Founded in 1818, Maison Billecart is certainly not the oldest yet is probably one of the most famous Champagne houses and still in the hands of the same founding family (supported since 2005 by the Frey group). Today, Mathieu Roland-Billecart, the 7th generation, oversees the estate. Maison Billecart Salmon was born from the union of two great family owners of vineyards in Champagne, when Nicolas-François Billecart married Elisabeth Salmon in 1818. Very prosperous at the end of the 19th century (the wines were then known and appreciated as far as the United States and Russia), the maison, located in Mareuil sur Aÿ, would experience major setbacks of fortune at the beginning of the 20th century. They have now resolved these issues and the house is once again flourishing.
Located in Mareuil-sur-Aÿ, the house owns 100 hectares here it gets its supplies from around 300 hectares of the best terroirs around Epernay. Interestingly, Billecart belongs to these maisons that make barrels which means that part of the harvest is vinified in Burgundy parts. The grand cuvée Clos Saint-Hilaire is vinified in its entirety. From a stylistic point of view, Billecart-Salmon embodies finesse and precision. These are always great wines, both as an aperitif and with meals, fresh and with admirable energy.

The Louis Salmon cuvée is an homage to Louis, Elisabeth Salmon’s brother who has been engaged in the crafting of the Maison’s wine since its creation. This brut blanc de blancs comes from some of the finest Côte des Blancs parcels (three grands crus in Chouilly, Mesnil-sur-Oger and Cramant). It is half vinified in oak barrels with a part malolactic fermentation; it is then matured on lees for 9 to 10 months. It has a dosage of 7g/L. To taste, this champagne has a lovely minerality, with aromas of yellow fruits and white flowers. On the palate, it has a good balance between freshness and creaminess, alongside a great sapidity (citron, peach, white pepper) and a certain power. This champagne pairs particularly well with salty dishes such as a seafood risotto.