Trilogy Tasting

Edmond Besserat founded the first Besserat House in Aÿ in 1843. Originally from Hautvillers, he built his expertise by creating personalized cuvées and blends. He focused on quality and sought above all elegance, finesse, and lightness. One day, by chance or simply by fate, Edmond Besserat, the grandson, met Yvonne Méric de Bellefon, of Champenois nobility.

In 1920, their marriage marked the beginning of the legend of the Besserat de Bellefon House. The new brand was born.
In 1930, the Director of the Samaritaine de Luxe in Paris challenged Victor Besserat, Edmond's brother and the second of his name, to create a lightly effervescent Champagne with a delicate mousse and great finesse to ideally accompany an entire meal. To meet this request and win the bet, Victor decided to use the crémant production technique. The Crémant des Moines, the jewel of the Besserat de Bellefon House, was born.
The incredible lightness of its mousse comes from a unique process in Champagne. The House uses less liqueur de tirage, which results in a lighter, airier mousse, giving Besserat de Bellefon bubbles that are 30% finer than those of a traditional Champagne. When poured into a flute, it creates the wonderful impression of "creaming."

Many years later, as the "Crémant" designation was no longer used in Champagne, the wine took on the name that remains engraved in everyone's memory: "the