A.O.C./A.O.P.
Crémant is made throughout virtually the whole of Burgundy, but primarily in Yonne and the Côte Chalonnaise. Permitted varietals are divided into two groups: Pinot noir, Pinot gris and Chardonnay(first group); Gamay, Aligoté, Melon and Sacy (second group). In the final blend, varietals in the first group must account for at least 30%, whilst Gamay is restricted to a maximum 20%. Rules governing production: a basic yield of 7,500 kg/ha, i.e. 50 hl/ha, hand harvesting, an extraction rate restricted to 100 litres of juice per 150 kg of grapes, horizontal storage for at least nine months… After disgorging, CO2 in Crémant de Bourgogne must be under at least 3.5 atmospheres of pressure.
Grape varieties: Vins effervescents : Pinot noir, pinot gris, pinot blanc, chardonnay, aligoté, sacy, melon, gamay
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Crémant has a brilliant hue, it is ethereal, light, fresh, vigorous, fruity and round with good liveliness imparted by Pinot noir. The best Crémants hail from the Rully area (Saône-et-Loire) and from Saint-Bris in Yonne. They are equally delicious as an appetiser with cheese puffs (‘gougères’) or with a main course of seafood.
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