Developing My New Concept

I think it is really important to keep the traditional making of Champagne, ‘Méthode Champenoise’ by bottle rather than in bulk, around, as I believe this is how the best Champagne is produced. Therefore, I am going to design (if spaces allows) a traditional Champagne Factory with tasting bar. Or, at least, a Champagne House Specific maturing / bottling facility.

I have done some more research but into the specific Houses of Champagne to find out the most famous and biggest brands. The list on Wikipedia is thorough … Here is what I have found …

The earliest founded Houses are as follows:

  • Adelé – 1757
  • Chanoine Fréres – 1730
  • Delamotte – 1760
  • Gosset – 1584
  • Heidsieck & Co Monopole – 1785
  • Jacquesson – 1798
  • Lanson – 1760
  • Moet & Chandon – 1743
  • Philipponnat – 1522
  • Piper-Heidieck – 1785
  • Louis Roederer – 1776
  • Ruinart – 1729
  • Taittinger – 1734
  • Veuve Cliquot Ponsardin – 1772

Out of the earliest founded Champagne houses (above), LVMH is the most common Parent Group of them – this includes Moet & Chandon, Ruinart and Veuve Cliquot Ponsardin.

And to narrow this find down even more, from TheDrinksBusiness and their Top 10 Biggest Champagne Brands, Moet & Chandon and Veuve Cliquot Ponsardin are Number One and Number Two respectively.

From this research, I think it would be particularly exciting to have a Moet and Vueve branded factory of some sort – perhaps specifically for their Vintage maturing and bottling. To accompany this, a Champagne Tasting Bar would be perfect – especially for the wealthy clientele.


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