Our prestige chocolate falls into the category of Blancs de Blancs. It is made exclusively from Chardonnay. Chardonnay is by definition the royal grape variety in the world of bubbles. It is recognized by its elegance, its beautiful acidity and its complex aromatic palette. Vinified in dry white, it undergoes a malolactic fermentation which softens it and gives it a round and buttery side.

It took us a little over 18 months to come up with this solution. We had to find the right wine nectar to adapt well to this project. Very quickly we understood that it would take bubbles and not have too much alcohol. Then we had to find the right balance with the chocolate. We came to the conclusion after many unsuccessful attempts that the chocolate should be subtle and encapsulated with particular flavors of our wine. Like the breeding of the Great Whites, we used stirring techniques to ensure a fusion between the 2 universes and regular checks to check the stability of this alliance. It was to infuse like a great perfume. The whole success of the project consisted in finding the right balance between these two worlds, both subtle and authentic.

Prestige Chocolat is the result of a long process of reflection and conviction. The project started with a meeting with a master chocolate maker and wine lover. He challenged us to bottle chocolate… We then had to convince the family to move forward with this project and put our know-how as a harvesting owner in Châteauneuf-du-Pape at the service of this idea a bit crazy. The Valmont de Peronny estate, and my brother Denis Barrillon, oenologist and cellar master of the estate, brought their decisive skills and their equipment to make this project a success.

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