Richard Geoffroy

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The Abbey of Hautvillers, where Dom Pérignon first invented Champagne

on champagne vintages

interview by OLIVIER ZAHM
portrait by GIASCO BERTOLI

 

OLIVIER ZAHM — How do you define your work at Dom Pérignon? Oenologist? What is your official title?
RICHARD GEOFFROY — Officially, I am the chef de cave, the cellar master. It’s a very complicated mission, quite technical, because the job is making the wine. There’s the vinification, the process — this is what we call oenology, the science of wine. Then, for me, there’s the true dimension of being the chef de Cave for Dom Pérignon: designing the champagne to your own specifications — this is the blending and compositional stage. Then, accompanying the work until the wine actually leaves the cellar…

OLIVIER ZAHM — Taking the wine to the people…
RICHARD GEOFFROY — Being outside, in the light, the limelight, being…