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For nearly a century, Besserat de Bellefon has been producing cuvées with a unique style, mainly from Grands and Premiers Crus, where the finesse of the bubbles is at the heart of the identity. Finer and lighter, it offers a silky and elegant texture, enhanced by an iconic bottle inspired by the 18th century.
Faithful to this heritage, Cédric Thiébault, Cellar Master, precisely adjusts the pressure and encourages slow fermentation, ensuring a delicate and perfectly controlled effervescence.
The vinification process favours the absence of malolactic fermentation in order to preserve the freshness and elegance of the fruit, a lively attack and aromatic purity.
Made exclusively from iconic Grands Crus, this cuvée combines the power and warmth of Bouzy and Ambonnay with the tension of Verzy and Mailly, resulting in a wine that is balanced, complex and warm.
"The Blanc de Noirs cuvee embodies all the intensity and dynamism of our House. Its powerful and complex nose combines exotic notes with the richness of damson plums, while the palate, athletic and energetic, reveals controlled power and an explosion of flavors. This cuvee reflects the strength and character of its terroirs, while retaining remarkable elegance.”
Cédric Thiébault
Cellarmaster, Champagne Besserat de Bellefon
BLEND: 100% Pinot Noir of Grand Cru - Vintage 2015
SOURCES:
Five Grand Crus: Ambonnay - Bouzy - Mailly-Champagne - Verzy - Verzenay
DOSAGE: 7g/L
AGEING: Minimum ten years on lees / minimum six months after disgorgement
Nutritional information
ASPECT
Russet gleams - Yellow colour
NOSE
Intense - Pink grapefruit - Vine peach - Damson plum - Exotic fruits - Mature - Complex
PALATE
Rich - Elegant - Creamy - Athletic - Dynamic
SERVING TEMPERATURE: 10 to 12°C
— Mushroom and Parmesan ravioli
— Braised veal tenderloin
— Hand-cut beef tartare
— Veal, olive and prune tagine
— Rib of beef with thyme and Bordeaux cep mushrooms
— Extra Mature Mimolette
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
