Throughout my youth in the Créquoise Valley, between Artois and the Boulonnais, I bathed in the vapours of the "red-currant wine" which my grandmother prepared for special occasions. What pleasure we had in getting our friends to sing after several glasses of red-currant wine. 40 years later, I wished to bring this old tradition of the Pas-de-Calais back to life, to improve it and bring it to the level of champagne.
In 1985, red currant wine became Perlé de Groseille. After ten years of efforts and research, it is now slightly dry, supple, delicate, with tiny bubbles, a lasting flavour, 11,5° alcohol and a lovely ruby color. It will remind you of a Kir Royal but without the heaviness of the black currant. Perlé de Groseille can be drunk as an aperitif or with foie-gras. It is also used more and more by leading Chefs for regional recipes particulary with fish.
No gas or coloring matter is used.
