Domaine Didon Vin Mousseux à Bulles Perdues 2023

Almost out of storageIf you run out, you can't create or edit files, send or receive email on Gmail, or back up to Google Photos. Get more storage — 75% off for 3 months.Missing WineriesDomaine Didon was founded in 2017 by David and Naïma Didon in Chassey-le-Camp, a quiet, high-elevation village sitting just above Bouzeron at the northern tip of Burgundy's Côte Chalonnaise. Before establishing his own estate, David spent years as the vineyard manager for Domaine de Montille—where he spearheaded the domain's conversion to biodynamics—while forming close ties with natural wine pioneers like Dominique Derain and Julien Altaber. The heart of the project is "Les Vignes Blanches," a single two-hectare vineyard planted between 1947 and 1960 with massal selections of aligoté, pinot noir, chardonnay, and pinot blanc. Rooted in dense yellow limestone and clay over gray marl, the isolated plot is farmed with strict biodynamic rigor, relying entirely on horse plowing and hand labor without tractor compaction.

In the cellar, the Didons operate under a strict zero-zero, hands-off philosophy designed to highlight site clarity and raw mineral tension. Fermentations occur spontaneously with indigenous yeasts across a mix of neutral Burgundian oak barrels, fiberglass vats, and concrete eggs. White grapes undergo slow whole-bunch pressing to preserve natural acidity and waxy texture, while red grapes undergo brief whole-cluster macerations with gentle handling to maintain lithe fruit purity. Bottled without fining, filtration, or added sulfur, Domaine Didon’s micro-batch cuvées deliver a crystalline, energetic, and highly expressive alternative to traditional Burgundy styles.Domaine Didon was founded in 2017 by David and Naïma Didon in Chassey-le-Camp, a quiet, high-elevation village sitting just above Bouzeron at the northern tip of Burgundy's Côte Chalonnaise. Before establishing his own estate, David spent years as the vineyard manager for Domaine de Montille—where he spearheaded the domain's conversion to biodynamics—while forming close ties with natural wine pioneers like Dominique Derain and Julien Altaber. The heart of the project is "Les Vignes Blanches," a single two-hectare vineyard planted between 1947 and 1960 with massal selections of aligoté, pinot noir, chardonnay, and pinot blanc. Rooted in dense yellow limestone and clay over gray marl, the isolated plot is farmed with strict biodynamic rigor, relying entirely on horse plowing and hand labor without tractor compaction.

In the cellar, the Didons operate under a strict zero-zero, hands-off philosophy designed to highlight site clarity and raw mineral tension. Fermentations occur spontaneously with indigenous yeasts across a mix of neutral Burgundian oak barrels, fiberglass vats, and concrete eggs. White grapes undergo slow whole-bunch pressing to preserve natural acidity and waxy texture, while red grapes undergo brief whole-cluster macerations with gentle handling to maintain lithe fruit purity. Bottled without fining, filtration, or added sulfur, Domaine Didon’s micro-batch cuvées deliver a crystalline, energetic, and highly expressive alternative to traditional Burgundy styles.Turn on screen reader supportTo enable screen reader support, press ⌘+Option+Z To learn about keyboard shortcuts, press ⌘slashBanner hidden