CASSINI

Arnauld Daudier de Cassini

 
 

In a region blessed with arguably the world's finest terroir and winemaking traditions, yet beleaguered by intervention-heavy techno-winemaking and a reliance on consultants and historic reputations, Arnauld Cassini joins the small cadre of Bordeaux producers creating a quiet revolution. Let's start with the most unorthodox method of Cassini's mad genius: there is no oak used in any of his wines!  Cassini decides to let the terroir of St Emilion speak for itself.

Arnauld’s roots are steeped in St. Emilion (he began his career at Chateau Figeac) but today his closest contemporaries are the new wave Loire winemakers like his close friends Catherine and Pierre Breton, who are also helping him convert to Biodynamic winegrowing. He is more likely to look to folks like Didier Dagueaneau in the Loire (who taught him about working in the vines), than to his suit and tie neighbors. Cassini calls himself as a natural winemaker not only because of his almost nonexistent sulfur levels but also because he prides himself on vinifying his wine ‘without artifice’: no oak, no filtering, nothing added.


Looking to buy wines from Cassini?  See what's available on the Paris Wine Company Shop.


Ch Cassini 012 Bdx.eps
Ch Cassini 012 Bdx.eps

Bordeaux

Farmed organically.  Manually harvested with sorting done at the vine. Minimal canopy management; no insecticides or anti-mildew chemicals. Vinification for over 3 weeks. Natural yeasts. Elevage for 22 months in cement tanks with moderate aeration and very little oxidation. Bottled by gravity, unfined and unfiltered. 5 g of SO2 per hectoliter added at harvest.  Minimal amount of SO2 added just before bottling.

 

 

 

 

St-Emilion

Manually harvested with sorting done at the vine. Minimal canopy management; no insecticides or anti-mildew chemicals. Vinification for over 3 weeks. Natural yeasts. Elevage for 22 months in cement tanks with moderate aeration and very little oxidation. Bottled by gravity, unfined and unfiltered.  5 g of SO2 per hectoliter added at harvest.  Minimal amount of SO2 added just before bottling.