France - Cremant d'Borgogne

Question 1

location

Answer 1

• Macconaise, Yonne Dept, some at the foot of Cote d’or

Question 2

grapes

Answer 2

• White: CH, Pinot Blanc, Pinot Gris, PN (min 30%), Aligote, Melon, Sacy
• Red: Gamay (max 20%)

Question 3

climate

Answer 3

• cool continental

Question 4

viticulture

Answer 4

• apparently all villages in Burgundy produce grapes for Cremant
• most comes from CH grown in Macconais
• then CH and Gamay grown in Beaujolais
• historical growing regions ar up in the Yonne Dept around Chablis and Auxerre

Question 5

Cremant

Answer 5

• sparkling wines made outside of Champagne in the traditional method
• for quality purposes, the parcels of vines destined for Cremant must be identified in march so the vines are tended for that purpose. Producing grapes for Cremant must not be an accident
• Grapes treated gently
• hand harvested
• transported in boxes to prevent crushing
• whole bunch pressed
• lightly pressed juice only (first 100ltr of 150kg) can be used

Question 6

Production

Answer 6

• came into being in 1975 for white and rose sparkling wines
• now claims to have some of the strictest rules
• hand harvesting in whole bunches, small boxes for transport
• must declare your vineyard for cremant. you can’t just turn in your worst grapes
• Louis Bouillot and Veuve Ambal are large producers and market leaders
• sells almost 18 million bottles
• highest priced after CHampagne
• cost of finding grapes w/ climate issues is tough
• it’s hard to sell at a price that’s just as commanding as Champagne
• new hierarchy for CdB called Eminent (extended 2nd ferm of 24 months) and Grand Eminent (extended ageing of 36 months plus another 3 in bottle)