In 1772, Philippe Clicquot-Muiron established the original enterprise which eventually became the house of Veuve Clicquot. In 1775, it was credited to be the first Champagne house to produce rosé Champagne, using the method of adding red wine during production. During the Napoleonic Wars, Madame Clicquot made strides in establishing her wine in royal courts throughout Europe, notably that of Imperial Russia, thus becoming the first Champagne house to ship Champagne through the blockade to Russia in 1811. The 1811 comet vintage of Veuve Clicquot is theorized to have been the first truly "modern" Champagne due to the advancements in the méthode champenoise which Veuve Clicquot pioneered through the technique of remuage. Since 1987 the Veuve Clicquot company has been part of the Louis Vuitton Moët Hennessy group of luxury brands, and today owns a controlling interest in New Zealand's Cloudy Bay Vineyards.
Noticeable sweetness from a dosage of 60g/l, making this a very easy Champagne to drink. The flavours are pungent and powerful, with floral and citrus characters dominating – the idea is that this should be served on the rocks, with your preferred garnish.
Salmon blinis, pasta, parmesan or seafood; light fruit-based desserts.
Produced following an experiment with one of LVMH’s other brands, Moët, which saw the creation and successful marketing of ‘Moët Ice’. This is Champagne as a beverage, rather than a wine, designed for use as a premium alternative mixer.