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The term was introduced at the end of the 1980s when the EU banned the term Méthode champenoise outside 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 is now used in France for quality sparkling wines produced outside Champagne using the Champagne method. The regulations vary slightly depending on the appellation. However, they all require whole-cluster pressing, a maximum must yield of 100 litres per 150 kilograms of grapes, a maximum of 150 mg/l sulphur dioxide and at least one year of ageing, including nine months on the lees. Classified appellations in France are Crémant d'Alsace, Crémant de Bordeaux, Crémant de Bourgogne, Crémant de Die, Crémant de Limoux, Crémant de Loire and Crémant du Jura. Luxembourg has a Crémant de Luxembourg.

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Prof. Dr. Walter Kutscher
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The world's largest Lexicon of wine terms.

26,403 Keywords · 47,036 Synonyms · 5,323 Translations · 31,737 Pronunciations · 205,264 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon