# Champagne Gosset Petite Douceur Rosé Extra Dry (NV)

- **Producer:** Gosset
- **Colour:** rosé
- **Type:** sparkling
- **Grapes:** Chardonnay, Pinot Noir
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €73
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** strawberry, raspberry, blossom, rose, red cherry, biscuit, brioche, pastry

## About this wine

Champagne Gosset Petite Douceur Rosé Extra Dry is a Non-Vintage rosé sparkling wine from the Champagne AOC in France. The blend comprises approximately 60% Chardonnay and 40% Pinot Noir, with a small portion of Pinot Noir vinified as red wine to impart color and flavor. Gosset, founded in 1584, is the oldest wine house in Champagne and is recognized as a 'Living Heritage Company.' The grapes are sourced from Grand Cru vineyards across Champagne. A distinctive characteristic of the Gosset house is its use of antique bottle replicas and its practice of avoiding malolactic fermentation to maintain natural fruit aromas and acidity.

## Interesting facts

- Gosset is the oldest wine house in Champagne, founded in 1584.
- Uses antique bottle replicas from the 18th century.
- Avoids malolactic fermentation to preserve fruitiness.
- Recognized as a 'Living Heritage Company' by the French government.

## Food pairing

The wine's gentle sweetness and bright acidity complement rich desserts and fatty dishes, cutting through richness while enhancing fruit notes. Its delicate rosé character also pairs well with lighter proteins and dishes with subtle spice.

## Wine making process

Champagne Gosset Petite Douceur Rosé Extra Dry is produced using a blend of approximately 60% Chardonnay and 40% Pinot Noir. A small percentage of the Pinot Noir is vinified as red wine to achieve the rosé color. A core technique employed by Gosset is the avoidance of malolactic fermentation, which helps preserve the wine's natural fruit aromas and acidity. The wine is aged for a minimum of three years in the cellar before disgorgement, contributing to its complexity and texture. The dosage for this 'Extra Dry' style in Champagne terms results in a residual sugar level of around 17 g/L.