Billecart-SalmonBlancdeBlancsGrandCruBrutNV

Champagne Billecart-Salmon was founded in 1818 following the marriage of Nicolas-François Billecart and Elisabeth Salmon. Located in Mareuil-sur-Aÿ near Épernay, the House remains family-owned, today led by seventh-generation Mathieu Roland-Billecart.rrChef de Cave François Domi retired in 2016 after 30 years, succeeded by Florent Nys, who joined in 2005. Vineyard management is overseen by Denis Blée. Together with sixth-generation François Roland-Billecart and Antoine Roland-Billecart, they form part of the seven-member tasting committee guiding the House style.rrIn the 1950s, Jean Roland-Billecart pioneered low-temperature fermentation in stainless steel â€?now a hallmark preserving fruit freshness. Today, wines are fermented in stainless steel, temperature-controlled large oak casks, small oak barrels, or a combination, depending on the cuvée.rrBy 2020, production drew on 300 hectares: 100 hectares estate-owned and certified organic in 2025; 100 hectares under contract (herbicides and chemical fertilisers eliminated in 2019); and 100 hectares from grower partners. The vineyards span 40 crus, mostly within 20 km of the winery. In 2017, the House achieved High Environmental Value certification.rBillecart-Salmon’s pure-Chardonnay non-vintage is a blend of four Grand Cru vineyards of the Côte des Blancs. It is always an assemblage of two different vintages and the base vintage, striving to reveal the special quality of the Chardonnay grape. rrTechnical Information:rVineyards: 100% Grand Cru | Avize, Chouilly, Cramant, Le Mesnil-sur-OgerrGrape Varieties: 100% ChardonnayrBase Vintage: 2017rDisgorged: May 2023rReserve Wine: 23% from 2016rLees Ageing: 5 yearsrDosage: 1.2 g/lrCork: Mytik Diam TechnologicalrDrink: Now for 5+ yearsrrTasting Note:A golden colour with a fine stream of bubbles in the glass. Subtle aromas of dry fruits and almonds on the nose. On the palate: creamy white fleshy fruits and a balanced intensity of nuttiness. The finish is long and lasting with a continued brioche note.