Billecart-Salmon Demi-Sec Champagne
debourbage (or clarification). After pressing the grapes, the juice — or must — is chilled for two to three days in order to allow any remaining solids to drop to the bottom of the tank. In addition to clarifying and cleaning the wine, this process also reduces the need for additional sulfates, thereby preserving freshness and flavor. Billecart-Salmon uses its own cultured yeasts (sourced from a nearby village) and ferments the grapes at a temperature much colder than most. The House uses a process known as malolactic fermentation, whereby the malic acids naturally present in grapes are converted to softer lactic acids in order to produce a more approachable and less abrasive Champagne. Champagne Billecart-Salmon Demi Sec has a pale, golden color, with persistent bubbles and is well-balanced in terms of sweetness and acidity. It has a lively nose with notes of sweet apples and buttery brioche, the latter of which is a product of the malolactic fermentation. Perfect to pop open on New Year's Eve, pick up a bottle of this exquisite champagne today!
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