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.