Champagne Brut "Grand Rose"
Champagne bright salmon-pink color with a hint of ruby.
Champagne has a fairly full-bodied taste with a hint of caramel soft, flexible and light structure and accentuated acidity.
Champagne has a complex ARMATOM in which first perceptible shades of fresh summer fruit combined with hints of wild berries (strawberries, raspberries, red currants) and sweetish hints of spice, cinnamon and nutmeg. As the opening notes of the fragrance are manifested oil and fresh toast-terminated notes of dried tangerine peel and toasted almonds.
Champagne is perfect for marine fish such as sea bass, sunfish with a spicy garnish with chopped tomatoes and olives or complex sauces. Also a good supplement to the young rabbit meat under hot sauce and foie gras. Champagne and combined with desserts, such as low-fat cake (sponge cake with fruit) jelly or red berries with syrup.
Gosse economy can rightfully bear the honor of one of the oldest farms in the production of champagne. In the National Library in Paris to save the document, which certifies that already in 1584, Pierre Gosse not only produces wine from grapes grown personally, but also successfully sold it. But this date is not likely to determine the date of the creation of the economy. Historians say that the economy already existed in 1555, but as a fact of trade at that time did not find documentary evidence, the official date is fixed as 1584.
House Goss continuously produced wine through 15 generations, remaining in the hands of the same family. And only in 1994 the farm was bought by entrepreneur Renaud Cointreau, became the new owner Béatrice Cointreau. Admirers of wine Gosset quickly became convinced that the quality of wine left at the highest level and there is no reason for concern. Oenologist Beatrice herself came from a family with deep roots wineries, her mother was the granddaughter of the famous Philip Frapa. She continued the tradition of the House, supplementing them with modern scientific developments.
Distinctive landmark house Gosset is Mr. Jean-Pierre Mareignier, which is already more than 20 years, is the governing cellars. Thanks to his account for a significant increase in demand for wine Gosset, though he did not change the traditions of the economy. He refused so widespread malolactic fermentation, instead it uses a natural fruit acid from grapes, pays a huge amount of time and attention to monitor fermentation and maturation of wines in the cellar. And it tastes gourmet delights, as such care gives the wine a delightful freshness and thanks her for wines Gosse is very beneficial long-term storage.
The first fermentation takes place in stainless steel barrels. Then wines are bottled in magnum bottles and installed in the cellar to mature.
This wine Brut Grand Rose on the famous ceremony Degustation 'London International Wine Challenge' in 2001 was awarded a gold medal.