Krug Champagne

Johan-Josef Krug established the firm in 1843 after working for 9 years for Jacquesson. Their methods are traditional: wines are fermented in casks, there is no filtration, and the wine does not undergo malolactic fermentation ( the process where the sharp malic acid is converted into softer lactic acid and carbonic gas. The sharpness of the malic acid is also softened with aging).All Krug wines achieve unsurpassable depth and complexity.