Champagne Gosset
12 ans de cave à minima

The Champagne 12 ans de cave à minima by Maison Gosset is the result of the blending of 49% Chardonnay from vineyards located in the villages of Avize, Cramant, Le Mesnil-sur-Oger, and Villers-Marmery and 51% Pinot Noir harvested in Aÿ, Louvois, Ambonnay, Bouzy and Verzy. This particular Cuvée has refined in bottle for 12 years on its own yeasts and the maturity that the wine has acquired in the cellar allow it to rest for many more years maintaining its great freshness. Base vintage 2006 with "mis en cave" 2007, traditional vinification and ageing on the yeasts avoiding early oxidation. Malolactic fermentation has been carefully avoided to preserve the natural fruity aroma of the wines and to guarantee a perfect preservation. The final dosage is of 7 g/l - making it a Brut - to maintain the balance between freshness, fruitiness and vinosity while preserving the character and purity of the wine.

The Champagne 12 ans de cave à minima by Maison Gosset is glittering at the sight with bright golden reflections; to the nose it smells of summer fruit such as peach or mirabella plum, citrus peel combined with hints of licorice and mint. Fresh and expressive, it reveals a beautiful maturity with finesse and elegance. On the palate the attack is wide and round, and as the tasting proceeds notes of blood orange, candied lemon and ginger appear. The finish reveals a persistent length in the mouth, which lingers on the freshness and salinity characteristic of the Maison's style. This Champagne is ideal in combination with sushi, fish or shellfish. It may also accompany white meats or cheeses such as Chaource or Brillat-Savarin.

Champagne Gosset

Everything started when Champagne was just wine. The Gosset maison was founded in 1584 by Pierre Gosset, who had inherited his vineyards from his granddad Jean, wine-grower of the small city of Aÿ - today the symbol of Échelle des Crus for its vines 100% Grand Cru. On its 425th anniversary, the maison moved to Epernay in 2009 and concentrated his offices in the Trouillard Palace, a beautiful building from the 20th century, characterised by 5km of old chalky tunnels, 20m deep and with a stable humidity at 80%. This place takes its name from its founder, Felix Potin, and hosts annually around 2 million bottles. The vinification process avoid the malolactic fermentation, in order to preserve the precious malic acid - responsible for the natual fresh and fruity aroma. Stainless stell tanks are used and undergo batonagge as a choice of style to avod oxydation, reducing the yeast cotè reducteur. Cuvées san année contains 30% of vins de reserve (from the previous two years of vintage), to ensure the peculiar taste of the maison during centuries.