BESSERAT DE BELLEFON Champagne Extra-Brut

Champagne Extra-Brut Besserat de Bellefon

Champagne Besserat de Bellefon Extra-Brut embodies the gastronomic expertise of the House of Besserat de Bellefon. With a controlled dosage of 3.5 g/L, this Extra-Brut cuvée reveals a pure and refined expression of the Pinot Noir and Chardonnay grape varieties from the Grands Crus and Premiers Crus.

Technical characteristics

• Blend: approximately 75% Pinot Noir, 25% Chardonnay
• Dosage: Extra-Brut (3.5-4 g/L)
• Ageing: 4 to 8 years on lees, without malolactic fermentation
• Pressure and mousse: very fine bubbles, soft, persistent mousse

Sensory profile

The colour is a light straw yellow with coppery highlights. The nose is mineral and saline, with hints of citrus fruit, toasted macadamia, hazelnut and toasted brioche. On the palate, the tension is assertive, the structure chiselled, offering nuances of pear and quince with a long, refreshing finish.

User benefits

• Carefully crafted to guarantee fine bubbles and a creamy texture.
• A dry, clean profile, with a wonderful minerality
• Harmonious balance between tension and aromatic richness
• Versatile to accompany refined cuisine or iodised dishes

Tasting & food pairings

This gastronomic Extra-Brut Champagne is ideal for lovers of fine, structured champagnes. Best served between 8 and 10°C, it goes particularly well with :

• Shellfish (prawns, crabs, oysters)
• Fish tartars with lemon
• Scallops, shellfish with citrus fruit or mild curry
• Delicate dishes based on lemony Asian food or white fish

Why choose this Champagne?

• Reflects the "fine bubbles" signature of Besserat de Bellefon since 1843
• Low dosage and long ageing for complexity and balance
• Reduced pressure for an elegant mousse and sophisticated texture
• Ideal for demanding gastronomy, without artifice or excess

Serving and storage recommendations

• Serve ideally at 8-10°C, in a fine flute or tulip-shaped glass.
• Store horizontally, away from light, at 10-12°C.
• Opened and tightly closed, it will keep for 24 hours in a cool place.