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Champagne Henri Giraud, a Maison directed by Claude Giraud from an old family settled in Aÿ for several generations on a vineyard located mainly on the mountain of Aÿ.
Aÿ, a prestigious name that has always been part of the history of this wine-growing region, whose wines have been ranked among the world's finest for at least ten centuries. The kings of France have always been keen to own a plot of vines in Aÿ. Henri IV, King of France, even called himself "Sieur d'Aÿ". Until 1887, wines from the Champagne region were known as "vins d'Aÿ", and it was only then that these wines definitively acquired the name "Champagnes".
Today, 323 crus of Champagne have the right to produce Champagne, but only 17 are legally classified as "Grands Crus". Aÿ, classified as Grand Cru, is the geographical, qualitative and historical heart of Champagne.
The vines of this mythical terroir plunge their roots into the intimacy of the deep veins of its limestone to draw its Extraordinary expressions that are so mineral and flowery.
House Henri Giraud produces several qualities of Champagne but Premium Grands Crus has retained only a few, true to its charter.
This is a Champagne wine made from Pinot Noir grapes planted on the Aÿ classified Grand Cru vineyard from various south-facing plots.
This is an atypical Cuvée with vinification initially in French oak barrels from the Argonne forest in the Vosges and followed by a few months' ageing before bottling and lathing in cellars in "Dame-Jane", an earthenware jar.
The Dame-Jeanne was a container used by merchants from the Persian city of Damghan (francized as Dame-Jeanne) located on the Silk Road.
This container was used until the Middle Ages in Europe (then replaced by the cask) to transport wines originating in Mesopotamia, the cradle of the vine between the Tigris and Euphrates rivers.
La robe is a beautiful, brilliant Rosé.
The nose is filled with red fruit scents: burlat, reverchon, merise or guigne, all of which are found on the palate in an explosion of red fruit farandole.
Serve at around 10 to 12°C.
This is a wine with enormous aging potential at around 10 years, which we'll happily drink throughout a meal with gambas grilled a la plancha, flambéed with Cognac, on grilled fish, or even meats like beef fillet or flambéed veal kidneys.
