Billecart Salmon Brut Reserve
One of the most highly distinguishing features of Billecart-Salmon's operation is their philosophy that an early harvest yields more elegant and delicate champagnes. They look for strong acid structure rather than alcohol as a preservative, and therefore, never harvest at higher than 10 degrees potential alcohol. Another defining characteristic of Billecart-Salmon is their practice of double-cold settling, which they began in 1952. This involves a primary cold settling of the pressed juice for a period of 12 hours, whereby the heaviest of the must solids fall to the bottom. The juice is then racked into clean tanks where it is chilled down to 36 degrees Fahrenheit for another 48 hours. This second and much colder settling eliminates any wild yeasts and additional heavy elements without the use of enzymes, filtering, or a centrifuge. As of 2001, Billecart-Salmon moved their winemaking operation into a new facility that they believe to be the most technically advanced in Champagne. Overall, production levels are modest and many of Billecart-Salmons prestige cuvees are highly allocated.