The Vineyards

Maison Billecart-Salmon's champagnes are primarily created thanks to the expertise of the men who rigorously cultivate a 100-hectare estate, sourcing grapes from an area totaling 300 hectares in 40 crus of the Champagne region.

Most of the grapes used for vinification come from a 20 km radius around Epernay, where Grand Crus of Pinot Noir, Meunier and Chardonnay coexist in the ethereal vineyards of Montagne de Reims, Vallée de la Marne and Côte des Blancs.

Le Clos Saint - Hilaire

Le Clos Saint-Hilaire is a unique parcel where the vineyards, soil and subsoil are carefully tended with respect for the environment. Several years ago, Billecart-Salmon decided to return to the ancestral methods of champagne making at Le Clos Saint-Hilaire, using working horses and sheep. This method of maintaining the soil and tending the vines increases porosity and biodiversity: the roots grow deep and the minerals they extract from the soil favor the growth of smaller, more concentrated grapes, revealing the typical flavor of the terroir. Clos Saint-Hilaire has created an exceptional champagne named after the patron saint of Mareuil-sur-Aÿ. Made exclusively from Pinot Noir vinified in oak casks, it develops exceptional purity. For each vintage, there is a limited release of between 3,500 and 5,500 individually numbered bottles.

A meticulous work

As part of the ever-present quest to maintain the quality of its champagnes, in the 1950s the House established the cold settling technique combined with the use of stainless steel tanks for longer fermentation at a lower temperature. The cuverie focuses mainly on small thermo-regulated cuves (47 hectoliters), which allows the House to observe the traceability of the grape varieties and individual parcels. This vinification is done cru by cru and varietal by varietal, which allows the nuances of expression of the terroir to be preserved. In low temperature vinification, the fermentation process slows down, encouraging ethereal aromas, which are delicate and allow all the purity of the fruit to be expressed. It is the absolute signature of the Billecart-Salmon style.

Silence at the Chais

Over 400 small and 24 large oak casks respectively occupy the two chais at the House.

Each oak barrel has been meticulously chosen and shaped to reveal the full aromatic richness and complexity of the wines. Staying true to its style and expertise, the House vinifies at low temperature to maintain all the freshness and elegance characteristic of its champagnes.  For consistent traceability, each parcel is vinified individually. This ancient winemaking knowledge and method is combined with winemaking in stainless steel tanks to exude all the elegance of the Billecart style.

The Chalk Cellars

The chalk cellars date back to the 17th and 19th centuries and stand guard over the House's precious cargo. Over time, the wines assert themselves and the aromas develop, imprinted with all the refinement, balance, and elegance that are characteristic of the personality of the House's champagnes.

Over three to four years in cellars, non-vintage champagnes really blossom, remaining about twice as long as the fixed appellation regulations. Vintage cuvées wait patiently ten years before they begin to reveal their maturity. Allowing time to play its part is behind the greatness of Billecart-Salmon champagnes.