Crémant de Bourgogne is on a roll, whether it is Bailly Lapierre or André Delormes. They all show optimism with a world market of sparkling wine that beats all records.
Such a success for Crémants de Bourgogne can be explained by their proximity to Champagne (same grape varieties, soils often quite similar, same method of production, same breeding). Or could it be that the quality/price ratio is more advantageous to Burgundy?
Indeed, today, the Crémant de Bourgogne represents 10% of the volume of wine production in Burgundy, making it one of the most important appellations in Burgundy in terms of volume on nearly 2,400 hectares with an average price of 150 HKD.
Crémant de Bourgogne, authorized grape varieties
Crémant de Bourgogne is made from the traditional Burgundian grape varieties: pinot noir, chardonnay, pinot blanc, pinot gris but also gamay noir à jus blanc, aligoté, melon and sacy. Only Chardonnay and Pinot Noir are considered noble, and Crémants de Bourgogne must contain a minimum of 30% of them.
White Crémant de Bourgogne is the result of a blend of different grape varieties but none of them really predominates. It must however be composed of at least 30 % of pinot noir or chardonnay.
Crémant de Bourgogne blanc de blancs with a composition that can only gather white grape varieties and mainly Chardonnay.
Crémant de Bourgogne blanc de noirs. Its elaboration is made from pinot noir.
Crémant de Bourgogne rosé : it contains mainly pinot noir which can be associated with a little gamay.
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