The historical Champagne house Gosset revealed that it has incorporated malolactic fermentation in its wines.
Gosset traditionally avoided malolactic fermentation so that the wines maintain all of their natural fruitiness. Malolactic fermentation converts crisp, apple flavored acid into softer milk-like lactic acid.
This results in softer, riper, creamier champagnes. A few producers, among which are Gosset, prefer to inhibit malolactic fermentation to maintain a higher degree of acidity in their wines.
As explained to BestChampagne, by Jean-Pierre Cointreau, President of Gosset, non-malolactic allows for producing wines that retain certain crispness and age a great deal longer.
However, six years ago, the house began to include wines that underwent malolactic in their Gosset Brut Excellence non-vintage champagne.
According to Manfredini, the strategic choice was aimed to ease the approach of new consumers to Gosset champagnes by softening and lightening the non-vintage cuvée.
He explained that since the commercialization of the revised cuvée, increased sales have followed.
Gosset currently sells a little over a million bottles per year in more than 75 countries.