Production processes tailored to Our Planet – Champagne growing
As Lead Consultant Circular Economy at Mentor and Men, it is my passion to inspire and guide our customers in sustainable business operations.
Henri Giraud
Recently I visited the Henri Giraud wine estate in Aÿ-Champagne, a well-known Champagne region on the flanks of the Marne valley.
Tradition
Henri Giraud is an old champagne house with a long history in traditional champagnes. Respect for tradition, yes, and yet Henri Giraud resolutely chose sustainability as a mission years ago, which today gives them a top position on the champagne market.
Differentiation
In their quest for differentiation, Giraud decided to return to the absolute origins of champagne making, with the aim of creating the purest possible end product.
A decision that forced them to completely change course and radically change the production process. Not a big bang, but with small, experimental steps.
No more chemicals
The vineyards were moved 100% to a south-facing flank in Aÿ, cooled by the thermal winds from the Marne Valley. This balance of sun and wind produces a sun-ripened grape, which does not burn thanks to the cooling of the Marne breeze. The grape no longer needs chemicals, pesticides or other interference. It is nature that does the necessary work.
Energy-efficient
The traditional fermentation vats of the past needed cooling during wine production. Not Henri Giraud's stainless steel vessels. They were built in the ground and are now naturally cooled by the groundwater.
Sustainable barrels
The aging process now takes place in their own barrels, made from sustainably grown wood from the Argonne forest. Argonne is a long strip of mountainous and wild forest in northeastern France. The oak was used a long time ago, at the beginning of champagne production, for the production of the aging barrels.
A unique end product
Today Henri Giraud makes champagne in small batches. Each batch is made with grapes from one plot of the domain. The champagne matures in an oak barrel. The barrel is made of oak from one plot of the Argonne forest. Every combination of unique grape and unique barrel produces a unique champagne with a unique taste. Each batch is traceable to its unique base elements of the flanks in Aÿ and the forest of Argonne.
No big bang
To really differentiate, Henri Giraud had to reinvent himself. A courageous mission that has been achieved with small but resolute steps. Thanks to passion and a clear mission, it was possible to abandon industrialized production and to focus entirely on the new concept of sustainability and pure. With success!
A market for sustainability
There is a market for pure and sustainable. Differentiation in sustainability provides Henri Giraud with bottom-line added value. During the tour you will feel the passion they share for making an exceptional champagne. You can also taste this passion!
Mentor and Men
Also looking for more sustainability in yoùr organization?
As with Henri Giraud, this poses important challenges for every company. Mentor and Men can help. Among other things, by providing insight into the ecological footprint of products and services supplied, or by rethinking business activities in relation to ecological challenges.
Contact us!
Enthusiastic greetings
Yves, Lead Consultant Circular Economy at Mentor and Men
