The story of the GOSSET family begins over four centuries ago with the first official ancestor of the family line, Jean GOSSET (1484–1556), “Seigneur of Aÿ and Mareuil”. Following in his footsteps, sixteen generations, all born in Aÿ in Champagne, would go on to win fame not only as deputy mayors, mayors, prosecutors, but also in growing and trading the wines of Champagne.
Whatever the period, these men and women had a single ambition – to improve their terroir.
At the end of the 20th century, the takeover by the Cointreau family and the birth of the CELEBRIS Vintage Cuvées sees GOSSET Champagne enter the highest echelons of the prestigious houses, both in France and abroad.
A passion that from past to present has shaped the image and reputation of the oldest Wine House in the region, whose name today is synonymous with a guarantee of excellence for all connoisseurs of great champagnes.
The Gosset Tradition
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 our wines of Champagne. In 1584, Pierre Gosset, alderman of Aÿ 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 Aÿ 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 Aÿ began to bubble. Today, the Gosset cuvées are still presented in the antique flask identical to the one used since the 18th century. We carefully avoid malolactic fermentation so that the wines keep all their natural fruitiness.
An antique bottle from the 18th century as its emblem
It was around 1760 that Jean GOSSET used what would become the symbol of the GOSSET house for the first time: the antique bottle. This extremely elegant, distinctive bottle, with well-rounded sides, is an exclusive model that was part of the family’s old bottle collection. It owes its nickname to the colour “antique glass” given to the molten glass that is part of its composition.
The bottle used nowadays for the Antique Cuvées is a true replica, adorned with a unique neck-label , which is absolutely unique in Champagne and instantly recognisable. Today this antique bottle is available in half-bottles, bottles, magnums and jeroboams.
Odilon de Varine
The head of winemaking at Champagne Gosset
For twelve years, Odilon de Varine, oenologist and Deputy Managing Director has been relying on a team including another oenologist Gabrielle Bouby-Malagu.
Odilon de Varine, steeped in the Gosset essence, has been pursuing the work of his predecessor, Jean-Pierre Mareigner, cellar-master during more than 30 years and has endorsed his favorite statement“ at Champagne Gosset we first make a wine, the bubbles sublimate it”. This was a true declaration of love to his region and his wines.
A clear way to affirm the willingness to pursue the Gosset style with the elaboration of cuvées which have since become legendary: CELEBRIS, Grand Blanc de Blancs…. and more recently Petite Douceur Rosé and 15 ANS de cave a minima.
The GOSSET House produces its wines without malolactic fermentation.
With perfect regularity and rare character, these patiently produced champagnes express the authenticity of a fine terroir, acquiring their generous nature from a selection of grapes from the most prestigious vineyards.
Each bottle of GOSSET champagne is a source new of inspiration… an invitation to wine and food matches, to the meeting of flavours and aromas, to the pleasure of sensual flavour sensations.
The Cuvées abound in fruity, floral and fresh, velvety and full-bodied sensations
Gosset blends together the best Crus of the Marne district (Grands Crus and Premiers Crus) with a 95% average classification on the official quality scale ("échelle des crus").
The Charter of Excellence
The quality and style of the GOSSET wines of Champagne, reflecting their expertise, earned the government award“Living Heritage Company” (EPV) in 2013, making it one of only three such Champagne Houses to date.
A distinction that also reinforces the Trophée de l’Excellence Française (French Excellence Award), received in 2010. These awards are a direct result of GOSSET’s skill, which includes the decision not to use malolactic fermentation to produce its wines. This is how the freshness and elegance of the fruit is retained, and how the sharp attack and better expression of aromas is achieved.
The method is complemented by cellaring for an average of four years, which gives the champagne roundness and complexity, as well as incredibly fine bubbles.