Champagne Brut Rose NV Billecart Salmon 750ml

Grapes: 45% Chardonnay, 35% Pinot Noir, 20% Pinot Meunier
Region: France> Champagne> Vallee de la Marne> Mareuil-Sur-Ay 1er Cru.
Notes: Aged on lees for 36 months, Extra Brut dosage (very low dosage), sustainably farmed.

Description: Owned by the Billecart family since 1818, Billecart-Salmon is one of a few mid-size Champagne houses still family owned and operated. Francois and Antoine represent the 7th generation of growers and master-blenders currently operating the house. Francois and Antoine own 15 hectares of vineyards in Mareuil-Sur-Ay (1er Cru) and Ay (Grand Cru) where Pinot Noir and Pinot Meunier is renowned for their quality. The Brut Rose was first created in 1862 and the style has not changed, even when rose’ went out of fashion. Delicate pale pink color with delicate aromas of red fruit, mineral chalk, and hibiscus flower. The mouthfeel is harmonious and delicious with subtle notes of wild red berries, lightly toasted bread, and soft mineral chalk. Dry and restrained by the sheer elegance of the refined mousse and bubbles that dance across the palate.

"The first time I had the opportunity to taste the Brut Rosé cuvée, and it was a long time ago now, was at the restaurant of Alain Passard. What I liked straight away was the vinous dimension of this cuvée. You can sense that behind the champagne there is a real wine there. Next it begins to unveil itself more intimately, with notes of citrus fruits and red berries which are more subtle and elegant. This cuvée showcases the mastery and knowledge of balance. It’s this subtle delicateness, born from harmony and finesse which I like in the Brut Rosé. For me, this champagne is an ideal partner to accompany the desserts that I create. I’m thinking about a lemon, strawberry and olive oil gateau, where the notes of the wine are in perfect harmony with the fruit. I also have on my menu an entirely lemon dessert which pairs perfectly with this cuvée and its citrus personality! For me, this champagne can be drunk at any point, breakfast lunch or dinner. At any time, it’s like a ray of sunlight that transcends the beauty of the moment." - Pastry Chef, Maison Pierre Hermé (World's Best Pastry Chef in 2016)