A legacy of traditional know-how, the Gosset Champagne House has perpetuated its style over the centuries. The Gosset family has been established in Aÿ, a Champagne Grand Cru, since the 16th century. For 16 generations, the Gosset House has been perpetuating excellence. The current trailblazer is Odilon de Varine, the house's cellar master and deputy general manager. The house’s champagnes are recognisable in particular by the shape of their bottle, a reference to the "antique" bottles used in the 18th century.
Gosset owns plots of land in the Champagne Grands and Premiers Crus of the Côte des Blancs and the Montagne de Reims. The 140 hectares of vineyards are planted on the crus of Cumières, Courmas, Chamery, Avenay, Vertus, Villers-Marmery, Grauves, Avize Trépail and Cuis.
Gosset's 2008 Celebris Rosé Extra Brut comprises a blend of Chardonnay (Avize, Cramant, Vertus,...) and Pinot Noir (Ambonnay, Aÿ, Bouzy,...). After the 1998, 2003 and 2007vintages, this is the fourth edition of this Extra Brut Rosé Champagne.
Vinification and ageing
Traditional vinification and ageing on lees. Malolactic fermentation is avoided in order to preserve a pure and fruity aromatic expression. This champagne is aged for at least 10 years in the cellar. The dosage is 6.5 g/l.
Celebris Rosé Extra Brut 2008 by Gosset is a blend of Chardonnay (72%) and Pinot Noir (28%), of which 8% is red wine.
Bright, the colour reveals coppery hues, due to the long ageing period in the house’s cellars.
The nose gives off fruity (strawberry jam), spicy (black pepper) and minty fragrances. The bouquet is long and reveals delicious aromas of ripe fruit (peach, nectarine, apricot) as it aerates.
Lively and refreshing, the mouth is seduced by its aromas of ripe black cherry, blood orange and its enfolding feel. The mineral finish is the purest expression of the Chardonnay grape variety, which makes up for the majority of the blend.
Food and wine pairing
Enjoy as an aperitif, this vintage Rosé Champagne goes wonderfully well with mushrooms, foie gras, poultry, lobster, strawberries or citrus fruits.
For an optimal tasting experience, it is recommended to serve this champagne between 10 and 12°C.