 02.01.12  Italy

Italy

  • 02  Exporter
  • 02.01  Europe
  • 02.01.22  Sweden

Sweden

  • 02  Exporter
  • 02.01  Europe
  • 02.01.25  Spain

Spain

  • 02  Exporter
  • 02.01  Europe
  • 02.01.43  Russian Federation

Russian Federation

  • 02  Exporter
  • 02.02  Asia

Asia

  • 02  Exporter
  • 02.02  Asia
  • 02.02.04  Israel

Israel

  • 02  Exporter
  • 02.02  Asia
  • 02.02.22  China

China

  • 02  Exporter
  • 02.02  Asia
  • 02.02.23  Hong Kong, China SAR

Hong Kong, China SAR

  • 02  Exporter
  • 02.02  Asia
  • 02.02.27  Japan

Japan

  • 02  Exporter
  • 02.02  Asia
  • 02.02.31  Korea, Democratic People's Republic

Korea, Democratic People's Republic

  • 02  Exporter
  • 02.02  Asia
  • 02.02.42  Singapore

Singapore

  • 02  Exporter
  • 02.03  USA

USA

  • 02  Exporter
  • 02.03  USA
  • 02.03.05  California

California

  • 02  Exporter
  • 02.03  USA
  • 02.03.27  North Carolina

North Carolina

  • 02  Exporter
  • 02.03  USA
  • 02.03.40  South Carolina

South Carolina

  • 02  Exporter
  • 02.04  Northern and Central America

Northern and Central America

  • 02  Exporter
  • 02.04  Northern and Central America
  • 02.04.01  Canada

Canada

  • 02  Exporter
  • 02.06  Australia and Oceania

Australia and Oceania

  • 02  Exporter
  • 02.06  Australia and Oceania
  • 02.06.01  Australia

Australia

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.05  France
  • 01.01.05.16  Val de Loire

Our products

Premiere ProWein 2018
Premiere ProWein 2018:
Premiere ProWein 2018

Product category: Val de Loire

Savennières Roche aux Moines

Chenin on schist soils, Spilite and rhyolitic sandstone.

Discreet, elegant nose with floral aromas and a delicate citrus note. The mouth is fine, mineral (verticality of silica) and full (depth of sandstone). The finish is tense and cool.

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Premiere ProWein 2018
Premiere ProWein 2018:
Premiere ProWein 2018

Product category: Val de Loire

Savennières Clos le Grand Beaupréau

Chenin on sandstone schist with Quartz, Rhyolite and Phtanite (flint) - yield 35 hl / ha - well-ventilated plot (René adds: "The more a plot has opening on the horizon, the more it produces aromatic wines) % in lightning.
The nose is very representative of Chenin: citrus, pineapple, minerality. The palate is fresh, fat, with a clear, slightly acidic finish.

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Premiere ProWein 2018
Premiere ProWein 2018:
Premiere ProWein 2018

Product category: Val de Loire

Anjou Blanc Le Haut de la Garde

Vines on Rhyolite soils, volcanic rocks of altered schist - lightning culture of wines.
The white dress is brilliant. Interesting complexity on the nose with buttery notes, but with a slightly marked oakiness. The palate is round, fresh, slightly minty, with fat and finesse

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Premiere ProWein 2018
Premiere ProWein 2018:
Premiere ProWein 2018

Product category: Val de Loire

Anjou Villages Les Rouannières

Grapes 50% Cabernet Franc, 50% Cabernet Sauvignon - Spilite soils, volcanic rocks of underwater effusion - 20% in vats, 80% in old barrels.
Beautiful bright ruby color. Slightly vegetal nose, on pepper, then on very ripe blackcurrant. The palate is full of blackberry, cherry and prune flavors. The tannic structure is powerful but remains silky. A beautiful touch of mouth while verticality.

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Premiere ProWein 2018
Premiere ProWein 2018:
Premiere ProWein 2018

Product category: Val de Loire

Quarts de Chaume Grand Cru

Old gold dress. The nose and the mouth are in harmony on the dried apricots and the grapes of Smyrna.

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About us

Company details

It was in 1959, at the age of 50, that Pierre PAPIN acquired Château Pierre-Bise. In 1974 his son Claude decided to return to settle on the 9 ha of origin that will be expanded, particularly in the late 80s with the recovery of the vineyards of his father-in-law on Rochefort, Chaume and Quarts-de-Chaume .
A new stage was reached in 1992 with the integration of Clos de Coulaine which brings an additional appellation to the property: Savennières.
Finally, with the arrival of René in 2001, the vineyard will reach its current area of 54 ha with the return of plots including the Savennières Roche aux Moines.
Since 2010, René Papin manages the domain.

-Situation:
At the heart of Anjou, the crossroads of the Armorican massif, the Paris basin and the Aquitaine basin offer a great geological diversity that our vineyard stretching from the Coteaux du Layon to the banks of the Loire.

- Floor :
After quickly spreading grass on our vineyard since the early 90s, our attention is now on the types of grass and their management. Since 2008 we let it go to maturity (which corresponds to the beginning of drying) before bedtime with a rolofaca (it is already the second version) aiming at the following advantages:
- the mulching of the coated grass decreases evaporation and the temperature (up to 10 ° C in the sun in summer, which may be sufficient to avoid a blockage of biological life),
- the microclimate is conducive to the microfauna, which is itself unfavorable for large attacks of insect pests,
- Straws serve as a support for micro-organisms that make them evolve into humus.

This approach, for "normal" yields of 25-35 hl / ha on our soil types, allows us not to fertilize or amend (apart from a few puny areas that occasionally receive a compost support microorganisms, or Fragmented Rameal Wood).

- Vine :
Concretely we therefore bring only elements and trace elements foliar (including copper, in its assimilable form), especially partially in the form of plant purines.
The spraying is not standardized because we adapt to the rainfall and deficiencies of the different zones. Some deficiencies, besides the deficiency itself, also alert on a sensitivity to certain insects (for example iron for red spiders).

- The vinifications:
The philosophy of cellar work is very simple: to accompany, by intervening as little as possible. In the case of white wines it starts with a gentle pressing (low flow rate but as continuous as possible, so long enough to obtain juices the least possible trouble, without poor extraction), a settling of a day or two followed by departure fermented by native yeasts, followed by malolactic fermentation for the dry ones. On the other hand the vatting of the reds is quite long (usually 4 weeks) but also very sweet, including only some bubbling in the air. Most of our wines are raised more or less partially in barrels.
This aging of one to two years, which may include one or two rackings, ends with a filtration, tangential for whites, on land for reds, before bottling.

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