Cremant de Bourgogne

Question 1

Key varieties used in Cremant de Bourgogne

Answer 1

Chardonnay and Pinot Noir

Question 2

Styles of Cremant de Bourgogne

Answer 2

Standard white sparklings made from a blend of grapes, Blanc de Blancs, Blanc de Noirs, Rosé

Question 3

Typical characteristics of Cremant de Bourgogne

Answer 3

Medium (+) to high acidity, medium intensity fruit ranges from apple & lemon (cooler areas), to apricot (warmer areas). Brioche and/or biscuit autolytic characters

Question 4

Which Burgundy departéments can grow fruit for cremant?

Answer 4

Yonne (Chablis), Côte d’Or, Saône et Loire (Chalonnaise and Mâconnais) and Rhône (Beaujolais). North to south distance is 250kms

Question 5

Main cremant de Bourgogne grape sources

Answer 5

• Mâconnais and Côte Chalonnsaise around Rully (chardonnay).
• Beaujolais
• Yonne department around Chablis and Châtillon-sur-Seine, which is immediate south of Champagne
• Hautes Côtes de Beaune and Haues Côtes de Nuits
• Flatlands around Côte d’Or

Question 6

Climate of northern areas

Answer 6

cool climate, closer to Chablis and Champagne. Typically no distinct hot, dry summer period. Vines need to face south-east to gain maximum warmth and light. Wines produced have high acid and light body

Question 7

Climate of central areas

Answer 7

Continental climate, with low, sometimes freezing winter temperatures and drier, sunny summers, producing wines with just ripe fruit and high acidity. Very little Côte d’Or fruit goes into Cremant.

Question 8

Climate of southern areas

Answer 8

Mâconnais and Beaujolais - Mediterranean influence, with high summer temperatures, producing wine with riper fruit characters and lower acidity. At risk of summer storms

Question 9

Hazards?

Answer 9

hail, spring frost, fungal disease and esca

Question 10

Yield? When are vineyards declared for cremant production?

Answer 10

75hl/ha. Vineyards are declared to be destined for cremant production at the end of March, i.e. end of winter and pruning decisions have been made

Question 11

Permitted grape varieties in Cremant de Bourgogne?

Answer 11

Gamay (20%), Pinot Gris, Pinot Blanc, Pinot Noir, Chardonnay (30% combined) Aligoté, and Melon de Bourgogne

Question 12

Wine Law and Business - production ownership for cremant de bourgogne

Answer 12

two thirds made by merchant houses, 30% by co-operatives and just 2% by independant winemakers (the latter who often take grapes to specialist sparkling wine producers and receive the finished bottles back to sell)

Question 13

How many companies are responsible for 90% of cremant volume?

Answer 13

Top 10 co-operatives and negociants

Question 14

Key producers of cremant de bourgogne

Answer 14

Veuve Ambal, Cave de Lugny, Jean Charles Boisset, Louis Bouillot

Question 15

What percentage of sales is from exports?

Answer 15

40%

Question 16

Major export markets for cremant de bourgogne?

Answer 16

USA and Sweden. Exports rising rapidly in the UK, Belgium and Germany

Question 17

Cremant de Bourgogne Eminent

Answer 17

All methods the same, however, an additional lees-aging requirement of 24 months minimum

Question 18

Cremant de Bourgogne Grand Eminent

Answer 18

A number of requirements:
- white wines can consist only of pinot noir and chardonnay
- rosé wines can only contain 20% gamay
- vintage is optional, but commonly used
- a minimum of 36 months on less and three months in bottle before release
- Brut designation only

Question 19

Vine training methods

Answer 19

single guyot, double guyot (Taille Chablis), cordon de royat and gobelet

Question 20

Soils

Answer 20

chalk, granite, limestone, clay, marl