In 1833, Louis Roederer inherited the Champagne company founded by his uncle. He gave it his own name and set about spreading its reputation throughout Europe. He concentrated his efforts on Russia and before long the Tsar himself was drinking Monsieur Roederer's Champagne. Using the best grapes from only the best crus, they are fermented separately in small, steel vats with the reserve wines stored in barrels. This process gives Roederer its distinctive style: rich, toasted and highly complex.