Sparkling Bourgogne wine first came to attention in 1830, via the plume of Alfred de Musset, who celebrated it in “Les Secrètes pensées de Raphaël”, and from the early 19th century, it was being produced in Chablis, Nuits-Saint-Georges, Rully, and Tonnerre.
The Crémant de Bourgogne appellation was created in 1975, in recognition of strict production rules, traditional and rigorous expertise, and high-quality vinification.
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This wine is always white (blanc de blancs or blanc de noirs) or rosé, brut, extra brut and less often, demi-sec. The Éminent and Grand Éminent categories, introduced two years ago, are the most rigorous in terms of production. Because the ageing is so lengthy, wines bearing these labels are only now coming to market. The area covered by the appellation is the same as that of the Régionale Bourgogne appellation.
• All the characteristics of a Bourgogne wine
For Grégory Georger, owner of the Maison Parigot & Richard, the two words that make up this appellation are significant: “The word Crémant, which is the guarantee of the production method; and the word “Bourgogne”, which takes on all its importance here because lovers of Bourgogne wines know they’re going to find all the characteristics of a Bourgogne wine – sophistication, elegance, and authenticity,” he says.