Billecart Salmon Brut Rose'

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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 Brut Rose' Champagne

Billecart-Salmon Rose' is Billecart-Salmon's non-vintage rose'. It is a very elegant, well balanced rose' with a dry finish. The pinots show through. Billecart-Salmon Rose' can be found at many retailers.

Tasting Notes
Appearance: Pale salmon pink with delicate steady bubbles.
Aroma/bouquet: Strawberry, raspberry and citrus. Minerality and just a hint of toast.
Palate: Strawberry, raspberry, flinty minerality and subtle hints of yeast..
Additional comments: Very elegant, crisp acidity with dry finish, well balanced. Pinots show through.
When to drink: Billecart-Salmon Rose' Champagne is ready to drink at release through the next 4 years.

Rose' Details Label: Billecart-Salmon Brut Rose' House/Winery: Champagne Billecart-Salmon Wine Category: Sparkling Wine Region & Country: Champagne, France Type (Style): Non-vintage Sweetness Level: Brut Dosage: 9 grams per liter or less Prestige cuvée: No Vineyards: NA Grapes: 40% Chardonnay, 30% Pinot Noir, 30% Pinot Meunier Alcohol: 12% Go to Champagne Details for a description of the above types, characteristics, and grapes.

Billecart-Salmon Rose'
Production
Billecart-Salmon uses the méthode champenoise for their champagne production. The Rose' is composed of 40% Chardonnay, 30% Pinot Noir and 30% Pinot Meunier with about 8% still red wine from the Pinots. Dosage is typically about 9% or less. The closure for Billecart-Salmon Brut Reserve is DIAM cork rather than natural cork. DIAM is a type of cork made by combining tiny granules of cleaned natural cork with synthetic microspheres. It minimizes faults such as TCA that sometimes occurs with natural cork.

Billecart-Salmon uses a winemaking technique called double debourbage. Solids from the juice settle out to clarify, then a second 'cold' settling occurs at about 40 degrees F for at least 48 hours after pressing. This process ensures the purity of the juice prior to fermentation. The fermentation process typically takes place over a minimum of 3 weeks at a temperature not to exceed 57 degrees Fahrenheit, longer than the typical fermentation at most houses of 1 week at about 68 degrees Fahrenheit.