Quotes from talk or interview

• For those of us who have been developing the Maison sustainably for centuries, what we are thinking about is not only 10 to 20 years away, but hundreds of years away. But that's to continue to do things like that, such as dialogue with farmers and with employees.

• In order to share technology and best practices regardless of competition and to achieve sustainable development throughout the industry, we opened the door to the public at the exhibition hall where wine makers and distributors called Vinexpo come together.

• MH France already uses 100% renewable energy.

• As for the development of the package, a new innovation with consideration for the environment has already been realized in Ruinart.

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• In addition to the new technology development, the return to traditional farming methods (e.g., weeding using sheep) is also being carried out in Veuve Clicquot and Krug.

• It is important to protect nature and improve quality from a long-term perspective, even if production is temporarily reduced due to environmental initiatives.

• At the end of the third day, Chef Alain Ducasse was invited to discuss “2050 wine and gastronomy” with Philip Schaus, Maison President, Maison Cellar Masters, Culinary School, students, and millennials. What are you eating, what amount you eat, what the bowl is going on, what you drink, and so on? The future is to listen to your neighbors while tilting a nice bottle. It will be a delicious, wonderful world. It will be a very bright future. By Alain Ducasse.

• In climate change, the development of new varieties and new cultivation methods are also being studied and discussed throughout champagne.