Jean Josselin

Gyé-sur-Seine is the name of the tiny village that barely qualifies as part of the Côte des Bar. The Josselin family of winemakers, who have been growing grapes here for 170 years, lives in this charming village on the banks of the Seine. In the 1950s, Jean-Felix’s grandfather took the leap from producing cask wine to the high-end sparkling wine business, marking the birth of his own brand: Champagne Jean Josselin.

For several years now, Jean-Felix and his sister Lucile have been in charge of the champagne estate, and in addition to redesigning the labels, they have also adapted vineyard management and winemaking practices in the cellar. The vineyards are now managed using natural methods, which means no chemicals are used; the rows between the vines are left to grow naturally, and compost and herbal infusions are used to improve the balance of the vineyards. They are not yet certified organic, but are already members of the “Terra-Vitis” association, which requires respectful and sustainable practices toward both the environment and employees.

The Josselins’ vineyards are planted on limestone, clay, and Kimmeridgian soil. Of the three Champagne grape varieties, Pinot Noir is clearly the dominant one, accounting for 80% of the vineyard area; however, Jean-Felix has recently replanted not only Chardonnay but also Pinot Blanc. To ensure maximum diversity, each plot is cultivated and vinified individually. The grapes are gently pressed, undergo spontaneous fermentation, and are allowed to interact gently with oxygen. Fruit is scarce in Josselin’s wines; the focus is on the firm, chalky texture and a salty, austere structure. The acidity is rather subtle, yet the wines radiate a fascinating freshness and delicacy.