Working at Rémy Cointreau since October 2011
Current position:  Head of Viticulture, Eaux-de-vie, and Upstream R&D at Maison Rémy Martin
Based in Cognac

Why Rémy Martin?
It’s the cognac Maison I particularly love: both for its family and human values and especially for the quality of its products.

Why did you choose this profession?
As an oenologist, I chose this profession because it’s a “passion” profession. Revealing the potential of the terroirs of the Grandes and Petites Champagnes through a spirit, fascinates me. At each stage, from pruning the vines to vinification or distillation, it requires a lot of monitoring, technical skill and adaptability depending on the vintages. The richness of the technical exchanges with our winegrower partners, the management of our estates, the selection of eaux-de-vie, and the implementation of experiments in viticulture, or in distillation enrich me day after day.

What is your role in the production and selection of spirits?
My role at Rémy Martin is to
– Manage our Rémy Martin estates: from the production of grapes on our 250 ha of vineyards to that of the spirits intended for the Rémy Martin Maison.
– Lead the tasting commission to select the spirits of our winegrower partners.
– Technically support our winegrower partners in the production of spirits in the style of the Maison.
– Deploy research and development projects on our estates and with our winegrowers.

A word about environmental protection?
We have been working on it daily for over 20 years. We must face many challenges in the vineyard: climate change, the preservation of our soils, the maintenance and the development of biodiversity, and the limitation of phytosanitary products. All this while respecting the quality of our spirits. The Centaur Pact program has been built in this direction to allow winegrowers to integrate these issues and implement new agroecological practices.

Contributing to the deployment of agroecology in our vineyard remains my priority.