Pierre Gimonnet

It begins in 1750. Before the French Revolution, before Champagne was even Champagne. The Gimonnet family was already in Cuis, hands in the soil, eyes on the vines. For generations, they grew grapes and sold them to the big houses, but in 1935, Pierre Gimonnet [the Pierre] made a decision that changed everything. He started bottling under his own name. No more anonymous grapes. From that moment on, every bottle would say Gimonnet.

The domaine now spans 28 hectares, but not just any hectares. They farm Grand Cru vines in the most hallowed villages of the Côte des Blancs. 

The soil is the famous chalk of the Côte des Blancs: a pure, white, fossil-rich limestone that gives Gimonnet's wines their signature: precision, minerality, and a mouthwatering saltiness.

While other houses blend Pinot Noir and Meunier, Gimonnet doubles down on Chardonnay. Notes of green apple, lemon zest, crushed oyster shell, and a finish that lingers like a secret.

This is Champagne for oysters, for sushi, for a sunny afternoon when you want to feel alive.