the "maison"
our champagnes
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élégance line
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5th element
Réserve Collection
Anniversary Cuvée
our style
the "maison"
our champagnes
simplicité line
élégance line
liberté line
prestige line
5th element
Réserve Collection
Anniversary Cuvée
our style
liberté
line
Our Cellarmaster, Cédric Thiébault, sources the grapes for our Besserat de Bellefon BB 1843 exclusively from five Grand Cru and two Premier Cru villages.
BB 1843 is an experimental cuvee where the use of oak in both fermentation and ageing adds subtly discreet oaky notes that preserve the purity of the wine. It 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 BB 1843 is the absence of malolactic fermentation.
"Visually stunning, intense pale gold with light amber gleams. Aromas of milk bread, baking, panettone and citrus zest intermingle on the nose. The sensation of creaminess in the mouth is extraordinary. It possesses a purity and tension that resonate on the palate and set the taste buds soaring. A remarkably persistent finish on notes of soft spices and an agreeable touch of bitterness."
Cédric Thiébault
Cellarmaster, Champagne Besserat de Bellefon
BLEND: 45% Pinot Noir - 45% Chardonnay - 10% Pinot Meunier
SOURCES:
Five Grand Crus: Chouilly - Cramant - Oger - Ambonnay - Mailly-Champagne
Two Premier Crus: Cumières - Mareuil-sur-Aÿ
VINTAGE: Multi-vintage - 2008 - 2009 - 2012
DOSAGE: 6g/L
AGEING: Aged in oak barrels - Five years on lees / a minimum of two years after disgorgement
Nutritional information
ASPECT
Pale gold - Amber gleams - Very fine bubbles - Brilliance - Purity
NOSE
Subtle - Ethereal - Softly oaky - Freshly baked bread - Preserved citrus - Zest - Mineral - Chiselled
PALATE
Purity - Tension - Energy - Authenticity - Power - Elegance - Spicy persistence - Resonance
SERVING TEMPERATURE : 10 to 12°C
— Seared scallops on a bed of artichokes sautéed in sea salt butter
— 7-hour roast leg of lamb
— Apple and raspberry compote with pink biscuit crumble
Our Cellarmaster, Cédric Thiébault, sources the grapes for our Besserat de Bellefon cuvee Brigitte Bardot exclusively from two Grand Cru and four Premier 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 Brigitte Bardot cuvee is the absence of malolactic fermentation.
“Encased in gold, this sumptuous nectar possesses a natural charm of infinite beauty and authenticity. True to its deepest values, embodied in the fine starburst of its effervescence, it unashamedly asserts its liberty and assumes its beauty. Inspired, and initialled, the Brigitte Bardot cuvee is a sparkling embodiment of “French Chic” which it spreads around the world.”
Cédric Thiébault
Cellarmaster, Champagne Besserat de Bellefon
BLEND: 70% Pinot Noir - 30% Chardonnay
SOURCES:
Two Grand Crus: Mesnil-sur-Oger - Mailly-Champagne
Four Premier Crus: Cumières - Grauves - Mareuil-sur-Aÿ - Biseuil
DOSAGE: 20g/L
AGEING : Five years on lees / a minimum of six months after disgorgement
Nutritional information
ASPECT
Golden - Profound - Luminous
NOSE
Succulent - Patisseries - Vineyard peach - Complex - Mature
PALATE
Generous - Suave - Curvilinear - Creamy - Delectable
SERVING TEMPERATURE: 8 to 10°C
— Tuna sashimi with Yakitori sauce
— Saint Tropez tart
