10€ discount with the code "BIENVENUE" (for a purchase of 80€ or more)
🥂 It's time to treat yourself ! 50 discount for purchases of €500 or more, and €125 for purchases of €1,000 or more (excluding shipping costs).
10€ discount with the code "BIENVENUE" (for a purchase of 80€ or more)
🥂 It's time to treat yourself ! 50 discount for purchases of €500 or more, and €125 for purchases of €1,000 or more (excluding shipping costs).
0,75L Rare Wines
“This Celebris Rosé 2008 demanded a lot of attention. This year really lent itself to a beautiful interpretation of rosé. It is the great Chardonnays from the Côte des Blancs that bring it this exceptional freshness. »
Aging for at least 10 years in the cellar to obtain a complex and fruity wine.
The color is pale pink with ruby-cherry highlights.
The nose expresses aromas of raspberry, strawberry, blueberry and bourbon vanilla, as well as fresher notes of lilac and violet.
The fresh, full-bodied palate, dominated by the red fruit of strawberry, raspberry and redcurrant, provides a soft, enveloping sensation, lingering on notes of grapefruit and lemon.
Marne Valley,
Côte des Blancs
Chardonnays: Avize, Chouilly, Cramant, Vertus...
Pinots Noirs: Aÿ, Bouzy, Ambonnay...
Extra-brut dosage (5 g/l) to maintain the balance between freshness, fruitiness and vinosity without masking the wine's character and purity.
Cellar aging for at least 10 years to obtain a complex, fruity wine.
The history of the GOSSET family began over four centuries ago with the line's first official ancestor, Jean GOSSET (1484-1556), "Seigneur d'Aÿ et de Mareuil".
Sixteen generations followed him to Aÿ in the Champagne region, growing vines and trading in Champagne wines.
The merger with the Cointreau family at the end of the 20th century, and the birth of CELEBRISvintage vintages, put Champagne GOSSET in the upper echelons of prestigious Houses, both in France and abroad.
The "Gosset Matchmakers" competition rewards a daring British sommelier/chef duo with less than 5 years' 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 have also created a dish of poached guinea fowl leg and trumpets of death to accompany the 12 ANS DE CAVE a minima brut.
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