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Krug stands for uncompromising principles – the courage to make champagne the way it feels right, not the way it's currently trendy. Since 1843, the Reims-based house has followed a single conviction: every grape, every year, every vineyard deserves to be treated as the best it can possibly be.
At its heart is the blend of up to 250 wines and more than ten vintages – a mosaic of aromas that creates Krug's unmistakable depth and complexity. Rich bread dough, roasted hazelnuts, ripe fruit – a glass of Krug tells a whole story.
Krug –
Champagne from Reims, uncompromising since 1843
Joseph Krug founded Krug in Reims in 1843 with an idea that was unusual then, as it is now: not to bottle a single vintage, but to blend the best of many years into a single, harmonious Champagne. The heart of each cuvée is an assemblage of up to 250 individual wines and more than ten vintages – a task that demands decades of experience and a precise sensory memory.
What emerges in the glass is not the light, airy quality of a sparkling wine, but rather depth: roasted hazelnut, ripe bread dough, a hint of dried apricot, and a long, mineral finish. The wines mature on the lees far beyond the legal minimum requirements – the Grande Cuvée for about six years, vintage champagnes considerably longer. Krug makes no compromise between approachability and complexity: both should be present simultaneously.
The range extends from the iconic Grande Cuvée and rare Blanc de Blancs from Le Mesnil-sur-Oger to the single-vineyard Champagnes Clos du Mesnil and Clos d'Ambonnay. Those who drink Krug are not drinking a product – they are drinking an attitude.



