Bubbles in Bourgogne
Maison Moingeon contributes to a century of history of producing unique Crémants de Bourgogne.
Location
The grapes, carefully selected for making Crémant de Bourgogne, are mainly sourced in the Beaujolais, on the Côte Chalonnaise and in Épineuil.
Terroir
The soils are granitic in nature, with schist and seams of clay in the Beaujolais, limestone and marl on the Côte Chalonnaise, and Kimmeridgian clay and limestone in the Épineuil area.
History
There are records of the presence of the Moingeon family in Bourgogne as early as the 15th century: Jehan Moingeon, born in 1415, could not possibly have imagined that, among his 1,500 descendants, two brothers would found one of he most prestigious Crémants de Bourgogne properties in the 19th century.
Brothers François and Albert Moingeon, winegrowers in Pommard, moved to Nuits-Saint-Georges in 1895 and produced sparkling wine similar to Champagne, marketing all of the wine that they produced at their properties in Pommard, Nuits-Saint-Georges and Vougeot.
The Maison Moingeon, a pioneer in innovation: in 1922 Pierre Moingeon, Albert's only son, joined by Pierre Barbier, François' son-in-law, revolutionised the Champenoise method, registering numerous patents and licences, in particular the automatic riddling machine, the forerunner of the present-day gyropalette. The company's reputation was assured.
More than a hundred years of expertise positioned Maison Moingeon as the go-to name in Crémant de Bourgogne.
A Word from the Oenologist
At Moingeon we rely on the expertise passed down over more than a hundred years, combining respect for traditions with innovation to come up with refined Crémants de Bourgogne, fresh complex and aromatic. Mikael Fuchs - Crémants de Bourgogne Oenologist
