Pascal follows the entire winemaking process, managed with traditional methods combined with new techniques; the practice involves natural decantation, alcoholic fermentation with selected yeasts, natural malolactic fermentation and no filtration or clarification. Pascal's son, Romain has leapt onto the Champenois scene a few years ago, also bringing his father's Champagnes to the fore, with which, despite different visions in terms of vineyard management and winemaking, he seems to have found common ground.
Romain Henin, is a new generation winemaker who follows the wave of artisanal Champagnes and non-interventionist philosophy. In the vineyard he uses biological and biodynamic practices without the use of chemicals, additives and added sulphites. Same approach also in the cellar where fermentation is triggered naturally with the use of indigenous yeasts. The partnership between Pascal and Romain are structured and precise Champagnes, identity Champagnes that reflect the character of the Aÿ terroir.
To date, they can be considered "transitional" Champagnes, a compromise between a mature vision of Pascal, rooted in tradition and a more classic style, and the more innovative and experimental one of Romain. In any case, the "handover" from father to son has begun, we just have to wait for the next releases to understand how Romain will reinterpret the Henin Champagnes.
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