Paul Mas Prima Perla Chardonnay Cremant Blanc de Blancs

Limoux is considered the cradle of French sparkling wine — long before Champagne cultivated its method, the monks of the Saint-Hilaire Abbey were already fermenting wine in the bottle here. Paul Mas, one of the most renowned wineries in the Languedoc, revives this tradition with Prima Perla: a single-varietal Chardonnay, fermented in the bottle using the traditional Méthode Traditionnelle.

In the glass, it displays a pale golden yellow with fine, persistent bubbles. The nose offers white blossoms, lemon, and pomelo, along with a delicate hint of brioche from the bottle fermentation. On the palate, it has a creamy texture, lively freshness, and a dry, cleanly structured finish—slimmer and more citrus-forward than many Crémants from Burgundy.

Best served at 7–9 °C . It makes a good impression as an aperitif, with oysters, scallops or an appetizer with goat cheese.