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 vintage is only the 8th edition of Gosset Celebris Vintage in the past 34 years. It is offered in a limited edition of 15,000 bottles. Time is part of the essence and personality of Celebris. It contributes to the expression of the style of this confidential cuvée.
To the eye, a deep yellow color illuminated by fine, abundant beading.
The nose is floral, with hints of white acacia flowers, jasmine and mimosa. There are also fruity notes of pear and mirabelle plum. The bouquet is rich and heady, vinous yet airy.
The palate is characterized by pronounced pastry aromas: pear cake, vanilla madeleine, sponge cake, sabayon... The finish is long and saline.
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.
12 years cellar ageing 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 winners of the 2020 edition, Joshua Castle and chef Myles Donaldson proposed a pan-fried 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 ANS DE CAVE a minima brut.
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