The oldest of all the champagne houses established in 1584. A very traditional house where labeling and disgorging still performed by hand, initial fermentation is still carried out in small oak barrels, and the wines do not go through malolactic fermentation.
As the wines do not go through Malo, they retain higher levels of natural acidity and greater longevity. (This acidity is balanced by a moderately high dosage) This is very Pinot dominant giving structure and a core of sweet red fruits, the Chardonnay giving a freshness and lift to the finish.
Gosset only uses juice from the first and best pressing of grapes, and unlike most other producers, initial fermentation is still carried out in small oak barrels. Riddling and disgorgement are performed by hand. Significantly, and in contrast to virtually all other houses, Gosset Champagnes do not undergo a malolactic fermentation, resulting in a heightened acidity, slower maturing wines and that inimitable Gosset style â€“ powerful and full-bodied, of unrivaled richness and staying power â€“ in other words, some of the worldâ€™s most legendary Champagne.
Add Your Tags:
Use spaces to separate tags. Use single quotes (') for phrases.