Founded in 1808 by Apolline Henriot who took the task of making champagne of elegance, luxury, lightness and superb intensity very seriously. The wines from her father’s vineyard were sold under the name of "Veuve Henriot Aine" and became a huge success amongst royalty, first in the Dutch court and then Australia and Hungary.

Henriot cultivates superb wine of a particular style, it takes a great deal of patience to reach the perfection which is seen is some of the very best champagne in the world. Henriot choose the luxury wine from the very best crus and demand perfection from the vineyard to the cellar. The family's expertise of terroirs and their blending skills are what makes Champagne Henriot stand out among the many luxurious champagnes in the world. Henriot rely on the Pinot Meunier variety of grapes, these represent a third of all varieties grown in Champagne, and this variety is used in very small proportions of Henriot blends. Henriot prefer the Pinot Noir and Chardonnay varieties due to the superb intensity, which is needed for one of the very best luxury champagnes. Henriot use a high proportion of Chardonnay in their champagne, this is typically 40% to 60%, whereas usually in average champagne it is around 30%. This is one of the distinctions between Henriot champagne blends and blends from other vineyards.

Maturing wine takes time and the minimum amount of time that Henriot age their superb non-vintage Brut is fifteen months, the cuvees from Henriot take a much

Editorial | Courtesy Of Henriot