Crémant de Bourgogne

This appellation, created in 1975, replaced that of Bourgogne Mousseux (now used exclusively for sparkling red burgundy), under which name sparkling burgundy of all colours enjoyed considerable commercial success in the 1950s and 1960s. All grape varieties grown in burgundy are allowed into Crémant, although Gamay may not constitute more than a fifth of the blend. Yields are limited to about 65 hl/ha. rully in the Côte Chalonnaise and auxerre in the far north of Burgundy are the principal sources of Crémant de Bourgogne (côte d’or grapes being in general worth considerably more when sold as still wine), and there can be considerable stylistic differences between their produce. Crémant from southern Burgundy can be full and soft, a good-value alternative to bigger styles of champagne, while Crémant made in the north is usually much lighter and crisper. A total of 2,370 ha/5,860 acres were devoted to the wine in 2012.