Gosset

underground cellars, excavated in the chalky soil, reaching depths of up to 20 meters, where the cool and stable climate throughout the year and a constant humidity around 80% allow for the perfect aging of about 2 million bottles of Champagne produced.

In the cellar, equipped with modern facilities, the winemaking process, under the guidance of Jean-Pierre Mereigner, takes place with the utmost attention and care for all details and respect for tradition; in the winemaking process, malolactic fermentation is carefully avoided, in order to preserve the malic acid, which gives aromaticity and freshness to the wine. Today the world knows and appreciates Gosset Champagne, a symbol of quality and perfection.

cellars, excavated in the chalky soil, reaching depths of up to 20 meters, where the cool and stable climate throughout the year and a constant humidity around 80% allow for the perfect aging of about 2 million bottles of Champagne produced.

In the cellar, equipped with modern facilities, the winemaking process, under the guidance of Jean-Pierre Mereigner, takes place with the utmost attention and care for all details and respect for tradition; in the winemaking process, malolactic fermentation is carefully avoided, in order to preserve the malic acid, which gives aromaticity and freshness to the wine. Today the world knows and appreciates Gosset Champagne, a symbol of quality and perfection.