Origin
The term crémant applies to several French sparkling wine appellations, of which the most noteworthy are Crémant de Bourgogne, Crémant d’Alsace, and Crémant de Loire. These sparkling wines are all crafted using the méthode traditionnelle and must spend a minimum of nine months on lees prior to their release, lending the wines distinct ‘autolytic’ flavours, such as brioche, biscuit or bread-like notes.
In general, these wines will be made from the grapes used for making still white or red wines of the region. In Bourgogne, the grapes typically used would be Chardonnay, Pinot Noir, Gamay and the rare Aligoté. To be called Crémant de Bourgogne the wine must be composed of a minimum of 30% Pinot Noir or Chardonnay and can only have a maximum of 20% of other regional varieties such as Gamay, Aligoté, Melon, or Sacy. Crémant de Bourgogne is a regional appellation accounting for approximately 2,000 hectares, however, the area committed to the production of this French sparkling varies from vintage to vintage depending on local conditions. The production of this Burgundy sparkling wine is increasing due to the popularity of the style within France and abroad.
