Céline & Laurent Tripoz Crémant de Bourgogne Prestige Brut Bio white

Céline & Laurent Tripoz Crémant de Bourgogne Prestige Brut Bio is a grower-made sparkling Burgundy that shows just how thrilling traditional-method wines outside Champagne can be. Crafted from 100% Chardonnay grown in the limestone-clay hills of the Mâconnais, it combines precision, purity and real depth. Made according to strict natural-wine principles, this is an ultra-authentic expression of southern Burgundy terroir, bottled with no make‑up and no shortcuts.

Tasting Notes
In the glass, the wine shines a pale straw gold with subtle green reflections and a very fine, persistent mousse. The bead is delicate and creamy, hinting at its extended lees aging. The nose opens with crisp green apple, lemon zest and white peach, layered with notes of fresh bread dough, toasted hazelnut, chamomile and a chalky mineral edge. On the palate, it is dry and taut (0 g/l dosage), yet far from austere: juicy citrus and orchard fruit are wrapped in a gentle creaminess from barrel élevage and long lees contact. Hints of brioche, roasted almond and a light salinity add complexity, while the biodynamic fruit brings a vibrant, mouthwatering energy. The finish is long, precise and chalk-driven. Thanks to its structure, low intervention and prolonged aging on the lees, this Crémant has the potential to develop further complexity over the next 3–5 years, gaining more nutty, toasty nuances while retaining its backbone of freshness.

Production
Sourced from over 30‑year‑old Chardonnay vines in the rolling hills of the Mâconnais in southern Burgundy, this Crémant grows on deep clay-limestone soils that naturally limit yields and lend both tension and texture. The vineyards are certified biodynamic, worked by hand and farmed without synthetic chemicals to maintain living soils and expressive fruit. Grapes are selectively hand-harvested at optimal ripeness, then pressed gently. Fermentation of the base wine occurs spontaneously with indigenous yeasts, and it is aged for around eight months in oak barrels to build complexity and texture. For the traditional-method second fermentation in bottle, only a small amount of sugar and a carefully selected natural yeast culture from Champagne are added—no other additions are used at any stage, not even sulfur. The wine then rests on its fine lees in bottle for 24–36 months, depending on disgorgement date, before being finished with zero dosage (0 g/l), resulting in a Brut Nature style that transparently reflects its terroir.

Food & Serving
This precise, bone-dry Crémant is a natural partner for oysters, shellfish platters, sushi and sashimi, as well as delicate white fish, ceviche and lightly fried seafood. It also pairs beautifully with goat’s cheese, young comté, vegetable tempura or simple dishes like roast chicken with herbs. Serve well-chilled at 8–10°C (46–50°F) to highlight its tension and minerality. A brief 10–15 minutes in the glass or an optional, very short decant can help the aromas open, but extended decanting is not necessary—this wine is designed to shine straight from the bottle.

Producer
Domaine Céline et Laurent Tripoz is a small, quality‑driven estate based in the Mâconnais, the southern heartland of Burgundy, where Chardonnay has long found a natural home on limestone-rich slopes. Over the years, Céline and Laurent have become known for their commitment to organic and biodynamic farming, as well as for their resolutely low‑intervention approach in the cellar. They were early pioneers in crafting characterful, terroir‑driven Crémant de Bourgogne that can stand shoulder to shoulder with serious Champagnes, yet remains distinctly Burgundian in its expression. Their wines—often produced without added sulfur and with native yeasts—have earned a strong following among natural-wine enthusiasts and Burgundy lovers alike, reinforcing the Mâconnais’ reputation as one of France’s most exciting regions for artisanal sparkling wines.

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