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Mignon-Boulard
Prestige
0,75L
Champagne Mignon-Boulard (Prestige)
"Fine salinity for this rare cuvée "
Free and spontaneous fermentation, aging on lees, Natural clarification.
Bottled in 2018.
THE VINTAGES OF THE HOUSE MIGNON-BOULARD
€30.72
Tax included
Victim of his success
The experts' opinion
Discover the note
Presentation
Taste
Originality
Quality/Price
The Structure
Discover the structure of this Champagne
Freshness
Harmonious balance that exists between the different components of acidity.
Roundness
Soft Champagne easy to drink, the acidity does not hurt the mouth.
Strength
Generous champagne, with a great intensity.
Length in mouth
The aromas of Champagne persist in the mouth.
The Tasting
To the eye, a light yellow color
To the nose, discreet and subtle, on the chalk with notes of citrus fruits and aromatic herbs (tarragon), opening on the lemon flower and basil.
In the mouth, the bubble is creamy and very greedy, beautiful drinkability without aggressiveness. Fine salinity for this very elegant vintage.
The Composition
Discover the DNA of this wine
Terroirs
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
Champagne Mignon-Boulardwelcomes you in the hamlet of Tincourt (Venteuil), on the tourist route located 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 their brand of 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
Inputs
To start the meal, we can associate this greedy and creamy champagne with a fish starter as well as with a St Jacques with an espuma of green anise.
Dishes
We imagine a fish grilled on the barbecue or in a papillote (lemon/basil). In a very chic version, it can be perfectly associated with a sea bass accompanied by a slice of caviar.
Chef's word
The Tavern
