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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
Nutritional information
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
Nutritional information
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
2013 will go down in history as one of the last October harvests. After a cooler winter and spring than usual, summer was hot, dry and stormy, before giving way to a late autumn season that saw the return of a huge amount of rain.
As with each of its cuvées, the 2013 vintage has the distinctive feature of not undergoing malolactic fermentation, a process championed by the House that lends the 2013 vintage a wonderful tension and remarkable freshness with excellent ageing potential and results in a finer aromatic palette, free from any lactic flavours.
“Our 2013 Vintage is an expressive and powerful wine that boasts spiced notes and stewed fruit flavours. Where past meets present.”
Cédric Thiébault
Cellarmaster, Champagne Besserat de Bellefon
BLEND: 50% Chardonnay - 38% Pinot Noir - 12% Pinot Meunier
GRAPE SUPPLIES: Mesnil-sur-Oger - Oger - Chouilly - Mailly - Ambonnay - Ludes - Passy-Grigny
DOSAGE: 6g/L (Extra Brut)
AGEING: 9 years on lees / a minimum of one year after disgorgement
Nutritional information
ASPECT
Deep yellow - Fine bubbles - Abundant - Creaminess
NOSE
White flowers - Citrus - Candied exotic fruits - Pâtisserie - Almonds
PALATE
Mineral - Gourmand - Silky - Precise - Saline
SERVING TEMPERATURE: 10 to 12°C
— Cheese plate featuring Corsican cheeses with herbs, a Saint Maure, a Crottin de Chavignol and a truffled Pecorino
