“In our palette, a Blanc de Blancs was missing. We wanted to integrate it into the existing range while preserving the style of the house. We find there the finesse of the Côte des Blancs and the structure of the Montagne de Reims. »
Vinification and aging on lees avoiding any premature oxidation. Malolactic fermentation carefully avoided in order to preserve the naturally fruity aroma of the wines and to ensure perfect conservation.
To the eye, the fine and present bubble goes towards the surface with lightness. The color is a pale golden hue.
The nose is both mineral and floral, revealing aromas of flowers and white fruits, apricot, mirabelle plum, and, in very light touches, notes of acidulous yellow lemon, citrus, quince paste and sweet honey.
On the palate, white flowers mingle with lightly toasted fragrances. Silky touch and harmonious palate for this lively and structured champagne.
Côte des Blancs
100% Chardonnay, the Grand Blanc de Blancs is the precious concentrate of the terroir of about fifteen villages of the Côte des Blancs (Avize, Chouilly, Cramant, Le Mesnil-sur-Oger, Oger, Cuis) but also of the Côte des Noirs with whites (Villers-Marmery, Tours-sur-Marne, Trépail). So many champagne expressions, complexities and aromas that have allowed us to explore many rich and successful avenues of work and to finalize this exceptional cuvée.
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 five 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.