The term was introduced at the end of the 1980s when the EU banned the term Méthode champenoise outside of the French Champagne region. In the past, some houses also used this term to describe a champagne with a lower carbon dioxide pressure, but this is no longer common. Today, the designation applies in France to quality sparkling wines produced outside Champagne using the Champagne method. The regulations vary somewhat depending on the appellation. However, they all require whole cluster pressing, a maximum of 100 litres of must yield per 150 kilograms of grapes, a maximum of 150 mg/l of sulphur dioxide and at least one year of ageing, nine months of which must be on the lees. In France, classified appellations are Crémant d'Alsace, Crémant de Bordeaux, Crémant de Bourgogne, Crémant de Die, Crémant de Limoux, Crémant de Loire and Crémant du Jura. In Luxembourg, there is a Crémant de Luxembourg.
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