In 1584, Pierre Gosset, councilor of Aÿ and winegrower, mainly made red, still wines with the harvest from his own vineyards. This makes Gosset the oldest winery in Champagne. However, in the 18th century, the production of still wines made in and around Aÿ changed to bubbly. The malolactic fermentation is carefully avoided to preserve the malic acid, which provides the natural fruity aromas. Gosset assembles the best Crus of the Marne district (Grand Crus and Premier Crus), with an average classification of 95% on the official Cru scale ("echelle des crus").
