After breakfast, everyone just fell asleep again in the bus during the 2 hour journey to Epernay. He explained in great detail about the process and about the importance of climate and soil to the quality of the finished product. He also stressed that raw material selection was crucial in producing champagne because the freshness of the wine is in the expression of the taste. We could only marvel at the 28km of cellars, that stored 3 million bottles of champagne. We tasted the brilliant champagne in a salon at Hotel Moet.
Education is the key of their business strategy.
The presentation was so interesting and we asked many questions. His secret of champagne was making white wine from black grapes and ageing them in a cellar. Champagne was traditionally consumed during celebrations.