Day changes

Change and Oenology Day

In Bordeaux on the theme "Change and technology" in June 2017

On "Change and Tradition"

Beaune in Bourgogne June 25, 2015

Jacky Rigaux is retired from the University of Bourgogne where he initiated two original diplomas "Wine and Culture" and "Practice of tasting with knowledge of the soils." He has published numerous books and humanities on wine terroirs. His research on the vine, wine and terroir are organized around "the theme of the terroir and tasting" in a historical and epistemological perspective. Its approach is multi-referential wants.

" Change and Tradition " at Aloxe Corton at Louis Latour

Change and continuous improvement

The ESSEC Change organizes for its partner companies, a day of discussion on the theme "Change and continuous improvement" in chalk cellars of Champagne house in Reims RUINART. This is an opportunity to exchange between partners on this issue but also through the work carried out by oenological Ruinart intervention by cellar master Frederic Panaiotis.

Ruinard cellar master Frederic Panaiotis

Born in 1964, Frederick Panaiotis spent much of his childhood in the small vineyard of his grandparents. He appreciated already harvest Chardonnay and has started to learn the art of champagne in caves.Il completed his studies at Paris-Grignon National Agronomic Institute in Viticulture and Oenology and holds a diploma from the Winemaker Ecole Nationale Supérieure Agronomique de Montpellier in 1988.

Learning the wine expertise required many trips to France and California. He returned to Champagne in 1991 to work in Committee Interprofessionnel of Champagne, then integrate the House of Veuve Clicquot Ponsardin.

Frédéric Panaiotis joined Ruinart in 2007 as cellar master. In this position, he was responsible for developing the assemblies of non-vintages wines such as Ruinart Blanc de Blancs and Ruinart Rosé, and prestige brands Dom Ruinart and Dom Ruinart Rosé.

It also plays a significant role in winemaking communication Ruinart, traveling frequently on international markets.

Useful Information

We will meet at 9:30 am at the offices of the Champagne house Ruinart (4 Rue des Crayères 51100 Reims).

Trains

Departure station Paris Est

7:58 arrived at Reims station 8:44

8:40 arrived at the train station at 9:19 Champagne Ardennes

5:15 p.m. Back from the Gare de Reims arrival at Paris Est Station at 18:01

Opportunity for those who want to arrived the day before Le best Western

Provisional Programme of 3rd june

9h30/1Oh: Change and continuous improvement by Alexander Guillard
10h/11h: Change, continuous improvement and Black Belt certification by jean Michel Cronimund Société Générale
11h/12 h Conference of the classification process chalk cellars champagne World Heritage of Unesco

Lunch Place

Frédéric Panaiotis 13h30/15h Conference on continuous improvement in Ruinart
15h / 4:45 p.m. Visits chalk cellars Ruinart and tasting in moderation

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