Paul Gosset
Aÿ, Vallée de la Marne, Champagne
Paul Gosset
3.5ha. under vine
Organic viticulture
Paul’s journey to some may seem quite straight forward. The surname you may recognise. His family have been making wine in Champagne since the 1500’s. The family estate split in the 60’s and Paul’s family retained 3.5h of vineyards in Aÿ, Mareuil-sur-Aÿ, Dizy and Chouilly.
From the 80’s Pauls father, Michel, started the conversion of the vineyards. Looking more to the terroir and correct farming and with his obsession with Coteaux, the past. (They still have a single vineyard that is only used for Coteaux in Aÿ).
Paul was not pushed to take on the estate, like many are. He worked at the Wine Bar in Reims and while here discovered his passion for wine. One night while talking about their futures with his girlfriend, they both came up with the idea that maybe farming would be a nice life for them.
From then, Paul has thrown himself into the understanding of his individual plots but most importantly for him the Biodiversity of each of the sites. This has in turn led him to produce individual labels, designed by his sister, focused on each terroir.
The labels are cotton and even the foils are produced with less aluminium. All wines go into an old and very slow press, which Paul never wishes to change. First fermentation is spontaneous and the wines all see malolactic and a varying degree of dosage.
Paul Gosset
3.5ha. under vine
Organic viticulture
Paul’s journey to some may seem quite straight forward. The surname you may recognise. His family have been making wine in Champagne since the 1500’s. The family estate split in the 60’s and Paul’s family retained 3.5h of vineyards in Aÿ, Mareuil-sur-Aÿ, Dizy and Chouilly.
From the 80’s Pauls father, Michel, started the conversion of the vineyards. Looking more to the terroir and correct farming and with his obsession with Coteaux, the past. (They still have a single vineyard that is only used for Coteaux in Aÿ).
Paul was not pushed to take on the estate, like many are. He worked at the Wine Bar in Reims and while here discovered his passion for wine. One night while talking about their futures with his girlfriend, they both came up with the idea that maybe farming would be a nice life for them.
From then, Paul has thrown himself into the understanding of his individual plots but most importantly for him the Biodiversity of each of the sites. This has in turn led him to produce individual labels, designed by his sister, focused on each terroir.
The labels are cotton and even the foils are produced with less aluminium. All wines go into an old and very slow press, which Paul never wishes to change. First fermentation is spontaneous and the wines all see malolactic and a varying degree of dosage.