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Owned since 1994 by the Renaud Cointreau group, Maison Gosset has been perfecting and passing on its traditional know-how in the production of Champagne wines since 1584.
A method complemented by maturation of the wines on lees in the depths of their 1.7 km of 19th-century cellars, in the heart of a listed park in Épernay. However, a large proportion of the wines destined for ageing remain stored at Aÿ. Indeed, it's in this prestigious village, classified Grand Cru and renowned for its pinot noir, that Gosset's reputation has been built, with vinous cuvées marketed after long aging.
Half of the House's production is dedicated to the Extra brut cuvée, with malolactic fermentation done, while the other half, more dedicated to purists of the Gosset style, goes into the "Antique" range. It's the latter that we sell on Premiumgrandscrus.com, a range of sparkling wines with a very mature style, incredibly fine bubbles and no malolactic fermentation. The natural freshness of the grapes is thus preserved, the wines retain all the elegance of the fruit and offer a lively attack and full expression of the aromas.
The quality and style of Champagne Gosset's wines, a reflection of its excellent know-how, earned it the state label "Entreprise du Patrimoine... See more ...
This is a delicate Rosé Brut made from a blend of 56% Chardonnay and 35% Pinot Noir, from vineyards classified as Premier and Grand Cru. The predominance of Chardonnay gives this wine a lively, straightforward line, while the remaining 9% comes from red wines from Bouzy and Ambonnay, adding the fruity touch of the Pinot Noir grape.
Its color is a beautiful salmon pink, brilliant and crystalline.
Both on the nose and palate, this Rosé reveals subtle aromas of wild strawberries. On the palate, it has an elegant roundness underpinned by a pleasant freshness on the finish.
Food and wine pairing: this Champagne goes wonderfully well with red fruit desserts such as strawberries, raspberries and blueberries. It's also ideal as an aperitif, perfectly accompanying fish tapas, Scottish salmon or even sublimating the flavors of foie gras.
