Billecart-Salmon : Cuvée Nicolas François Billecart 2012

Characteristics and tasting advice for the Cuvée Nicolas François Billecart 2012 from Billecart-Salmon

Tasting

Color
A magnificent golden yellow hue with bright and golden reflections adorns this exceptional champagne.

Nose
The bouquet reveals a beautiful intensity and a remarkable richness of fruit, combined with a mineral complexity and aromas of great maturity. Delicate notes of orchard fruits, stone fruits and nuts (almonds, mirabelle plums) are discovered, accompanied by touches of citrus (clementine flesh). A refined floral persistence (acacia, hawthorn) completes this superb aromatic palette.

Food and wine pairings

This exceptional champagne pairs perfectly with delicate dishes such as sole with lemon butter or veal chop with chanterelles. Its structure and complexity also allow it to accompany more elaborate dishes based on noble fish or white meats.

Service and aging

To fully appreciate the Cuvée Nicolas François Billecart 2012, serve it at cellar temperature (12°C).

Other characteristics

This champagne has a particularly low dosage of 3.8 g/l, giving it a great purity of expression and remarkable aromatic precision.

An exceptional champagne from the best terroirs of the Montagne de Reims and the Côte des Blancs

The property

Since its creation in 1818 by the couple Elisabeth Salmon and Nicolas-François Billecart, the Champagne Billecart-Salmon House has remained independent, preserving for 7 generations the entirety of its know-how and the demand for the quality of its cuvées.

The vineyard

The vineyard of the Billecart-Salmon House extends from the Côte des Blancs to the Montagne de Reims over nearly 100 hectares. The vines are cultivated and cared for in a traditional way to approach an authentic fruit and reflect the quality of the Champagne terroir.

The wine

The Cuvée Nicolas François Billecart was created in 1964 in tribute to the founder of the House.

Vinification and aging

The Cuvée Nicolas François Billecart 2012 benefits from meticulous parcel vinification. 10% of the wines are vinified in traditional oak barrels, bringing complexity and structure to the final blend. The champagne is then aged for 120 months on lees, an exceptionally long period that gives it great aromatic depth and an incomparable texture.

Grapes

Pinot noir (60%)
Chardonnay (40%)