Moët began business in 1750 with Madame de Pompadour, who supplied the Royal Court at Compiègne with Moët's champagne. Also in 1750, Moët began establishing business in Germany, Spain, Eastern Europe, and colonial British
America. In 1792, on Claude Moët's death, grandson Jean-Rémy Moët assumed control of Moët et Cie, and expanded the business buying the vineyards of the Abbey of Hautvillers, where Benedictine monk Dom Perignon perfected doublefermentation for creating champagne. Moët et Chandon is now the leading vine-grower in Champagne, with the most extensive vineyards, an inheritance of fundamental importance in the constitution of its “assemblages” (blends).

Tones of brioche and honey combined with almond and apricot with a vibrant purity of fruit and a touch of minerality.