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the "maison"
our champagnes
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Réserve Collection
Anniversary Cuvée
our style
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Our Cellarmaster, Cédric Thiébault, historically sources the grapes for our Besserat de Bellefon Bleu Brut in the best villages of Champagne.
This cuvee is the fruit of a unique and very specific method of champagne making that has been perpetuated by Besserat de Bellefon since 1930. This consists of adding less “liqueur de tirage” (a mix of sugar, yeast and must) at the moment of bottling which creates a lighter, more diaphanous formation of effervescence. The mousse is smooth, creamy and persistent. A distinctive feature of our Bleu Brut is the absence of malolactic fermentation.
“Its dazzling clarity, imbued with minerality, reveals the depth of its original balance. Brimming with fruit, spices and immense energy, Bleu Brut shimmers with luminous coppery highlights and offers magnificent depth. A timeless signature. A first step into the world of BB.”
Cédric Thiébault
Cellarmaster, Champagne Besserat de Bellefon
BLEND: 45% Pinot Meunier - 30% Chardonnay - 25% Pinot Noir
SOURCES: Avize - Mesnil-sur-Oger - Louvois - Bisseuil - Vertus - Mareuil-sur-Aÿ - Grauves - Cumières
Reserve WINES : 30% Solera
DOSAGE: 8g/L
AGEING: Three years on lees /a minimum of six months after disgorgement
Nutritional information
ASPECT
Coppery - Straw yellow - Luminous
NOSE
Expansive - Sumptuous - Lime blossom - Honeysuckle - Hazelnut - Mirabelle plum
PALATE
Harmonious - Balanced - Vinous
SERVING TEMPERATURE: 8 to 10°C
— Smoked duck breast and onion confit speculoos
— Sardines with Yuzu
Our Cellarmaster, Cédric Thiébault, historically sources the grapes for our Besserat de Bellefon Rosé Brut from the best villages of Champagne.
This cuvee is the fruit of a unique and very specific method of champagne making that has been perpetuated by Besserat de Bellefon since 1930. This consists of adding less “liqueur de tirage” (a mix of sugar, yeast and must) at the moment of bottling which creates a lighter, more diaphanous formation of effervescence. The mousse is smooth, creamy and persistent. A distinctive feature of our Rose Brut is the absence of malolactic fermentation.
“The Rose Brut cuvee is a celebration in the mouth. Delicate and gossamer light, its robe of pink muslin is like a sensual embrace. The nose is generous, intense and refined, studded with small red berries, with notes of redcurrant jelly and sweet almond. The finish is mouth-watering, bright and lightly spicy.”
Cédric Thiébault
Cellarmaster, Champagne Besserat de Bellefon
BLEND: 50% Pinot Meunier - 25% Chardonnay - 25% Pinot Noir
SOURCES: across 40 Crus including:
Three Grand Crus: Avize - Mesnil-sur-Oger - Louvois
5 Premiers Crus : Bisseuil - Vertus - Mareuil-sur-Aÿ - Grauves - Cumières
11% red wines from: Bouzy - Les Riceys - Vincelles
DOSAGE: 8g/L
AGEING: A minimum of three years on lees / a minimum of six months after disgorgement
Nutritional information
ASPECT
Soft pink - Fine clear bubbles
NOSE
Red fruit - Hawthorn - Springtime energy
PALATE
Bright - Sensual - Wild strawberry
SERVING TEMPERATURE: 8 to 10°C
— Foie Gras and gingerbread skewers
— Jumbo prawns roasted in orange and pomegranate juice
— Pan-seared Brittany langoustines
Our Cellarmaster, Cédric Thiébault, historically sources the grapes for our Besserat de Bellefon Extra Brut in the best villages of Champagne; mainly Mesnil-sur-Oger, Mareuil, Bisseuil, Mailly and Rilly-la-Montagne.
This cuvee is the fruit of a unique and very specific method of champagne making that has been perpetuated by Besserat de Bellefon since 1930. This consists of adding less “liqueur de tirage” (a mix of sugar, yeast and must) at the moment of bottling which creates a lighter, more diaphanous formation of effervescence. The mousse is smooth, creamy and persistent. A distinctive feature of our Extra Brut is the absence of malolactic fermentation.
“To the eye it is pure and bright, gleaming pale gold in colour with coppery highlights. The nose is mineral, precise and lightly citrusy, evolving to saline and toasted notes. Fresh and finely chiselled in the mouth. Extra Brut is a low dosed champagne which enables it to be paired in all simplicity with seafood, pan-fried scallops with lime or dishes with Asian citrus fruits. A revelation…”
Cédric Thiébault
Cellarmaster, Champagne Besserat de Bellefon
BLEND: 60% Pinot Noir - 30% Chardonnay - 10% Meunier
SOURCES: Mesnil-sur-Oger - Mailly - Bisseuil - Mareuil-sur-Aÿ - Rilly-la-Montagne
DOSAGE: 4g/L
AGEING: Four years on lees /a minimum of six months after disgorgement
Nutritional information
ASPECT
Deep yellow - Gold - Matte
NOSE
Reserved then opulent - Macadamia nuts - Currants - Smoky - Toasted
PALATE
Pastries - Polished - Eternal
SERVING TEMPERATURE : 10 to 12°C
— Tartare of cod with citrus fruit and pink peppercorns
— Crab terrine with curried cream
