In 1584, Pierre Gosset, alderman of Aÿ and winegrower, mainly produced red, silent wines with the harvest from his own vineyards. This makes Gosset the oldest winery in Champagne. However, in the 18th century, the production of still wines made in and around Aÿ changed to bubbles. Malolactic fermentation is carefully avoided in order to preserve the malic acid, which provides the natural fruity aromas. ("echelle des crus").