Gosset : Grand Rosé

The fruitiness and structure of a Rosé Champagne signed Gosset

The property

Heritage of a traditional know-how, the Champagne Gosset House perpetuates its style through the centuries. The Gosset family has been established in Aÿ, a Grand Cru of Champagne since the 16th century. For 16 generations, the Gosset House has perpetuated the excellence of which the guardian is today Odilon de Varine, cellar master and deputy general manager of the house. The champagnes of the house are recognizable notably by the shape of their bottle, a heritage of the "antique" flasks used in the 18th century.

The vineyard

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

The wine

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

Vinification and aging

Traditional vinification and aging on lees. No malolactic fermentation in order to preserve the naturally fruity aromas of the wines. The dosage is 8 g/liter and the aging is a minimum of 3 years in a cellar at a constant temperature. The disgorging is a minimum of 6 months.

Blend

Chardonnay (50%) and pinot noir (50% of which 8% is red wine).

Characteristics and tasting advice for the Grand Rosé de Gosset

Tasting

Color
The color is of a beautiful rose petal hue with salmon shades, adorned with ruby-cherry reflections.

Nose
Aromatic, the nose reveals fragrances of strawberry, recalling both the freshness of raw fruit and the indulgence of jam or cooked fruit.

Palate
Structured and balanced, the palate seduces with its tension, its freshness and its generous fruitiness. The palate reveals with creaminess wild strawberry aromas. The finish is round and refreshing.

Food and wine pairings

The Grand Rosé de Gosset pairs ideally with foie gras, wild salmon, tarama, fish-based tapas, meats (grilled veal, poultry) or even fruity desserts based on strawberries, raspberries or blueberries.

Service

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