Pierre Gerbais Les Grandes Côtes

Champagne has long been revered as an enchanting wine. Distinctive and unparalleled, the producers of this effervescent beverage—fully aware of its uniqueness—legally protected it as early as the 19th century, laying the groundwork for what is now known as the Appellation d'Origine Contrôlée (A.O.C.) Champagne.

Specifically, this region located in the northwest of France is broadly divided into several areas: Montagne de Reims, Côte des Blancs, Côte de Sézanne, and the Marne Valley (further north), and La Côte de Bar (to the south). Traditionally, the latter area (situated in the Aube department) was relegated to supplying grapes to the major Champagne houses of the north and was always deemed inferior. This led to various complaints and uprisings from the vignerons of the south, who ultimately gained recognition within the denomination as producers of champagne de deuxième zone (second zone).

But as the adage goes, "Turn a deaf ear to foolish words." And that is precisely what a group of visionary producers did, among them the brothers Ulysse and André Gemrbais. Along with other vignerons in the area, they purchased a press and began crafting their own bottles, independent of the large houses in the north, thus inaugurating the tradition of artisanal Champagne in this region. Today, the fourth generation of this family, embodied by Aurélien Gerbais, continues the legacy, crafting champagnes such as Pierre Gerbais Les Grandes Côtes, a blanc de noirs made from Pinot Noir.

Since then, a distinct viticultural tradition has emerged in the area, differing from the sparklings of the north, yet gradually gaining significant importance and recognition. These differences are primarily due to two factors: soil and climate. The uniqueness of Pierre Gerbais Les Grandes Côtes lies in the fact that the Pinot Noir—predominant in both Montagne de Reims and Côte de Bar—thrives in a blend of limestone, chalk, and clay soils. This is known as Kimmeridgian soil with a mix of Portlandian (somewhat younger), very similar to the terroir of Chablis. Indeed, La Côte de Bar is closer to Chablis than to the other areas of its appellation. As for the climate, it is worth noting that La Côte de Bar is the southernmost zone of the A.O.C. Champagne, with warmer temperatures allowing grapes to ripen more readily, achieving higher sugar levels and reduced acidity. This results in champagnes that are warmer, more alcoholic, and less acidic than those from the north.

Pierre Gerbais Les Grandes Côtes is harvested by hand. Following pressing in a traditional Champagne press at low pressures, the must is transferred to stainless steel tanks where alcoholic fermentation will take place. Once transformed into wine, Pierre Gerbais Les Grandes Côtes is bottled (unfiltered and unclarified) and will remain on the lees for 36 months during the second fermentation phase (tirage). During this period, Pierre Gerbais Les Grandes Côtes will be in contact with the lees, ultimately yielding a high-quality sparkling wine, among the finest in the region, with a highly limited production.