Besserat de Bellefon


Besserat de Bellefon Cuvée des Moines SEC |Sec (Low Bar Pressure) |NV

Besserat de Bellefon

Besserat de Bellefon Cuvée des Moines SEC

Sec (Low Bar Pressure) NV

$119.95

- Low bar pressure style of champagne across the house

- Sweeter style of champagne with 20 grams per litre of sugar added

- Pair with Foie gras served on mini toasts with a cranberry jelly. 

Looking at the spectrum of dryness rating in champagne, we are sitting at 'sec' level which is between 17-32 grams per litre, BB have made this at 20 g/l and hits the perfect balance of sweetness-acidity similar to that of apple compote, lemon curd or peach crumble.

This style is on the rise with more winemakers producing a sweeter style of champagne that can be enjoyed purely as an aperitif or with lighter fruit pastries and desserts. If you're game, you can even add an ice cube or two.

A charming house based in Epernay and owned by the Lanson BCC family of producers. It is led by the indefatigable Godefroy Baijot, who is the Global Export Manager, and talented winemaker Cedric Thiebault. The most distinctive asset to this house is that all of their wines are made using low bar pressure. For those of you who may not have come across this, most champagne is made at 6 bar of pressure where as Besserat make it at 4.5 bar. How does this make the wines different? The good news is that there aren't any less bubbles, instead, the approach of the bubble on the palate is more delicate which makes them especially suited to pairing with food. In fact the house has made their wines to be more gastronomic in their approach.

About the house

A charming house based in Epernay and owned by the Lanson BCC family of producers. It is led by the indefatigable Godefroy Baijot, who is the Global Export Manager, and talented winemaker Cedric Thiebault. The most distinctive asset to this house is that all of their wines are made using low bar pressure. For those of you who may not have come across this, most champagne is made at 6 bar of pressure where as Besserat make it at 4.5 bar. How does this make the wines different? The good news is that there aren't any less bubbles, instead, the approach of the bubble on the palate is more delicate which makes them especially suited to pairing with food. In fact the house has made their wines to be more gastronomic in their approach.

Winemaking


Low Bar Pressure No Malolactic Fermentation

Foods


Patisserie

Nut


Almond