House of Krug unveils Krug Grande Cuvée

The ultimate pleasure experience in Champagne

House of Krug unveils Krug Grande Cuvée
Source: Krug Champagne Instagram

Krug Grande Cuvée is at the heart of the House of Krug: it is its raison d’être. Since 1843, Krug Grande Cuvée has embodied the utmost in excellence that Joseph Krug, the founder of the House of Krug, sought to give his clients, a Champagne of extreme generosity and absolute elegance, the very best every year.

House of Krug unveils Krug Grande Cuvée


  • Deep golden colour and fine, vivacious bubbles, predicting fullness and elegance
  • Aromas of flowers in bloom, ripe & dried fruit, marzipan, gingerbread and citrus fruits
  • Flavours  of  hazelnut,   nougat,   barley   sugar,   jellied   and citrus fruits, almonds, brioche and honey


The most generous Champagne in the world with exceptional finesse.

  • KrugGrande Cuvée takes over twenty years to craft each bottle
  • Blending so many vintages gives KrugGrande Cuvée its unique fullness of flavours and aromas, impossible to express with the wines of just a single year
  • It is the first prestige cuvee re-created each year, beyond the very notion of vintage
  • Together with Krug’s other cuvees, it has made Krugthe world’s best-rated Champagne for years
  • Like all KrugChampagnes, it can age beautifully. The ID code, a six- digit number located on the upper left hand side of the back label, can be used as a reference to collect bottles and enjoy them later (more information in


Krug Grande Cuvée’s timeless character and unforgettable sensations reconcile the paradoxical:

  • Fullness and finesse, maturity and freshness

Krug Grande Cuvée is a very generous Champagne:

  • A blend of around 120 wines from ten or more different vintages and three grape varieties

Krug Grande Cuvée’s exceptional finesse, moreover expressing through its subtle bubbles is: the result of resting for at least another six years in Krug ’s cellars


Krug Grande Cuvée lends itself to a plethora of culinary combinations, from the simplest to the most sophisticated, from an extra mature parmesan to a dish of turbot à la truffe.



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