Gosset : Zéro Dosage

Tasting characteristics and serving suggestions for Gosset Zéro Dosage

Tasting

Appearance

The wine displays a pale, crystalline golden hue, enhanced by a fine, delicate effervescence.

Nose

The nose opens with elegant aromas of white flowers and fresh lemon, accompanied by subtle mineral notes that reflect the purity of its expression.

Palate

On the palate, this champagne reveals a taut, vibrant attack, driven by precise acidity. The structure unfolds with freshness and minerality, before leading into a saline, iodine-tinged finish of beautiful length.

Food and wine pairings

Ideal as an aperitif, this champagne pairs perfectly with seafood, oysters and sushi. Its liveliness and minerality also make it an excellent match for raw fish and for raw-milk goat or sheep cheeses.

Serving and cellaring

Zéro Dosage is best enjoyed at a temperature between 8 and 10°C. It can be cellared until around 2030 under good storage conditions.

A Brut Nature champagne of rare mineral purity

The estate

After four centuries of family stewardship, the House of Gosset, founded in 1584, was acquired in 1993 by the Renaud-Cointreau group. Today, Odilon de Varine, Cellar Master since 2006, carries on the House philosophy: to craft, above all, a wine of character, with bubbles simply adding their beauty. Gosset stands out for its refusal of malolactic fermentation, thereby preserving the freshness and the grape’s natural fruitiness. This distinctive approach earned it the “Entreprise du Patrimoine Vivant” label in 2013.

The vineyard

This Zéro Dosage is made from a blend of grapes sourced from emblematic villages in Champagne, including Ambonnay, Avize, Bouzy, Cumières, Cramant, Villers-Marmery and Rilly-la-Montagne. These terroirs, classified as Premier and Grand Cru, feature chalky soils that give the wines their distinctive mineral character.

The blend

Zéro Dosage is based on the 2013 base wines, blended in keeping with the House philosophy to create a consistent expression representative of the Gosset style.

Vinification and ageing

Vinification of Zéro Dosage is carried out in temperature-controlled stainless-steel tanks, without malolactic fermentation in order to preserve the wine’s natural acidity and freshness. The base wines underwent extended ageing on lees in tank for more than a year, with regular pump-overs to enrich the texture. After the secondary fermentation, the champagne was aged on slats for at least four years, allowing its aromatic complexity to develop. No dosage was added after disgorgement, thereby revealing the purest, most authentic expression of the terroir and Gosset know-how.

Grape varieties

Pinot noir (38%)
Chardonnay (62%)