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Besserat de Bellefon Cuvée des Moines Blanc de Blancs NV

Besserat de Bellefon Cuvée des Moines Blanc de Blancs NV

A silver medal winner at the 2012 Decanter World Wine Awards with looks to match the fabulous liquid inside. If you want the most unbiased opinion of its quality every CellarVie Wines employee bought more after tasting it!
It is a Blanc de Blancs champagne and this means it is made from only white grape varieties and in Champagne this means just chardonnay. It is this, along with the unique production process developed by Victor Besserat over 80 years ago, that gives this champagne such delicacy and finesse. A real 'insiders' champagne that not many have heard of so get on board now and be ahead of the crowd.
"Lush and pure with a distinct toasted coffee and brioche nose and a citrus and white fruit lift. Intense and crisp, clean and focused style abounding with finesse." Decanter.   
Champagne AOC
Besserat de Bellefon
Drink now + 5 years
International Wine and Spirit Competition 2012
Silver (NV)
Decanter World Wine Awards 2012
Silver Medal  (Non Vintage )
Decanter World Wine Awards 2011
Silver (NV)
The Champagne region of France

Champagne is the region 90 miles north east of Paris that is the only region in the world that can make a wine labelled Champagne.

The region’s chalky soils are well documented and the main Champagne region is split in half by the river Marne. Most Champagne comes from one of three regions; the Marne Valley, which is home of the grape variety Pinot Meunier, the Côtes de Blancs, which is considered perfect conditions for Chardonnay, and the Montagne de Reims, which is where Pinot Noir thrives.

The city of Reims is home to a number of well-known champagne houses, and is the commercial centre of Champagne. Half an hour’s drive south of Reims, on the other side of the Montagne de Reims, is Epernay, a town that’s rich in famous Champagne names and which is considered to be the heart of Champagne.

Although a large proportion of Champagne comes from three regions, the region extends further south too, into the Côte de Sézanne and much further south again, in an isolated patch called Côte des Bar.

Much work has taken place in recent years to amend the boundaries of Champagne, partly to make its boundaries the most appropriate according to conditions, and partly to maximise its output, as until the global recession took hold back in 2008, Champagne consumption was rising at a rate of knots (and after an inevitable consumption blip, is now back on the rise again).

Champagne is mostly known through a small collection of brand names, many of which are labelled grandes marques, the remainder can come from co-operatives or those which are termed ‘growers’, effectively grape growers who make a Champagne on a comparatively small scale, as well as growing the grapes (which many used to, and still do, sell on to bigger Champagne houses).

No matter what size the producer, all Champagne houses will have one thing in common, they will have a house style, and this is usually showcased in the house’s most basic (cheapest) wine – the Brut NV, which is blended year after year to achieve a consistent house style.

The trend for Champagne has been to make it drier over the last few decades, something which has been epitomised by the introduction of the ultra-dry zero dosage Champagnes. While house styles vary hugely in Champagne, the most common styles are Brut, Rosé (where red wine can be added to make it pink), Blanc de Blancs (only white grapes used), Blanc de Noirs (only red grapes used), Vintage, some form of semi-sweet Champagne and then, of course, the prestige Cuvées which give a house prestige and occasionally command some eye-watering prices.


Dominant in Eastern France Chardonnay produces all great white Burgundies, Chablis and is a major grape varietal used for many Champagnes. It even takes its name from a village in the Mâconnais. The success and versatility of Chardonnay has resulted in it being grown across other wine producing nations, with particular success in Australia.

The characteristics of a great Chardonnay wine vary depending on the climate it is grown. In a cool climate (Chablis, Champagne) it is a steely wine, medium to light in body, with high acidity and green fruit notes. In medium, slightly warmer regions there are more citrus notes with buttery and honey characteristics. Then with hot climes you will find strong tropical fruit with lower acidity.

Chardonnay is almost always dry, and has a close affinity with oak. Typically the acids found in Chardonnay make it a strong wine for ageing, with the acids acting as a natural preservative. 

Salads & Vegetables
This wine will work very well with olives, asparagus, cucumber and most notably a salmon Caesar salad.
Fish & Seafood 
Works best with lobster, crab and oysters but is also a great match with prawns and smoked salmon - you could even try it with sushi.
Pasta & Other Sauces
An earthy mushroom sauce or a buttery lemony sauce would complement this wine nicely. 
Light meats would work well with this wine but you could also pair it with veal or duck. 
Herbs & Spices
Mint is great with this wine - you can even pop a leaf in your glass to add another dimension - but it also works well with basil and coriander. 
Spicy Foods
Strongly spiced foods will be more than this wine can handle so stick to the lighter flavours of Japanese cuisine. 
Hard cheeses such as Parmesan and Gouda  are well suited but goat's cheese will work equally well.
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