Who makes it
Jean-Christophe Gremillet serves as cellar master for Champagne J-M Gremillet, a Champagne house based in Balnot-sur-Laignes in the Côte des Bar. Anne and Jean-Christophe Gremillet are the second generation at the helm of the current operation.
The house pursues Champagne that is fresh and easy to drink. Its cuvées use Pinot Noir, Pinot Meunier and Chardonnay, with the range moving from Extra Brut and Brut bottlings to organic and vintage wines.
Where it grows
Balnot-sur-Laignes is the home village, in the Côte des Bar, the broader Champagne territory attached to the house. The place is paired with Pinot Noir led bottlings. Pinot Noir is the largest grape in both Tradition Extra Brut and Cuvée Biologique Brut, while Millésime Brut is described through ripe Pinot fruit.
Chardonnay and Pinot Meunier remain part of the detailed blends, so the range carries three Champagne grape varieties across its principal cuvées.
How it is made
The cellar
Vineyard management carries HVE 3 certification with restricted chemical use. The house's cuvées without a vintage date, including Tradition Extra Brut and Cuvée Biologique Brut, spend 24 months on lees, compared with the required 15 months. Vintage cuvées mature for a minimum of five years, compared with the required three.
Lees ageing keeps the wine in contact with yeast after the second fermentation. This can soften the mousse and add bread and biscuit aromas, while longer ageing allows more time for the wine to develop before release.
What they make
Tradition Extra Brut is Pinot Noir led, with Chardonnay and Pinot Meunier. Cuvée Biologique Brut uses the same three grape varieties in different proportions and carries the organic designation.
Cuvée Prestige Brut is another Brut bottling. Millésime Brut 2015 and Clos Rocher Brut 2013 are the vintage dated wines in the range. The bottle names separate the wines by dosage category, organic farming line and vintage date.