On the way to certified organic, sustainable Premier Cru Champagne from Avid Vines’ latest producer, Rafflin Lepitre.
TL;DR:
- Organic production,
- Chilled import for peak freshness, and
- Artisan craftsmanship
Champagne is more than a bubbly drink—it’s a story, a tradition, and for Avid Vines founder David Aferiat, it’s a legacy worth preserving. In a recent appearance on the Focus: The Art of Hospitality podcast, David revealed his journey to bring organic, small-batch French champagnes to U.S. audiences. These aren’t just wines; they’re liquid postcards from the rolling hills of the Montagne de Reims, meticulously crafted and chilled from vineyard to glass to capture every nuance.
David’s commitment to sharing artisanal champagne stems from a personal passion for quality and sustainability. His story covers the unique challenges of importing, how organic production elevates both the wine’s purity and flavor, and why he insists on only the best from his winemaking partners. As David says,
“I’m importing wellness as much as I am wine.”
Listen to the full episode to discover how he’s changing the way we experience champagne in the U.S., one intentional pour at a time.
Apple Podcasts: https://podcasts.apple.com/us/podcast/guest-david-aferiat-premium-beverage-experiences-champagne/id1764643635?i=1000676203536
Spotify: https://open.spotify.com/episode/7a8Ffu5NfdkMavf5um2ska