Represented by Robert Loppi, Krug Brand Ambassador
Since 1843, Krug has remained a Champagne House on a human scale, preserving its savoir-faire and defending its unparalleled quality by choosing to offer a limited number of bottles. By overturning conventions and establishing its own rules, Krug divulges all the exuberance and expression of its Champagnes. Making Krug Champagnes arises from a long, painstaking and very human process; an art.
Depending on the talents and intuitions of a precious few, Krug's obsessive approach to details is the key characteristic of its savoir-faire which is based on three principles: - the individual selection of the plots and the careful following of each wine, - the art of blending and the creation of Champagnes by Krug’s Chef de Caves Eric Lebel and the Tasting Committee, and - the essential mastering of time, stretched to an unfashionably slow pace.