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This cuvée is a fine, delicate blend of Pinot Noir, Chardonnay, and Pinot Meunier grapes from three different harvest years in Champagne, France. It pours out in a beautiful straw gold color, with slow-rising bubbles and a plentiful mousse. It straddles a mature strength and light floral quality in its aroma, resulting in notes of ripe pears and other crisp, fresh fruit. Its full flavor and rich bouquet are a testament to the careful aging process in the cellars of Billecart Salmon.
Brut Champagnes are generally considered versatile wines for mealtime, not just for special occasions. They’re as perfect for caviar nights as they are for scrambled egg breakfasts, butter-drenched seafoods, and even plain, salted popcorn. The high acidity and carbonation work in delicious harmony with fats and oils. While the dryness of Bruts does not typically make them general dessert drinks, their acidity pairs surprisingly well with shortbread cookies. Of course, to experience your Champagne to the fullest, switch out your flute for a white wine glass or a classy Gatsby-esque coupe!
The property of Billecart Salmon has been around since the 17th century and was updated in the 19th. Through all this time, the two kilometers of chalk-lined cellars have survived to become a permanent part of the House’s aging process. Non-vintage wines spend three to four years in those cellars, twice as long as the fixed regulations of the appellation. Vintage cuvées mature over the course of 10 years, allowing the patient crawl of time and silence to play a role in the creation of their Champagnes.
Fine sparkling wine must be handled with care. For short-term storage (a few days to a month), you can keep your bottle upright—but away from bright or artificial light. For long-term storage, especially for vintage cuvées, you must store the bottles on their side in a wine rack or cellar to keep the cork from drying out. The ideal temperature for storage is between 7 to 10°C. Once opened, a bottle will be good for 1 to 3 days standing upright in the refrigerator.