Boasting a heritage of traditional know-how, the Gosset Champagne House has perpetuated its style over the centuries. The Gosset family has been established in Aÿ, a Grand Cru of Champagne, since the 16th century. For 16 generations, the Gosset Champagne House has been perpetuating excellence. The house is currently guarded by Odilon de Varine, the Cellar Master and Deputy General Manager. The house's champagnes are recognisable particularly due to the distinctive shape of its bottle, which was inspired by the "antique" bottles used in the 18th century.
Gosset owns plots of land in the Grands Crus 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.
Celebris Vintage Extra Brut 2004 by Gosset is made from the vineyards of Chouilly, Cramant, Mesnil sur Oger, Ay, Bouzy Verzy.
Vinification and ageing
No malolactic fermentation. The ageing period before marketing lasts 10 years and the rest period after disgorging lasts 6 months. The dosage of this cuvée is 5g/l.
Gosset’s Celebris Vintage Extra Brut 2004 is a blend of Chardonnay (55%) and Pinot Noir (45%).
The colour is a beautiful pale yellow with emerald highlights. The effervescence is fine and persistent.
The nose reflects the maturity of the aromas through fragrances of frangipane, tarte Tatin, honey or salted butter caramel. The bouquet also blends refreshing notes of pear, pineapple and yellow-fleshed citrus fruits (combava, citron, lime).
The palate is seduced by this champagne’s tension and extreme precision. Saline and even iodine notes mingle with a complex aromatic palette marked by notes of Passe-Crassane pear, yellow grapefruit and Yuzu lemon. This champagne is unique in its purity, freshness, complexity and deliciousness.
Food and wine pairing
Ideal as an aperitif, Gosset's Celebris Vintage Extra Brut 2004 will complement dishes such as Aveyron lamb with artichokes, fir buds and Tonka beans or Brie de Meaux with bourbon vanilla.
For an optimal tasting experience, serve between 10 and 12°C.