Edmond Besserat founded the first Maison Besserat in Aÿ in 1843. Originally from Hautvillers, he honed 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 perhaps simply by fate, Edmond Besserat's grandson, Yvonne Méric de Bellefon, a member of the Champagne nobility, met. In 1920, their marriage marked the beginning of the legend of Maison Besserat de Bellefon. The new brand was born.
In 1930, the Director of the Samaritaine de Luxe department store in Paris challenged Victor Besserat, Edmond's brother and the second of that name, to create a lightly sparkling Champagne with a delicate mousse and great finesse, the perfect accompaniment to an entire meal. To meet this demand and succeed, Victor decided to use the Crémant production technique. Crémant des Moines, a jewel of Maison Besserat de Bellefon, has just been released.
The incredible lightness of its mousse comes from a process unique in Champagne. The House uses less liqueur de tirage, resulting in a lighter, more ethereal secondary fermentation, giving Besserat de Bellefon bubbles 30% finer than those of a traditional Champagne. Poured into a flute, it gives the wonderful impression of "cremation."
Many years later, with the "Crémant" appellation no longer used in Champagne, the wine took on the name that remains etched in everyone's memory: "La Crémant des Moines." Edmond Besserat founded the first Maison Besserat in Aÿ in 1843. Originally from Hautvillers, he built his expertise by creating personalized cuvées and blends. He focused on quality and above all sought elegance, finesse, and lightness. One day, by chance, or perhaps simply by fate, Edmond Besserat, grandson of Edmond Méric de Bellefon, and Yvonne Méric de Bellefon, members of the Champagne nobility, met. In 1920, their marriage marked the beginning of the legend of Maison Besserat de Bellefon. The new brand was born.
In 1930, the Director of the Samaritaine de Luxe department store in Paris challenged Victor Besserat, Edmond's brother and the second of that name, to create a lightly sparkling Champagne with a delicate mousse and great finesse, the perfect accompaniment to an entire meal. To meet this demand and win his bet, Victor decided to use the Crémant production technique. Crémant des Moines, the jewel of Maison Besserat de Bellefon, was born.
The incredible lightness of its mousse comes from a process unique in Champagne. The House uses less liqueur de tirage, resulting in a lighter, more ethereal secondary fermentation, giving Besserat de Bellefon bubbles 30% finer than those of a traditional Champagne. Poured into a flute, it gives a wonderful impression of "creaming."
Many years later, with the "Crémant" appellation no longer used in Champagne, the wine took on the name that remains etched in everyone's memory: "La Cuvée des Moines" (The Monks' Cuvée).
Its famous name is a tribute to the genius of the Benedictine monks, who were the "Fathers" of Champagne production.
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