Making Champagne: A Year in the Life of a Chef de Caves
"As Dominique Demarville, the 10th chef de caves at Veuve Clicquot, says, 'Working with the nature makes you down to earth.' Demarville’s Champagne-making journey began in the summer of 1985 when he first worked on a vineyard. From there he went on to learn the trade, from growing grapes to subsequently earning a wine-making diploma at the University of Burgundy, Dijon. Joining Veuve Clicquot in 2006 gave him the golden opportunity to apprentice with the best. He came into his own after three years under his predecessor, and has since taken charge of a prestigious Champagne cellar that is two centuries old." - The MICHELIN Guide
