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NOUVELLES
DE BOISSET BURGUNDY
FIRST
SEMESTER
2023

Perle d’Or glows NEW VINTAGE
with 2018 radiance! Perle d’Or rose 2017

The feat of a vintage rosé!
Introducing the latest addition
to Louis Bouillot’s collection
of vintage Crémants de Bourgogne:
the fruity and intense Perle d’Or 2018!

© Studio Morfaux
A blend that strikes gold
Perle d’Or captures a fantastic year. The harvest itself and, for
some of the vintage, ageing on laths for at least 3 years, bring
out its personality. A low dosage highlights the rich aromas. This unique Crémant de Bourgogne rosé comes from the
Its long ageing on slats has earned it the Grand Eminent label. incredible transformation of a fruity rosé into a complex and
intense rosé: the paradox of a wine that has managed to hold
2018, an outstanding year!
What a generous year 2018 was! In terms of both quality onto its youth despite the march of time! A feat that can only
and quantity: vibrant and intense wine whose indulgence happen in outstanding years. And 2017 was one of them!
is only elevated by ageing on slats. Perle d’Or rose 2017 is made of pinot noir and chardonnay to
Plump, ripe grapes with an unrivalled fruitiness go into this unite a fruity personality and long finish. A short maceration
vintage with intense chardonnay bringing tropical fruit, apple elevates its bright rose gold hue. It spends some time ageing
and peach aromas whilst pinot noir adds cherry and rose notes. in barrels and over three years on slats to enrich its aromas
«What with high potential wine, barrel ageing and the final and lock in its vibrant fizz.
signature, it often takes several blending attempts to nail the Wine expert’s tasting notes
Perle d’Or in all its radiant glory.» Frédéric Brand, œnologist. “Delicate hue, slightly salmon pink. Long-lasting and
A sunny sparkling wine for cool pre-dinner drinks or served generous foam.
with capon, chicken, mature cheese or turbot in a cream sauce. Smooth and fruity aromas of peach and cherry with brioche
and vanilla notes. Bright acidity and intense flavour.”
Wine pairings:
Shellfish and seafood, smoked lake and river fish. Blue
cheese with bold personality such as Roquefort, Bleu de
Bresse, Gorgonzola and Stilton.

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