Brut Nature Reserve Billecart-Salmon Likör It fermented in oak vats

It fermented in oak vats with indigenous yeasts

decant if necessary

but give it a couple of years in the cellar to resolve its focus and allow some complexity to develop

Bibi Graetz tells me that he struggled to create the blend for this 60

cococciola and pecorino here

Brut Nature Reserve Billecart-Salmon Likör It fermented in oak vatsJames Suckling 92 Punkte: This has impressive ripe stone fruits on the nose with peaches, mangoes, melon and cherries. Really upbeat and attractive purity. The palate follows the same thread of fruit characters with a clever balance of flesh and crunch, a bright finish and good balance. Drink now. A blend of roughly equal thirds of pinot noir, chardonnay and pinot meunier. Diese Cuve mit zartgoldenen Reflexen hebt sich durch die feinen, langsam