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In 2020 young Paul Gosset launched his first champagnes - in close collaboration with his father Michel, who had taken over the family domain in Ay in the early eighties. Around the turn of the century, father Michel had started reducing the use of weed killers and pesticides in the vineyards that have been in the family for generations. 

Son Paul continues this philosophy and extends it to other practices: not only does he focus on biodiversity in the fields, he is compelled to reduce emissions and pollution wherever possible. For example, the Gosset labels are made of cotton and the caps are aluminium-free. 

The family domain comprises of about 3.5 hectares of vineyards in villages Ay, Mareuil-sur-Ay, Dizy and Chouilly. Pinot noir is the main grape variety, chardonnay and meunier form the smaller part.

In cellar, Gosset choses to use indigenous yeasts and allow malolactic fermentation, part of the winemaking takes place in oak. Sulfites are used in minimal quantities, and the dosage is low. 


Au fil des temps: l'Hiver

In 2020, the young Paul Gosset launched his first champagnes - in collaboration with his father Michel, who had taken over the family estate in Ay in the early 1980s. Father Michel had started keeping pesticides out of the grape fields around the turn of the century, which had been in the family for generations.

Son Paul adopts that philosophy and goes further: not only as much biodiversity as possible in the fields, he also takes steps in other areas to minimize emissions and pollution. For example, he uses labels made of cotton and capsules without aluminum.

The family estate includes approximately 3.5 hectares of vineyard, spread over the municipalities of Aÿ, Mareuil-sur Aÿ, Dizy and Chouilly. Pinot noir is the most important grape, chardonnay and meunier make up a small part.

In the cellar, Gosset opts for spontaneous fermentation, works partly with wood, allows malolactic fermentation and keeps the sulphite content as low as possible. The dosages of his first champagnes are also low.