Grand Brut Rosé nude Gosset Champagne AOP

Rosé Champagne from Maison Gosset, the oldest Champagne wine house, founded in Aÿ in 1584. A blend with a high proportion of Chardonnay, complemented by Pinot Noir and Meunier grapes vinified in both white and red. Pale salmon colour, aromas of citrus and strawberry, with a round and mineral palate.

Who produces Grand Brut Rosé nue Gosset Champagne AOP?

Gosset is the oldest Champagne wine house, founded in Aÿ in 1584. A family-run and independent house.

In which terroir is Grand Brut Rosé nue Gosset Champagne AOP produced?

A blend of crus from several villages in Champagne, notably Ambonnay, Aÿ, Celles-sur-Ource, Chassenay, Chavot, Chatillon, Chouilly, Cramant, Courmas, Cumières, Louvois, Passy, Sézanne and Vertus.

How is Grand Brut Rosé nue Gosset Champagne AOP vinified and aged?

This cuvée is made according to the house tradition of double blending: red wines are first produced, then added to a blend of white wines with a high proportion of Chardonnay, complemented by Pinot Noir and Meunier grapes vinified in both white and red. The red wine represents 5 to 9% of the final blend. Bottling takes place at the end of spring following the harvest, with a dosage of 4 g/l. Aging in the cellars is a minimum of 4 years. After disgorgement, the bottles return to the cellar for at least 6 months of rest, allowing for a harmonious integration of the dosage.

What is the tasting profile of Grand Brut Rosé nue Gosset Champagne AOP?

Pale salmon pink colour with bright and sparkling reflections. On the nose, aromas of citrus and Gariguette strawberry, then, as the wine warms, notes of small red fruits. On the palate, a balance between tension and round fruitiness, with a finish featuring aromas of strawberry and raspberry, a soft and enveloping sensation, and beautiful minerality.

What dishes pair with Grand Brut Rosé nue Gosset Champagne AOP?

This cuvée pairs with an intimate aperitif or a meal: wild salmon, foie gras, pink-cooked veal escalope, duck breast, Asian cuisine, linguine with red pesto, as well as various preparations of red fruits in salads, bavarois, macarons or trifle.