This Demi-Sec champagne is full flavored and is a reference for its perfect balance between sugar, alcohol, and acidity. Its pale gold color is beautiful, emitting a constant ballet of fine, regular, and persistent bubbles in the flute. Its nose is lively with a hint of delicate white flowers and evolves towards aromas of buttered brioche. Ideal when served with patisseries or chocolate cake; it also turns a brioche afternoon snack into a unique experience.
When Nicolas Francois Billecart married Elisabeth Salmon in the early 1800s, the two families' long-held vineyards were married as well. This led to Nicolas' decision to leave his law practice and establish the Billecart-Salmon house in 1818, which now stands as the oldest continuously family-owned and operated house in Champagne. Billecart-Salmon harvests early for more elegant and delicate champagnes, selecting grapes with a strong-acid structure instead of relying on the alcohol as a preservative. Another defining characteristic is their practice of double-cold settling which they began in 1952. This involves a primary cold settling of the pressed juice for a period of 12 hours. The juice is then racked into clean tanks where it is chilled down to 35.6 degrees F for another 48 hours. This second and much colder settling eliminates any wild yeasts and additional heavy elements without the use of enzymes, filtering, or a centrifuge. The blend of Billecart-Salmon Demi-Sec is that of the Brut Reserve (Pinot Noir, Chardonnay, and Pinot Meunier), however the dosage is greater.