The maison is located in Mareuil-sur-Ay and bears the name of the marriage of Nicolas François Billecart with Elisabeth Salmon in 1818, which led to the foundation of this family business. Despite the great difficulties and the interruption of production following the First World War, in 1919 Roland-Billecart managed to restore production, increasing it in quantity. Subsequently, starting from the second half of the 20th century, the company will face a process of modifying production techniques by increasing the quality and refinement of the products, will launch the first vintages and will position itself in haute cuisine and as a valuable product. To date, the vineyards of this maison extend from the Reims mountain to the Côte des Blancs and also and above all in the Vallé de la Marne for more than 220 hectares divided into about 40 crus, which make it one of the most interesting realities in all of Champagne .
Pinot Meunier 40%
Pinot Noir 30%
It is produced according to the so-called methode champenoise or classic method, a method in which the wine substantially undergoes two different fermentations: the first, the alcoholic one (which it shares with the rest of the wines) takes place in vats for fermentation; the second instead takes place directly in the bottle and ensures that during this second procedure, thanks to particular yeasts, the wine also develops carbon dioxide (which will then give life to the famous bubbles when uncorked). In order to find a high complexity, the different types of grapes are fermented separately in very small wooden barrels (about 50 hectoliters); beyond this, a very high percentage of vin de reserve is used (about 40%).
Intense straw yellow, with a fine and persistent perlage. The nose perceives notes of yellow peach, ripe pear, delicate white flowers, yeasts; In the mouth we immediately perceive a beautiful elegance, the fruit notes arrive then dampened by a beautiful minerality and freshness.
Ideal as an aperitif to combine with delicate and even tasty dishes thanks to the great complexity due to the style of the company. I would try it with a lasagna, with a medium aged cheese or with slightly fatty and tasty fish dishes.