Alcohol: 12%

Grape(s): Chardonnay, Pinot Meunier, Pinot Noir

Localization: Champagne, France

Tasting Notes: The Brut Rosé is a fresh and elegant Rosé Champagne, blend of Chardonnay, Pinot Meunier and Pinot Noir vinified as red wine. Radiant color with graceful effervescence, a persistent mousse, and fine bubbles rising slowly in the glass. Subtle and fine aromas leading to an expressive red berry flavor with citrus zest. Creamy and smooth on the palate, evolving to strawberries notes and a raspberry finish. Light, balanced and precise. The best pairing for any happy occasion! Pairs greatly with fine charcuterie, sushi, grilled salmon, or a langoustine carpaccio. It will also enhance lightly sweetened red berry desserts with an acidic crunch.

96 points Wilfred Wong of Wine.com: After decades of tasting and savoring the Billecart-Salmon Brut Rosé Champagne, this wine remains one of my favorites wines in the world. TASTING NOTES: This wine is fresh, bright, and steady with its alluring aromas and flavors of red currants and strawberries. Enjoy it with fresh salmon and avocado hand rolls.

Notes: Serve at: 8°C, Dosage : 9g, Vinification in stainless steel, Malolactic fermentation, 40% reserve wines

Aging on lees: 36 months Aging potential: 2 to 4 years (Bottle)

Food pairing: This cuvée is an ideal partner as an aperitif and can also accompany a dish of wild salmon or sushi. For dessert, it will add a sublime touch to red fruit flavors.

The Domain: Oldest continuously family-owned House, Billecart-Salmon was founded in 1818 by the marriage of Nicolas Francois Billecart and Elisabeth Salmon. For over two hundred years, the House has developed renowned expertise in crafting fine, elegant, and balanced Champagnes.

Billecart-Salmon was first and foremost the result a union between Nicolas François Billecart and Elisabeth Salmon who, in 1818 and just married, founded their own Champagne House in Mareuil-sur-Aÿ, a small village near Epernay. At their side was Louis Salmon, Elisabeth’s brother and a passionate oenologist who, from the very beginning, dedicated himself to the development of the wines. From then on, their heirs have never stopped aiming for excellence in winemaking. Today led by seventh-generation Mathieu Roland-Billecart, each family member has endeavored to pursue the family tradition and stay faithful to the same motto: "give priority to quality, strive for excellence."

Billecart-Salmon rigorously cultivates an estate of 100 hectares, sourcing grapes from an area totaling 300 hectares across 40 crus of the Champagne region.

The majority of the grapes used for vinification come from a radius of 20km around Epernay, where the Grand Crus of Pinot Noir, Pinot Meunier and Chardonnay co-exist, in the vineyards of the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs.

As part of the quest to increase the quality of their champagnes, in the 1950s, the House introduced the technique of cold settling combined with the use of stainless steel tanks for a longer fermentation at a lower temperature. Vinification occurs primarily on small thermoregulated tanks which allows the House to vinify parcels separately, preserving nuances of the expression of "terroir". Low-temperature fermentation slows down the process, encouraging aromas to delicately develop and allow the purity of the fruit to be fully expressed; absolute signature of the Billecart-Salmon style: finesse, elegance and balance.

Over three years of aging on lees in the chalk cellars for the non-vintage cuvees and over ten years for the prestige vintage cuvees, the family allows their wines to blossom. Giving the luxury of time to play its role is also behind the grandeur of Billecart-Salmon champagnes.

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