As part of the Alliance Terroirs project, Maison Henriot is further building its knowledge of its vineyards so that it can tailor its viticultural practices to each terroir. The objective is to build stronger foundations for the future of the Champagne region and make environmental issues an integral part of its approach in order to combat global warming.
Observation is a fundamental part of this process and is vital to the day-to-day management of the vineyards. The Champagne House has decided to take its eco-friendly approach one step further by officially converting to organic growing. Organic certification advocates the use of only natural products and requires an in-depth understanding of the vine as well as a constant presence in the vineyards. Maison Henriot also considers this to be an opportunity to improve working conditions for its employees. Organic viticulture requires a detailed study into the vine throughout its growing cycle. Plenty of time is allocated for observation and the decisions in terms of intervention are taken with great care and precision. Such measures also enable the Champagne House to fulfil another of its objectives: that of ensuring its growing methods are as varied as the terroirs themselves. This demanding approach to viticulture requires a significant amount of time and financial investment.
Gilles de Larouzière Henriot & Alice Tétienne introduce the Alliance Terroirs Project.
Alliance Terroirs
The terroirs of the Champagne region include a multitude of exposures, gradients, soil compositions and growing practices as well as hardworking winegrowers who contribute to the incredible diversity of the vineyards in the Champagne region.
From the creation of Maison Henriot, Apolline Henriot had a strong desire to share the beauty of the Champagne region and accentuate its diversity, a desire that has been shared by those who have succeeded her at the helm of the Champagne House. This ethos has also enabled Maison Henriot to produce champagnes of remarkable aromatic complexity, generosity and distinction. From the beginnings of the Maison Henriot, Apolline was determined to understand the vine and the environment in which it grows, including the soils and the climate. She paid close attention to growing methods in order to produce exceptionally high-quality wines. This ensemble of factors has since become referred to as ‘the terroir’. Following in the footsteps of Apolline, many of the Henriot family’s directors have studied agronomy engineering and all have contributed to developing the Champagne House’s expertise and improving growing techniques in the vineyards.
Cellar Master Alice Tétienne in Maison Henriot’s Vineyards.
The Alliance Terroirs project, which was initiated by Alice Tétienne in 2020 in close collaboration with Gilles de Larouzière Henriot, is the continuation of this ethos.
There are three main parts to the project: acquiring an in-depth understanding of the terroirs, adapting growing practices in light of this knowledge, and making every possible effort to preserve and uphold the values and reputation of the Champagne region. The Henriot family remains deeply committed to the promotion of its terroirs.
As part of the Alliance Terroirs project, the Champagne House has adapted its growing practices to further enhance the quality of its vines whilst contributing to the protection of the environment. It has made several positive changes to reduce its impact on the environment and has worked closely with its partners to this end: HEV (High Environmental Value) and VDC (sustainable viticulture in Champagne) certifications and the work towards organic conversion. The family strives to increase biodiversity at the domaine, is committed to further enhancing the beauty of this wine region as a whole, and plays an active role in the research and development of new tools.
The Champagne House has taken a collective approach to this project by involving its partners, thereby allowing a greater number to benefit from the technical expertise and in-depth research undertaken by Alliance Terroirs.
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