Gosset

Pierre Gosset established the house in Aÿ in 1584, initially focusing on still red wines. The transition to Champagne production came in the 18th century, and the house remained under family ownership for 16 consecutive generations. In 1993, the Renaud-Cointreau group purchased Gosset, and in 2009 the house established its current production facility and tasting room in Épernay. The headquarters remains in Aÿ, where the story began over four centuries ago.

• Founded 1584 in Aÿ by Pierre Gosset, producing still red wines initially
• Transitioned to Champagne production during the 18th century
• Remained in Gosset family ownership for 16 generations
• Acquired by Renaud-Cointreau group in 1993; Épernay facility opened 2009

Gosset owns virtually no vineyards of its own, sourcing almost all of its fruit from grand cru and premier cru sites across Champagne through around 200 growers. The three permitted Champagne varieties, Chardonnay, Pinot Noir, and Pinot Meunier, all feature across the range. The chalk and limestone soils typical of the region underpin the mineral precision and linear freshness the house is known for. Champagne's cool, oceanic climate keeps natural acidity high, a quality Gosset specifically works to preserve.

• Owns virtually no vineyards; fruit sourced from grand cru and premier cru sites through around 200 growers
• Grapes: Chardonnay, Pinot Noir, and Pinot Meunier
• Soils: chalk and limestone throughout the region
• Cool, oceanic climate that helps preserve high natural acidity

The defining production decision at Gosset is the deliberate avoidance of malolactic fermentation. Where most Champagne producers put their wines through this secondary fermentation to soften malic acidity into lactic acidity, Gosset retains the original, sharper acidity to give the wines structure, longevity, and freshness. This is paired with unusually extended lees aging: non-vintage wines spend three to seven years on lees before disgorgement, and the prestige Celebris cuvée can spend up to ten years. The result is a house style that leans toward biscuity, yeasty complexity with mineral backbone rather than creamy softness.

• No malolactic fermentation, preserving natural acidity and aging potential
• Non-vintage wines: 3 to 7 years on lees before disgorgement
• Celebris prestige cuvée: up to 10 years on lees
• Style is dry, creamy, biscuity, and yeasty with linear mineral freshness

Gosset holds Grande Marque status and produces a focused range anchored by the non-vintage Grande Réserve Brut, the vintage Grand Millésime, and the prestige Celebris. The house produces around one million bottles annually, exporting 65% of that to more than 70 countries worldwide. A distinctive element of the Gosset identity is the antique bottle shape, a design the house has used since 1760. Production and cellaring take place at the Épernay facility, which includes 1.7 kilometers of 19th-century cellars.

• Grande Marque status; range anchored by the NV Grande Réserve Brut, the vintage Grand Millésime, and the prestige Celebris
• Approximately 1 million bottles produced annually
• Antique bottle design in use since 1760
• 1.7km of 19th-century cellars at Épernay production facility