Henri Giraud - Code Noir Brut 6x 75cl Bottles

Henri Giraud CODE NOIR Cuvee has a secret inside. Like all great wine, Champagne is indissociable from a great history, but one which has been drowned out by the white noise of slogans and marketing. The CODE NOIR Cuvee, whose name harbours an enigma, invites you to penetrate its secrets to fully appreciate this fine white wine. In the 16th century, the winegrowers of Champagne expressed their genius in producing a great wine from a very poor soil, and despite extreme climatic conditions. A white wine from black grapes! For the first time in their history they were thus able to obtain a sharp and exquisite wine through the invention of a pressing technique unique in the world, whereby the coarse organic matter is separated from the good juice prior to fermentation. This is the basis
of what is called the methode Champenoise: the Champagne method. Today, Champagne-method pressing is de rigueur, even with the white grapes that only represent 25% of Champagne grape plantations. This is what makes Champagne such an exceptional wine: clean, digestible and elegant. Made exclusively of black grapes, the CODE NOIR Cuvee is strong in character. It will regale you with the authentic story of Champagne, and will tell you more still if you succeed in decrypting its code. Colour: A luminous and delicate blonde colour, crowned with creamy foam. Nose: A mature and fine nose of beautiful complexity, with cooked pair and cherries, opening out to gourmet notes of yellow flowers, peaches, vanilla and white pepper and then warming to finely spiced perfumes of honey, hinting at
a glowing future. Palate: this is dense, warm and winey, very well balanced, with lively effervescence and beautiful freshness. The tender texture and mellow tannins, added to the crisp, chalky impression of the finish, are typical of how it was raised and enliven a beautiful array of aromas. Tasting & Serving: CODE NOIR is a brilliant and nuanced romantic, asserting its personality and always ready to seduce. Served at 8°C, it is a refreshing aperitif, while at 12°C, it will enhance quality poultry, veal or fish in cream sauce.