Billecart-Salmon, a mid-sized Champagne house in Mareuil-sur-Ay, was founded in 1818 by its original owners, Nicolas Francois Billecart and Elisabeth Salmon, who combined their names upon marriage to create the brand. It is one of the few remaining family-owned Champagne houses. Most of Billecart-Salmon's fruit comes from a small vineyard, although this is supplemented with grapes purchased from the Marne Valley and the Montagne de Reims. Careful production techniques, from the use of their own yeast to the long, slow, cool fermentation, ensure that the family has 100% control over production.
Since 1945, the same blending ratio has been used for this Brut Reserve. The Pinot Noir comes from the Montagne de Reims, the Chardonnay from the finest crus in the Champagne region, and the Pinot Noir from the Vallée de la Marne and the southern slopes of Epernay. The grapes complement each other in the glass, creating a fresh and aromatic Champagne. After cold stabilization at five degrees Celsius, cold fermentation follows in stainless steel tanks at a temperature of 12 degrees Celsius. This temperature gradually rises to 18 degrees Celsius for malolactic fermentation. Finally, the Brut Reserve is aged on its lees for 30 months.
The straw-yellow Brut Reserve has a fine, lingering mousse. The aroma reveals mature notes, fresh floral notes, and ripe fruit accents. The taste is fresh, richly aromatic, and very lively. This vibrant flavor continues into the pleasantly long finish.
