Solaia and Tignanello

It is ideal with shellfish such as lobster

where modern winemaking techniques meet traditional methods such as foot pressing in large vats

The taste is deep and powerful with spicy and vegetal undertones

It should be served at 12-15ºC and is perfect with beef and a selection of cheeses

Cremant De Bourgogne Brut Perle de Vigne, Louis Bouillot MAGNUM Erika O Meticulous Sauvignon Blanc 2019 Solaia and TignanelloCremant de Bourgogne Brut Perle de Vigne, Louis Bouillot Magnum Perle de Vigne Brut is made from 60% Pinot Noir from the Cte d'Or, combined with Chardonnay from the Maconnais, as well as Aligot and Gamay from southern Burgundy. The bottle fermentation lasts for at least 12 months. The unique composition of grapes creates a perfect balance between structure, fruit and elegance. Perle de Vigne Brut presents itself with a beautiful light golden hue and a