Krug Champagne, then, if it needs to be said, like to do things traditionally. Why change the technique when it works so well ? Krug see no need to, and it this attitude which sees them still continue to use the best method of fermentation for their wine – one which utilises petit oak barrels which allow the wine to evolve in a way which no other method can truly replicate.           

Maturation, too, is something this House take very seriously. All of their wine is allowed to age for a minimum period of six to eight years, and it is this specific measure that ensures a consistency which is never allowed to become anything close to second-rate.