Brut Imperial Methuselah (6 L)

When Claude Moët established his maison in 1743, the ambition was always volume without compromise — a philosophy that today manifests in a tasting committee of 10 oenologists evaluating 822+ base wines before Chef de Cave Benoît Gouez assembles the final blend. That scientific rigour is what makes the Brut Impérial NV credible at scale. The fruit draws from 200+ crus across all five Champagne sub-regions — Montagne de Reims, Vallée de la Marne, Côte des Blancs, Sézanne, and the Aube — all rooted in chalky limestone soils that drive the house's signature bright, slightly creamy vivacity. Pinot Noir and Pinot Meunier each contribute 30–40%, Chardonnay 20–30%, anchored by 20–30% reserve wines for cross-vintage consistency. Fermentation is in thermoregulated stainless steel — a technique Moët pioneered in Champagne — followed by systematic malolactic fermentation and a minimum 24 months on lees in 28 km of chalk cellars beneath Épernay, nearly double the AOC minimum. Dosage sits at approximately 7 g/L. The Methuselah format (6 litres, equivalent to eight standard bottles) slows secondary fermentation and lees contact proportionally, producing a measurably slower-evolving mousse and extended autolytic development — brioche and pastry now, coffee and truffle with further cellaring — that the standard 75 cl format cannot replicate at the same pace.