<div style="text-align: center;"><strong>Welcome to Vinexposium&#39;s podcast series: Wines of the future.</strong><br />
<br />
Where do we come from? Where are we now? Where are we headed?<br />
&nbsp;</div>

<div style="text-align: justify;">Influential wine personalities take turns at the microphone of French wine critic Gabrielle Vizzavona to answer these questions and look 50 years into the future. From sparkling and still wines, ecosystems, Vitis vinifera, wine fraud and de-alcoholization to changing tastes, innovation and technology, from the most likely scenarios for the future to the zaniest, our experts share their expertise with you.</div>
<br />
<iframe allow="autoplay; clipboard-write; encrypted-media; fullscreen; picture-in-picture" allowfullscreen="" frameborder="0" height="352" loading="lazy" src="https://open.spotify.com/embed/episode/3IvW4QWKru5MiXTvlLKAGG?utm_source=generator" style="border-radius:12px" width="100%"></iframe>

<div style="text-align: center;"><br />
<em>&ldquo;The craziest change in the future would be to forget industrial farming and take back control of real craftsmanship&rdquo;</em></div>

<div style="text-align: justify;"><br />
Jean-Baptiste Lecaillon has been working for Champagne Roederer for 33 years, 23 of them as cellar master. He is the magician behind the crafting of Roederer Champagne and its storied Cristal label. He also looks after the 242-hectare family estate. He has been constantly pushing the boundaries, advocating organic farming, which was a first for a Champagne house of this magnitude. He supervises the production of Roederer&rsquo;s affiliated brands, including Roederer Estate and Domaine Anderson in California, Ramos Pinto in Portugal&rsquo;s Douro Valley, Domaines Ott in Provence and Bordeaux properties Ch&acirc;teau de Pez, Ch&acirc;teau Haut-Beaus&eacute;jour (Saint-Est&egrave;phe) and Ch&acirc;teau Pichon Longueville Comtesse de Lalande in Pauillac. Jean-Baptiste is the co-chairman of the Quality and Sustainability Committee with Comit&eacute; Champagne (CIVC) and a board member of the Champagne Appellation (CRINAO).<br />
<br />
<u>Three things you&rsquo;ll learn from this podcast:</u><br />
<br />
=&gt; Why global warming is not a struggle, but an opportunity to find solutions and adapt through agro-ecology and reviewing farming processes.<br />
=&gt; Why tomorrow&rsquo;s Champagne might be less bubbly and have higher ageing potential.&nbsp;<br />
=&gt; How Champagne will rely more on blending in the future.<br />
<br />
If you liked the episode, please support the podcast by giving us 4 stars on Spotify and Apple Podcast ! Fol<span style="color:#000000;">low @vinexposium on </span><a href="https://www.instagram.com/vinexposium/" target="_blank"><span style="color:#000000;">Instagram</span></a><span style="color:#000000;">, </span><a href="https://www.facebook.com/Vinexposium" target="_blank"><span style="color:#000000;">Facebook</span></a><span style="color:#000000;">, </span><a href="https://twitter.com/vinexposium" target="_blank"><span style="color:#000000;">Twitter</span></a><span style="color:#000000;"> and </span><a href="https://www.linkedin.com/company/vinexposium/mycompany/" target="_blank"><span style="color:#000000;">Linkedin</span></a><span style="color:#000000;">.</span></div>