Mathilde Boisseau

Head of Wine Operations, Hennessy, Cognac, France

Mathilde Boisseau is a graduate of the Ecole d'Ingénieur Agronome de Purpan in Toulouse and has a national diploma in oenology from the University of Bordeaux. Following an internship for her thesis at Hennessy in 2008, Mathilde began her career as an R&D engineer at Le Matériel Pera, where she oversaw experiments in various wine estates in France, Switzerland and Spain. In 2014, Mathilde joined Hennessy as Head of Wine Operations. She supervises the implementation of R&D projects in terms of quality, sustainable viticulture and oenology at the pilot site of La Bataille, and manages vineyard and wine projects related to the newly-created network of winegrowing partners. She has been a journeyman wine taster in the Comité de Dégustation (tasting committee) since 2016 and was confirmed as a member of the committee in July 2019.

Vignes
 

 

ABOUT MOËT HENNESSY 

 

Moët Hennessy is the wine and spirits division of LVMH, the world’s leading luxury products group. Moët Hennessy, the largest luxury wine and spirits company in the world, encompasses 23 prestigious brands internationally renowned for the richness of their land, the quality of their products and the expertise with which they are crafted:
Hennessy, Moët & Chandon, Veuve Clicquot, Dom Pérignon, Ruinart, Krug, Mercier, Belvedere, Glenmorangie, Ardbeg, Chandon, Newton, Cheval des Andes, Terrazas de los Andes, Cloudy Bay, Cape Mentelle, Numanthia, Ao Yun, Volcan De Mi Tierra, Woodinville Whiskey Company, Clos19, Château du Galoupet & Château d’Esclans.
 
For many years, each of Moët Hennessy’s Maisons have been on the path to sustainable development. Five years ago, Moët Hennessy decided to unite the men and women of all the Maisons to construct a common project around the viticulture committee. More than 40 individuals came together to orchestrate the sharing of savoir-faire learned on the ground at our Maisons around the world. This undertaking led to concrete actions: significant investments in environmentally-friendly equipment, training for farmers and wine-makers in new technologies, assistance in attaining responsible viticulture certifications and support for scientific and university projects to disseminate knowledge and transmit living soils to the future generations.

 

 

 

 

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