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Louis Bouillot Perle d’Aurore Rosé de Presse NV

Louis Bouillot Perle d’Aurore Rosé de Presse NV

Regular price $48.00 AUD
Regular price Sale price $48.00 AUD
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Description

Louis Bouillot Perle d’Aurore Rosé de Presse NV is an elegant and vibrant sparkling rosé from Burgundy, France. Made predominantly from Pinot Noir and Gamay, it offers aromas of wild strawberries, raspberries, and redcurrants, with subtle floral and yeasty notes. The palate is refreshing with fine bubbles, bright acidity, and a crisp, fruity finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Wine Details

Type: Sparkling Wine
Style: Medium-bodied, Vibrant
Grape Varietal: Pinot Noir, Gamay
Tastes Like: Comparable to a Brut Rosé Champagne, with notes of strawberry, raspberry, and a hint of brioche, finishing with a fine, elegant mousse.
Alcohol Percentage: 12%
Closure: Cork
Size: 750mL
Region: Burgundy, France
Terroir: Clay and limestone soils
Aging: Traditional method
Serving Temperature: 6-8°C

Winery

Louis Bouillot is a renowned sparkling wine producer in Burgundy, France. Perle d'Aurore Rosé de Presse NV exemplifies their expertise in crafting traditional method sparkling wines with elegance and character.

Food Pairings

Seafood: Grilled prawns, smoked salmon, or seared tuna.
Poultry: Roast chicken with cranberry sauce.
Vegetarian: Caprese salad or roasted beet tart.
Meat: Pork tenderloin or duck breast with berry glaze.

Cheese Pairings

Goat Cheese: Fresh and tangy, enhancing the wine's fruitiness.
Brie: Soft and creamy, balancing the wine's acidity.
Camembert: Mild and earthy, complementing the wine's freshness.
Parmigiano Reggiano: Nutty and savoury, pairing beautifully with the wine.

Recipe

Smoked Salmon Crostini

Ingredients:

  • 1 baguette, sliced
  • 200g smoked salmon
  • 100g cream cheese
  • 1 tbsp fresh dill, chopped
  • 1 tbsp capers
  • 1 tbsp olive oil
  • Lemon wedges, for garnish

Instructions:

  1. Preheat oven to 180°C. Brush baguette slices with olive oil and toast until golden.
  2. Spread cream cheese on each toast and top with smoked salmon.
  3. Garnish with dill, capers, and a squeeze of lemon juice. Serve immediately.

Tip: Add a touch of black pepper for extra flavour.

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