Founded in 1818, Maison Billecart is certainly not the oldest yet is probably one of the most famous champagne houses and still in the hands of the same founding family (supported since 2005 by the Frey group). Maison Billecart Salmon was born from the union of two great family owners of vineyards in Champagne, when Nicolas-François Billecart married Elisabeth Salmon in 1818. Very prosperous at the end of the 19th century (the wines were then known and appreciated as far as the United States and Russia), the maison, located in Mareuil sur Aÿ, would experience major setbacks of fortune at the beginning of the 20th century. They have now resolved these issues and the house remains the property of the Billecart family. Today it is François and Antoine Roland-Billecart who run it and their father, Jean Roland-Billecart, still keeps an eye on the heritage. Located in Mareuil-sur-Aÿ, it gets its supplies around Epernay from the best terroirs. Interestingly, Billecart belongs to these maisons that make barrels which means that part of the harvest is vinified in Burgundy parts. The grand cuvée Clos Saint-Hilaire is vinified in its entirety. From a stylistic point of view, Billecart-Salmon embodies finesse and precision. These are always great wines, both as an aperitif and with meals, fresh and with admirable energy.

At once a 21st century innovation and a return to the traditions of the 19th century, Billecart-Salmon’s cuvée Brut Sous-Bois reflects a mastery of the entire champagne-making process, from the choice of terroirs to the aging to vinification, entirely in oak barrels. This bright golden champagne boats a rare, complex and harmonious aromatic palette (dried fruits, citrus and white fruits). The mouth is an explosion of flavour, with grilled notes and milk brioche hints. On both the nose and palate, you’ll find a beautiful vinosity combined with a fruit freshness, and a finish of honey and mushroom. This Champagne is a blend of the three main grapes of the region: Chardonnay, Pinot Noir and Pinot Meunier. Serve this Champagne as an apéritif or with fish such as seabass or turbot.