The Josselin family began making wine in the 1950’s, and they now have 30 acres of vineyard in the village of Gye-Sur-Seine. That being said, they have been growers for as long as anyone can remember. They only use estate fruit in their Champagne and have small enough tanks in their modern winery to ferment parcel by parcel. Jean-Felix Josselin makes the wine with his father using a traditional Coquard press, stainless steel tanks and full malolactic fermentation in the winery. 

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