Champagne Gosset – Traditional Skills since 1584…

For four centuries, great care has been taken to maintain the reputation of the brand and to preserve a family know-how in making champagne.

In 1584 Pierre Gosser, alderman of Ay and wine-grower, made still, mostly red wines from the grapes he harvested from his own vines. In those days two wines vied for pride of place at the table of the Kings of France.

The wines of Ay and from some hundreds of leagues further south, the wine of Beaune. Both were made from the same grape varieties Pinot Noir and Chardonnay. The reputation of the wine of Ay was such that Francois the First had his own winery built there. Which is now owned by Champagne Gosset.

Then in the 18th Century, the wine made in and around Ay began to bubble, and the Gosset family turned naturally to the production of champagne.

At Gosset, most of the cuvées are presented in the old style bottle, a replica of the one used in the 18th and 19th centuries. Gosset house carefully avoids malolactic fermentation so that the wines keep their natural freshness.

To learn more about GOSSET read our exclusive interview with its President Jean-Pierre Cointreau and to learn more about his distinctive style read our exclusive interview with its Chef de Caves Odilon de Varine

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