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Regular price
€179,20
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Vintage:
2010
Denomination:
Champagne
Grape variety:
chardonnay
Origin:
France, Champagne
Alcohol:
12%
Format:
0.75 L
Product origin:
Business
Serving temperature:
10°
When to drink:
Aperitif, Dinner, Business dinner, Lunch, Meditation
Type:
Champagne
Taste:
fresh and mineral, with notes of citrus and brioche, persistent and refined finish
Flavorings:
citrus, white flowers, bread crust, hazelnut, minerals
Allergens:
Sulphites
Longevity:
15 years
What kind of wine is Champagne Brut Blanc de Blancs '50 Ans Velier' 2010 - Billecart-Salmon (gift box)
The Champagne Brut Blanc de Blancs '50 Ans Velier' 2010 - Billecart-Salmon (gift box) is a refined celebratory edition created to honor half a century of collaboration between the historic Maison Billecart-Salmon and Velier, a benchmark for the distribution of excellent wines. It is a Champagne Blanc de Blancs, an expression of the elegance of pure Chardonnay from the prestigious Grand Crus of the Côte des Blancs, one of the most renowned areas of Champagne. Produced with the traditional Champenoise method – a process that involves a second fermentation in the bottle to obtain fine and persistent bubbles – this vintage represents a perfect balance between aromatic complexity and freshness.Vintage Details
2010 is remembered as a complex year, characterized by a cool spring and a summer alternating between sun and rain. These conditions favored a slow and regular ripening of the grapes, giving the Chardonnay great freshness and aromatic depth. The selection of the best Grand Cru parcels allowed for a base of absolute quality, capable of expressing the elegant and mineral personality typical of the Côte des Blancs.Vinification and aging
The Champagne Brut Blanc de Blancs '50 Ans Velier' 2010 is produced using the classic method, also known as Champenoise, which involves the fermentation of the base wine and then a second fermentation in the bottle to create the bubbles. Aging takes place on lees for over ten years, an exceptionally long period that gives creaminess, complexity, and pastry notes. The dosage, which is a small addition of sugar at the end of disgorgement, is calibrated to maintain balance and freshness, offering a Brut product with an elegant and harmonious profile.Tasting Notes
Color
In the glass, it presents a luminous golden yellow, crossed by green reflections and an extraordinarily fine and continuous perlage, a distinctive sign of its long stay on the lees.Nose
On the nose, it releases aromas of ripe citrus, white flowers, and dried fruit, followed by delicate notes of bread crust and toasted almond. The aromatic complexity grows in the glass, revealing mineral nuances and buttery accents that attest to the great class of the vintage.Taste
On the palate, it is broad, enveloping, with a silky and persistent effervescence. The freshness of Chardonnay blends with a creamy structure, making the sip balanced and long-lasting. The finish is elegant, with citrus recollections and a pleasant savory note typical of the best Blanc de Blancs.What dishes to pair with Champagne Brut Blanc de Blancs '50 Ans Velier' 2010 - Billecart-Salmon (gift box)
This Champagne is perfect for special occasions and lends itself to refined pairings. Thanks to its finesse and complexity, it pairs perfectly with:- Raw seafood and oysters
- White fish or red tuna tartare
- Dishes based on crustaceans and seafood
- Delicate risottos with vegetables or saffron
- Soft and aged cheeses that are not too intense
Storage and aging: how to store Champagne Brut Blanc de Blancs '50 Ans Velier' 2010 - Billecart-Salmon (gift box)
To preserve the characteristics of this prestigious Champagne, it is important to follow some simple rules:- Temperature: store the bottles in a cool and constant environment, between 10 and 12°C.
- Light: avoid direct exposure to light and heat, which can alter the wine.
- Position: keep the bottle lying down, so that the cork remains in contact with the wine and does not lose elasticity.
Billecart-Salmon
The history of the Billecart-Salmon winery The Billecart-Salmon winery is a symbol of excellence in champagne production, thanks to its long history that combines tradition, heritage, and innovation. Founded in 1818, this family-run winery has spanned several generations, jealously guarding its p...
How to best open and serve Champagne Brut Blanc de Blancs '50 Ans Velier' 2010 - Billecart-Salmon (case)
1. Bottle Positioning
To best enjoy Champagne Brut Blanc de Blancs '50 Ans Velier' 2010 - Billecart-Salmon (case), it is advisable to remove the bottle from the refrigerator about 15 minutes before tasting. Keep it upright to allow natural sediments to settle at the bottom. Avoid abrupt movements or excessive vibrations, which could compromise the quality of the perlage and the aromatic expression of the wine.
2. Ideal Serving Temperature
The ideal serving temperature for this Champagne is between 9°C and 11°C. Too cold, and the aromas will close; too warm, and the bubbles will be intrusive. If necessary, chill the bottle in an ice bucket with ice and water for about 20–25 minutes before opening.
3. Opening the Bottle
Properly opening a bottle of Champagne is an art that preserves both safety and wine quality:
- Remove the foil cap and loosen the wire cage, keeping your thumb on the cork to prevent sudden expulsion.
- Hold the bottle tilted at 45°, grasping the body with one hand and slowly rotating the base, not the cork.
- Allow the cork to come out gently, accompanied only by a sigh, not a loud pop: this will maintain optimal internal pressure and limit carbon dioxide loss.
4. Inspection and First Taste
After opening, pour a small amount of Champagne into a glass and observe:
- The clarity and finesse of the bubbles.
- The initial bouquet, which should express elegance, maturity, and mineral notes typical of a vintage Blanc de Blancs.
Once the quality is confirmed, you can proceed with full service.
5. Decanting and Oxygenation
Although rare for a Champagne, a vintage wine such as Champagne Brut Blanc de Blancs '50 Ans Velier' 2010 - Billecart-Salmon (case) can benefit from delicate oxygenation. Pour slowly into a specific Champagne decanter or a wide, clear glass carafe for about 10–15 minutes. This process helps develop more complex aromas and allows the wine to fully reveal its structure and depth.
6. Serving
Serve the Champagne in tulip-shaped tasting glasses, ideal for enhancing the perlage and concentrating the aromas. Fill them no more than one-third full, allowing for proper oxygenation. During service:
- Pour slowly, tilting the glass slightly to preserve the bubbles.
- Keep the bottle in a bucket or ice bucket to maintain temperature.
This method ensures that every sip maintains the balance and freshness typical of this refined cuvée.
7. Storage After Opening
If not entirely consumed, re-seal the bottle with an airtight Champagne stopper and place it in the refrigerator. Consume within 24–36 hours to preserve effervescence and aromatic purity. Avoid using spoons or other ineffective methods: only a professional stopper will ensure pressure retention and proper preservation.
By following these steps, you can enjoy a complete tasting experience, enhancing all the complexity and elegance of Champagne Brut Blanc de Blancs '50 Ans Velier' 2010 - Billecart-Salmon (case).
