This Crémant de Bourgogne is produced according to the méthode traditionnelle. Slow pneumatic pressing and malolactic fermentation are followed by 12–15 months of ageing sur lie in the bottle. In the glass the wine appears soft pink and lightly expressive. The nose shows red fruit such as cranberry and cherry, with floral citrus accents. On the palate candied red fruit, fresh citrus and a delicate biscuity character dominate, rounded off by a slender, saline minerality. The mousse is fine and persistent, with a fresh, mouth-watering finish
perfect with shellfish and crustaceans, smoked salmon, goat's cheese, light meat dishes or summer salads. Also a surprising match for oily fish such as tuna or mackerel
Prosper Maufoux, founded in 1860 in Santenay and run by Eric Piffaut since 2010, operates from Château de Saint‑Aubin. The estate comprises vineyards in Saint‑Aubin, the Mâconnais and Mâcon‑Igé, and follows sustainable HVE 3 practices. The wines are known for their clean, fruit-driven style, with judicious use of oak and expression of terroir, as well as for the Crémant de Bourgogne