Crémant Flashcards
Crémant minimum ABV
9% for all except Crémant de Limoux (9.5%)
Crémant fermentation method
Traditional method
Crémant harvesting method
Manual harvesting
Crémant minimum lees aging
9 months
Crémant minimum total aging
12 months after tirage
Crémant de Bourgogne assemblage
Min. 30% combined Chardonnay, Pinot Gris, Pinot Blanc, and Pinot Noir
Max. 20% Gamay
Crémant de Loire assemblage
Max. 30% combined Cabernet Sauvignon and Pineau d’Aunis
Crémant d’Alsace blanc encepagement
Riesling
Pinot Blanc
Pinot Noir
Pinot Gris
Auxerrois
Chardonnay
Crémant d’Alsace rosé encepagement
100% pinot noir
Crémant d’Alsace training systems
Guyot (simple and double)
Crémant maximum yield
100 liters per 150 kg grapes
UPECB
l’Union des Producteurs et Élaborateurs de Crémant de Bourgogne
Crémant de Bourgogne industry group with special labels
Crémant de Bourgogne “Eminent”
UPECB label
Min. 2 years on lees
Chardonnay, Pinot Noir, Gamay, and Aligoté
Tirage no earlier than March 1 after harvest
Wine inspection
Crémant de Bourgogne “Grand Eminent”
UPECB label
Minimum 3 years of lees aging, plus an additional 3 months after dégorgement.
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
Crémant d’Alsace rosé production methods
Either maceration or saignée
