{"product_id":"champagne-brut-rose-cuvee-elisabeth-salmon-2009-billecart-salmon-astuccio","title":"Champagne Brut Rosé 'Cuvée Elisabeth Salmon' 2009 - Billecart-Salmon (gift box)","description":"\u003ch2\u003eWhat kind of wine is Champagne Brut Rosé 'Cuvée Elisabeth Salmon' 2009 - Billecart-Salmon (cased)\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eChampagne Brut Rosé 'Cuvée Elisabeth Salmon' 2009 - Billecart-Salmon (cased)\u003c\/strong\u003e represents one of the highest expressions of the historic \u003cstrong\u003eMaison Billecart-Salmon\u003c\/strong\u003e, founded in 1818 in Mareuil-sur-Aÿ, in the heart of Champagne. This cuvée was created in 1988 as a tribute to Elisabeth Salmon, co-founder of the house, and is produced exclusively in vintages considered exceptional for their balance and elegance.\u003c\/p\u003e\n\u003cp\u003eProduced using the \u003cem\u003eméthode champenoise\u003c\/em\u003e – the bottle re-fermentation process that gives every champagne its fine and persistent bubbles – this Brut Rosé is a synthesis of tradition, precision, and personality. The cuvée combines Pinot Noir and Chardonnay from carefully selected Grand and Premier Crus, expressing refinement and a long aging potential.\u003c\/p\u003e\n\n\u003ch3\u003eVintage Details\u003c\/h3\u003e\n\u003cp\u003eThe 2009 vintage is remembered in Champagne for its \u003cstrong\u003egenerous harvest and excellent phenolic ripeness\u003c\/strong\u003e. The summer was characterized by warm but balanced weather, with moderate rainfall and sunny days that allowed the grapes to reach perfect ripeness, while maintaining the typical freshness of the region. The result is a harmonious and complex Champagne, capable of evolving in the bottle for years.\u003c\/p\u003e\n\n\u003ch3\u003eWinemaking and Aging\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e takes place according to the classic method with fermentation in steel tanks and a portion in wood, to give the wine depth and structure. After the secondary fermentation, the wine ages on its lees for over 10 years, allowing the development of complex aromas and a silky texture. The \u003cstrong\u003eBrut dosage\u003c\/strong\u003e is low, around 7 g\/l, to respect the purity of the fruit and offer a balanced and refined drinking experience.\u003c\/p\u003e\n\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eChampagne Brut Rosé 'Cuvée Elisabeth Salmon' 2009 - Billecart-Salmon (cased)\u003c\/strong\u003e is a truly elegant blended rosé, which captivates with its harmony and aromatic precision. Below are the main aspects of the tasting.\u003c\/p\u003e\n\n\u003ch3\u003eColor\u003c\/h3\u003e\n\u003cp\u003eIn the glass, it presents a \u003cstrong\u003ebrilliant salmon pink\u003c\/strong\u003e with coppery reflections. The perlage is fine, regular, and continuous, a distinctive sign of long lees aging and great care in production.\u003c\/p\u003e\n\n\u003ch3\u003eNose\u003c\/h3\u003e\n\u003cp\u003eOn the nose, an elegant and complex bouquet emerges: small red fruits, candied citrus, hints of dried flowers, and spicy nuances. With aeration, notes of brioche and toasted almond appear, a result of prolonged aging. The overall impression remains fresh, without excessive sweetness.\u003c\/p\u003e\n\n\u003ch3\u003ePalate\u003c\/h3\u003e\n\u003cp\u003eOn the palate, it offers a perfect balance between freshness and structure. The \u003cstrong\u003ecreamy bubbles\u003c\/strong\u003e support a fruity and mineral texture, with citrus returns and a long, savory finish. The aromatic persistence, fine and precise, leaves a pleasant sensation of cleanliness and harmony.\u003c\/p\u003e\n\n\u003ch2\u003eFood Pairings for Champagne Brut Rosé 'Cuvée Elisabeth Salmon' 2009 - Billecart-Salmon (cased)\u003c\/h2\u003e\n\u003cp\u003eThis Rosé Champagne is ideal for accompanying an elegant dinner or an important tasting. Its complexity and the balance between fruit and acidity make it perfect for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRaw fish and tartares, especially salmon or tuna;\u003c\/li\u003e\n\u003cli\u003eShellfish dishes, such as grilled lobster or langoustines;\u003c\/li\u003e\n\u003cli\u003eDelicate white meats, such as veal or herb-roasted chicken;\u003c\/li\u003e\n\u003cli\u003eSoft or lightly aged cheeses.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor an even more refined experience, it can also be served with Asian cuisine dishes, where spicy and sweet-and-sour notes are enhanced by its freshness.\u003c\/p\u003e\n\n\u003ch2\u003eStorage and Aging: How to store Champagne Brut Rosé 'Cuvée Elisabeth Salmon' 2009 - Billecart-Salmon (cased)\u003c\/h2\u003e\n\u003cp\u003eTo preserve its characteristics and allow for further evolution, it is important to \u003cstrong\u003estore the Champagne Brut Rosé 'Cuvée Elisabeth Salmon' 2009 correctly\u003c\/strong\u003e. Follow these simple tips:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature:\u003c\/strong\u003e keep bottles between 10 and 12°C, avoiding sudden temperature changes;\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight:\u003c\/strong\u003e store the wine away from direct light sources, preferably in the dark;\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePosition:\u003c\/strong\u003e keep the bottles lying down, so that the cork remains in constant contact with the wine and does not dry out.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eUnder these conditions, the Champagne can evolve positively for over a decade, developing an even richer aromatic complexity and an increasingly harmonious taste.\u003c\/p\u003e","brand":"Billecart-Salmon","offers":[{"title":"Default Title","offer_id":52414796333395,"sku":"C07-B027-2009-05A","price":302.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0985\/2603\/6307\/files\/champagne-brut-rose-cuvee-elisabeth-salmon-2009-billecart-salmon-astuccio.jpg?v=1764409160","url":"https:\/\/www.astemyo.com\/en\/products\/champagne-brut-rose-cuvee-elisabeth-salmon-2009-billecart-salmon-astuccio","provider":"Astemyo","version":"1.0","type":"link"}