Brut Imperial (200 ml)

When Claude Moët established his house on the Avenue de Champagne in 1743, he built it on a principle of scale without compromise — a philosophy that today manifests in a tasting committee of 10 oenologists evaluating 822+ base wines annually before Chef de Cave Benoît Gouez finalises the Brut Impérial assemblage.

The vineyards span all five Champagne sub-regions — Montagne de Reims, Vallée de la Marne, Côte des Blancs, Sézanne, and the Aube — on chalky limestone soils that drive the house's signature mineral tension and fine, persistent mousse. The blend draws on 200+ crus, typically Pinot Noir 30–40%, Pinot Meunier 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 — with systematic malolactic fermentation delivering the house's deliberately creamy, fruit-forward contrast to austere, yeast-driven peers. Lees ageing runs a minimum

24 months in 28 km of chalk cellars beneath Épernay, well above the AOC's 15-month NV minimum, at a dosage of approximately 7 g/L. The 200 ml format delivers the identical assemblage and ageing protocol as the full bottle — an unusual commitment to technical parity at single-serve scale.