Alfred Gratien founded this eponymous house in 1864. Located in Épernay, at the heart of the Champagne wine region, the Alfred Gratien House has advocated for a rigorous selection of grapes and vinification in barrels as well as volume control to preserve the terroir’s original character and to exude all of the freshness of the wines.
Alfred Gratien Champagne is produced from a know-how which has been transmitted from father to son for multiple generations and which contributes to the unique style of the house’s cuvées.
The Alfred Gratien Champagne House overlooks 1.56 hectares of vines situated on two exceptional Premiers and Grands Cru terroirs in the Champagne region: the Côte des Blancs and the Montagne de Reims. The house completes its supplies by acquiring grapes from over sixty long-standing and loyal winegrowers who have worked with the house for generations.
Vinification and ageing
Exclusive use of the first press. Since 1864, vinification has been entirely carried out in oak barrels of at least 4 previous wines. This method encourages the wines’ micro-oxygenation, conferring complexity and roundness. Plot-based vinification without malolactic fermentation to preserve the whole fruit and the characteristic liveliness of these wines with significant ageing potential.
The wine is a beautiful and luminous copper colour. The effervescence is wonderfully fine.
The first nose is airy and mineral, unveiling subtle floral fragrances. At aeration, notes of saffron, toast and fresh leather mix with flavourful aromas of orange peel and red fruit.
A fresh and mouth-coating attack precedes a full-bodied palate with a beautiful concentration and which chalky minerality combines with a silky and delicate touch.
For an optimal tasting, serve at between 10°C and 14°C in a very large flute or a wine glass. It is possible to decant this champagne to release its aromatic and structural potential.
Food and wine pairing
The Paradis Rosé 2007 cuvée by Alfred Gratien goes perfectly with tender delicacies (delicate fish, cuts of beef, lamb or veal, choice cuts).