Besserat de Bellefon Brut Rose
It is a dream of pastel colors and sweets. The Rose Brut cuvée is a celebration on the palate, where dragonflies and butterflies flutter to the tune of a magical flute. From flower to fruit, fruit to flower, they whirl, drawing out the perfume of springtime. A BB imprint is soft and light, like the joyful caress of pink gossamer robe that rounds the body. This is the BB signature: gentle, soft and light. In French we call it “La Joie de Vivre”.
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Besserat de Bellefon was founded in Ay in 1843 by Edmond Besserat, who originally hailed from Hautvillers. Over the years he became recognized for his skill in crafting exceptional cuvées that he supplied to the greatest hotels, restaurants and wine merchants of the day. Following in Edmond's footsteps, future generations continued the business. His grandsons, Victor and Edmond, became as passionate as their forebear about work well done and a commitment to excellence and quality. With complementary talents (one was an outstanding technician, the other a highly accomplished taster) they worked together in complete harmony. They were committed to developing Besserat de Bellefon’s renown and prestige. In 1920 Edmond married Yvonne de Méric de Bellefon, daughter of a noble Champagne family, giving the House a family crest, and the Besserat de Bellefon legend was born.
Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.
Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.
With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’
Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special.
Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasted bread or brioche qualities. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.