Jerome Prevost farms just over 2ha of Pinot Meunier, mostly old vines, in Montagne de Reims, in a small village called Gueux. The soils here are a mix of chalk and calcareous sand. Jerome started making his Champagne in Alselme Selosse cellar in 1998, and in 2003 he moved to his own cellar. Usually one of the last ones to pick, the Champagne from Prevost are barrel fermented and not topped up, allowing a light veil of yeast to form on top of the wine and develop a "aged" character to his wines. Second fermentation in bottle is made with very little dosage.
La Closerie Grand Cru Extra Brut
A new bottling from Prévost. The NV Extra Brut Grand Cru, a wine produced from grapes purchased from sources that emphasize cultivated soils, low yields and full ripeness (with the date of harvest being determined in consultation with Prévost).
Vinified and aged in a mix of new to 13yo barrels (all sizes from 225ltr to 600ltr. Dosage 2.5gr/l