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Billecart-Salmon Vintage 2013

Champagne - Extra brut - Billecart-Salmon

A vintage champagne from the prestigious Champagne house Billecart-Salmon.

$64.20

Format et conditionnement

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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 Noir 62%
Chardonnay 24%
Pinot Meunier 14%
Billecart-Salmon

Billecart-Salmon

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.

Description Billecart-Salmon Vintage 2013.

It is a champagne blend of wines from the Reims Mountain, the Côte des Blancs and the Marne Valley, made from 62% Pinot Noir, 24% Chardonnay and 14% Pinot Meunier.

This extra brut champagne, vintage exclusively from the 2013 harvest, has been aged, put in deep cellars, lying on laths, protected from light and noise for a minimum of 89 months.

The color is intense gold with bright yellow reflections.

The nose is bewitching with aromas of nuts and stone fruits such as fresh hazelnuts or pomelo flesh, nuanced by exquisite pastry notes such as raw butter or lemon cream.

The mouth is round with a silky texture accompanied by small red fruits such as blueberries or Burlat cherries amplified by a persistent and mineral finish.

Serve chilled at around 12°C as an aperitif or as an appetizer with a ceviche of sea bream, citrus and avocado or a pan-fried foie gras, peach, verbena and rhubarb.
Bottles to be kept in a cellar protected from light and noise with a hygrometric degree of about 70%.

We suggest, in order to let it perfect itself over time, successive tastings to measure its olfactory and gustatory evolution until its peak of quality.
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