Jérôme Blin farms two hectares of parcels in Vallée de la Marne, where he grows Pinot Meunier, Pinot Noir and Chardonnay alongside a sprinking of supplementary varieties Petit Meslier, Pinot Blanc, and Pinot Gris. Oh, and he also farms the whole lot by hand. He experiments with various ageing vessels - amphorae, stainless steel, oak barrels, and terracotta eggs, you name it - and all ferments are done using native yeasts. Jérôme's part of the forefront of the evolution of Champagne from terrible farming practices and mass production to small plot, artisanal growers.