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$49.18
Billecart Salmon Brut Reserve—
$49.18
The Story
Maison Billecart-Salmon's Brut Réserve has been voted 'World's Best Brut' by the renowned wine guide Decanter. The Brut Réserve signed Billecart-Salmon is a round, harmonious and balanced champagne wine. Its blend, unchanged since 1945, is composed of Pinot Noir, Chardonnay and Pinot Meunier grapes from the best vineyards of the Marne.
Based on its deep-rooted traditions, such as vinification in barrels made from 'Grand Cru' grapes, the Maison ages its bottles in a branched and extensive network of cellars cut in chalk and dating back to the 17th and 19th centuries. The temperature there is constant, around 12°C, allowing the creation of a delicate effervescence.
Based on its deep-rooted traditions, such as vinification in barrels made from 'Grand Cru' grapes, the Maison ages its bottles in a branched and extensive network of cellars cut in chalk and dating back to the 17th and 19th centuries. The temperature there is constant, around 12°C, allowing the creation of a delicate effervescence.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Maison Billecart-Salmon's Brut Réserve has been voted 'World's Best Brut' by the renowned wine guide Decanter. The Brut Réserve signed Billecart-Salmon is a round, harmonious and balanced champagne wine. Its blend, unchanged since 1945, is composed of Pinot Noir, Chardonnay and Pinot Meunier grapes from the best vineyards of the Marne.
Based on its deep-rooted traditions, such as vinification in barrels made from 'Grand Cru' grapes, the Maison ages its bottles in a branched and extensive network of cellars cut in chalk and dating back to the 17th and 19th centuries. The temperature there is constant, around 12°C, allowing the creation of a delicate effervescence.
Based on its deep-rooted traditions, such as vinification in barrels made from 'Grand Cru' grapes, the Maison ages its bottles in a branched and extensive network of cellars cut in chalk and dating back to the 17th and 19th centuries. The temperature there is constant, around 12°C, allowing the creation of a delicate effervescence.
