Cyril Brun

The Path

Cellar work at Veuve Clicquot in 2000 gave Cyril Brun an early read on the pace of Champagne: repetition, discipline, and standards that leave little room for improvisation. That first role placed him inside one of the region’s most recognizable houses and established the working habits that would carry through the next two decades. The move to greater responsibility came later at Charles Heidsieck, where Brun served as Cellar Master in Champagne from 2015–2023, making the decisions that shape continuity, house style, and the quiet consistency expected of a large cellar. In 2023, Ferrari Trento brought that same Champagne-trained approach to Trentino. The shift changed the landscape, not the method: Brun’s work remained rooted in precision, freshness, and the careful management of what is already in place before any new programme takes shape. His own explanation stays direct: “What convinced me was the quality of the wine that was already made at the time and the potential of the territory.”

The Work Today

At Ferrari Trento, Brun has been Cellar Master since 2023, with responsibility centered on the cellar and the decisions that keep a house’s style coherent over time. The role is built on oversight, but also on close attention to detail: how each lot is handled, how blends are assembled, and how continuity is maintained as the cellar moves forward. In practice, it is the same kind of disciplined work that defined his earlier posts, now applied in Trentino.

Signature

Rosé Millésimé 2008 and Yellow Label Cuvée sit at the center of Cyril Brun’s signature wines. Read together, they show a cellar hand tuned to different expressions of house style: one marked by vintage character, the other by a more established benchmark. Both point to a winemaker working from balance, finesse, and the identity of the house rather than from display.

In Their Words “What convinced me was the quality of the wine that was already made at the time and the potential of the territory.”

Acclaim

The key markers in Brun’s career are the appointments themselves: Senior Red Winemaker in 2000, Chef de Cave in 2015, and Cellar Master in 2023. In a trade where titles usually come after years of cellar-side trust, those milestones map a career built on responsibility, consistency, and the ability to work where the wine remains the focus first.