Winery Paul Gosset - Au Fil des Temps Le Printemps

Winery Paul GossetAu Fil des Temps Le Printemps

The Au Fil des Temps Le Printemps of Winery Paul Gosset is a wine from the region of Champagne.
This wine generally goes well with
The Au Fil des Temps Le Printemps of the Winery Paul Gosset is in the top 0 of wines of Champagne.

Details and technical informations about Winery Paul Gosset's Au Fil des Temps Le Printemps.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Melon-Queue-Rouge

Lively, refreshing dry whites with a pale golden robe and green hints, a lean palate and preserved acidity, with signature aromas of citrus (lemon), white flowers, white-fleshed fruits (pear) and Loire saline iodine notes. A profile identical to classic Muscadet. Preserved for its heritage value in a few parcels in the Pays Nantais. A reddish-stemmed mutation of Melon de Bourgogne, native French white grape.

Informations about the Winery Paul Gosset

The winery offers 8 different wines.
Its wines get an average rating of 4.1.
It is in the top 10 of the best estates in the region
It is located in Champagne

The Winery Paul Gosset is one of of the world's greatest estates. It offers 7 wines for sale in the of Champagne to come and discover on site or to buy online.

Top wine Champagne
In the top 150000 of of France wines
In the top 15000 of of Champagne wines
In the top 50000 of wines
In the top 600000 wines of the world

The wine region of Champagne

World benchmark sparkling wines: fine bubbles, citrusy tension, notes of brioche, toasted almond, white flowers and white-fleshed fruits after ageing on lees. Three grapes blended or solo: fleshy Pinot Noir (38%), fruity Meunier (33%), chiselled Chardonnay (28%). From straight Blanc de Blancs to vinous Blanc de Noirs, from non-vintage Brut to age-worthy Millésimé. AOC since 1927, 34,300 ha on chalk, 17 Grands Crus and 44 Premiers Crus.

The word of the wine: Filling

Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.

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