Paul Gosset

In 2020, Paul Gosset introduced his first range of champagnes, building on the work of his father Michel, who took over the family estate in Aÿ in the 1980s. Michel had started cutting back on the use of chemicals in their vineyards in the early 2000s, and Paul has since carried on with this eco-conscious approach, furthering efforts to enhance biodiversity and cut emissions. The estate covers 3.5 hectares across Aÿ, Mareuil-sur-Aÿ, Dizy, and Chouilly, with a strong focus on Pinot Noir. In the cellar, Paul remains committed to natural processes, working with indigenous yeasts, using minimal sulphites, and maintaining low dosage. A portion of the wine also undergoes fermentation in oak barrels.