Ice Imperial (750 ml)

When Benoît Gouez, Chef de Cave since 2005, set out to create a Champagne designed explicitly for service over ice, he broke one of the category's foundational rules: sparkling wine and dilution are incompatible. Ice Impérial is formulated with a significantly

elevated dosage — far above the ~7 g/L of Brut Impérial — so that melting ice becomes a calibrated ingredient rather than a flaw, progressively opening the wine's texture as it chills.

The fruit base draws on Moët's 1,190-hectare estate across Champagne's five sub-regions, with chalky limestone soils delivering the structural backbone that keeps the wine from collapsing under dilution. Pinot Noir and Pinot Meunier dominate the assemblage, contributing the red-fruit density and body needed to sustain the high residual sugar without cloying.

Fermentation proceeds in thermoregulated stainless steel — the house pioneered this in Champagne — preserving primary fruit clarity. The wine undergoes full malolactic fermentation, adding the creamy mid-palate weight that reads as richness rather than sweetness when cold.

What no peer does: Ice Impérial is the only Champagne AOC expression from a major house explicitly dosed and blended for on-ice service, with packaging (wide-mouth bottle, oversized label) engineered for outdoor, poolside, and festival contexts. Drink upon release; not built for cellaring.