Besserat de Bellefon
Epernay, Champagne | France
In 1930, the owner of "La Samaritaine de Luxe", a
then-famous Paris restaurant, issued Victor Besserat with a
challenge: to offer his patrons a champagne with a light sparkle,
fine froth, great finesse and specially made to drink through a
meal. If you can do it, I will order 1,000 bottles instead of 100
now. To meet the request, Victor decided to use the
"Cremant" winemaking technique and duly secured the market. Cuvee
des Moines, the jewel of the House, had just been born. The quality
of the wine, the finesse of its froth, the delicacy of its colour
and the lightness of its sparkle were recognized unanimously.
office (206)
332-1995