How to distinguish Blanc de Blanc and Brut Nature?

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I've been doing a lot of blind-tasting practice lately, and I seem to struggle with Champagne (or Cremant) in terms of confusing Blanc de Blancs with Brut Nature – both styles tend to have high acidity, a lean structure, and a mineral-driven profile.
In a blind tasting, how do you reliably tell the difference between the two? Are there specific flavor markers that you look for?

For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.
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