Gadroy family, the producers of Champagne Didier Gadroy & fils, has a history that dates back 11 generations.
Our vineyards are located around Bonneil, France. They have belonged to our family since 1788, when Nicolas Pierre Gaillard began this vocation in honor of the birth of his first son.
For over two centuries, our family steadfastly pursued their passion for champagne. While Nicolas Pierre Gaillard has been the forerunner of our lineage, each generation, subsequently has brought their own unique personal touch to what our champagne is today. Moreover, our champagne remained the best kept secret until the 1990’s. Indeed, before that, our grandfather told us that our customers were the ones that personally travelled to our vinery in search of the best champagne. Not everyone has the possibility to do so these days!
The passion for our work will retain its strength as long as the work remains within the family
_Georges Gaillard, our great grandfather
From the French Revolution to the turmoil of the Great War, our family had to face some of the biggest challenges in history of the Champagne region!
Indeed, the precursor of our lineage, Nicolas Gaillard began the champagne vocation only a year before the French Revolution, in 1788. Georges Gaillard, our great-grandfather, experienced the hardships of World War I, which were very present in our region.
Albert and his wife Huguette Gaillard, our grandparents, guided the vineyard through the difficulties of the economic crisis and that of the Second World War. They also expanded our vineyard. Didier and Angeline Gadroy (our parents) managed the vineyard and began publicly marketing champagne in the 1990s.
Today it is our turn to continue and intensify the work begun by our ancestors.
Geoffrey, Florimon and Georgiane
We take the greatest care at every step as the key to enduring quality begins with the precision. We use sophisticated techniques transmitted and perfected from generation to generation for over two centuries.
At Champagne Didier Gadroy & fils, where ancestral techniques are the guarantee of a better quality, never yield to the ease.
For 11 generations, our family has founded its reputation on a principle:
Work is for growth, quality is for appreciation!
Our vineyards are mainly to be found in Bonneil and Azy Sur Marne, in Champagne vineyard area, in France.
Our vineyards are mostly situated on the southern slopes of the valley, which allows our grapes to receive the perfect sunshine.
The quality of our Champagne results in the first place with the greatest care to our vineyards.
For that, the winter is the season of pruning, performed on plant after plant, by hand, which lasts until mid-March.
Then comes the training: the vines and the shoots, that have been previously pruned, are put on to the wire “lieur wire” to be trained.
Throughout the spring and summer, we take great care to protect the vines against diseases and insects in environmentally responsible way.
When flowering starts, around 20th June, there are 100 days remaining before the harvest.
While waiting for the harvest, the branches are raised vertically and trellised, to be maintained by wires called “palisseur wire”.
Then, the newly growing shoots are trimmed to ensure a good photosynthetic activity.
Eventually, the harvest generally takes place in September, lasting ten days. However, the most suitable days are dictated by the weather. In keeping with the official regulations, all our Champagne grapes are picked by hand.
If the drink is to be considered as an authentic champagne, then, there are only three grape varieties that are authorized to be used in its production: Chardonnay, Pinot Noir and Pinot Meunier.
These must be grown only in specific areas of France such as Bonneil or Azy Sur Marne where we are located.
As a result, our Didier Gadroy collection derives their light, racy effervescence from the high quality of our Chardonnay grape. While Pinot Noir provides it with strength, boldness, and depth of palate. Finally, Pinot Meunier adds roundness, nuance, and fruitiness to our cuvees range.
Utmost respect to the land is in our heritage and it remains at the heart of our work. In fact, the excellent quality of our champagne owes much to the pure quality of our soil which perfectly nurtures our grapes.
Here are some figures to illustrate the fruits of our labour:
› Sustainable viticulture : 100% of Champagne Didier Gadroy vineyard in SUSTAINABLE VITICULTURE, guarantee by the qualification HVE, High Environmental Value, level 3.
› 90% reduction in insecticide usage over the past 10 years.
› 85% natural insect deterrent techniques.
› 40% reduction in grapevines disease over the past 10 years.
› 40% of our soil is allowed to rest leaving it fallow every two rows.
Since July 2015, selected champagne vineries are protected by UNESCO status.
Champagne is famous all around the world, however, only a few connoisseurs so far have been aware where the authentic champagne comes from. They know that in order to have an excellent quality champagne, it must come from an exceptional soil. Bonneil is one of the few places where this type of exceptional soil can be found.
As a result, Bonneil and our vineries has been chosen as one of the three exclusive heritage champagne vineries to be awarded this special and prestigious status. This is primarily due to its slopes having a perfect full southern sunlight exposure which is much required to created a truly authentic and excellent champagne. In addition, Bonneil has been chosen because of its unique and authentic layout and location.
To serve Didier Gadroy Champagne, a certain procedure should be followed :
Champagne should be stored lying the bottle down at 10-12°C (50-54°F), protected from light and strong smells.
It should be brought to the table initially when it has been chilled to 7-8°C (44-46°F) so by the time it is served and drunk it should have reached 9-10°C (48-50°F).
If the temperature is too low it will prevent the development of aromas.
The best way of chilling champagne is by using an ice bucket half-filled with water and ice. The champagne reaches the perfect temperature in around 20 minutes. When short on time, two handfuls of coarse salt can be added to the water which will speed up the chilling.
In the absence of a very cool cellar or an ice-bucket, then of course one will turn to the refrigerator, choosing the cold area appropriate for the desired chill level. The bottle should be laid on its side, to avoid temperature differences between the top and bottom. Plan ahead: allow 2 ½ hours for one bottle, longer for more. So always keep a bottle of Didier Gadroy in the fridge.
Avoid freezer at all costs.
It requires more time than a bucket (40 minutes) and is a lot riskier:
› the bottle may simply explode
› the flavours may be destroyed
Coupe, also referred to as champagne saucer, is a shallow rounded glass with a flared lip and a shorter stem that looks a bit like a water lily. With its large surface area in contact with the air, champagne in a coupe quickly lose its effervescence. These glasses were highly prized a hundred years ago.
Flute is slim, narrow and very tall. Champagne in a flute preserves its liveliness and bouquet. Although it existed much earlier, it was not until about 1930 that it superseded its broader cousin.
Since then the flute has reigned supreme, even though in France people still say “Une coupe !” when ordering champagne in a bar.