Original bottle illustration — Bacchus Global
BRUNO DANGIN · AOC CRÉMANT DE BOURGOGNE · ORGANIC
BRUNO DANGINCuvée Blanche
Brut N.V.
100% Pinot Noir. Fresh fruit and delicate brioche, with creamy bubbles and a persistent finish.
- Wine type
- Sparkling white / Brut · Blanc de Noirs
- Grapes
- 100% Pinot Noir
- Appellation
- AOC Crémant de Bourgogne
- Production area
- Molesme, Bourgogne
- Cellaring
- 1–4 years
- Serving temp.
- 8–10 °C
- Alcohol content
- 12.5 % Vol.
- Bottle size
- 750 ml
100% Pinot Noir, shaped through the traditional method.
Cuvée Blanche Brut N.V. is an organically certified Crémant de Bourgogne made from 100% Pinot Noir. Native-yeast primary fermentation is followed by secondary fermentation in bottle and 30 months of ageing on lees.
The grapes are harvested by hand from vines over 30 years old, rooted in Molesme’s Upper Jurassic Kimmeridgian clay-limestone soils.
Taste profile
In the glass
CUVÉE BLANCHE BRUT N.V.
Scale1–5
BG wine structure estimate
Comparative profile within the Bacchus Global wine range.
White cherry, orange blossom, Pink Lady and ripe yellow apple, pear and apricot, with wet chalk, lemon peel, fresh baguette and toasted nuts.
Fresh and focused, with uplifting lemon-like acidity, creamy bubbles and a dry, saline finish shaped by almond and hazelnut notes.
Pale gold to straw in colour, with a very fine, persistent and creamy mousse.
Before it reaches the glass
Serve
Serve at 8–10 °C.
Cellar
Cellaring guidance: 1–4 years.
Glassware
Use a tulip-shaped Champagne glass or a quality white-wine glass; a narrow flute can mute the wine’s detail.
At the table
Fresh acidity, creamy mousse and brioche-like depth form the structural basis.
Fine mousse and bright acidity suit shellfish, poultry and lean fish, while brioche and nutty notes extend naturally toward light appetisers and restrained pastries. The three cuisine groups below apply those links through acidity, texture and aroma.
Japanese
- White-fish and shellfish sushi or sashimi
- Prawn or white-fish tempura, served with salt
- Salt-grilled chicken
Structural logicAcidity and mousse reset delicate raw or fried textures; brioche-like notes echo the toasted edge of batter and grilling.
Thai
- Mild pomelo and prawn salad
- Grilled river prawns
- Tod mun goong or crisp fried chicken
Structural logicFresh acidity and fine bubbles counter fried richness, while orange-blossom and fresh-fruit notes meet the citrus-led side of mild dishes.
Western
- Chilled shellfish platter
- Roast chicken with restrained seasoning
- Almond or hazelnut cake
Structural logicShellfish and poultry meet the wine’s acidity and body; brioche, almond and hazelnut create roasted and nutty aroma bridges into pastry.
From cellar to bottle
Vinification
Traditional method: 100% hand harvesting, native-yeast primary fermentation in tank, secondary fermentation in bottle, followed by 30 months of ageing on lees in bottle.
Product information
Dosage 5.3 g/l · Pressure 6.9 bars at 20 °C · Total SO₂ 56 mg/l · Sorbic acid absent.
BRUNO DANGIN
Molesme, Bourgogne
Founded by Bruno Dangin and now co-managed with his son Matthieu. The Pinot Noir grows on Upper Jurassic Kimmeridgian clay-limestone soils in the Châtillonnais.
Official producer websiteCertified organic, identified by the EU leaf.
EU Organic · Euro-leaf
The estate has held organic certification since 2014. Cuvée Blanche carries the EU Organic mark, controlled by ECOCERT under code FR-BIO-01.
Verified recognition for Cuvée Blanche.
La Revue du Vin de France
Karine Valentin & Alexis Goujard · 2022 tasting
Wine Enthusiast
Anne Krebiehl MW · Issue date 31 Dec 2020
Wine Enthusiast
Anna-Christina Cabrales · Issue date 1 Dec 2023
Gilbert & Gaillard International Challenge
Double Gold · Tasted in 2019
Guide Hachette des Vins 2024
“Vin très réussi” classification
Trade information
Contact Bacchus Global for product documentation, availability and trade information.
