The champagnes of Maison Billecart-Salmon are above all created thanks to the knowledge of the men who rigorously cultivate an estate of 100 hectares, obtaining grapes from an area totalling 300 hectares across 40 crus of the Champagne region. The majority of the grapes used for vinification come from a radius of 20km around Epernay, where the Grand Crus of Pinot Noir, Pinot Meunier and Chardonnay co-exist, in the ethereal vineyards of the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs. Brut Sous Bois – This unique cuvée, which is entirely vinified in oak, is composed of the three Champenois grape varieties. It totally masters the art of blending by renewing the ancestral spirit and savoir-faire of the original champagnes. Tasting notes: The Brut Sous Bois offers a complex aromatic definition and a character linked to vinification in oak casks. Appearance: A radiant yellow crystalline appearance with golden glints brought to life by a luminous stream of persistent, fine bubbles. Aroma: There is a rich olfactory impact which is harmoniously expressed (dried fruits, fresh citrus and white flesh fruits) and coupled with finely buttered seductive notes. Palate: A burst of flavors (notes of grilled brioche and toffee) thanks to the distinguished power and maturity which is a mark of any great wine of Champagne. It is composed of the three Champenois grape varieties in equal proportions: Premier and Grand Cru Chardonnay from the Côte des Blancs. Premier and Grand Cru Pinot Noir from the Montagne de Reims, Aÿ and Mareuil-sur-Aÿ. Pinot Meunier from the right bank of the Vallée de la Marne. Dosage: 7g/l. vinification and ageing take place in oak casks at low temperature. Partial malolactic fermentation. From 30% to 35% reserve wines. Ageing on lees: 6-7 years.