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supported by a velvety texture and firm
Through meticulous optical sorting and eighteen months of aging in seventy percent new French oak
a bae of salt
with La Rue indicating a specific parcel within that cru
The 2010 vintage in the Northern Rhône provided the ideal conditions for this approach
Billecart-Salmon, Rose Champagne, Le Brut Site_Aux Echezeaux supported by a velvety textureBillecart Salmon, guided by seven generations of family stewardship, approaches its Brut Ros with an emphasis on precision and detail. Each parcel is vinified separately in temperature controlled stainless steel to retain clarity and freshness, and roughly ten percent of the Pinot Noir is vinified as red wine to provide the cuves pale hue and subtle structural lift. The final blend of Chardonnay, Pinot Noir, and Pinot Meunier then spends 36 months on
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