Gosset is one of Champagne's oldest houses, established in Aÿ in 1584 by Pierre Gosset. The house remained family-owned for over four centuries before being acquired by the Renaud-Cointreau family in 1994. Based in the historic village of Aÿ in the Vallée de la Marne, Gosset produces traditional method sparkling wines exclusively within the Champagne appellation.

The house is known for its traditional winemaking approach, including the use of reserve wines aged in large oak foudres rather than stainless steel tanks. Gosset typically ferments their wines at lower temperatures and avoids malolactic fermentation for most cuvées, which helps preserve freshness and acidity. Their wines often display a more austere, mineral-driven style compared to many contemporary Champagne houses, with extended lees aging contributing to complexity and texture.

Gosset's current range includes their Grande Réserve Brut, a non-vintage cuvée that represents their house style through a blend of traditional Champagne grape varieties. This foundational wine demonstrates the house's commitment to consistency and their particular interpretation of the classic Champagne blend.

In 1668, Dom Pérignon is said to have discovered how to make sparkling wine; today his technique is used the world over, although Champagne continues to make some of the finest. France’s most northerly wine region, Champagne is now home to 15,000 growers and 290 ‘houses’. A blend of grape varieties is usually required: white Chardonnay to add fruit and elegance, and two reds – Pinot Noir and Pinot Meunier – to provide body and backbone.

Champagne is a region in northeastern France, approximately 140 kilometers northeast of Paris, defined by strict geographic boundaries established under French appellation law. The region's cool continental climate and chalky soils create conditions uniquely suited to sparkling wine production. The designation "Champagne" is legally protected and applies only to wines produced within these delimited boundaries using prescribed methods.

The region's chalky subsoil—composed largely of Cretaceous limestone—drains rapidly and reflects heat, helping to ripen grapes despite the cool climate. Three grape varieties dominate: Chardonnay, Pinot Noir, and Pinot Meunier, often blended together though Blanc de Blancs wines use Chardonnay exclusively. Champagne's signature method involves a secondary fermentation in bottle (méthode champenoise), where yeast and sugar create carbonation and develop complex flavors over time. Extended aging on the lees further develops texture and aromas. Producers classify vineyards into Premier and Grand Cru designations based on historical quality assessments, and finished wines are labeled by dosage level—ranging from Extra Brut (bone dry) through Brut, Sec, and Demi Sec (progressively sweeter).

Champagne wines are characterized by high acidity, fine bubbles, and layered complexity. Typical flavor profiles include green apple, citrus, and chalk minerality in younger or lighter expressions, evolving toward brioche, toast, and honey notes with bottle age. The interaction between the wine's acidity, the persistent effervescence, and the autolytic characters from yeast aging creates distinctive textural finesse that distinguishes Champagne from other sparkling wines produced elsewhere.