Champagne Paul Gosset

The Gossets belong to a family who settled in Aÿ as early as the 16th century. At the beginning of the 20th century Paul's great-grandfather, Gabriel, was the first to try his hand at making "bubbles" from grapes that until then were almost exclusively used for the production of still wines. It was only in the early 1930s that some of the winemakers in the region began to make sparkling wine from a small part of their annual harvest. History, awareness, sensitivity and know-how handed down from father to son, are concepts that are more appropriate than ever to frame the personality and attitude of a future champion of this region's production landscape. We are talking about Paul Gosset, not even twenty-five years old, ready to make his debut presenting a visionary project, capable of representing with astonishing simplicity and refinement the basic concepts of the present, past and future identity of one of the most important wine regions in the world. Supported by his father Michel, Paul works a vineyard park of about 3.5 hectares in absolute respect of the living matter that surrounds him, supporting a relationship of interconnection and balance between the elements earth-wine and environment. Four plots, each with its own identity, distributed over four distinct terroirs: Aÿ (1.34 hectares Pinot Noir), Mareuil-sur-Aÿ (1.2 hectares Pinot Noir, 0.3 hectares Chardonnay and 0.12 hectares Meunier), Dizy (0.40 hectares Pinot Noir) and Chouilly (0.2 hectares Chardonnay). All fermentations take place spontaneously from a pied de cuve of indigenous yeasts. Same philosophy with regard to malolactic fermentation. 70% of the winemaking takes place in fûts de chêne of different cuts and ages. The use of sulphites is reduced to a minimum and is between 15 and 30 mg.

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