The story of Champagne House Billecart-Salmon begins in 1818 with Nicolas François Billecart and Elisabeth Salmon. Shortly after their marriage, they started making champagne in Mareuil-sur-Aÿ, a village near Epernay. The ambition: champagne of constant, excellent quality. Nicolas and Elisabeth are the first of seven generations of Billecart-Salmon to make it their life's work to make the Billecart-Salmon house a world star. In 200 years, each generation has contributed to keep the champagne moving with the times while keeping the characteristic spirit in every bottle.
The attention to the land and the vines is the basis for the quality of the wine. But also for protecting the environment and monitoring biodiversity; without respect for the terroir, according to the family, it is not possible to make good wine. In 2017, Billecart-Salmon was awarded the Viticulture Durable Champagne certificate for the sustainable way in which Billecart-Salmon manages the vineyards.
The specific style of Billecart-Salmon champagne is due to Jean Roland-Billecart. At the end of the 1950s, he introduced a method of fermentation in which - among other things - the temperature does not exceed 13° C. This slows down the fermentation process, allowing all delicate aromas to fully develop. The long aging on the lie (the sediment) that follows gives the wine a unique clarity and purity. The result is fresh champagnes, with a lot of finesse and fine bubbles. It is not for nothing that Billecart-Salmon is one of the top ten most appreciated champagnes and is the favorite of sommeliers in top gastronomic restaurants.