Domaine Moingeon, Crémant Prestige Brut (NV)


Beautiful lively sparkle showing great intensity of white fruit, apple unripe cherry and peach. The palate is dry and mineral, the fizz quite persistent and lively, finishes zingy with great acidity, the perfect aperitif!

― Dominique Landragin, Cork & Fork

Jehan Moingeon, a labourer born in 1415, could not have imagined at the time that among his 1,500 descendants, two brothers would found in 1895 one of the most prestigious houses of Burgundy in Nuits-Saint-Georges!


Food Pairing:Perfect aperitif. Serve also with smoked salmon canapes, jumbo shrimp in miso, cilantro, ginger sauce.

― Anna Landragin, Cork & Fork

Winery:The Sauvestre family has been established in Meursault since the 18th century. Vincent Sauvestre’s grandfather was a master wine-maker. When he took over the family firm in 1988, Vincent Sauvestre decided to develop this estate, which now consists of some forty hectares of vines in Chablis, the Côte de Nuits and the Côte de Beaune Vincent Sauvestre wants to make this his “flagship” estate. Beginning with the 2013 harvest, some exceptional wines will be produced by this estate, to showcase the exceptional expertise of all the whole BEJOT vins & terroirs enterprise. Vincent Sauvestre invites you to sample his wines in his sales and wine-tasting cellar in Meursault: “Au Comptoir des Vins”, on the RD 974, just before you reach Meursault coming from Beaune. There you will be able to try our best wines, and enjoy a stunning view over the Côte de Beaune.

― From the Winery

Additional information

Ageing Type



Pommard, Burgundy

Farming Type

Practicing Conventional

Grape Detail

Chardonnay, Pinot Noir, and Aligote

Blend Type



Vincent Sauvestre


“The grapes are today harvested by hand and are transported in pierced cases to the presses. The juice is fermented in temperature-controlled stainless steel vats. The wines are then elaborated with the blending of three grape varieties: Chardonnay, Pinot Noir and Aligoté. The next stage is the creation of effervescence: the wines are bottled and yeast is added, allowing the second fermentation process to begin, in keeping with the principles of the traditional Champenois method. Depending on the lots, the effervescence process in the bottles will last between 10 and 20 months. The last stage is the disgorging of the bottles, followed by the addition of a liqueur. The amount of liqueur will vary to achieve the level of sweetness required: brut, sec or demi-sec.”
― From the Winery

Type of Wine

White, Sparkling, Dry

Winery Website

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