Billecart Salmon Nicolas Francois Billecart 2000

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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 Nicolas Francois Billecart 2000 Champagne

Billecart-Salmon Nicolas Francois Billecart 2000 is one of Billecart-Salmon's prestige cuvee champagnes. It is fresh, complex, and has an elegant balance. See our tasting notes below for a description of Billecart-Salmon Nicolas Francois Billecart 2000.

Nicolas Francois Billecart 2000 is available in most markets.

Tasting Notes
Appearance: Light yellow/gold fine lively bead.
Aroma/bouquet: Fresh apple tart, candied citrus, lime zest with smoky almond, light brioche and white floral notes.
Palate: Lemon, caramel apple, fresh brioche with flinty minerality and refreshing acidity.
Additional comments: Fresh, complex and elegant balance.
When to drink: Billecart-Salmon Nicolas Francois Billecart 2000 Champagne is ready to drink now through 2025.

Nicolas Francois Billecart 2000 Details Label: Billecart-Salmon Cuvee Nicolas Francois Billecart 2000 House/Winery: Champagne Billecart-Salmon Wine Category: Sparkling Wine Region & Country: Champagne, France Type (Style): Vintage Sweetness Level: Brut Dosage: 4 grams per liter Prestige cuvée: Yes Vineyards: 100% Grand Cru Grapes: 60% Pinot Noir, 40% Chardonnay Alcohol: 12% Go to Champagne Details for a description of the above types, characteristics, and grapes.

Billecart-Salmon Nicolas Francois Billecart 2000
Production
Billecart-Salmon uses the méthode champenoise for their champagne production. The Nicolas Francois Billecart 2000 is composed of 60% Pinot Noir, 40% Chardonnay. A portion of the fruit is fermented in old oak barrels. No Malolactic fermentation gives structured acidity. Billecart-Salmon typically ages it's vintage champagnes from 8 to 10 years on lees prior to disgorgement. Dosage is 4 grams per liter.

Billecart Salmon uses a technique called double debourbage. Solids in fresh juice 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 approximately 57 degrees Fahrenheit (typical fermentation at most houses is 1 week at about 68 degrees Fahrenheit).