A passion that from past to present has shaped the image and reputation of the oldest Wine House in the region, whose name today is synonymous with a guarantee of excellence for all connoisseurs of great champagnes. Champagne-Gosset carefully avoid malolactic fermentation so that the wines keep all their natural fruitiness. The method is complemented by cellaring for an average of four years, which gives the champagne roundness and complexity, as well as incredibly fine bubbles.