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How Our 5 Iconic Champagne Houses are Practicing Sustainability

The Champagne region has vowed to become fully sustainable by 2030, with Moët Hennessy investing €20 million in a scientific research centre devoted to environmentally friendly viticulture. So how do Moët Hennessey’s five champagne houses fare individually when it comes to implementing innovative green practices in the vineyard?

Moët & Chandon

At Moët & Chandon, minimising water waste is the number one priority in their drive to become a more sustainable maison. As well as introducing shut-off nozzles on hoses and automated rinsing sequences in the winery, the iconic champagne house sends staff on water conservation training courses to ensure that water is saved wherever possible.


Having already introduced solar panels and LED lighting, as well as a zero air-freight policy and a 98.7% waste recycling record, in 2020 Maison Ruinart released their new ‘second skin’ 100% recyclable packaging after two years of experimentation and development. Designed to look like Ruinart’s famous crayères, the caves where the champagne is aged, this new packaging replaces the traditional champagne gift box for the brand’s rosé and blanc de blancs champagnes.

Veuve Clicquot

Veuve Clicquot’s commitment to sustainability, much like the maison’s approach to winemaking itself, is considerable. Having started these practices in 1990 and met their carbon footprint objectives just 12 years later, the maison is constantly thinking about ways to reduce waste and emissions, recycle as much as possible and find new ways to make their viticultural practices more ecologically friendly for future generations.

Dom Pérignon

Dom Pérignon prides itself on being an innovator in the Champagne region. Producing vintage champagnes year on year demands a huge amount of knowledge about the maison’s reserve champagnes and the terroir of its vineyards. In addition, water waste management and the minimisation of greenhouse gas emissions are top of the agenda, along with promoting equal and fair pay, grower’s welfare, fair labour and protection of biodiversity.


At Krug, winemakers truly harness the power of nature to create the same quality champagne year after year. This requires both a deep understanding of and respect for the vineyards and the land, which is why every single plot has grass growing in between each row of vines, to limit soil erosion. No herbicides are used, and the House of Krug increasingly relies on electric tractors to reduce CO2 emissions. Furthermore, 100% of Krug’s waste is recycled or recovered for energy, from everyday waste to the bottle corks.