Style

A fresh and elegant traditional-method sparkling wine, combining finesse with vibrancy and balance. Light, crisp, and highly refreshing.

Vineyard

Located in Burgundy, sourced from vineyards planted on limestone and clay soils across the region. These terroirs provide freshness, acidity, and a fine mineral backbone ideal for sparkling wines.

Winery

Hand-harvested grapes, gently pressed and fermented at low temperatures. Secondary fermentation takes place in bottle (traditional method), followed by aging on lees to enhance texture and complexity. Aged on lees for approximately 24 months.

Nose/Palate

Green apple, citrus, white flowers, and light brioche notes on the nose, followed by a light-bodied palate with fine bubbles, crisp acidity, fresh citrus and orchard fruit flavors, subtle pastry nuances, and a clean, refreshing, elegant finish.

Crémant de Bourgogne is a traditional-method sparkling wine produced in Burgundy. Although sparkling wines had been made in Burgundy since the 19th century, the official Crémant de Bourgogne appellation was established in 1975. Stricter production regulations were introduced in 1985, defining the permitted grape varieties, production method and minimum lees ageing period.

Crémant de Bourgogne is made primarily from Chardonnay and Pinot Noir, while Gamay, Aligoté, Sacy and several other grape varieties grown in Burgundy are also permitted. Aligoté contributes freshness, lively acidity and citrus notes, while Chardonnay brings elegance, floral character and minerality. Pinot Noir adds body, structure and subtle red-fruit aromas.

All Crémant wines are produced using the traditional method: the second fermentation takes place in the bottle, followed by ageing on the lees. However, the styles of Crémant vary considerably between regions:

Crémant de Bourgogne – produced in Burgundy, mainly from Chardonnay and Pinot Noir. It often shows elegance, minerality, citrus character and a more substantial, vinous structure.
Crémant d’Alsace – produced in Alsace, usually from Pinot Blanc, Auxerrois, Riesling, Chardonnay and Pinot Gris. It is generally lighter, fresher, more floral and highly aromatic.
Crémant de Loire – produced in the Loire Valley, mainly from Chenin Blanc, Chardonnay and Cabernet Franc. Chenin contributes acidity, apple, pear and honeyed notes, resulting in wines that can be particularly fresh and complex.
Crémant de Limoux – produced in the Languedoc around Limoux. Mauzac is the principal grape variety, complemented by Chardonnay and Chenin Blanc. These wines often show apple, herbal and citrus notes.
Crémant de Die – produced in the Rhône region, mainly from Clairette. This rare style is light and aromatic, with floral character and refreshing acidity.
Crémant du Jura – produced in the Jura from Chardonnay, Pinot Noir, Trousseau, Poulsard and other local varieties. It can be fresh and mineral, with subtle nutty and oxidative notes.
Crémant de Savoie – produced in Savoie, usually from Jacquère, Altesse, Chardonnay and other local varieties. These wines are generally light, mountain-fresh, citrusy and mineral.
Crémant de Bordeaux – produced in Bordeaux from Sémillon, Cabernet Franc, Merlot, Muscadelle and other varieties. It can be white or rosé, often showing fruitiness and a softer texture.

The main difference between Champagne and Crémant is origin. Champagne can only be produced in the Champagne region, while Crémant is made in other French regions with their own designated appellations. The permitted grape varieties also differ: Champagne is primarily made from Chardonnay, Pinot Noir and Meunier, whereas Crémant appellations allow local varieties that give each wine its distinctive character.

Both wines are produced using the traditional method, but Champagne often shows greater structure, longer ageing and more pronounced brioche, toasted-bread and nutty aromas. Crémant is generally fresher, fruitier and more accessible, although the finest examples can also be highly complex and long-lived.

Crémant de Bourgogne is an elegant and mineral Burgundian alternative to Champagne — fresh, precise and gastronomic, while retaining the distinctive character of Burgundy’s grapes and terroir.