We are sorry for our website’s appearance. We are under construction.

Billecart-Salmon Brut Rose Champagne, France NV (750ml)

$105.00

NEW

Size

Please choose

In stock: 9 available

Product Details

Style: Brut Rosé Champagne

Producer: Billecart-Salmon

Grapes: 45% Chardonnay, 35% Pinot Noir & 20% Pinot Meunier

Where: Mareuil-Sur-Ay, Champagne

Country: France

Taste: A very pale rose color & persistent fine bead. Initial aromas are very intense yeasty/lemony freshness. The nose opens showing more complex, yeast-extract notes & red-apple fruit. There is lovely sharp, lively acidity & some grip. The texture is fine. The delicate flavors are incredibly complex, they are yeasty with red-apple fruit & hints of bruised apple. Flavours are long & the finish is fresh.

Vibes with: Wild salmon heart, Sea urchin roe tarama, Dried wagyu

Dosage: 5 g/L

Additional Info:

About the Wine:

Base vintage is 2020 making 54% of the blend. The oldest vintage is 2014 and reserve wines make up 46% of the blend. There are a total of 9 vintages in this wine.

The production secrets and the vinification method of this cuvée go back to the origins of the House of BILLECART-SALMON and have been handed down for seven generations. The Brut Rosé is a blend of Chardonnay, Pinot Meunier and Pinot Noir vinified as red wine.

The vast majority of the grapes used in the vinification process are sourced from a radius of 20 km around Epernay, for a total area of 300 hectares in over 40 crus of the Champagne region.

In order to bring out the best of the terroirs and achieve balance in the blends, the House favors Montagne de Reims for its selection of Pinot Noir, Vallée de la Marne for Meunier and Côte des Blancs, Vitryat and Sézannais for Chardonnay.

In its constant quest for excellence, Maison Billecart-Salmon chooses cultivation methods that aim to protect the environement and promote biodiversity.

Faithful to its style and savoir-faire, the House vinifies its wines at low temperature. This method of vinification, of which the House was one of the pioneers, brings forth freshness and elegance and is widely regarded as the signature of our champagnes.

The House vinifies in stainless steel tanks and in 400 oak casks of over 15 years old on average, as well as 26 large oak barrels. On one hand, vinification in steel tanks maintains freshness and purity of the fruit, staying true to the terroir's identity. On the other hand, the use of wood in the vinification process allows the champagne to gain further complexity and depth, enhancing the expression of the terroir.

Our chief winemaker Florent Nys, with the support of our tasting committee, conveys through meticulous blending the Billecart-Salmon style: finesse, elegance and balance.

The Billecart family has been living in Mareuil-sur-Ay since the 16th century. In 1818, Nicolas Francois Billecart founded the house of Billecart-Salmon which now stands as the oldest continuously family owned and operated house in Champagne. It is currently managed by the seventh generation, brothers Francois and Antoine Roland-Billecart. The cellars are in the hands of renowned chef de cave Francois Domi. Billecart-Salmon owns a total of 15 hectares of vineyards. Eleven of these are in the Vallee de la Marne split between 4 hectares of Grand Cru in Ay and Premier Cru in Mareuil-sur-Ay and 7 ha in the village of Damery. In the Cote des Blancs the family owns 4 ha of Grand Cru vineyards in the villages of Chouilly, Avize and Le Mesnil-sur-Oger. In order to best carry out their harvest with minimal grape handling and transit time, the family owns four press houses. One of the most highly distinguishing features of Billecart-Salmon's operation is their philosophy that an early harvest yields more elegant and delicate champagnes. They look for strong acid structure rather than alcohol as a preservative, and therefore, never harvest at higher than 10 degrees potential alcohol. Another defining characteristic of Billecart-Salmon is their practice of double-cold settling, which they began in 1952. This involves a primary cold settling of the pressed juice for a period of 12 hours, whereby the heaviest of the must solids fall to the bottom. The juice is then racked into clean tanks where it is chilled down to 36 degrees Fahrenheit for another 48 hours. This second and much colder settling eliminates any wild yeasts and additional heavy elements without the use of enzymes, filtering, or a centrifuge. As of 2001, Billecart-Salmon moved their winemaking operation into a new facility that they believe to be the most technically advanced in Champagne. Overall, production levels are modest and many of Billecart-Salmons prestige cuvees are highly allocated.

Save this product for later