the "maison"
our champagnes
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bb frenchytude
Our Cellarmaster, Cédric Thiébault, sources the grapes for our Besserat de Bellefon Blanc de Noirs exclusively from four Grand Cru villages.
This cuvee is the fruit of a unique and very specific method of champagne making that has been perpetuated by Besserat de Bellefon since 1930. This consists of adding less “liqueur de tirage” (a mix of sugar, yeast and must) at the moment of bottling which creates a lighter, more diaphanous formation of effervescence. The mousse is smooth, creamy and persistent. A distinctive feature of our Blanc de Noirs is the absence of malolactic fermentation.
"This blend combines the power and the intensity of Bouzy and Ambonnay with the freshness and tension of Verzy and Mailly, to offer a superbly balanced, complex, warm and diaphanous wine.”
Cédric Thiébault
Cellarmaster, Champagne Besserat de Bellefon
BLEND: 100% Pinot Noir
SOURCES:
Four Grand Crus: Ambonnay - Bouzy - Mailly-Champagne - Verzy
DOSAGE: 7g/L
AGEING: Six years on lees / a minimum of six months after disgorgement
ASPECT
Russet gleams - Profound
NOSE
Intense - Exotic - Damson - Powerful - Complex
PALATE
Vibrant - Energetic - Saline - Grapefruit
SERVING TEMPERATURE: 10 to 12°C
— Braised pork fillet
— Tournedos Rossini with porcini mushrooms
Our Cellarmaster, Cédric Thiébault, sources the grapes for our Besserat de Bellefon Blanc de Blancs exclusively from six Grand Cru villages.
This cuvee is the fruit of a unique and very specific method of champagne making that has been perpetuated by Besserat de Bellefon since 1930. This consists of adding less “liqueur de tirage” (a mix of sugar, yeast and must) at the moment of bottling which creates a lighter, more diaphanous formation of effervescence. The mousse is smooth, creamy and persistent. A distinctive feature of the Blanc de Blancs is the absence of malolactic fermentation.
"Sculpted from the rocky soil of its terroir, BB Blanc de Blancs offers a magnificent chain of creamy bubbles of incredible precision. The nose is intense, mineral and saline, with fresh citrus aromas intermingling harmoniously with floral notes of honeysuckle and acacia. A finely-honed palate with superb structure and magnificent amplitude. Translucent and pure, citrus and lemon compose a symphony of absolute elegance."
Cédric Thiébault
Cellarmaster, Champagne Besserat de Bellefon
BLEND: 100% Chardonnay
SOURCES:
Six Grand Crus: Avize - Chouilly - Cramant - Mesnil-sur-Oger - Oger - Oiry
DOSAGE: 7g/L
AGEING: Three years on lees /a minimum of six months after disgorgement
ASPECT
Bright yellow - Pure - Gleaming
NOSE
Mineral - Subtle - Citrus - Saline - Diaphanous - Acacia
PALATE
Taut - Chalky - Chiselled - Vibrant - Precise
SERVING TEMPERATURE : 8 to 10°C
— Scallop carpaccio with white truffle oil
— Atlantic lobster à la plancha
Our Cellarmaster, Cédric Thiébault, sources the grapes for our Besserat de Bellefon Vintage 2008 exclusively from seven villages; six Grand Cru and one Premier Cru.
This cuvee is the fruit of a unique and very specific method of champagne making that has been perpetuated by Besserat de Bellefon since 1930. This consists of adding less “liqueur de tirage” (a mix of sugar, yeast and must) at the moment of bottling which creates a lighter, more diaphanous formation of effervescence. The mousse is smooth, creamy and persistent. A distinctive feature of Vintage 2008 is the absence of malolactic fermentation.
“Our Vintage 2008 is an expressive and powerful champagne, which unfurls beautiful spicy notes and aromas of cooked fruit. The past conjugated in the present.”
Cédric Thiébault
Cellarmaster, Champagne Besserat de Bellefon
BLEND: 69% Chardonnay - 21% Pinot Noir - 10% Pinot Meunier
SOURCES:
Six Grand Crus: Mesnil-sur-Oger - Chouilly - Cramant - Avize - Ambonnay - Mailly
One Premier Cru: Cumières
DOSAGE: 7g/L
AGEING: 12 years on lees / a minimum of one year after disgorgement
ASPECT
Deep gold - Intense
NOSE
Preserved citrus fruit - Honey - Spices - Panettone - Praline
PALATE
Immensely fresh - Opulent - Pure - Natural - Exceptional
SERVING TEMPERATURE : 10 to 12°C
— Bellota ham and Comté sticks
— Smoked salmon wraps with avocado and lamb’s lettuce
