AOC/AOP Regulations
Département
- Côte d’Or, Yonne, Rhône, Saône-et-Loire
Styles and Encépagement
- Vin Mousseux Blanc
- Vin Mousseux Rosé
- Encépagement: Chardonnay, Pinot Blanc, Aligoté, Melon de Bourgogne, Sacy, Pinot Noir, Pinot Gris, Gamay
Assemblage
- Min. 30% combined Chardonnay, Pinot Gris, Pinot Blanc, and Pinot Noir; max. 20% Gamay
Minimum Potential Alcohol
- 9%
Minimum Must Weights
- 144 g/l
Sparkling Wine Requirements
- Traditional Method Secondary Fermentation
- Min. 4 atmospheres of pressure
Aging Requirements
- Crémant de Bourgogne: Minimum 9 months of lees aging prior to dégorgement. Wines may be released 12 months from the date of tirage.
Harvest Method
- Manual harvesting is mandatory
Minimum Planting Density
- 5,000 vines per hectare
Maximum Yield (Rendement de Base)
- 78 hl/ha (100 liters per 150 kg max. press yield)
AOC Established
- 1975 (last updated 2011)
Links
l’Union des Producteurs et Élaborateurs de Crémant de Bourgogne (UPECB) Classification
Crémant de Bourgogne
- Per AOP regulations
Crémant de Bourgogne „Eminent“
- Minimum 2 years of lees aging
- Approved Varieties: Chardonnay, Pinot Noir, Gamay and Aligoté
- Date of tirage no earlier than March 1st of the year after harvest
- Wines must pass inspection by a professional tasting panel
Crémant de Bourgogne „Grand Eminent“
- Must comply with the rules of Eminent wines but with the additional restrictions below
- Minimum 3 years of lees aging, plus an additional 3 months after dégorgement.
- Approved Varieties: Pinot Noir and Chardonnay (plus a maximum 20% Gamay for rosé wines)
- Minimum potential alcohol: 10%
- Wines must have 15 g/L or less dosage
- Only the first 75% of the must from pressing may be used for Grand Eminent wines (the rest may be used for regular Crémant de Bourgogne)
- Vintage is optional