Moët et Chandon began as Moët et Cie (Moët & Co.), established by Épernay wine trader Claude Moët in 1743,and began shipping his wine from Champagne to Paris. The reign of King Louis XV coincided with increased demand for sparkling wine. Soon after its foundation, and after son Claude-Louis joined Moët et Cie, the winery's clientele included nobles and aristocrats.
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 double-fermentation for creating champagne.
Moreover, the Moët surname was prestigious before the winery's establishment; King Charles VII ennobled brothers Jean and Nicolas Moët (Claude's ancestors) in 1446.
In 1973, the company launched Domaine Chandon, a winery subsidiary in California. The company undertook its final merger; with Louis Vuitton, a prominent luxury goods purveyor whose goods remain renown as status symbols. This final merger gave birth to the largest luxury group in the world, Moët-Hennessy • Louis Vuitton (LVMH).
|Brand||MARC DE CHAMPAGNE MOňT & CHANDOM|
|Storage Instructions||Cool and dry conditions|