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Sparkling dry
F. Mikulski Crémant de Bourgogne AOC boasts Burgundian elegance and delightful effervescence, making it a perfect choice for those who appreciate sparkling wines with a Champagne-like style.
This is a harmonious, elegant sparkling wine made using the traditional method, redolent of citrus blossoms, yellow apples, plums, melons, cedar pine nuts, and white cherries. This wine is playful, refreshing, and full-bodied.
The wine is produced using the traditional method. Grapes are hand-picked and meticulously selected, then gently pressed. Only the first-press juice is used for winemaking. Alcoholic and malolactic fermentation are carried out in separate stainless steel tanks for each of the four grape varieties used.
After blending and bottling, the wine is aged on its lees for 12 months at a temperature of 12–15 °C.
Serve at 6-8 °C with grilled chicken legs.
François Mikulski, the son of a Polish émigré, manages his winery in Chassagne-Montrachet and has turned his unusual surname for the region into an advantage. His wines stand out not only in taste but also in appearance – the winemaker's name, surname, and vineyard are simply written in white paint, like chalk, on a plain, monochromatic bottle. Since the family winery is located in the Meursault area, he primarily specializes in producing brightly flavored white wines bearing the village's name.
Aiming to preserve the inherent characteristics of the growing site and grape variety, François Mikulski employs organic winemaking methods. His wines are expressive, boast exceptional balance, and are enjoyable both fresh and aged.
The family currently manages 9 hectares of vineyards, three-quarters of which are dedicated to white grape varieties. The remaining just over 2 hectares are planted with ‘Pinot Noir’ grapes. Among them are also less famous but distinctive vineyards in Chassagne, Meursault, and Pommard.
After a meticulous sorting of bunches during harvest, grapes are destemmed and gently pressed using a pneumatic press. Natural yeasts are used for fermentation.
Aging in barrels lasts 10–12 months. To ensure the oak doesn't overshadow the vineyard's inherent flavor, François uses no more than 20% new barrels.
