Guillaume Duval

Guillaume Duval possesses extensive experience in the oenology sector, currently working at Champagne Lanson since September 2016 as part of the Service Oenologie et Cuverie, focusing on bio and biodynamic wine vinifications and wine management under wood. In addition, Guillaume Duval engages in communication at professional wine fairs and trainings while serving on the Comité Œnologie to strategize vinification processes. In parallel, Guillaume Duval is a teaching assistant at Université de Reims Champagne-Ardenne since October 2021, specializing in food quality, hygiene, and safety for Master’s students in Vigne et Vin. Previous experience includes an internship at Champagne GARDET that emphasized quality management systems and a significant insight into wine traceability. Education includes a Master Vins & Champagne and a Diplôme National d'Oenologue, both from Université de Reims Champagne-Ardenne, along with a strong background in biology and oenology.