Cuvée Terroir


Champagne Mignon-Boulard (Cuvée Terroir)
"An immediate minerality, expression of the terroir
Free and spontaneous fermentation.
Aged on lees, natural clarification.
Bottled in 2019.


Tax included
Victim of his success

The experts' opinion

Discover the note





Champagne Note 91

The Structure

Discover the structure of this Champagne


Harmonious balance that exists between the different components of acidity.


Soft Champagne easy to drink, the acidity does not hurt the mouth.


Generous champagne, with a great intensity.

Length in mouth

The aromas of Champagne persist in the mouth.

The Tasting

To the eye, a clear and brilliant robe of a beautiful pale yellow On the nose, it is frank with an immediate minerality, with scents of candy powder and citrus fruits as well as aromas of white flowers like honeysuckle In the mouth, a frank and nervous attack leads to a nice salivation by a certain salinity In the middle of the mouth, a greedy sensation with notes of banana morning, at the end of the mouth a certain astringency slightly aniseed.

The Composition

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Verzenay - Grand Cru
Brown limestone soil

The Champagne subsoil is mostly limestone (75%: chalk, marl and limestone). This type of subsoil favors the drainage of the soils and the very particular minerality of certain champagnes. The porosity of the chalk makes it a real water reservoir that provides the vine with water.

About this house

The Champagne Mignon-Boulard welcomes you in the hamlet of Tincourt (Venteuil), on the tourist road in the heart of the Marne Valley, between Dormans and Epernay. It is in this region offering splendid views, that in 1911, Louis and his wife Louise decided to develop and market Champagne. Today, Cyril and his wife Estelle continue the lineage by perpetuating the tradition and by defending the quality of the Champagne which is dear to us.

The Perfect Agreement

Between the Champagne and its dish

Assiette plat Champagne


We can imagine a pairing with grilled fish or gravelax, why not a grilled fish garnished with plantain or an octopus salad

Assiette Apéritif Champagne


Pair this champagne with a fish dish and wonderful spring vegetables such as asparagus, artichoke and new turnip.

Chef's word

The Tavern

Philippe, from the restaurant "La Taverne" in Solesmes, cooks only local and seasonal products, a French cuisine to be enjoyed if you go to visit these northerners who know how to receive with a big heart.

You will be able to taste the Champagne Mignon-Boulard in this restaurant, accompanied by dishes of the French soil.

From the same Creator

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