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Gosset 12 ans de Cave Champagne Brut

$76.33 $76.33

Availability: In stock

The cuvée has been aged for 12 years on the lees.

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It is a Premier and Grand Cru blend made from Pinot Noir (51%) and Chardonnay (49%), harvested mainly in the famous vineyards of Avize, Cramant, Le Mesnil-sur-Oger and Villers-Marmery for the chardonnay. Aÿ, Louvois, Ambonnay, Bouzy and Verzy for the Pinot Noir.

The cuvée benefited from 12 years of aging in the cellar from 2007, resulting in a complex and fruity wine. Vinification and aging are traditional on lees, avoiding any premature oxidation.

The color is sparkling with golden reflections.

The nose evokes aromas of summer fruit from the orchard such as peach or mirabelle plum, citrus peel associated with hints of liquorice mint.

The palate is a perfect balance brought by the Chardonnay, balanced harmoniously with the Pinots Noirs, notes of blood orange, candied lemon, ginger. The finish reveals a lingering length in the mouth, which continues with freshness and salinity.

To be served around 10/12 ° C, but not less, so as not to tarnish the richness of the exceptional aromas and flavors.

Food / wine pairing: this vintage will go perfectly with sushi, fish or shellfish.

Also suitable with red fruit desserts such as quetsch tart from Alsace, yellow fruit such as plum plum or Cretan apricots.

The bottles should be stored lying down in the cellar, away from light and noise with a humidity of around 70% and with successive tastings in order to measure the peak of this exceptional champagne.

Size : 750ml
Alcohol Degree : 12,5°
Appellation : Champagne
Vintage : Non Vintage

In 1584, Pierre Gosset, who was then Alderman of Aÿ and winemaker, produced still wines, often red, with the harvest of his own vines in Aÿ. It is for this reason that this House is the oldest Champagne House.

At that time, the wines of A like the wines of Burgundy were competing for the place at the table of the Kings of France. Both were made from Pinot Noir and Chardonnay.

Later, in the 18th century, only Aÿ wine, called Champagne at the end of the 19th century, became effervescent.

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