Skip to content

PERLE DE MA MERE la perle brut magnum


the first step is to select the best of the local grape varietals that are blended together (80% chardonnay, 20% aligote) for winemaking.

the grapes are gently crushed in a 50 hectoliter pneumatic crusher with several steps of steadily growing pressure. the wine is then fermented in temperature-controlled tanks at 68°f.

using the traditional method (“methode traditionelle”), the wine will become sparkling in the bottle itself (“prise de mousse”) during an aging period of 16 to 18 months. the cellar temperature is kept at 59°f in order to allow all aromas to develop.

this cremant shows a shiny pale gold color with a fine mousse. the nose is fruity and floral while the mouth is light and round at the same time. this subtle result comes from the happy combina- tion of the chardonnay “finesse” and the freshness of aligoté. to be served as an aperitf or a dessert wine, as well as with white meats, fish and seafood too.

Notify me when back in stock

about the producer PERLE DE MA MERE
a cock, scratching the ground for something to eat, turned up a jewel that had by chance been dropped there. “ho!” said he, “ a fine thing you are, no doubt, and had your owner found you, great would her joy have been. but for me, give me a single grain of corn before all jewels in the world”. the moral: precious things are for those that can appreciate them. many of the producers in champagne wouldn’t give the sparkling wines of burgundy a second look. and many of the best still wine producers in burgundy overlooked their value. little did they know the jewel that sat in front of them. please enjoy this sparkling “pearl” that we have foraged from the celebrated vineyards of burgundy.