Description
Cellarmaster, Cédric Thiébault, carefully sources the grapes for Besserat de Bellefon Bleu Brut from some of the finest villages in Champagne.
This cuvée is the result of a unique and time-honored champagne-making method that Besserat de Bellefon has upheld since 1930. The process involves using a reduced amount of “liqueur de tirage” (a blend of sugar, yeast, and must) at bottling, which leads to a lighter, more delicate effervescence. The mousse is smooth, creamy, and persistent. A distinguishing feature of the Bleu Brut is the absence of malolactic fermentation.