For the production of Perrier-Jouët Belle Epoque, the maison adheres to a meticulous process. Once the grapes are handpicked at their optimal ripeness, the musts are obtained through gentle pressing. Alcoholic fermentation takes place in stainless steel tanks at controlled temperatures. This is followed by malolactic fermentation, a natural biological transformation that converts malic acid into lactic acid, imparting smoothness, stability, and a silkier texture to the base wine. After the blending of the different base wines, the champagne is bottled and undergoes a second fermentation in the bottle. Finally, it matures for over 6 years on fine lees in the dim light of the historic chalk cellars of Perrier-Jouët before disgorgement and final dosage.
Perrier-Jouët Belle Epoque is a luminous champagne, silky and of breathtaking elegance. A toast to indulge in the timeless sophistication of the Belle Époque.