Henri Giraud Fût de Chêne Rosé MV

To create this unique Champagne, part of the blend is fermented in small new Argonne oak barrels for 10 days at 13-18°C and undergoes full natural malolactic fermentation in the barrel. The wine is left to age on the lees for one year in 228L Argonne barrels (20% new), then blended with new wine and aged in a solera system of small oak barrels for a further 12 months before being bottled. The wine matures for a further 6 years in the bottle before being disgorged.
The vineyards are south-facing, often on fairly steep slopes where the limestone soils are well exposed to the warmth of the sun. The grapes for this wine come from a single site where the average age of the vines is between 35 and 40 years. The grapes are harvested entirely by hand.
Contemporaries of Henri IV and his descendants, the Hémart family settled permanently in Aÿ at the beginning of the 17th century. Their history took root there and became closely intertwined with the major historical events of Champagne from the 18th century onwards. At the beginning of the 20th century, Léon Giraud married Miss Hémart and rebuilt the family's magnificent vineyard, which had been devastated by phylloxera. Today, Claude Giraud, the 12th generation of the Giraud-Hémart family, is in charge of the business.