1. elegance

The Besserat de Bellefon cuvees represent almost a century of a unique and singular process using a selection of the very best Champagne wines.

All our cuvees are produced using a high percentage of Grands Crus and 1er Crus wines.

We don’t do the malolactic fermentation to preserve the natural freshness of our wines, to develop a broader, more elegant palette of aromas and to increase the ageing potential of our wines.

We keep our bottles in our deep and fresh cellars to allow a slow second fermentation in the bottle, enhancing the development of an unctuous and persistent foam.

The delicate bubbles and lightness of the effervescence give creamy flavor to the Besserat de Bellefon cuvees.

Besserat de Bellefon is the Champagne especially created to accompany outstanding and gastronomic experiences.

You can feel the Besserat de Bellefon “Sensation” from the very first taste.

2. finesse

Low-pressure bubbling is a unique method used at Besserat de Bellefon since 1930. It produces a finer, more creamy foam on the palate.

This lower pressure offers a significantly different perception of effervescence to the eye (30% finer bubbles) and on the palate (creaminess, velvet effect), which contributes to our uniqueness.

We are currently the only Champagne Maison to use this method on its entire line.



* Theoretical formula by Gérard Liger-Belair, professor of physics and head of the “Effervescence, Champagne et Applications” team at the University of Reims-Champagne-Ardenne, world expert in bubbles

3. freshness

Malolactic fermentation, a process commonly used in wine-making, stands out for its influence on taste characteristics. However, Maison Besserat de Bellefon has chosen a different path to create exceptional cuvees by deliberately avoiding malolactic fermentation.

A traditional process

Malolactic fermentation is a chemical transformation that converts malic acid, present in the grape must, into lactic acid. This reaction, catalyzed by lactic acid bacteria, helps to soften the wine by reducing its total acidity.

Vinification without malolactic fermentation requires a high level of hygiene, favored by the use of stainless steel tanks, good thermoregulation of the tanks with a rapid drop in temperature to 10°C after the end of alcoholic fermentation, and very strict analytical and organoleptic monitoring to avoid any drift. Vinification without malolactic fermentation enables:

1. Preserving the natural freshness of our wines
By avoiding malic acid conversion, our cuvees retain a natural acidity that brings finesse and freshness to every sip.

2. Develop a greater palette of elegant aromas
The non-malolactic process preserves the very essence of the fruit, allowing aromas and flavors to manifest themselves more authentically. The preserved liveliness of our cuvees creates a delicate, elegant effervescence, underlining the exceptional quality of our Champagnes.

3. Increase the ageing potential of our wines
Wines have a greater capacity to age, developing complex, harmonious notes over time.

First and foremost, it's the bubbles that define Besserat de Bellefon: fine, light bubbles. It's visually prettier, more pleasing to the palate, silkier. “One and a half bars less pressure, for a finer foam,” sums up Cédric Thiébault, who pays particular attention to the bubbling process, not allowing the wine to become too effervescent.