Brut Excellence is a blend of around 20 Grand Cru and Premier Cru villages including Avize, Mesnil Sur Oger, Chouilly, Ay, Ambonnay and Bouzy.
Colour and Appearance: Crystal-clear, pale golden-yellow hue. Fine, lively and imperious effervescence, evenly distributed throughout the glass, fed by a constant stream of lively bubbles. Light and lasting ribbon.
Nose: Intense, elegant and warm, with very fresh floral notes, such as honeysuckle, wisteria, white jasmine and vine blossom. These rapidly give way to mature, fruity aromas, from delicately perfumed melt-in-the-mouth garden pears to the sweet, more identifiable perfumes of exotic fruits, such as pineapple, guava and mango. On swirling subtle hints of butter and caramel are released, followed by a warm fragrance of gingerbread and cinnamon. Finishes with a trace of pear liqueur to complement the overall harmony of the bouquet.
Palate: Invigorating, fresh and delicate. The initial crispness and vitality lead to the sweet, comforting flavours of ripe, fleshy fruits, such as bush peaches, nectarines and greengages suggestive of a rich blend. The mouthfeel is one of volume, density and vinosity, characteristics of this type of Champagne. An earthy taste with hints of minerals released from sun-baked stones can be detected, revealing the subtle fragrance of spices, such as cinnamon, cardamom and green pepper. Finishes smooth, delicate, and irresistible, where the delicious flavours of candied fruit, cinnamon cake and liquorice can clearly be identified.
Enjoy with saltwater fish, such as bass, plaice, dory, sole, turbot, grilled, fried or roasted, served on the bone, perhaps garnished with citrus fruit or butter sauces; with free-range poultry, young duck or rabbit.
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A traditional know-how since 1584.
For over four centuries, great care has been taken to preserve a family know-how in the making of their wines of Champagne.
In 1584, Pierre Gosset, alderman of Ay and wine-grower made still wines, mostly red, with 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 wine of Ay and, from several hundreds of leagues further south, the wines of Beaune. Both were made from the same grape varieties Pinot Noir and Chardonnay.
Then, in the 18th century, the wines made in and around Ay began to bubble. Today, the Gosset cuvees are still presented in the antique flask identical to the one used since the 18th century.
Gosset carefully avoid malo-lactic fermentation so that the wines keep all their natural fruitiness.