Legend has it that when the first hot air balloon touched down in a vineyard outside Paris in 1783, the farmers rushing to attack the unimaginable flying object were subdued with a bottle of champagne. On Krug’s new bespoke balloon experience, Krug Is In The Air, the grande cuvée flows freely before, during and after the flight – and the only greeting you’ll receive upon landing is from the balloon’s crew, waiting to take you to a gourmet feast created by local chefs and French design culinaire Marc Bretillot.
Our flight over the Tuscan countryside was well matched with wild venison from the nearby hills, wine from the Guado al Tasso vineyard – also the launch site of the balloon – and Krug 1996, among other delights. The beautiful white balloon features a specially designed, leather-trimmed eight-person basket and is flown by Chris Monk, an amiable Englishman with sky blue eyes and an infectious love for flying. A rarefied treat for those seeking a temporary escape from worldly affairs, KIITA is available the world over. Starting from €50,000 for eight people; krug.com.
September 2008, Centurion