It is early evening, the last day of harvest in the vineyards. As we go up a row of vines, picking grapes that are at the perfect ripeness for the champagne that Moët & Chandon plans to use them for, someone yells out, “Panier!” One of the two people assigned to be basket carriers comes over to pick up the basket full of grapes and replaces it with an empty one so that the grape picker can continue. It’s the exact procedure followed during harvest except that in our case it is rounded off with a glass of champagne that is sitting ready on ice.
Expectedly, champagne flows freely when you are a guest at the Chateau de Saran located near Epernay, in the Champagne region of France. Moët & Chandon is one of the biggest champagne houses in the world—reportedly one bottle of Moët & Chandon champagne is opened every second around the globe and its old cellars in Epernay, 28 km of them spread over several levels, are testament to the number of bottles of champagne the House makes. Each batch is marked in a special code by the winemakers, all the bottles housed and aged in cave-like niches in the cellars where time stands still, where the conditions, light, and temperature have been the same—at 10-12°C—since 1743.
この記事は Forbes India の December 6, 2019 版に掲載されています。
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この記事は Forbes India の December 6, 2019 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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