Billecart-Salmon Brut Rosé NV, France

£75.00
12 available

Vintage - NV

Region - Mareuil-Sur-Ay, Champagne

Grapes - 40% Chardonnay, 30% Pinot Noir, 30% Pinot Meunier

ABV - 12%

Viticulture - Conventional

Lush! A rosé Champagne made by the ‘assemblage’ method. It’s very delicately salmon-pink but gives a fuller lick of red fruit on the palate. Very smart kit indeed!

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Vintage - NV

Region - Mareuil-Sur-Ay, Champagne

Grapes - 40% Chardonnay, 30% Pinot Noir, 30% Pinot Meunier

ABV - 12%

Viticulture - Conventional

Lush! A rosé Champagne made by the ‘assemblage’ method. It’s very delicately salmon-pink but gives a fuller lick of red fruit on the palate. Very smart kit indeed!

Vintage - NV

Region - Mareuil-Sur-Ay, Champagne

Grapes - 40% Chardonnay, 30% Pinot Noir, 30% Pinot Meunier

ABV - 12%

Viticulture - Conventional

Lush! A rosé Champagne made by the ‘assemblage’ method. It’s very delicately salmon-pink but gives a fuller lick of red fruit on the palate. Very smart kit indeed!

A Champagne House with 200 years of history born by the marriage of Nicholas Francois Billecart and Elizabeth Salmon in 1818. Now run by 7th generation Mathieu Roland-Billecart who continues to pursue excellence and quality at every step of the Champagne’s journey.

We are so proud to be making our very own history with Billecart-Salmon, it being our terrace Champagne from the outset, with loyal customers who return simply to enjoy a glass of this decadent fizz a stone’s throw from Padstow harbour, and as ambassadors of this fine and focused Champagne House showcasing a range of their Champagnes. Now there’s reason enough to raise a glass, santé!

A few more facts from the winemakers:

  • The Brut Rosé is a blend of Chardonnay, Pinot Meunier and Pinot Noir vinified as red wine.

  • 40% Chardonnay sourced from the best Crus in the Champagne region

  • 30 % Pinot Noir from the Montagne de Reims and the Grande Vallée de la Marne

  • 30% Pinot Meunier from the Vallée de la Marne and the southern slopes of Epernay

  • Dosage : 9g

  • Vinification in stainless steel

  • Malolactic fermentation

  • 40% reserve wines

  • Ageing on lees : 36 months

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