Founded as early as 1584 by Pierre Gosset, the Champagne House Gosset, which is highly regarded by gourmets, is the oldest known winery in Champagne. Until the 18th century, however, still wines were produced which, along with the wines from Burgundy, enjoyed the highest esteem at the French royal court.
In 1760, the time had come: the first sparkling wine was filled into the bottle, which had a very special shape. Today's very unusual bottle shape is a reminiscence of that historic moment, with an extremely high recognition value.
Gosset, now in the 16th generation, continues to produce high-quality and sought-after champagnes. Here, head oenologist Odilon de Varine relies on a very balanced ratio between Chardonnay and Pinot Noir with the addition of some Pinot Meunier. The Blanc de Blancs of the house is, of course, a single-varietal Chardonnay. The malolactic fermentation, which is quite common in other houses, is deliberately omitted in order to preserve the freshness and lively fruit of the champagnes for as long as possible.
This makes these Champagnes especially interesting for gastronomy, as they are also excellent food companions.
At least three years is the maturation time on the yeast for the "Bruts" without vintage; for the "Brut 12 Ans" it is an amazing 12 years. This ageing time is also granted to the other vintage Champagnes.
Among gourmets, the Champagnes from Gosset in the distinctive bottles enjoy an excellent reputation, which is why hardly any Michelin-starred restaurant can do without these highly refined "frothers".
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