BRUNO DANGIN

Crémant de Bourgogne: Bruno Dangin’s Pursuit of Excellence

Bruno Dangin: From Champagne to Burgundy, a new wine story

Bruno Dangin is a winemaker with origins in Champagne and based in the Côte d’Or in Burgundy. The story begins in the early 20th century when Joseph Dangin began cultivating the vineyards he inherited from his ancestors. The vineyard is believed to have been part of the Monastery of Moret, founded by St. Bernard of Clairvaux in the 12th century. Joseph’s son Paul established himself as a wine producer by supplying major Champagne maisons since the early 19th century. Today, Paul’s sons and grandsons manage the 50 hectares of vineyards on the Côte des Bar en Champagne.

New Challenges in Molesme

In 1976, Bruno Dangin returned to the family domaine after studies in Avize and Beaune, where he worked as an oenologist for 35 years. He then founded a new domaine in Molesme, south of the Aube region. The Molesme soil is ideally suited for producing wines with delicate aromas, as it is blessed with ideal terroir and calcareous soil. Bruno’s wines are marketed as “Domaine Bruno Dangin” and are highly regarded for their quality. Bruno is committed to organic cultivation, respecting the environment and expressing the terroir. His vinification is based on biodiversity and balance.

Production of Crémant de Bourgogne

In Bruno Dangin’s vineyards, grapes for Champagne were being grown before the 1919 law was established. Today, the region is also important for the production of Crémant de Bourgogne, with a production area of 250 hectares and a wine output of 19,500 hectoliters. Among them, Clément de Bourgogne accounts for 16,600 hectoliters. Bruno uses a variety of methods to restore and maintain soil fertility using Zeophyll agriculture. This includes fertilization with microorganisms, proper tillage and farming practices, maintenance of plant health, streamlining treatments according to the lunar cycle, and proper use of ancient farming practices. In 2014, we also received the EcoSale certification. Their Crémant de Bourgogne is a 100% Pinot Noir Blanc de Noirs with an average age of about 30 years. Like Champagne, it is made with about 15% reserve wine, and is characterized by its rich, complex flavor from aging. Although annual production is only about 30,000 bottles, the wine is gaining recognition, including being used at Eleven Madison Park, a three-star Michelin-starred French restaurant in New York City that has been voted the best in the world by the World’s 50 Best Restaurants.

Bruno Dangin’s winemaking philosophy

Bruno Dangin’s winemaking is the successful result of family tradition, innovation, and concern for the environment. Their wines are appreciated by many wine connoisseurs for their style, which is influenced by Champagne but maximizes the unique terroir of Burgundy. Through his wine producing, Bruno aims to leave a clean and no-compromise legacy to his descendants, and his efforts are fruitful. Bruno Dangin’s wines are a perfect blend of the charms of Champagne and Burgundy. Their passion and expertise are and will continue to be the reason why their wines will be loved by many for years to come. (Mr. Bacchus)