Gosset, the oldest wine house in Champagne, launches a new rosé Champagne named Petite Douceur Rosé.
As its name suggests, this is an extra dry rosé champagne (12 to 17 g/l of residual sugar).
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 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.