opping out of the gondola, I set my skis on the ground, ready for the next run here on the Rettenbach glacier, part of the Sölden resort in Austria. One of the last European resorts to remain completely open due to its dizzying 3,000-metre altitude, the snow glitters in the late April sun, and only a few people (mainly those I'm here with) are in sight. I'm taken by surprise as a glass of Champagne Billecart-Salmon is thrust into my hand before I have a chance to clip
