Jacquesson was established in 1798 in the town of Dizy to the north of Epernay. It is still an independently run house, and has been in the careful hands of the Chiquet brothers – Jean-Hervé and Laurent - since 1974. The brothers are advocates of zéro dosage, or minimal addition of sugar at the disgorging stage, resulting in extra-dry Champagnes.
Unlike most houses, Jacquesson do not seek to produce a consistent house style in their non-vintage Champagnes, preferring instead to show the character of each vintage. The profile therefore changes over time, and depending on which vintage is the main one in the blend, a specific numbered cuvée is attributed. Each cuvée is unique, although the wines are usually characterised by elegance and minerality. They also tend to be good food companions and age well.