Billecart-Salmon Brut Nature is a non-vintage Champagne with no sugar added at dosage. The official house technical sheet gives a blend of 30% Pinot Noir (Montagne de Reims and Grande Vallée de la Marne), 30% Chardonnay (best crus across Champagne) and 40% Meunier (Vallée de la Marne and southern slopes of Épernay). Vinification is in stainless-steel tanks with malolactic fermentation; the blend includes about 50–60% reserve wines; lees ageing is about 48 months.
Tasting notes
Chef de Cave Florent Nys describes pale gold with fine persistent bubbles; complex aromas of dried fruits and brioche with floral and lemon-verbena notes; a full, harmonious palate of white-flesh fruit and mineral tension; and a balanced, refined finish. Serve around 10–11°C.
