Henri Giraud Champagne, a house managed by Claude Giraud of an old family established in Aÿ for many generations, in a vineyard located mainly in the mountain of Aÿ.
It is a Champagne of the year’s wine batch and reserve cuvées created in Solera. The “Solera” method consists of adding wines from the current year to wines from previous years, including red wine from old pinots noirs to this rosé cuvée. This is the reason why this house named their champagne MV (multi vintage) Rosé.
This blend spends 12 months in small oak barrels from the Argonne forest and 6 years on the lees in bottles.
We try it as an aperitif but it also shines with seafood entrees such as caviar on a bed of crayfish or lobster medallions or a crayfish bush.