Jérôme Prévost's winemaking journey began in 1987 when he inherited a small plot of vines in the village of Gueux in the western part of Champagne. At that time, the grapes from his vineyard were sold to large Champagne houses. However, in the early 2000s, Prévost decided to take a different approach and began producing his own Champagne under his eponymous label, Champagne Jérôme Prévost.
What sets Prévost apart is his commitment to organic and biodynamic viticulture. He employs sustainable farming practices, avoiding using chemicals and synthetic fertilizers and instead focusing on enhancing the health of the vineyards naturally. Prévost believes healthy soils and vines are essential for producing high-quality wines with a strong sense of terroir.
The vineyard holdings of Jérôme Prévost are small, with a total of about two hectares (five acres) spread across multiple parcels. The most notable vineyard is Les Béguines, a one-hectare plot planted with Pinot Meunier, Prévost's main grape variety. He also has smaller vineyards named Les Goulats and Les Bassets.
The winemaking style is minimalistic, using traditional methods, including hand-harvesting the grapes and employing gentle pressing techniques to extract the juice. Prévost allows the wines to undergo spontaneous fermentation with indigenous yeasts, and he avoids malolactic fermentation, preserving the natural acidity and freshness in his Champagnes.