1. Yves Le Boulengé
Brussels – 01 March 2016

2. Vermouth ?

3. A long history - 7,000 BC: Middle East, Asian Eastern Europe, China
- 1,250 BC: China -wormwood wine residue in rice wine
- 600 BC: Hippocratic (et al.) wines: wormwood, retsina
- 200 BC – 200 AD: Cicero: absinthium vinum, wormwood wine
- 32 AD: Christ on cross offered wormwood-doused sponge
- 77 AD: Pliny the Elder states that wormwood wine can (also) be made by sowing wormwood around grape vines – 1300 : Monks & scientists
: Duchy of Savoy created: contains Chambéry (the capital) and Turin. Is not French or Italian ('til 1860)
: Capital of the Duchy of Savoy becomes Turin
-1786: Antonio Benedetto Carpano creates first commercial vermouth, but it cannot be sold outside the limits of Turin. Named wermut as tribute to Duchy of Savoy's links to Germany : ‘Vermouth’ enters English language : Noilly (Prat) French (dry) Vermouth created by Joseph Noilly in Lyon.
- 1879: Martini, Sola & Cia (orig. Distilleria National di Spirito di Vino, founded in Turin in 1847) changes name to Martini & Rossi.

4. A special category

5. Definition
Aromatized wine which has been prepared from wine as referred to in paragraph 1 (Composed of at least 75% EU-defined wine and/or grape must), the characteristic taste of which is obtained by the use of appropriate derived substances, in particular of the Artemisia species, which must always be used; this drink may be sweetened only by means of caramelized sugar, sucrose, grape must, rectified concentrated grape must and concentrated grape must.” (EU 1601/91)
Historically,
Red Vermouth = Italian vermouths
White vermouth = French vermouths.
Today, Red and White Vermouth are made throughout the world

6. "Our story" an introduction to La QUINTINYE VERMOUTH ROYAL

7. A Royal Legacy
A TRIBUTE TO THE EXCELLENCE OF JEAN-BAPTISTE DE LA QUINTINYE (1626 – 1688)
Born in Charente, in 1624, Jean-Bapstite de La Quintinye pioneered new methods and techniques for cultivation at Versailles.
We have chosen to pay tribute to him as we share the same values of excellence and spirit of innovation, born from the same terroir of Charente.
Appointed to the court of Louis XIV, as “Director of the fruit and vegetable gardens of the Royal Houses” in 1670.
Became famous for his innovative techniques.
Two years after his death, his son published "Instructions for fruit and vegetable gardens" a book detailing methods for the cultivation and maintenance of grape vines, amongst other fruits, vegetables and herbs. Still a reference for today’s botanists and gardeners.
This visionary and exceptional botanist, born in Charente, was commissioned by King Louis XIV to create the famous “Potager du Roy” at the Palace of Versailles.

8. A Majestic Terroir THE CHARENTE REGION La Quintinye
Source: vermouth101.com
Produced in the Charente region
Yield
Terroir
Pineau des Charentes and the grape eaux-de vie

9. Unique & distinctive wine base
Crafted with selected white wines from the South West of France such as Ugni-Blanc and Colombard, also used for the Cognac production, but also Muscadelle, Chardonnay and Sauvignon, Loin de l’oeil … to name a few.
Uniquely, the less known Pineau des Charentes is the backbone of our product.
La Quintinye Blanc and Extra Dry
 Pineau des Charentes Blanc
La Quintinye Rouge
 Pineau des Charentes Rouge
White wine varieties: Ugni-Blanc and Colombard, also used for the Cognac production, but also Muscadelle, Chardonnay and Sauvignon, to name a few

10. What is Pineau des Charentes?
A renowned fortified wine, crafted by mixing fresh grape juice and Cognac from the same estate in the Appellation of Origin.
This fortification process preserves all the natural aromas and sugars of the grapes.
Elaborated during the harvest in the fall, Pineau is then aged in French oak barrels for a minimum of one year.
Whether white or red, Pineau is a mistelle ranging around 17% alc.
AOC (Appellation d’origine Controlée) = proof of quality
Made in a designated area of production: blending, ageing, Bottling…
Pineau des Charentes has an average abv of 17%
White Pineau:
12 grape varieties including Ugni Blanc, Colombard and Folle Blanche
Maturing: 18 months at least 12 of which are in oak barrels
Red Pineau:
4 grape varieties: Cabernet Franc, Merlot, Malbec and Cabernet Sauvignon
Maturing: 12 months at least 8 of which are in oak barrels
LEGEND 1589
Step one: When grapes are harvested and pressed to obtain the juices
White: Immediately after the harvest
Red: Macerated a few hours to obtain the desired colour
Step two: Mutage
The grape juice is blended to Cognac eau-de-vie, at least 60% abv and under 1 year old
This phase will stop the fermentation process of the grape juice, preventing it to become wine.
Setp three: Maturation
Aging must be in old barrels to limit the tannin influence - Cognac barrels in french oak from Limousin or Tronçais
White: 18 months, with at least 12 months in oak wood
Red: 12 months, with at least 8 months in oak wood
The aging is essential to the process, allowing the flavours to integrate.
Pineau Blanc:
12 grape varieties can be used including Ugni Blanc, Colombard and Folle Blanche
Maturing: 18 months at least 12 of which are in oak barrels
Pineau Rouge:
4 grape varieties can be used: Cabernet Franc, Merlot, Malbec and Cabernet Sauvignon
Maturing: 12 months at least 8 of which are in oak barrels

11. Our Core botanicals
Rigorously selected for their purity and aromatic properties, 12 plants and spices make up the palette shared by the range.
Artemisia – Angelica – Cinnamon – Quassia Amara – Ginger – Cardamom – Vine Flower – Liquorice – Iris Root – Citrus Auranthium – Nutmeg - Cinchona
Each reference is then completed by a specific selection: in total 28 plants and spices compose La Quintinye Rouge, 18 make the Blanc and 27 are used in La Quintinye Extra Dry.

12. 12 common botanicals, individually vapour distilled and/or macerated
Assembling the blend
12 common botanicals, individually vapour distilled and/or macerated
6 botanicals +
Pineau
des Charentes
Blanc
15 botanicals +
Aromatic palette
Steeping /maceration/ Cold compounding of ingredients - what for which?
Each botanical is individually vapour distilled, and/or macerated, to extract all of the aromas of the herbs and the spices. These extracts are then blended to the wine/Pineau base
Filtered/ non filtered ?
Our products are non-treated to preserve all their aromatic qualities
How long is the process
Where is it done
Where are the botanicals sourced
What type of still?
How much liquid is creted in each run?
Pineau
des Charentes
Rouge +
16 botanicals

13. Tasting the Range LA QUINTINYE VERMOUTH ROYAL

14. Strong Brand Visual Identity

17. 50 ml La Quintinye Vermouth Royal Rouge
200 ml Premium Tonic
Garnish with an orange twist

18. 60 ml La Quintinye Vermouth Royal Blanc
2 slices fresh ginger
100 ml Ginger Ale
Garnish with a sprig of mint

20. Our Brand World
Selection of visuals to be added here.

24. TEQUILA GRAND CRU
Handcrafted from 100% weber blue agave and exceptionally double casks matured in the most prestigious French Brandy barrels and Grand Cru Sauternes wine casks, Excellia is a Tequila Grand Cru that commands unparalleled sophistication through its resolute pursuit of excellence, releasing the epitomy of a sipping tequila.

25. 20 years old Cognac barrels Vintage Sauternes casks
MEXICAN ORIGINS
FRENCH EXPERTISE
AUDACIOUS EXCELLENCE
Each tequila batch split and aged separately in
20 years old Cognac barrels
Vintage Sauternes casks

27. The unique ageing of Excellia tequila in cognac barrels and grand cru sauternes wine casks and the know-how of Jean-Sébastien Robicquet and Carlos Camarena give birth to three different interpretations:
Excellia Blanco: rested a few weeks - the legislation allows an ageing of maximum two months for Blanco tequilas.
Excellia Reposado: aged nine months - Reposado tequilas must be aged at least two months.
Excellia Añejo: aged eighteen months - Añejo Tequilas should be aged at least twelve months.

28. « THE SIPPING TEQUILA »
The simpliest way to enjoy Excellia, and also the best way to discover its unique and complex flavours is in a tumbler, over pure and large ice-cubes so that it melts subtly, preserving Excellia’s aromas from dilution.