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The Champagne Moët & Chandon embodies a legendary history, a prestigious tradition and a constant quest for excellence.
Founded in 1743, this iconic Champagne house, located in Épernay in the heart of the Champagne, is the very symbol of luxury and sophistication in the world of Champagne.
The family's history goes back centuries, when Claude Moët laid the foundations of what would become one of the world's most famous Champagne houses. This history is punctuated by collaborations with royalty, artists and icons of history, propelling the house's renown to unparalleled heights.
Terroir is of crucial importance in the creation of its unrivalled Champagnes. Vineyards extend over hectares in the Vallée de la Marne, Montagne de Reims and Côte des blancs regions, covering a diverse range of terroirs. These varied terroirs offer a palette of flavors that contribute to the complexity of the blends.
The grape varieties reflect the very essence of the Champagne region. The main grape varieties, Chardonnay, Pinot Noir and Pinot Meunier, are cultivated with rigor and dedication, to create balanced, refined cuvées.
Manufacturing methods are a subtle marriage of tradition and innovation. Harvesting is carried out by hand to ensure meticulous selection of the ripest, healthiest... See more ...
It's a Champagne blend of Champagne wines harvested in several of the 327 villages in the Champagne delimited region entitled to the Champagne appellation.
It's also a blend of the three dominant grape varieties of the Champagne: Pinot Noir, Chardonnay and Pinot Meunier. It is also a Champagne blend composed of 70% of the year's wines and 30% of wines from Réserve.
La robe is bright gold with slight green highlights.
Fragrances and flavors on citrus and red berries and white-fleshed fruits (apple, pear, white peach) harmoniously complemented with the dexterity of the Maître de Chai by floral and blond notes like brioche and fresh nuts.
To be enjoyed between 10 and 12° C with foie gras canapés from goose or duck from the Gers, seafood grilled a la plancha or white meats such as veal with chanterelles or porcini mushrooms from the Troncay forest.
