Le disquaire lyonnais Sofa Records revient au studio pour une heure entre world, jazz, variations afrobeats et latines issue des bacs de son magasin. Selecta, Turkish, Vocal, World. African, Boogie, Jazz.
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African, Island, Jazz, World. African, Caribbean, Selecta, Zouk.
Caribbean, Jazz, Reggae, World. African, Disco, French pop, Selecta. African, Latin, World. Caribbean, Jazz, Soul, World. African, Caribbean, Latin, Soul, Soul-jazz. Listen to the playlist. P: You were eager to come experience the birth of the vintage at harvest time. And Thomas is a fountain of knowledge; he knows the region and the terroir so well.
What I find interesting is how, here too, every year creating wine involves a lot of interpretation and improvisation. Music as I conceive it is nourished by many forms of music and many other influences. In the same way that to successfully blend a wine we must taste and taste and then add more or less on each terroir and each grape variety. You also have to be able to deal with the wider environment.
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To bring animal life into the equation, and to take into account the entire ecosystem, is to remain attuned to your entourage, which is so essential when performing jazz, this music of constant movement. There is no set recipe, nothing is definitive. And the music that I love is that which is adventurous, which emerges from a desire to explore new horizons.
So all of that speaks to me, these are areas of correspondence, of obvious similarity. I like to think that it will be something of a made-to-measure evening, conceived especially for this vintage. In any case, I love the idea of playing in the cellar, in this vast space surrounded by barrels. It is composed of four elements. Animal manure comes from the cattle and sheep that our shepherds care for. Vine cuttings are gathered up by our vineyard manager, the vignerons and the tractor drivers.
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Waste remaining from the harvest is made up of grape stems and waste from the sorting tables grapes, insects, leaves. Green waste from our gardens includes branches, twigs, peelings and much more.
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All of these elements that enter into creating the compost are collected throughout the year, with the exception of harvest waste, which is amassed from September to October. All of it is kept in piles on a specially dedicated parcel of land. In the month of August, the four piles are mixed together using a blending mill. The compost is laid out in windrows, or long swathes, across the ground.
Biodynamic preparations made from plants are added to encourage the transformation into compost. The compost will evolve and slowly stabilise over several months. This richly complex process will yield numerous benefits for the vines and the soil. The dispersal of compost in the vineyard takes place between December and January, notably when planting new vines, but also for certain parcels already in production.
They conduct the various stages of winemaking to showcase the wine's complexity and balance. In particular, they combine, or in other words, blend, several lots of grapes. The wines of each vintage are blended twice to achieve an ideal balance. Each batch is put in barrel following fermentation.
Ageing begins, during which each batch is tasted regularly to help us decide on the final blend. Translate texts with the world's best machine translation technology, developed by the creators of Linguee. Look up words and phrases in comprehensive, reliable bilingual dictionaries and search through billions of online translations.
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Translator Translate texts with the world's best machine translation technology, developed by the creators of Linguee. Linguee Look up words and phrases in comprehensive, reliable bilingual dictionaries and search through billions of online translations. Blog Press Information Linguee Apps. We reiterate our commitment to.
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