The wines from Francois Mikulski are fantastic, but typically come with a hefty price tag; however, the Cremant is one of the most affordable ways to enjoy, showcasing some Domaine fruit that didn't make the cut in the regular bottlings. The unused fruit is typically perfect for Cremant made using the traditional method. Mikulski produces this NV cuvée in collaboration with Maison Louis Picamelot in Rully, drawing from some of Mikulski's domaine Pinot Noir, Chardonnay, and Aligoté, with occasional Gamay depending on the cuvée. Grapes are hand-harvested, gently pressed, and the juice is fermented in stainless steel. It then undergoes secondary fermentation in a bottle, similar to Champagne, and is aged on lees for at least 12 months, with many lots extended to 18 months for added texture and complexity. The profile is brisk and mineral, with clean orchard fruit, a precise mousse, and a dry Brut finish, offering clients a serious, terroir-driven alternative to grower Champagne that's well-suited for an aperitif or very light food.