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Henri Giraud Blanc de Craie Champagne Grand Cru

Champagne - Brut - Grand Cru - Blanc de blancs - Henri Giraud

"Blanc de craie" from its origin of an assembly of chalky soils.

Bottle 0.75L
In stock

Free delivery from 300€ in Europe and from 1000 €/$ in USA

Secure packaging and transport insurance

Secure packaging and transport insurance

100% secure payment
100% secure payment
Stored in air-conditioned cellar
Stored in air-conditioned cellar
Data sheets
Grape varieties
Chardonnay 100%
Henri Giraud

Henri Giraud

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.

Description Henri Giraud Blanc de Craie Champagne Grand Cru.

It is a champagne made from Chardonnay, a grape variety that thrives on the Montagne de Reims and is perfectly adapted to its chalky soils, hence the name it bears as a wink and a tribute to its great wine terroirs.

The grapes are harvested manually and the wine is aged in French oak barrels from the Argonne forest for about 6 months.

The robe is peachy yellow with some light green reflections.

The nose in first attack is very pronounced on citrus fruits like the lemon of Menton or the pink grapefruit of Florida. The second nose is on pineapple with a small point of lychee.

The mouth is full and creamy with a very woody finish as a reminder of its aging in oak barrels.

To be served around 10°C with langoustines, gambas grilled a la plancha and flambéed with Cognac or on caviar canapés.