" Focus on quality, aim for excellence " is the oath taken by the 7 generations of the family that have succeeded one another ever since.
A family history
In 1958, Jean, one of the deceased, revolutionized the quality of his champagnes, following the example of traditional brewers by fermenting at low temperature. Fermentation takes a little longer than with high-temperature fermentations, but patience is rewarded with a truly different result. This is followed by cold settling during the vinification process in vats. This process brings the freshness, precision and finesse that still characterize Billecart-Salmon wines today.
With just under two million bottles of champagne now produced each year, the growth did not happen overnight: in 1936, just 217,000 bottles were produced. Over the years, each member of the family has added his or her own personal touch to take the wine to its highest level. In this photo, from left to right, the current generation of the family with Antoine Roland-Billecart, deputy director in charge of export, Jean Roland-Billecart, François Roland-Billecart, guarantor of the House's independence, and Mathieu Roland-Billecart (37) at the helm since January 2019.It was François, in fact, who, in 1993, bought back all champagne stocks from the supermarkets, concentrating distribution solely on independent wine merchants and haute gastronomie.
This was a real turning point for the brand, which set its sights on sectors of excellence.2 years later, a unique cuvée was created:Clos Saint-Hilaire, the patron saint of the Mareuil-sur-Aÿ church. The 1995 harvest was a success on every level.Each bottle of Clos Saint-Hilaire is numbered, and each vintage comprises no more than 3,500 to 7,500 bottles. Rare pearls.
The family vineyard and cellar
Lhe family owns just 100 hectares of vines, including a pinot noir vineyard in Mareuil-sur-Aÿ, which is certified as a High Environmental Value vineyard.Ancestral methods are being reintroduced, with the return of the draught horse for gentler ploughing, and sheep that gambol about, considerably improving the porosity and biodiversity of the soil.
At the same time, the company signs supply contracts with winegrowers covering a total area of 220 hectares, mainly in terroirs classified as Grand Cru or Premier Cru.Chardonnay is sourced from Avize, Cramant, Le Mesnil-sur-Oger and Vertus, while Pinot Noir is sourced from Rilly-la-Montagne, Verzenay and Venteil .
Kilometers of vaulted chalk cellars dating back to the 17th and 19th centuries now house thousands of bottles resting at twelve degrees for at least three years. These future bottles are a symbol of celebration and joy!
