How should you serve ?

• GOSSET champagne should ideally be served between 6 to 9 degrees; at a lower temperature it would lose its bouquet and at a higher one it would be damaged.
• It is preferable when taking it out of the cellar to chill the bottle for about   20 minutes in a champagne bucket containing a mix of water and ice.
• It should be uncorked slightly tilted without sharp movements and   therefore without noise to avoid losing froth.
• The choice of glass is essential : the flute or the champagne glass are ideal.

 

Enjoy yourselves!

Our tip

Avoid leaving a bottle of champagne for too long in the refrigerator.
It is preferable to wait a few days after purchasing for drinking.