Cuvée Elisabeth Salmon Rosé 2002 - Champagne Billecart-Salmon - Box

Vintage:

Cuvée Elisabeth Salmon Brut Rosé 2002
A tribute cuvée to Elisabeth Salmon, co-founder of the Billecart-Salmon house, embodying the quintessence of vintage rosé champagnes. The 2002 vintage is distinguished by its richness and exceptional balance.

Home :

Founded in 1818, the house Billecart-Salmon is a symbol of elegance and precision in the world of Champagne. This independent house perpetuates its family know-how to offer rare and prestigious vintages.

Vintage:

2002 , a legendary year in Champagne thanks to ideal climatic conditions. This vintage is characterized by a perfectly ripe harvest and a remarkable balance between acidity and concentration.

Technical Details:

• Assembly :
  55% Pinot Noir and 45% Chardonnay, with the addition of a small percentage of red wine from the house's finest Pinot Noir plots.
  Grapes exclusively selected from the Grands Crus and Premiers Crus of the Montagne de Reims and the Côte des Blancs.

• Vinification and Aging:

  • Low temperature fermentation to preserve delicate aromas.
  • Aged on lees for almost 10 years, giving the wine its complexity and finesse.

• Disgorging:
  Made with great precision to ensure perfect balance.

• Tasting Notes:

  • Dress : Salmon pink with luminous reflections, with a fine and persistent effervescence.
  • Nose : Intense aromas of fresh red fruits (strawberries, raspberries), complemented by notes of candied citrus fruits, white peaches and a subtle touch of pastry.
  • Mouth : Silky, rich and balanced texture, offering an invigorating freshness and complex flavors of red fruits, citrus zest and light mineral nuances.

• Alcohol content:
  12% vol.

State :

• Bottle : Perfect condition, capsule, level, color and label impeccable.
• Box: Original, but very stained and damaged due to prolonged storage in a damp cellar.

Food & Wine Pairing:

An exceptional champagne to taste with:

• Pan-fried foie gras accompanied by red fruits.
• A carpaccio of langoustines or scallops.
• For dessert, a red fruit pavlova or a citrus mousse.