Veuve Clicquot

History

Veuve Clicquot was founded in 1772 by Philippe Clicquot, a textile merchant and banker in Reims. Initially, the business focused on textiles, but Philippe soon expanded to include wine production. His son, François Clicquot, married Barbe-Nicole Ponsardin in 1798, and after François's death in 1805, Barbe-Nicole took over the company at just 27 years old. Despite societal norms that restricted women's roles, Madame Clicquot proved to be a visionary leader.

Under her guidance, Veuve Clicquot made significant strides. In 1810, she created the first known vintage champagne, and in 1816, she perfected the riddling table process to clarify champagne. In 1818, she produced the first known blended rosé champagne by adding still red wine to sparkling white wine. Her strategic moves, including smuggling champagne to Russia during the Napoleonic Wars, catapulted Veuve Clicquot to international fame.

Madame Clicquot's innovative techniques and business acumen transformed Veuve Clicquot into one of the world's most renowned champagne houses. Her legacy continues with the company producing 19 million bottles annually, maintaining its commitment to excellence and the finest grape varieties, particularly Pinot Noir[1][2][5].

Terroir

The terroir of Veuve Clicquot is characterized by the unique combination of climate, soil, and topography in the Champagne region. The vineyards are situated on gentle sloping hills, allowing the vines to benefit from shallow soil and maximum exposure to sunlight. The predominant soil type is chalk and limestone, which reflects sunlight back onto the vines, enhancing their growth in the cool climate. This chalky soil is particularly important for producing high-quality grapes, especially Chardonnay, as it contributes to higher acidity levels and a fresher, more citrus and apple character in the wines[1][2][4].

The cool climate and moderate rainfall in the region bring a unique freshness to the grapes. The chalky soils also have exceptional water-retention properties, storing water during winter and releasing it during summer. Additionally, the chalk soil has good heat storage properties, absorbing and storing heat in summer to be restituted during winter[5]. These factors collectively contribute to the distinctive flavors and superior character of Veuve Clicquot's Champagnes.