Edmond Besserat founded Besserat Champagne in 1843. In 1927, Edmond Besserat, a grandson, married Yvonne de Meric de Bellefon, who came from another prestigious Champagne family, and the house of
Besserat de Bellefon Champagne was born. Besserat de Bellefon has continued to be a leading European
Champagne brand for over 150 years. Today, Besserat de Bellefon is part of Bruno Paillard’s portfolio of prestigeous Champagnes and produces about 40,000 cases of the Cuvée des Moines range.
This prestige brand is carried in fine hotels and restaurants around the world, and in exclusive high-end wine shops. Cuvée des Moines or Blend of the Monks was named in honor of the early Benedictine monks who were instrumental in developing the Champagne method. The story of how the crémant style developed is cherished by Bellefon to this day. In 1930, a then famous Paris restaurant, Samaritaine de Luxe, challenged Victor Besserat to produce delicately effervescent Champagne with great finesse, suitable to accompany an entire meal. Besserat de Bellefon achieved this goal by developing their then revolutionary new Champagne-making technique; the crémant style lowers the traditional dosage, thereby producing a wine with tiny bubbles, lighter pressure, finer mousse, and creamier texture — an ideal match for food. The new Champagne, produced without malolactic fermentation, was called Besserat de Bellefon Crémant. The moment it was poured at Samaritaine de Luxe, it was an overnight sensation.
“Floral, apple, pear and flinty notes team up with a crisp, fi rm structure in this ethereal Blanc de Blancs. Finish verges on gingerbread and vanilla.”