Moet & Chandon

Moët & Chandon is based in Épernay, Champagne, France, and draws on 1,150 hectares (2,840 acres) of chalk soil in Champagne, of which 50% is grand cru and 25% premier cru. Its vineyards sit in Montagne de Reims, Côte des Blancs, Vallée de la Marne, Sézanne and Aube, with access to roughly 200 of the region’s 323 crus, including 17 grands crus and 32 of the 44 premiers crus. Benoît Gouez is the House’s Chef de Cave.

Moët & Chandon states that every bottle it sells has already been aged in its cellars and can be opened as soon as it is purchased. If you are keeping bottles, the House advises storing them between 7 and 18°C (45 to 65°F), away from light and heat, at a humidity level above 70%. It recommends opening a 75cl non-vintage brut up to 24 months after release from the cellar.

• Rosé Impérial with raw or lightly grilled red meat.
• Rosé Impérial with colourful summer vegetables such as ratatouille, squash and black olives.
• Rosé Impérial with rock fish or shellfish bisque.
• Rosé Impérial with a garnish of fresh, tangy red berries.