Brut Sous Bois

This champagne's rich and complex profile makes it an ideal match for a variety of dishes. It pairs wonderfully with poultry, such as roasted chicken or turkey, and works well with seafood dishes like langoustines, mussel risotto, and saffron-flavored broth.

The grapes for Billecart-Salmon Brut Sous Bois are sourced from premier and grand cru vineyards in the Côte des Blancs, Montagne de Reims, Aÿ, Mareuil-sur-Aÿ, and the right bank of the Vallée de la Marne. The vineyard practices focus on sustainable viticulture to ensure the highest quality of grapes​.

Billecart-Salmon Brut Sous Bois ages for over seven years on the lees, allowing it to develop a rich, creamy texture and complex flavors. The oak aging process enhances its maturity and depth, resulting in a sophisticated and well-balanced champagne.

This champagne is unique in that it is entirely vinified in oak barrels. The vinification process involves primary fermentation in oak casks, which imparts complexity and depth to the wine. It undergoes partial malolactic fermentation and spends more than seven years on its lees, contributing to its rich and mature character.

It all started here in 1818 when Nicolas François Billecart and Elisabeth Salmon were married marking the creation of their Champagne House. This has been a family story since the beginning with Louis Salmon brother of Elisabeth and a passionate oenologist getting involved in the creation of the wines. Thus over 7 generations each member of the family has endeavoured to continue the family tradition staying faithful to the same motto: Give priority to quality strive for excellence.