Champagne Billecart-Salmon
In September, 2010, TEW took a trip to Billecart-Salmon in Champagne. What follows are the trip notes and photographs of Chris Wilford. Enjoy!
“Vinification is the most important thing!” – Antoine Roland-Billecart
At Billecart-Salmon they consider their vinification process to be akin to cooking. Long and slow, similar to slow roasting food to gain depth of flavor.







