Prominent champagne brand Henri Giraud is to alter its production method so that its product will be able to ‘breathe’ more during the fermentation process by using oak from Argonne, as well as amphorae made in Impruneta, near Florence.
This represents a departure from standard modern champagne-production methodology in that it eliminates the need for stainless steel, according to TheDrinksBusiness.com. The innovation ‘boosts the interaction between the wine and its entire sediment which contains antioxidants and aromatic precursors’, the company maintains.
The champagne house’s CEO Claude Giraud, told the trade publication, that “Since 1990, the freedom to think differently, constant curiosity and the demands of enthusiasts of the Henri Giraud style led us naturally down the path of ‘0% stainless steel’.
“Lovers of Champagne Henri Giraud are undoubtedly among the most demanding and sophisticated connoisseurs of fine wines in the world. Quite naturally, our maison was duty bound to pioneer this approach.”
This 'New Generation' cellar will officially come into operation on 2 November.
© 2016 European Supermarket Magazine – your source for the latest retail news. Article by Peter Donnelly. To subscribe to ESM: The European Supermarket Magazine, click here.
