Billecart uses its own cultured yeasts (sourced from a nearby village) and ferments the grapes at a temperature much colder than most. The House uses a process known as malolactic fermentation, whereby the malic acids naturally present in grapes are converted to softer lactic acids in order to produce a more approachable and less abrasive Champagne.Billecart-Salmon Brut Rosé Champagne has an aroma of red fruits and citrus zest that gives way to notes of light raspberries, apples and buttery brioche, the latter of which is a product of the malolactic fermentation.
Billecart-Salmon Demi-Sec Champagne Tasting Notes
Nose: Aroma of red fruits and citrus zest.
Palate: Notes of light raspberries, apples and buttery brioche.
Finish: Finish is lingering with a touch of heat.
