Baudouin Millet​, A Signature

Crémant de Bourgogne

What wine is as sparkling, tasty, intoxicating as the endless possibilities !

Sören Kierkegaard


Grapes specially selected and vinified, are harvested earlier than those for still wine in order to preserve the acidity which gives Crémant de Bourgogne its freshness. The bottles, positioned in riddling racks to tilt downwards, are turned regularly so the fermentation deposit accumulates in the neck. Corking, the final step, takes place after disgorgement (removal of deposit and impurities) and the addition of dosage liqueur for the desired level of sweetness. This Crémant de Bourgogne, made from Chardonnay and Pinot Noir, is harmonious, fresh and low dosage.


Appealing in its light yellow colour, slightly coppery with pretty golden highlights, this Crémant de Bourgogne is limpid, brilliant and releases lovely pearl-like bubbles which become finer, more delicate and take on the appearance of lace. The nose is very expressive and multi-layered, revealing elegant notes of fresh yellow fruit including apricot and grapefruit. The attack is fresh and lively, and the bubbles are very present on mouth entry. As it recedes, it gives way to saline and mineral notes. Then round and subtle notes of orange blossom and ripe fruit envelop the mouth.

Download the technical sheet

Wine-food pairing

Due to its low dosage, this Crémant de Bourgogne is a Crémant Brut, which makes it ideal as an aperitif, with a first course at dinner or a seafood platter. It works wonderfully with hot oysters with a sabayon made with the same Crémant. It will also pair very well with light verrines and of course, with the famous puff choux pastry known as gougères.

We advise you to taste it at 10 °. Very easy to enjoy in its youth, it can be kept for up to 4 years.

- Gougères

- Crab and citrus fruit verrine

- Salmon and cucumber verrine

Gourmet idea

Comté cheese flavoured puff choux pastry

Download the recipe sheet

75 g Comté cheese
3 eggs
125 g flour
50 g butter
½ tsp salt

Preheat the oven to 180°C (TH 6).
Place the butter cut into pieces in a sauce pan. Melt it over low heat with the salt and 25 cl of water.
When the butter is melted, add the flour all at once. Mix vigorously with a wooden spatula until you get a smooth paste, which peels away from the sides of the pan.
Add the eggs one at a time, mixing well each time. Grate the Comté cheese and add it to the choux puff pastry dough. Mix well to distribute it evenly.
Cover a baking sheet with parchment paper. Using two teaspoons, drop the dough far enough apart as it expands during baking. Bake for 35 min. When the Comté cheese flavoured puff choux pastry is golden brown, take them out of the oven.
Let the Comté cheese flavoured puff choux pastry cool for 1-2 min. so you won’t burn yourself. Enjoy them hot or warm.

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