Following Brexit, deliveries to the United Kingdom are temporarily suspended. We continue to deliver all over Europe.
Great Houses and Artists of Champagne
A demand ?
« Half a bottle to taste the Henri Giraud experience »
« A great Wine, powerful and aromatic »
« A huge red wine from Champagne, tender, juicy, and fresh »
« A magnificent magnum, to keep for great days »
« A cuvée as comfortable to accompany an aperitif as gastronomic dishes »
« An immense vintage, magnified by the know-how of the Clicquot house »
« A delicate, airy cuvée, perfect for an aperitif »
« A generous and expressive dry champagne ideal for foie gras terrines »
« It is a wine with a ripe nose, which combines finesse and magnificent complexity »
« A 100% Pinot Noir aged in oak, remarkable intensity and finesse »
« A non-dosed Blanc de Noirs, all in elegance and finesse »
« A Blanc de Blancs with character, underlined by the very fine 2012 vintage »
« A non-dosed Blanc de Noirs plot full of personality »
« The immense 2008 vintage sublimated by the Drappier style and aging in magnum »
« On the nose, we discover notes of red fruits, then a more spicy touch »
« 12 vintages, between 1943 and 2011, blended to obtain a legendary vintage »
« A floral, elegant and airy cuvée, perfect to open the taste »
« A cuvée that benefits from prolonged aging in the cellars of Maison Bonville »
« Excellent as an aperitif it will reveal itself even more with a rather dry goat cheese »
« A champagne vintage all in finesse cut for haute cuisine »
« A Blanc de Noirs of remarkable intensity, with immense aging potential »
« With a mineral and floral nose developing aromas of red and white fruits »
« A vibrant, intense, nervous Blanc de Noirs with a mineral and saline finish »
« The cuvee Les Echansons is the crowning achievement of the Mailly Grand Cru house »
« A delicate cuvée, where the freshness of the vintage carries the power of Pinot Noir »
« A very nice way to discover the style of the champagne house Henri Giraud »
« A cuvée that can be decanted before tasting to let it flourish »