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BB 1843 is an experimental cuvee where the use of oak in both fermentation and ageing adds subtly discreet oaky notes that preserve the purity of the wine. It is the fruit of a unique and very specific method of champagne making that has been perpetuated by Besserat de Bellefon since 1930. This consists of adding less “liqueur de tirage” (a mix of sugar, yeast and must) at the moment of bottling which creates a lighter, more diaphanous formation of effervescence. The mousse is smooth, creamy, and persistent. A distinctive feature of BB 1843 is the absence of malolactic fermentation.
"Visually stunning, intense pale gold with light amber gleams. Aromas of milk bread, baking, panettone and citrus zest intermingle on the nose. The sensation of creaminess in the mouth is extraordinary. It possesses a purity and tension that resonate on the palate and set the taste buds soaring. A remarkably persistent finish on notes of soft spices and an agreeable touch of bitterness."
