Billecart-Salmon Le Blanc de Blancs Grand Cru Brut

Billecart-Salmon has stayed in the same family since 1818, and Mathieu Roland-Billecart runs the house at Mareuil-sur-Aÿ in the seventh generation. For Le Blanc de Blancs Grand Cru, chef de cave Florent Nys and his team draw Chardonnay (100 %) from four Grand Cru villages of the Côte des Blancs, Avize, Chouilly, Cramant and Le Mesnil-sur-Oger. Fermentation and ageing happen entirely in stainless steel, then the multi-vintage blend rests four to five years on the lees. The mousse is remarkably fine. The nose gives lemon zest, green apple, almond and fresh brioche over a chalky core. The palate runs creamy and precise, with ripe acidity that keeps it fresh. A low dosage leaves the finish saline and clear. We drink it with oysters and grilled fish.