The Moët & Chandon brand was founded in 1743 and is a linchpin of the LVMH universe. Its extensive vineyards (approximately 1200 hectares) make it one of the most influential producers of champagne. The boost Moët & Chandon received from the multinational has made its champagne the world's best seller. 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.

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.