KRUG is the haute-couture Champagne Houses, producing only exceptional champagnes of amazing taste, and corresponding retail price.


The House was founded in 1843 by Joseph Krug, a visionary man that marked forever the spirit of this high-end Maison, and the way champagne is crafted.

Born in 1800 in Mainz when the city was part of France before returning to Germany a few years later, he was exposed early on to winegrowing.

A talented man who spoke three languages, he moved to Paris in 1834 where he lived in a creative milieu of artists.

Dreaming of making his mark in the world of Champagne, he first worked at Jacquesson, the leading Champagne House of the time, becoming one of its directors.

Being frustrated with the inconsistent quality of champagne at that time, which was greatly dependent on the weather of each vintage, he envisioned a way to overcome this constraint, by blending wines of different years to produce a rich and consistent expression of pleasure.

At 42, when most in his position would be close to retiring, he left his career to implement his vision by funding its own Champagne House.

He was firmly convinced that it is possible to make a good wine only from good elements and good terroirs.

Unsurprisingly, the prestige of KRUG was soon acknowledged in the main champagne markets.

The Krug generations that followed at the helm of the business always abided by its founder’s precepts, ensuring consistent, superior champagnes.

Today KRUG is part of luxury group LVMH, although the Krug family remains actively involved in all the key winemaking decisions.


Following the precepts of its founder, KRUG is produced to be consistently affluent and “the most generous expressions of champagne.”

This expression is incarnated by Grand Cuvée, a non-vintage brut champagne that is, in fact, a prestige cuvée, given the quality of the base wines used, the amazing taste, and important retail price of this champagne.

The process to produce KRUG is based on three principles: – the individual selection of the plots and the careful following of each wine, – the art of blending by Krug’s Chef de Caves Eric Lebel and the Tasting Committee – and time, for a long and slow aging in the cellars.

The starting point to create KRUG is the meticulous, individual selection of each plot of vines. These are vinified separately, in neutral oak casks that do not to lend woody, tannin, or vanilla flavor to the wines.

Then, this individuality continues with the separate conservation in stainless steel vats of each wine featured in Krug’s impressive repertoire of some 150 reserve wines from 10 to 12 different vintages, some of which may reach up to 15 years of age. These vats used are small to allow aromas and flavors to be preserved for long periods of time.

Finally, every year between the end of March and the beginning of April, after more than 5 months of tastings wines of each parcel, the whole oenological team, President Margareth “Maggie” Henriquez, and Olivier Krug who represents the 6th generation of the founding family, taste the various blending projects of KRUG Grande Cuvée, based on hundreds of different wines, and share opinions.

They will identify the best blending projects, perhaps mix them, for an individual edition of Grande Cuvée of each year.

Once consensus is reached, Eric Lebel proceeds to the creation of Grande Cuvée, that ages slowly in the cellars, on lees, for 7-8 years, far more than the minimum of 15 months that is required by the Champagne Appellation.

The result is a champagne of great aromatic intensity, with finesse and elegance, and a great balance that Eric Lebel calls “peace in the world.”

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