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Perrier-Jouët "Belle Époque" 2015

Perrier-Jouët "Belle Époque" 2015.
Perrier-Jouët
Vintage: 2015
Location: France
16
£ 210.00 £ 180.00 -14%
FREE DELIVERY
Format 0.75 l. (£ 240.00/lt.)
cod. S4039
The Maison's most prestigious wine

What: A bottle like this, impossible not to notice.
Why: For its freshness
Perfect with: Risotto with porcini mushrooms

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
Perrier-Jouët "Belle Époque" 2015
Perrier-Jouët
Vintage: 2015
Location: France
£ 210.00 £ 180.00 -14%
FREE DELIVERY
Format 0.75 l. (£ 240.00/lt.)
cod. S4039
The Maison's most prestigious wine

What: A bottle like this, impossible not to notice.
Why: For its freshness
Perfect with: Risotto with porcini mushrooms

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
Technical Data Sheet
CHARACTERISTICS
  • TypeChampagne Brut
  • Location France
  • Grapes Chardonnay 50%, Pinot Noir 45%, Pinot Meunier 5%
  • Sensations An elegant and inspiring champagne Gold in color with radiant clarity and subtle green reflections. Characteristic notes of white flower blossoms combined with white peach, crisp pear and citrus. Freshness prevails on the palate, with a lingering and harmonious finish.
  • Vinification Belle Epoque rests in the Maison's cellars for at least five years.
  • Alcoholic strength 12.5% vol
  • Allergens Contains sulphites
TASTING RECOMMENDATIONS
  • Tips Store in a cool place, away from light, bottle lying down. Refrigerate no more than 24 hrs beforehand. Open and serve immediately.
  • Pairing Fish menu
VINEYARD
  • Terrain Limestone, chalk, marl
  • Exposure and altitude South-East
  • Breeding method Guyot
PRODUCTION NOTES
  • Produced by Champagne Laurent-Perrier - Tours-sur-Marne - France

  • Made in France

    Perrier-Jouët "Belle Époque" 2015
  • A bottle like this, impossible not to notice. We are of course talking about Belle époque, Cuvée de prestige from Maison Perrier-Jouët. Its history goes as far back as 1902, when the maison asked Emile Gallé, a glassmaker and decorator, to embellish the glass of the bottle intended for a new Cuvée. A wine that was supposed to celebrate the happy historical period they were living, the Belle époque precisely. The artist decorated the bottle with white anemones, but for various reasons they were not used for more than 60 years. They were revived only in 1964, when Chef de Cave André Bavaret, decided to bottle the iconic Cuvée precisely in a bottle decorated in such an original way. Since then the Belle époque has been a symbol of Champagne and Maison Perrier-Jouët's most prestigious wine. Chardonnay 50%, Pinot Noir 45% and Pinot Meunier 5%, Belle époque rests in the Maison's cellars for at least five years. The 2013 vintage proves to be an elegant and exciting Champagne, characterized by a beautiful clear gold color with subtle greenish reflections. On the nose, notes of white flowers combined with white peach, crisp pear and citrus. In the mouth it is very fresh, with a lingering and harmonious finish. Try it with a risotto with porcini mushrooms, as well as with classic shellfish and seafood.

    It belongs to the elite of the Champagne Maisons. Perrier-Jouët, founded in 1811, is one of the region's most iconic Maisons. Its vineyards extend from the Côte des Blancs, to Reims and up to the Vallée de la Marne. They include, as they should, the three classic grape varieties of the region, from Pinot Noir to Meunier, but especially Chardonnay, which plays a very important role in Perrier-Jouët's production, in almost every cuvée. Another peculiarity of the Maison concerns the figure of the Chef de Cave who, in more than two hundred years of history, has seen "only" eight. Hervé Deschamps, for example, at the helm of the winery since 1993, underwent a 10-year apprenticeship alongside his predecessor before becoming "tenured." In October 2020, after nearly 30 vintages, Deschamps finally passed the baton to Séverine Frerson, the first woman to hold this position in the history of the Maison. After all, to carry out this difficult task in the best possible way, the Chef de Cave must not only be a great technician but must also have a perfect knowledge of all the crus, grapes and blends in order to be able to give birth, year after year, to wines characterized by a clearly recognizable stylistic figure.

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