Champagne · Since 1818
In 1956, Jean Roland-Billecart watched his uncle brew beer and had an idea — cold fermentation for champagne. Nearly 70 years later, it's still the house's defining technique.
12% ABV75clNon-Vintage Brut~90% Grand Cru Fruit
Critic Scores
⭐95 pts — Tyson Stelzer, The Champagne Guide
⭐92 pts — Tom Hewson, Decanter
Billecart-Salmon may be the only Champagne house that double cold-stabilizes its wine, first at 8°C then 4°C — a slow, six-week fermentation process that preserves purity without needing any synthetic additions.
Tasting Profile
ApplePearWhite PeachBriocheHoneysuckle
Pairs Well With
🍳Grilled Scallops
A critic-cited pairing
🍣Sushi
Clean, precise flavours
🧀Soft Cheese
Roundness against roundness
🍸Apéritif
The ideal partner for every occasion
Perfect With Chocolate
At a Glance
Origin
Mareuil-sur-Aÿ, Champagne, France
House
Billecart-Salmon, est. 1818
Blend
~40% Meunier, 30% Pinot Noir, 30% Chardonnay
Vineyards
300+ ha, 40 crus, ~90% Grand Cru
Reserve Wines
Over 50%, incl. a perpetual reserve since 2006
Questions
What makes the cold fermentation technique special?
Founder's descendant Jean Roland-Billecart introduced it in 1956, inspired by watching his uncle brew beer — a much slower, lower-temperature fermentation than most champagne houses use, which preserves fruit purity and the house's signature freshness.
What is the "perpetual reserve"?
Rather than only blending in wine from a handful of recent vintages, Billecart-Salmon maintains an ongoing reserve dating back to 2006, adding depth and consistency that a purely non-vintage blend wouldn't have.
How should I serve it?
Chilled to around 8–10°C, ideal as an apéritif or paired with delicate dishes like grilled scallops or sushi that won't overwhelm its freshness.
Delivery
⚡ 30–45 min across Greater London
📦 Next-day UK-wide
🎁 Gift wrap available at checkout
18+ Please enjoy Billecart-Salmon responsibly. For guidance and support, visit
drinkaware.co.uk.
