Billecart-Salmon Brut Sous Bois Champagne is a distinctive cuvée, vinified entirely in oak and crafted from equal proportions of Premier and Grand Cru Chardonnay, Pinot Noir, and Pinot Meunier. These grapes hail from renowned regions such as the Côte des Blancs, Montagne de Reims, Aÿ, Mareuil-sur-Aÿ, and the right bank of the Vallée de la Marne. The vinification process occurs in oak casks at a controlled low temperature, incorporating 30% to 35% reserve wines. Matured on lees for a duration of 6 to 7 years, this champagne presents a radiant yellow crystalline appearance with golden hues, animated by a consistent stream of fine bubbles. Its aroma delivers a rich blend of dried fruits, fresh citrus, and white flesh fruits, enhanced by buttery notes. On the palate, it reveals a symphony of flavors, including grilled brioche and toffee, indicating the distinguished power and maturity that characterizes a fine Champagne. Ideal serving temperature is 10°C, and it pairs well with poultry dishes or chanterelle mushrooms. Alcohol by volume: 12%

Billecart-Salmon Brut Sous Bois Champagne is a distinctive cuvée, vinified entirely in oak and crafted from equal proportions of Premier and Grand Cru Chardonnay, Pinot Noir, and Pinot Meunier. These grapes hail from renowned regions such as the Côte des Blancs, Montagne de Reims, Aÿ, Mareuil-sur-Aÿ, and the right bank of the Vallée de la Marne. The vinification process occurs in oak casks at a controlled low temperature, incorporating 30% to 35% reserve wines. Matured on lees for a duration of 6 to 7 years, this champagne presents a radiant yellow crystalline appearance with golden hues, animated by a consistent stream of fine bubbles. Its aroma delivers a rich blend of dried fruits, fresh citrus, and white flesh fruits, enhanced by buttery notes. On the palate, it reveals a symphony of flavors, including grilled brioche and toffee, indicating the distinguished power and maturity that characterizes a fine Champagne. Ideal serving temperature is 10°C, and it pairs well with poultry dishes or chanterelle mushrooms. Alcohol by volume: 12%