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Mignon-Boulard
Nature
0,75L
Champagne Mignon-Boulard (Nature)
"Matured in Solera, with vivacity and delicacy
Aged on lees in Solera, free and spontaneous fermentation without the addition of exogenous yeasts, natural clarification, bottled 2018.
THE VINTAGES OF THE HOUSE MIGNON-BOULARD
€32.59
Tax included
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Expert opinion
Discover the note
Presentation
Taste
Originality
Quality/Price
The Structure
Discover the structure of this Champagne
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 pale yellow color with green highlights, clear and limpid.
On the nose, hints of sea spray open up quickly to an effet of hazelnuts and finely roasted nuts, followed by citrus notes.
On the palate, a clean attack and fluid mid-palate, more citrus notes and hints of orange blossom.
Composition
Discover the DNA of this wine
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-Boulardwelcomes 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
For starters, we suggest a seafood pairing such as smoked salmon with sesame seeds or sea bream tartar with Yusu.
Dishes
As a main course, this champagne would also be perfect with hazelnut and lemon caviar pan-fried quail fillets.
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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