The Giraus-Hemart family has diligently tended vines on the south-facing slopes of Y since 1625, making this the oldest champagne house still owned by its founding family. It was not until current head of house, 12th generation Clause Giraus, that champagnes were made under the family name. an annual production of about 250,000 bottles is sourced from the family’s own 10 hectares, spread across 35 small plots, supplemented with fruit purchased largely from family and friends, all of which is pressed by Giraud. Planted to 70% pinot noir and 30% chardonnay, the magnificence of Ay is captured, thanks to vines of a minimum 30 years of age, planted on thin topsoils and deep chalk, tended according to organic principles and harvested at full ripeness. Musts are cold settled at 10C prior to fermentation, to enhance clarity and aroma, and all cuvees go through full malolactic fermentation. About one-third are vinified in 228 litre barrels from the Argonne Forest south-east of Ay, an oak industry which Claude has been instrumental in reviving since 1989.