Bruno Dangin Cremant de Bourgogne Reserve de Valentin Brut Nature, Burgundy, France (NV) Jaugaret Sulfur was added after malolactic

Sulfur was added after malolactic fermentation

and stone unfold from the glass with a barrage of depth

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The Tavel component undergoes carbonic maceration and direct press

Bruno Dangin Cremant de Bourgogne Reserve de Valentin Brut Nature, Burgundy, France (NV) Jaugaret Sulfur was added after malolacticThis is the flagship cuve from organically farmed Pinot Noir on hard limestone soils just south of Champagne. Crafted from the estates oldest vines, the base wines are fermented in oak foudres, then undergo traditional bottle fermentation, spending around 30 months on lees before disgorgement (January 2024) with a Brut Nature dosage (0 g L).