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Billecart-Salmon stands as the oldest continuously family-owned and operated house in Champagne, now on its 7th generation. Their philosophy is that an early harvest yields more elegant and delicate Champagnes, and they’re known for their practice of double-cold settling. Do you want to know what that means ? Read on...if not, now’s your cue to walk that puppy on over to the mirrored checkout counter.
The primary cold settling of the pressed juice is for a period of 12 hours, where the heaviest of the must solids fall to the bottom. The juice is then racked into clean tanks where it is chilled down to 36°F for another 48 hours. This second much colder settling eliminates any wild yeasts and additional heavy elements without the use of enzymes, filtering, or a centrifuge.