Gosset Celebris Vintage Extra Brut

Albert Gosset, the 15th generation of this emblematic establishment of A.O.C. Champagne - in fact, it is the oldest in France - came up with the idea of creating a prestigious cuvée that would reflect the premium quality of this family business. However, he died in 1991, but his idea did not: two years later, in 1993, former winemaker Jean-Pierre Mareigner took over the reins of the project. And thus Gosset Celebris Vintage Extra Brut was born.

Gosset Celebris Vintage Extra Brut is a high-end champagne, the culmination of the Gosset style based on three important aspects: the vineyard (where only Grand Crus and Premier Cru are cultivated), the vinification (without malolactic fermentation) and the ageing (more than 9 years). When it comes to the grapes, Gosset has maintained excellent relationships with the local winegrowers for years, always buying the best bunches of Premiers Crus and Grands Crus from the Côte des Blancs, Grand Vallée de la Marne and Montagne de Reims. This variety of soils, mainly mineral and fresh, gives the wine great complexity, resulting in a champagne full of nuances that slowly unfold on the palate. At all times, the growth and ripening of the grapes are supervised by the winery's own technicians and oenologists, since the relationship between the company and the winegrowers goes back several generations.

In the winery, Gosset uses all its grapes, but differs radically in one aspect: avoiding malolactic fermentation above all else. After all, at Gosset, it is the malic acid in the grape that is of interest. For this, the process begins with the introduction of the grapes and the gentle pressing of the Chardonnay and Pinot Noir. Both lots are worked separately, fermenting in two different cuvées using a process in which the temperature is carefully managed. Once prepared, it is the turn of the specialists and oenologists, who participate in a blind tasting to select the best possible coupage for Gosset Celebris Vintage Extra Brut. Once this has been decided, the champagne proceeds to the ageing phase, where it rests for a minimum of 10 years before being released. This is the moment when this champagne undergoes its second fermentation, giving rise to the ageing on lees that is so characteristic of this brand.

An exquisite, elegant, structured and tasty champagne. A true luxury indeed.