Crémant

Informations about "Crémant" in news+stories

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 term is now used in France for quality sparkling wines produced outside Champagne using the Champagne method.

Wine regulations in France

The wine regulations vary slightly depending on the appellation. However, they all require whole-cluster pressing, a maximum yield of 100 litres of grape must per 150 kilograms of grapes, a maximum of 150 mg/l of sulphur dioxide and at least 12 months 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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Wine regulations in France

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