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.
osset 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 Celebris Rosé Extra Brut 2007 stems from a blend of Chardonnay (Avize, Chouilly, Cramant, Vertus,...) and Pinot Noir (Ambonnay, Aÿ, Bouzy,...).
This champagne is the third edition of this Rosé Extra Brut champagne, after the 1998 and 2003 vintages.
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 and disgorged for at least 6 months before being put on the market. The dosage is 5 g/l.
Celebris Rosé Extra Brut 2007 by Gosset comprises a blend of Chardonnay (59%) and Pinot Noir (41%), of which 7% is red wine.
A beautiful pale pink colour with ruby-cherry highlights.
The nose combines fruity (raspberry, strawberry, blueberry) and floral (lilac, violet) fragrances with subtle notes of bourbon vanilla.
Fresh and full, the mouth seduces with its fruity aromas (strawberry, raspberry, redcurrant) as well as its enfolding and silky feel until a finish with delicious notes of grapefruit and lemon.
Food and wine pairing
Enjoy as an apéritif, this vintage Rosé Champagne goes wonderfully well with seafood (pink tuna, roasted scampi, lobster, wild salmon), meat (slightly pink veal, suckling lamb or salt-meat) or desserts that include strawberries, raspberries or pink grapefruit.
For an optimal tasting experience, it is advised to serve this champagne between 10 and 12°C.