Champagne Krug was founded in 1843 by Johann Joseph Krug, a maverick who turned his back on a comfortable position in an established Champagne house to strike out on his own - thus founding what was to become one of Champagne's most revered names. Winemaking at Krug is very traditional, with fermentation taking place in small oak barrels. The Grande Cuvée is carefully blended from around 120 wines from different vintages, some as much as 15 years old. After bottling, the wine is kept in the Krug cellars for a further six years, resulting in a Champagne of extreme generosity and elegance. The perfect toast for a special occasion, it can be enjoyed with a wide variety of foods - from an extra mature Parmesan to a dish of turbot à la truffe.