Paul Gosset

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.