As its name suggests, this is an extra dry rosé champagne (12 to 17 g/l of residual sugar).
This new cuvée is a blend of 60% Chardonnay and 40% Pinot Noir including 7% red wine.
Gosset indicates that this cuvée achieves a delicate balance between sweetness and acidity and is the perfect accompaniment for desserts or afternoon tea, as well as savoury dishes with a ‘sweet and sour’ element.
The nose shows aromas of ripe strawberry and raspberry, followed by notes of quince, blood orange and lemon.
The mouth, while dominated by strawberry and raspberry, expands to notes of pink grapefruit and lemon.
According to Gosset’s cellar master Jean-Pierre Mareigner, the vision behind the creation of this versatile champagne was to play on the subtle balance between sweetness and acidity: “I wanted to create a wine to associate with the desserts I recall from my childhood: Crêpes Suzette, pear tart with cinnamon and cakes with a hint of orange blossom.”
Gosset is renowned for avoiding malolactic fermentation of its wines and for producing champagnes that are rich and elegant.