This cuvee is the fruit of a unique and very specific method of champagne making that has been perpetuated by Besserat de Bellefon since 1930. This consists of adding less “liqueur de tirage” (a mix of sugar, yeast and must) at the moment of bottling which creates a lighter, more diaphanous formation of effervescence. The mousse is smooth, creamy and persistent. A distinctive feature of our Bleu Brut is the absence of malolactic fermentation.The Somm Journal scored this 93 points saying “Refinement and charm converge in this blend of 45% Pinot Meunier, 35% Chardonnay, and 20% Pinot Noir, whose classic, well-defined nose of green apple, lemon, and yeastiness meets a palate with not only a touch more creaminess than expected but downright playful flavors of lemon meringue, orange blossom, and almonds spiced with tangerine zest, saffron, and sea salt. The slightly tongue-incheek tech sheet suggests you pair it with “three shrimp, six oysters, and a cornet of French fries,” but we disag…
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