Free standard delivery on orders above £140
-
Product Details
For the first time in 152 years, Moët & Chandon Brut Impérial has been redesigned. In a special partnership, Tokyo-based design agency AMBUSH has been chosen as a collaborator, adding a modern sensibility to the iconic bottle with a sleek black ribbon and a fresh white label. Inspired by multiculturalism, AMBUSH has created a design that is modern and inclusive yet timeless. Inside each bottle, Moët & Chandon Brut Impérial bursts with vibrancy, seductiveness and elegance. It was created in the heart of Champagne from more than 100 wines (of which 20-30% are reserve), each carefully selected to enhance the champagne’s complexity and constancy. -
How to enjoy
- Service temperature - 8-10ºC
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Closure - Cork
- Health warning - Contains sulphites
- Alcohol by volume - 12.0 % Vol.
-
Blend and Origin
Moët Impérial Brut Non Vintage
This blend comprises 30-40% pinot noir, 30-40% meunier and 20-30% chardonnay grapes – harvested from the most extensive estate in the region – providing the champagne with body, suppleness and finesse. More than 100 wines are used in the blend to enhance maturity and complexity while maintaining the distinguished Moët style.
This product can only be purchased by persons over 18 years of age.
Food pairing:
Fruit and fish to complement elegant flavours
Starter
The subtle palate of Moët Impérial makes it a perfect pairing for delicate seafood starters such as prawn, crab or scallops.
Main
To follow, serve with poached fish, such as seabass, in light sauces, or chicken poached with herbs such as chervil or thyme.
Dessert
To bring out the white-fleshed fruit flavours of the champagne, pair it with a white peach tart, poached pears or roasted apples.
Food pairing:
Fruit and fish to complement elegant flavours
Starter
The subtle palate of Moët Impérial makes it a perfect pairing for delicate seafood starters such as prawn, crab or scallops.
Main
To follow, serve with poached fish, such as seabass, in light sauces, or chicken poached with herbs such as chervil or thyme.
Dessert
To bring out the white-fleshed fruit flavours of the champagne, pair it with a white peach tart, poached pears or roasted apples.