Gosset : Grand Rosé

The fruitiness and structure of a Gosset Rosé champagne

The producer

Boasting a heritage of traditional know-how, the Gosset Champagne House has perpetuated its style over the centuries. The Gosset family has been established in Aÿ, a Grand Cru of Champagne, since the 16th century. For 16 generations, the Gosset Champagne House has been perpetuating excellence. The house is currently guarded by Odilon de Varine, the Cellar Master and Deputy General Manager. The house's champagnes are recognisable particularly due to the distinctive shape of its bottle, which was inspired by the "antique" bottles used in the 18th century.

The vineyard

Gosset owns plots of land in the Grands Crus and Premiers Crus of the Côte des Blancs and the Montagne de Reims. The 140 hectares of vineyards are planted on the crus of Cumières, Courmas, Chamery, Avenay, Vertus, Villers-Marmery, Grauves, Avize Trépail and Cuis.

The wine

Grand Rosé by Gosset is made from the great vineyards of Avize, Chouilly, Villers-Marmery, Bouzy, Ambonnay, Verzenay...

Vinification and ageing

Traditional vinification and ageing on lees. No malolactic fermentation in order to preserve the wines' naturally fruity aromas. The dosage is 8 g/litre and the ageing period lasts at least 3 years in the cellar at a constant temperature. Disgorgement for at least 6 months.

The blend

This Grand Rosé by Gosset is a blend of Chardonnay (50%) and Pinot Noir (50% of which 8% is red wine).

The tasting

Colour

This champagne showcases a beautiful rose petal colour with salmon hues and ruby-cherry highlights.

Nose

Aromatic, the nose reveals strawberry fragrances, reminiscent of both the freshness of raw fruit and the sweetness of jam or cooked fruit.

Palate

Structured and well-balanced, the palate is seduced by this champagne’s tension, freshness and generous fruitiness. The palate reveals smooth aromas of wild strawberries. The finish is round and refreshing.

Food and wine pairing

Grand Rosé by Gosset will complement foie gras, wild salmon, tarama, fish tapas, meat (grilled veal, poultry) or fruity desserts with strawberries, raspberries or blueberries.

Service

For an optimal tasting experience, serve between 8 and 10°C.