
- 2022-05-09
- HENNESSY
Hennessy announced the launch of its Forest Destination regeneration program which aims to regenerate 50,000 hectares of forest by 2030
【 About "Forest Destination," a forest regeneration program 】
With its Forest Destination program, Hennessy is pursuing on-the-ground projects in all the regions where the Maison is present. In France, Hennessy is working with the Office National des Forêts (ONF) to replant 27,055 oak saplings across an area of 25 hectares (250,000 square meters) in Braconne in the Charente region, which was devastated by a storm in 1999. Worldwide, Hennessy began a partnership in 2020 with Reforest’Action to take action in local ecosystems in South Africa, Kenya and Nigeria, as well projects in China and the United States. In Kenya, Hennessy and its local partner Trees for Kenya are supporting the reforestation of part of the protected forest on Mont Kenya by planting 250,000 trees of 30 different species over 400 hectares. In the United States, Hennessy has committed to replanting 100,000 trees across a 93-hectare area to promote the return of biodiversity and create new local wildlife habitats in the state of Oregon, whose forests have been ravaged by fires. And in Madagascar, Hennessy is working with local partners to build a “School of the Forest” to train young farmers and heighten awareness among schoolchildren. The Maison will support planting of 60,000 saplings of various species in a 40-hectare area.
■Comment from Dom Pérignon Cellar Master Vincent Chaperon.
“Dom Pérignon and refined gastronomy have a mutually inspiring and elevating relationship. I’ve had the pleasure of working with Chef Natsuko Shoji for the past two years, and I’ve been continually impressed by her deep love for Dom Pérignon, her unique personality, artistic sense, creativity, and above all, her humanity. She also demonstrates a thoughtful approach to passing on her legacy to the next generation through meaningful dialogue with others. I am truly looking forward to continuing our journey together. ”Dom Pérignon and refined gastronomy have a relationship of mutual inspiration and enhancement. I have been working with Chef Natsuko Shoji for two years now, and she has a love for Dom Pérignon, a unique personality, artistry, creativity, and yet is very human. I am also impressed by her thoughtfulness regarding inheritance to the next generation and her attitude of communicating with various people. I am very much looking forward to working with her in the future."
■ Comment from été Chef Natsuko Shoji.
“Dom Pérignon is a truly special champagne to me. As it is often called ‘the art of time,’ it is not swayed by fleeting trends, but is crafted with a long-term perspective, maintaining its singular taste to this day. Remarkably, about 1% of the grapes used still come from the vineyards cultivated by Dom Pierre Pérignon himself since 1668, preserving the origin at its core. I see it as a true piece of art that carries his DNA. It is an incredible honor to collaborate with Dom Pérignon.”