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A Champagne Grands crus blend: Chouilly, Cramant, Le Mesnil sur Oger, Aÿ, Bouzy et Verzy.
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Owned since 1994 by the Renaud Cointreau group, Maison Gosset has been perfecting and passing on its traditional know-how in the production of Champagne wines since 1584.
A method complemented by maturation of the wines on lees in the depths of their 1.7 km of 19th-century cellars, in the heart of a listed park in Épernay. However, a large proportion of the wines destined for ageing remain stored at Aÿ. Indeed, it's in this prestigious village, classified Grand Cru and renowned for its pinot noir, that Gosset's reputation has been built, with vinous cuvées marketed after long aging.
Half of the House's production is dedicated to the Extra brut cuvée, with malolactic fermentation done, while the other half, more dedicated to purists of the Gosset style, goes into the "Antique" range. It's the latter that we sell on Premiumgrandscrus.com, a range of sparkling wines with a very mature style, incredibly fine bubbles and no malolactic fermentation. The natural freshness of the grapes is thus preserved, the wines retain all the elegance of the fruit and offer a lively attack and full expression of the aromas.
The quality and style of Champagne Gosset's wines, a reflection of its excellent know-how, earned it the state label "Entreprise du Patrimoine... See more ...
The Cuvée Celebris is a Champagne made from a majority of Chardonnay grapes for 59% and Pinot Noir for 41%.
This is a wine that will then age in cellars for 10 years, at the end of which time the bottles will be disgorged before shipping.
La robe is sparkling pink with light ruby highlights
On the nose: the first attack is of citrus fragrances such as Menton lemon, followed by hints of frangipane, tarte Tatin, acacia honey (white flowers from the Chardonnay) or salted butter caramel. The finish is more fragrant with yellow-fleshed citrus fruits such as combava or citron, with fine touches of red berries such as raspberry
Very well-balanced with the fragrances found on the nose.
Dining and wine pairings: Aveyron lamb, seafood such as sea bass, turbot or Saint-Pierre. Sublime on a crayfish bush. Can also go very well with a Brie de Meaux or an Etorki from the Basque Country.
To be served at around 10 to 12 °C.
