Founded in 1743, Moët & Chandon gained its reputation when Napoléon Bonaparte personally awarded Jean-Rémy Moët the Légion d’Honneur. After a few decades, the house had built a Champagne empire, continuing to conquer new markets. Since 1987, the M in the name of the group LVMH honours the house.
Today, Moët & Chandon has broken record after record: 1,300 hectares of vines, 26 million bottles produced per year aged in 28 kilometres of cellars and distributed to 150 countries. The grapes are harvested by hand once they are ripe, macerated in temperature-controlled vats and aged in the bottles before automatic or manual riddling.
Benoît Gouez has made a number of improvements since taking over as cellar master in 2005, but the common denominator for a bottle of Moët & Chandon – fruitiness, and a balance between roundness and freshness – has remained unchanged.
The brand has a special place at many types of celebrations – we sabre its bottles, we spray the Champagne on the podium of car races, we flaunt them on red carpets...

In Champagne as well as in other French traditional wine growing regions, distillation creates the perfect opportunity to reuse the grapes used in wine production. In fact, this process transforms the residue of the pressed fruits, the skin, seeds and stalks, into brandy.
Moët et Chandon have given us their marc de champagne made from a Pinot Noir and Chardonnay base. Distilled and then aged for many years in oak barrels, it has been decanted many times during its ageing process. Perfect as a desert with fruity sorbets for example, this brandy made from Champagne grapes is drunk when it’s very cold, around 6°C.