Established in 1843, Krug has specialized in solely prestige and exceptional champagnes. Dedication to quality takes precedence over quantity of production. Using traditional methods the House of Krug does not compromise time or expense with their cuvées. Krug is the only Champagne House still fermenting all of its champagnes the age-old way-in small oak casks necessary for developing Krug's intense bouquet and complex flavor. Today, Henri, Rémi, Olivier and Caroline, the 5th and 6th generations of the Krug family, oversee every phase of production. The taste of Krug is greatly enhanced by an exceptionally long period of maturation (6 to 8 years) in the Krug cellars before release. This requires, of course, maintaining a stock covering at least six years of sales, a practice unparalleled in Champagne.