For over four centuries, the Gatinois family has cultivated Pinot Noir in the prestigious Grand Cru village of Aÿ, nestled in the Vallée de la Marne. This historic village, celebrated for its exceptional terroir, is home to some of Champagne’s most iconic houses, including Bollinger, Billecart-Salmon, Gosset, and Deutz, as well as revered grower-producers like Gatinois. The village’s sparkling wine tradition dates back to the Middle Ages, earning praise from French royalty, including Henry IV, who proclaimed himself “Lord of good wine and good bread.”

Louis Gatinois, the twelfth-generation vigneron, assumed leadership of the estate in 2010. A trained geologist, Louis applies his expertise to the estate’s seven hectares of vineyards—six dedicated to Pinot Noir and one to Chardonnay. His meticulous approach ensures the vineyards are cultivated with precision, maximizing the potential of Aÿ’s terroir. Traditionally, Gatinois sold a portion of their harvest to renowned Champagne houses like Bollinger, but the family now retains more fruit each year, reflecting the growing acclaim for their wines.

At the heart of Gatinois’ vineyards is the unique massale selection clone known as "Le Petit Pinot d’Aÿ," a hallmark of their production. This low-yielding clone, exclusive to Aÿ, produces small berries that result in wines of exceptional complexity, refinement, and longevity. The Gatinois philosophy is one of purity and authenticity, favoring stainless steel fermentation to preserve the nuanced expression of their fruit.

Louis’ father, Pierre Cheval-Gatinois, was a staunch traditionalist and instrumental in promoting Champagne’s cultural heritage. As chairman of the Champagne Landscapes Commission, Pierre’s efforts led to the region’s UNESCO World Heritage Site designation in 2015.

The Gatinois team employs traditional, labor-intensive methods to maintain the highest standards. Vineyard work is done entirely by hand, and only the finest fruit from old-vine parcels is selected for their estate wines. Fermentation takes place in small vats, with gentle racking and meticulous handling of the musts. Their Champagnes are riddled by hand, aged sur lies for years, and dosed minimally—never exceeding 7 g/l—to allow the terroir to shine.

With an annual production of just 3,300 cases, Champagne Gatinois is a gem of the grower-producer movement, crafting wines that celebrate the strength and elegance of Aÿ’s Grand Cru terroir.