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| Nicholas Francois Billecart |
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Billecart-Salmon Extra Brut 2004 Champagne |
Billecart-Salmon Extra Brut 2004 champagne is dryer than Billecart-Salmon's brut champagne labels. Billecart-Salmon Extra Brut 2004 has a limited availability in North America but may be ordered on-line.
| Billecart-Salmon Extra Brut 2004 |
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Basic |
Prestige Cuvée: |
No |
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| Champagne 411 |
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na |
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Average Retail Price |
| Wine Enthusiast |
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(750 ml bottle) $80 |
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Tasting Notes
Appearance: na
Aroma/bouquet: na
Palate: na
Additional comments: Champagne 411 has not reviewed this extra brut champagne.
When to drink: na
| Extra Brut 2004 Details
Label: Billecart-Salmon Extra Brut 2004 Champagne
House/Winery: Champagne Billecart-Salmon
Wine Category: Sparkling Wine
Region & Country: Champagne, France
Type Category: Vintage
Sweetness Level: Extra Brut
Dosage: 0 grams per liter
Prestige cuvée: No
Vineyards: NA
Grapes: 40% Pinot Meunier, 35% Pinot Noir, 25% Chardonnay
Alcohol: 12%
Go to Champagne Details for a description of the above types, characteristics, and grapes. |
Billecart-Salmon Extra Brut 2004
Production
Billecart-Salmon uses the méthode champenoise for their champagne production. Extra Brut 2004 is composed of 40% Pinot Meunier, 35% Pinot Noir and 25% Chardonnay. Dosage is 0 grams per liter.
Billecart Salmon incorporates a double debourbage process. Solids in fresh juice settle to clarify the juice, then a second cold settling occurs at about 40 degrees Fahrenheit for a minimum of 48 hours. This process ensures the finest juice will be used for fermentation. The fermentation process typically takes place over 3 or more weeks at temperature not to exceed approximately 57 degrees Fahrenheit (typical fermentation at most houses is 1 week at about 68 degrees Fahrenheit).
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