BILLECART-SALMON LE ROSÉ NV - CNY - HORSE (Limited Edition)
As the Year of the Horse begins its stride, a season full of freedom, vitality and elegance comes into view. To celebrate this new chapter, Maison Billecart-Salmon presents a limited-edition gift box for its iconic cuvée, Le Rosé - where artistry and symbolism gallop in unison.
For the sixth creation in its Lunar New Year series, the independent and family-owned Champagne House renews its collaboration with visual artist Zhao Mingru, who offers a poetic tribute to the spirit of the horse in Chinese culture - a symbol of vitality, movement, and inner force.
Her painting, Jun Yi Chi Chun (“Spring Gallop of the Noble Steed”), sets a majestic white horse galloping across a vibrant spring landscape. Red reins flutter like flames, filling the scene with energy and passion. A cluster of pines stands sturdy nearby, conveying resilience and eternity, while burgeoning peach blossoms add the tender touch of springtime romance. In the artist’s own words: “Crimson reins dance with the wind, a white horse chases the clouds. The strength of pine and the charm of peach blossoms evoke romance and freedom.”
With its subtle and gourmand aromas, this cuvée provides a reference point amongst rosé champagnes. It will bring real pleasure to your happiest moments with its sparkling colour, amazing finesse and great intensity.
It is the best accompaniment to any happy occasion, but also with a fillet of wild salmon or a carpaccio of langoustines.
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France, Champagne
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APPELLATION:
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Champagne AOC
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GRAPES:
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40% Chardonnay, 30% Pinot Noir, 30% Pinot Meunier
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APPEARANCE:
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A pale yet radiant pink colour adorned with warm glints of gold
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AROMA:
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This cuvée unveils a subtle aroma leading to an elegant, delicate bouquet of fine notes of red berries and zest of citrus fruits
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PALATE:
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Its special method of vinification gives this cuvée a light, elegant flavour, followed by a fresh finish with a taste of raspberry
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FOOD PAIRING:
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This cuvée is an ideal partner as an aperitif and can also accompany a dish of wild salmon or sushi. For dessert, it will add a sublime touch to red fruit flavours
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SERVE:
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8-9°C
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