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Billecart Salmon Brut Réserve

Champagne - Brut - Billecart-Salmon
0,75L bottle with box
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Free delivery from 300€ in Europe and from 1000 €/$ in USA

Secure packaging and transport insurance

Secure packaging and transport insurance

100% secure payment
100% secure payment
Stored in air-conditioned cellar
Stored in air-conditioned cellar
Data sheets
Grape varieties
Pinot Meunier 40%
Pinot Noir 30%
Chardonnay 30%


This House, founded in 1818 by Nicolas François Billecart and Elisabeth Salmon, is still one of the last family-run and independent Champagne Houses, run by François Roland-Billecart, head of the 6th generation. 

Founded in 1818 by Nicolas-François Billecart and Elizabeth Salmon.

An independent House for nearly 200 years, now run by the sixth generation, whose unchanging oath is: Give priority to quality, aim for excellence.

Critics Billecart Salmon Brut Réserve.

Jancis Robinson

Description Billecart Salmon Brut Réserve.

This Champagne Brut not Millésimé is made using the three essential grape varieties of the Champagne region: 30% Chardonnay from the magnificent crus of the Marne, 30% Pinot Noir from the characteristic crus of the Montagne de Reims and Grande Vallée de la Marne, and finally 40% Pinot Meunier from the crus of the Vallée de la Marne and Coteaux sud d'Epernay.

After the harvest, the wine is bottled on lees for at least 30 months' aging in the deep cellars.

Its color is a beautiful pale gold with shimmering golden highlights.

On the nose, we perceive a fine bouquet with notes of white flowers and white-fleshed fruit such as peach or vine nectarine, with a light touch of pear and citrus zest. On the palate, the berries are even more present, accompanied by subtle accents of lychee and southern Italian bergamot.

This Champagne is the ideal companion for a successful aperitif, pairing perfectly with sushi, smoked salmon maki, gambas fritters from the Seudre basin, Marennes-Oléron or Belon oysters, grilled pibales flambéed with Cognac in Japanese or Asian style. It is also splendid with white fruit tarts in spring, or with summer fruits such as pears, peaches, Reine-Claude or Cretan apricots. Finally, it proves marvelous with fruit sorbets.

The ideal serving temperature is around 10°C.