“A rosé with a high proportion of Chardonnays to be as comfortable as an aperitif or during a meal. Chardonnays bring freshness and straightness, and the addition of red wines from Bouzy and Ambonnay bring fruitiness. »
Vinification and aging on lees avoiding any premature oxidation. The red wines of Ambonnay and Bouzy make it possible to obtain a delicately colored rosé with a fruity taste.
To the eye, a soft and fluid robe, salmon pink petal color, with some ruby-cherry reflections.
The nose expresses without detour the strawberry, in its fresh form as in that of jam or cooked fruit.
The mouth is structured while being in this constant of balance between tension of freshness and roundness of fruity. It is dominated by the pulpiness of the red fruit such as wild strawberry (cream or coulis) providing a soft and coating sensation. The mouth is round with a nice freshness in the end.
Côte des Blancs
Avize, Chouilly, Villers-Marmery, Bouzy, Ambonnay, Verzenay...
Raw dosage (8g/l) to maintain the balance between freshness, fruitiness and vinosity without masking the wine's character and purity.
Aged for a minimum of 3 years in the cellar at constant temperature, well beyond the legal minimum of 15 months.
The history of the GOSSET family began more than four centuries ago with the first official ancestor of the lineage, Jean GOSSET (1484-1556), "Lord of Aÿ and Mareuil".
After him, sixteen generations of the family became famous in Aÿ in the Champagne region for vine growing and trading in Champagne wines.
At the end of the 20th century, the merger with the Cointreau family and the birth of the CELEBRIS vintage vintages will make Champagne GOSSET enter the upper echelons of prestigious Houses, in France and abroad
TheGosset Matchmakers Competition recognizes a daring British sommelier/chef duo with less than 5 years of experience.
The 2020 winners, Joshua Castle and Chef Myles Donaldson proposed a pan-seared veal brain in brown butter, lardo di Colonnata, fresh hazelnuts and champagne vinegar, served with Grand Rosé offered at a slightly higher temperature (10-13 degrees).
The duo also created a dish of poached guinea fowl leg and trumpets of death to accompany the 12 YEARS OF CAVE a minima brut.