A family recipe, without wine, aromas or liqueurs. The fruits are pressed and fermented to keep their original tastes. Tiny bubbles, unsweetened fruit and 11.5 °.
Le Perlé was created in 1985 by Hubert Delobel from the old regional recipe of the Pas-de-Calais « redcurrant wine ». The redcurrant, the raspberry and the cherry are vinified with the same recipe. The fermentation creates alcohol (11.5 °) and tiny bubbles, without addition of aromas, colorings or wines. For each fruit, the objective is to preserve the natural fruity and find balance.
Le Perlé de groseilles
Its color is a brilliant ruby red. On the nose and in the mouth, we find the great qualities of the redcurrant : a light fruity and a very fine acidity that persists in the mouth. Perle de Groseille drinks as an aperitif, with foie gras and smoked salmon.
Le Perlé de framboise
The Perlé de Framboise is distinguished by its superb nose of red fruits and an immediate fruity in the mouth that recalls the fresh raspberry coulis. Its color oscillates between ruby, pink and orange. It has 11.5 ° alcohol and remains very light at the end of the mouth despite its fruity exuberant. It can be drunk as an aperitif, but also to accompany a dessert such as a charlotte with red fruits or a chocolate cake.
Le Perlé de cerise
Its robe is ruby, slightly purplish – Nose of black cherry of course – on the palate, the fruity of the burlat leaves room for the fineness of its stone. More complex and powerful than his colleagues he can remind you of the black cherry side of a pinot noir of burgundy. Very well as an aperitif, with sheep’s milk cheeses, melon as well as dessert with a black forest or a fruit salad.