Billecart Salmon Blanc de Blancs Grand Cru

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Billecart-Salmon Recent Labels   Non-Vintage Brut Reserve Extra Brut Brut Sous Bois Brut Rose' Blanc de Blancs Grand Cru Demi-sec   Vintage Extra Brut 2004 2004 Blanc de Blancs 2004 Blanc de Blancs 1999   Nicholas Francois Billecart Brut 2002 Brut 2000 Brut 1999 Le Clos Saint-Hilaire 1998 Elisabeth Salmon Rose' 2002

Billecart-Salmon Blanc de Blancs Champagne

Billecart-Salmon Blanc de Blancs is an award winning non-vintage blanc de blancs champagne that is available at many retailers. This is a very good crisp, dry, and rich champagne. Our tasting notes provide a description of Billecart-Salmon Blanc de Blancs champagne.

Tasting Notes
Appearance: Pale yellow/gold with hints of green. Very fine bubbles.
Aroma/bouquet: Green apples, white peach, hazelnut, brioche notes with minerality.
Palate: Lemon, apple, brioche with some nuttiness with lots of minerality.
Additional comments: Crisp, dry and rich as well. Very good.
When to drink: Billecart-Salmon Blanc de Blancs Champagne is ready to drink at release and for up to 4 years after.

Blanc de Blancs Details Label: Billecart-Salmon Blanc de Blancs Grand Cru House/Winery: Champagne Billecart-Salmon Wine Category: Sparkling Wine Region & Country: Champagne, France Type (Style): Non-vintage, Blanc de Blancs Sweetness Level: Brut Dosage: 8 grams per liter Prestige cuvée: No Vineyards: 100% Grand Cru Grapes: 100% Chardonnay Alcohol: 12% Go to Champagne Details for a description of the above types, characteristics, and grapes.

Billecart-Salmon Blanc de Blancs
Production
Billecart-Salmon uses the méthode champenoise for their champagne production. Blanc de Blancs Grand Cru is composed of 100% Chardonnay all from grand crus. This champagne undergoes partial malolactic fermentation retaining approximately 2% malic acid. Dosage is typically 8 grams per liter.

Billecart-Salmon's non vintage champagnes are typically aged for a minimum of 3 to 4 years prior to disgorgement. The fresh juice undergoes a technique called double debourbage where solids settle to clarify the juice, then a second 'cold' settling occurs at about 40 degrees Fahrenheit for at least 48 hours. This process ensures the purest of juice will be used for fermentation. The fermentation process typically takes place over 3 to 4 weeks at a temperature not to exceed 57 degrees Fahrenheit (typical fermentation at most houses is 1 week at about 68 degrees Fahrenheit). A large portion of all grand cru fruit such as that used in the Billecart-Salmon Blanc de Blancs Grand Cru is fermented in old oak barrels.