Didier Mariotti,  comes from Corsica, a distinctive region which inspired him with a passion for wine that has stayed with him ever since. It’s Champagne, however, that he has made his home, choosing to explore “a little-known region of 240,000 separate vineyard parcels” as he likes to say.He’s first and foremost a lover of wine, as well as being an expert on the subject, a qualified agronomist and an oenologist who studied at the University of Rheims.
His straightforward manner, characterised by modest and sincerity, is accompanied by a natural sense of respect for the soil, perhaps a throwback to his distinctive Corsican origins.His rapid rise, becoming Chef de Cave within ten years, owes much to his energy and, of course, his talent. After spending a year in New York in the agriculture and food section of the French trade mission, he joined a "Grande Marque" of Champagne to finish his degree in oenology. At 28, he became Chef de Cercle  managing a winery of 235,000 hectolitres’ capacity together with the entire wine-making process. He came to work at G.H. MUMM in 2003 as assistant Chef de Cave.
It’s perhaps bold of G.H. MUMM to entrust him with the responsibility for wine-making at a champagne house nearly two centuries old, but the choice was shaped by Didier Mariotti’s own professionalism and passion.

While the company’s wine style and approach continue unchanged, Didier Mariotti nonetheless has his own contribution to make. Speaking on the occasion of his appointment, he said:
“Champagne has exceptional vineyards, and those of G.H. MUMM are rich and fascinating. It’s their essential character that I want to bring out in our blends, just as the house of MUMM has been doing for nearly 180 years. I’m intrigued by the way champagne changes as it ages. I intend to take a fresh look at the company’s vintage wines to draw inspiration for the future.”