Grower producers in Champagne's southernmost region are leading the way towards a new set of traditions, ones based on sustainability and more individualized expressions of terroir.
- "One of the best rosé sparklers we’ve ever had. Serious. Focused and lemony, in a good way. And it has a lot of red fruit at the end." Dorothy J. Gaiter and John Brecher
- "So we want the wine to reach all the potential and we want them to be good enough without sugar added, because sugar hides all these typical aromatics that come from the soil, that come from the terroir." Thomas Lombard on moving away from dosage
- "She had just finished her first harvest before the Second World War broke out and she put all the bottles of champagne behind a wall to hide them from the Nazis." -Lucie Pereyre de Nonancourt on her grandmother's efforts to save her first vintage.
- One reason we’ve come back to Taittinger so often is that we find it just plain pleasing. It has all of the great attributes of Champagne – lovely bubbles, brioche, minerality, great acidity – and it’s wrapped seamlessly into a package that we can enjoy all night.
- Leclerc Briant, led by biodynamic pioneer Hervé Jestin, is one of only 40 Champagne houses that employs biodynamic practice and the only to age their Champagne underwater.
- "We don't sit around and say what we already know about how challenging things are for women. We use our knowledge and experience as leaders to think about constructive change and how to bring it about," said Evelyne Boizel