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Mignon-Boulard Cuvée Terroir (EN) 0,75L
Champagne Mignon-Boulard (Cuvée Terroir)
"An immediate minerality, expression of the terroir
Free and spontaneous fermentation.
Aged on lees, natural clarification.
Bottled in 2019.
THE VINTAGES OF THE HOUSE MIGNON-BOULARD
€26.76
Tax included
Out-of-Stock
Expert opinion
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Presentation
Taste
Originality
Quality/Price
The Structure
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Freshness
Harmonious balance between the various components of acidity.
Roundness
Supple, easy-drinking champagne, the acidity doesn't clash with the palate.
Power
Generous champagne with great intensity.
Long on the palate
Champagne aromas linger on the palate.
Tasting
To the eye, a clear, brilliant pale yellow color.The nose is straightforward and immediately mineral, with hints of candy powder and citrus fruit, as well as honeysuckle-like aromas of white flowers.On the palate, a frank, nervous attack leads to a fine salivation thanks to a certain salinity. Mid-palate, a gourmet sensation with notes of banana morning, and a slightly aniseed astringency at the end.
Composition
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Terroirs
Verzenay - Grand Cru
Brown-limestone soil
Champagne's subsoil is predominantly limestone (75%: chalk, marl and limestone). This type of subsoil favors soil drainage and the highly distinctive minerality of certain Champagnes. The porosity of the chalk makes it a veritable water reservoir, providing the vines with their water supply.
About this house
Champagne Mignon-Boulard welcomes you to the hamlet of Tincourt (Venteuil), on the tourist route in the heart of the Marne Valley, between Dormans and Epernay. In 1911, Louis and his wife Louise decided to make and market Champagne in this region of splendid views. Today, Cyril and his wife Estelle carry on the line, perpetuating the tradition and defending the quality of the Champagne we hold so dear.
L'Accord Parfait
Between Champagne and its dish
Inputs
We imagine a pairing with grilled fish or gravelax, why not a grilled fish garnished with plantain or an octopus salad?
Dishes
Pair this champagne with a fish dish and wonderful spring vegetables such as asparagus, artichoke and new turnip.
Chef's word
La Taverne
Philippe, from the restaurant "La Taverne" in Solesmes, cooks only local and seasonal produce, a French cuisine to be savored if you visit these people of the North who know how to receive with a big heart.
You can taste the Champagne Mignon-Boulard in this restaurant, accompanied by dishes from the French terroir.
From the same Creator
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