For over four centuries, care has been taken to preserve the family’s know-how in the production of its champagne wines.
In 1584, Pierre Gosset, the mayor of Aÿ and vintner, still made wines, mostly red, from the grapes he had harvested from his own vineyards. In those days, two wines compete with one another to the place at the table of the kings of France: wine of Aÿ and wine of a few hundred miles more southerly, from Beaune. Both were made from the same noble grape varieties Pinot Noir and Chardonnay.
Then, in the 18th century, the wines began to pearl in and around Ay.
Today the Gosset cuvées are still represented in the identical antique bottles, which are an exact replica of the bottles used since the 18th century.
The malolactic fermentation is carefully avoided in order to preserve the apple acid, which preserves the natural fruit aromas of the wines.