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                                 Nicolas Mähler-Besse
                                 Nicolas graduated from Sup de Co Bordeaux and started his
                                 career as head of France and Export at the Radoux cooperage
                                 in 1998. He became Export Director in 2000, International
                                 Sales Director in 2002, and relocated to California in 2009
                                 where he worked as Managing Director of the American
                                 production subsidiary Radoux Inc. He returned to France in
                                 January 2011 to take up his current position of Managing
                                 Director of the Seguin Moreau Group. Since June 2017, he has
                                 been in charge of the Winemaking division, which includes
                                 Seguin Moreau and Vivelys.
                  SEGUIN MOREAU


                       FOR THE FUTURE



          We can already see a transformation of the  fermentation to the aging. For all these rea-
        barrel market since there is demand for premi-  sons, there is a strong demand for this product
        umisation. And we believe that the trend will  category and our internal figures and trends
        continue in the future.                  can confirm this growth.
          First, we do notice that the entry-range   At the same time, demand is more and more
        barrel’s offer is currently disappearing in fa-  focused on high-end products.
        vour of the high-end offer of alternatives.   As an example, we have developped a range
          This trend is good news for the final consu-  benefiting from the same precise wood selec-
        mer and for our customers as well: qualitative  tion that we apply to our barrels - which is also
        wood for oenological product will give more  the DNA of our cooperage. The name of this
        qualitative results on wine aging than an en-  range is “EXCEPTION“ because it is an excep-
        try-level barrel. Besides, the cost of using these  tionnal product: not only in its components
        alternatives products is lower than that of
        using barrel (ie: cost of „part des anges“, cost of
        cellars and cost of barrel cleaning). On top of
        that, they are easy to use and the products can
        be used at different vinification stages: from















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