Pierre Gimonnet

The cellar of our Champagne producer Pierre Gimonnet is located in Cuis and is run by the current generation, the brothers Didier and Olivier. The family has lived in Cuis since 1650. The brothers inherited the company from their father, whose passion and scientific nature made him a visionary in his field. He was one of the first to let the pressed grapes ripen per plot in small stainless-steel tanks, so that every terroir could be traced back in the flavour of the wines.

Pierre Gimonnet only makes blanc de blancs, champagne from white grapes (chardonnay), with the exception of a rosé de blancs, to which a little pinot noir is added for colour and taste. Gimonnet’s style is a result of the quality of the grapes from the Côte de Blancs vineyards and Didier’s winemaking skills in the cellar. His so-called ‘méthode d ‘assemblage’: the scientific precision to combine the grapes of different plots for freshness and minerality, makes their champagne unique. Olivier is responsible for the vineyards and the quality of the grapes. In addition, despite the relatively cool climate and ‘rustic terroir‘, they have succeeded in making champagne where the ripeness of the fruit and the terroir simply jump out of the glass.

The brothers own thirteen hectares of grand cru and sixteen hectares of premier cru. The old vines date back to 1911, with roots that reach deep into the calcareous soil. They make harmonious champagnes with the Pierre Gimonnet DNA: pure, balanced, elegant, with a lot of freshness and minerality. This is obtained by mixing the strength and complexity of the grand cru with the freshness of the premier cru.

Among all the big champagne brands, the brothers continue to believe in their company and their future. People will always look for authenticity, and that’s exactly what you taste in every glass of Pierre Gimonnet champagne!