Champagne Mignon-Boulard

In the village of Tincourt (Venteuil), on the tourist route running through the Marne Valley (51), between Dormans and Epernay, the Champagne Mignon-Boulard extends a warm welcome.

Louis and his wife Louise, wine farmers for numerous generations, decided to create and export Champagne in this area affording beautiful vistas in 1911. The conventional 2000 kg press, on which we still craft our Champagne today, was installed by Lucien and his wife Marcelle in the 1950s.

With the introduction of Pinot Meunier in the 1970s and Chardonnay in the 1980s, Daniel and his wife Monique expanded the exploitation and diversified the plantation. This gave them the opportunity to improve the various vintage mixes even further. Nowadays, Cyril and his wife Estelle carry on the legacy by upholding the long-standing standards for Champagne excellence.

Our Champagne wine is created with a constant quality demand and is exquisite, subtle, and polished. Every little thing counts. To please even the most discerning of our customers, we take care of the pressing, adjust the dose, mix, and increase the number of tastings.

Making wine and pressing grapes
Our grapes are pressed using a conventional press to slowly extract the must (grape juice) without affecting the quality after the vineyard labor. The cuvées are then taken out of this, the first juices where the perfect sugar/acid equation may be found. They are put in vats, where they will spend two to three weeks going through two separate fermentations. The juice undergoes alcoholic fermentation, which turns it into wine, followed by malolactic fermentation, which reduces the acidity of the wine.

combining and packaging
A few months later, one of our Champagnes’ secrets is revealed: the mixing of grape varietals and years to create a unique, MIGNON-BOULARD-branded Champagne wine. The bottling or tirage follows.

The wine is then allowed to lie in the cellar to enhance its scents and give it the fizz that will enchantively brighten up your flute.

Disgorging and racking
The deposit created by the yeasts during the establishment of foam is subsequently collected by stirring our bottles every day for a few weeks. Then, to remove this deposit, we do a conventional disgorging “on the fly”. The last touch for the dose liquor is its integration.

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Champagne Mignon-Boulard