It all started when you visited the Champagne region and the Maison s historical home.

Yes, I visited Ruinart for the first time almost two years ago and twice more last year. The real discovery for me was going

in the vineyards very early in the morning, in the mist, at the beginning of harvest. Everyone was very excited.

I could feel the tension at this special time of year. The cellar master and his team were checking

if the grapes were sweet enough. Here, they are ripe. Over there, we need to wait three more days.

Going back and forth, cutting bunches, smelling the scents with my eyes closed, tasting the sweetness, acidity and bitterness

of the grape. It was incredible. It made me realise how difficult it is to make a bottle of champagne

and how much work it involves. Since then, I have a huge amount of respect

for the many, many people involved in this process.

Can you tell us about your impressions of the Crayères, the former chalk quarries Ruinart uses to age its wines?

It was quite an experience. When you go down the stairs, the first thing you feel is the change of temperature and humidity on your skin. A very pleasant smell emanates from the wet chalk,

nothing like the mustiness of a cellar. The most inspiring thing was feeling the chalk under my fingers,

as I ran them over the walls. I thought, This is something I want to explore, but also something I want to share with others.

I wanted people to live this experience, I wanted to put that chalk in their hand.

LOOKING BACK