Billecart-Salmon 'Brut Reserve', Champagne, France NV [375ml]
Regular price
$50.00
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
In 1818, Nicolas François Billecart and his wife Elisabeth Salmon founded the house of Billecart-Salmon in Mareuil-sur-Aÿ, which now stands as the oldest continuously family-owned and operated house in Champagne. The estate is currently managed by the familys seventh generation, brothers François and Antoine Roland-Billecart, while the cellars lie in the hands of Florent Nys.
- Winemaker / Chef du Cave: Florent Nys
- Farming: Sustainable
- Varieties: 40% Pinot Meunier from the Vallée de la Marne and the slopes of Epernay, 30% Pinot Noir from the Montagne de Reims and the Grande Vallée de la Marne, and 30% Chardonnay from select favorite crus.
- Vinification: The final wine is composed of 3 vintages with up to 40% reserve wine. It is produced completely with first press juice. The wine undergoes a long, low-temperature vinification to preserve freshness and aromas all in stainless steel. It is then aged 3 years on the lees to ensure perfect quality upon release. Very low dosage: 7g/L
- Tasting Notes: Crunchy white peach, green pear and gripping acidity, lead to a long finish complimented by light biscuity note.
Regular price
$50.00
In 1818, Nicolas François Billecart and his wife Elisabeth Salmon founded the house of Billecart-Salmon in Mareuil-sur-Aÿ, which now stands as the oldest continuously family-owned and operated house in Champagne. The estate is currently managed by the familys seventh generation, brothers François and Antoine Roland-Billecart, while the cellars lie in the hands of Florent Nys.
- Winemaker / Chef du Cave: Florent Nys
- Farming: Sustainable
- Varieties: 40% Pinot Meunier from the Vallée de la Marne and the slopes of Epernay, 30% Pinot Noir from the Montagne de Reims and the Grande Vallée de la Marne, and 30% Chardonnay from select favorite crus.
- Vinification: The final wine is composed of 3 vintages with up to 40% reserve wine. It is produced completely with first press juice. The wine undergoes a long, low-temperature vinification to preserve freshness and aromas all in stainless steel. It is then aged 3 years on the lees to ensure perfect quality upon release. Very low dosage: 7g/L
- Tasting Notes: Crunchy white peach, green pear and gripping acidity, lead to a long finish complimented by light biscuity note.