Prestige champagne




Champagne Mignon-Boulard (Prestige)
"Fine salinity for this rare cuvée "

Free and spontaneous fermentation, aging on lees, Natural clarification.
Bottled in 2018.


Tax included
Victim of his success

The experts' opinion

Discover the note





Pépites de Champagne Mignon-Boulard

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 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 Champagne Mignon-Boulard


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.

Champagne Mignon-Boulard

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

Assiette Apéritif Champagne


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.

Assiette plat Champagne


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

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 artisan winemaker

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