Three main grape varieties are used in the elaboration of all Moët & Chandon Champagnes: Pinot Noir, Meunier and Chardonnay.
Making up the largest vineyard area in Champagne, their vines grow on terroirs characterized by their unique geology and climate.
Underground, the House’s cellars are the most extensive, extending more than 28 kilometers to form a subterranean labyrinth where the wine metamorphosizes under optimum conditions to embody the House’s signature bright fruitiness, seductive palate, and elegant maturity —the result of a slow, gradual progression from vine to cellar.
At Moët & Chandon, the art of blending requires the selection and harmonizing of wines from different areas and grape varieties, and even from different years, to create a wine that perfectly expresses the House style. As Chef de Cave, Benoît Gouez’s mastery in winemaking ensures Champagne with the distinctive Moët & Chandon character. His style and integrity are essential to bringing out the best in each year’s harvest.