Crémant de Bordeaux

Aware of the originality and specificity of their AOC Bordeaux sparkling wine production made according to the traditional method, the Bordeaux winegrowers and professionals, in search of a constant improvement of quality and in agreement with the INAO, decided to submit the production of these wines to more rigorous standards. On April 3, 1990, the Controlled Designation of Origin Crémant de Bordeaux was born.

Prepared with duly approved white Bordeaux wines, sometimes with red grape musts vinified in white, the Crémant de Bordeaux are made according to the traditional method, that is to say with a second fermentation in the bottle after the addition of the tirage liqueur. At that time, it was called "méthode champenoise". Since August 31, 1994, this expression is exclusively reserved for wines from the AOC Champagne.

The appellation Crémant de Bordeaux can only be claimed for sparkling wines, white or rosé, made from still wines notified at the time of the harvest declaration under the name "wines intended for the production of Crémant de Bordeaux".

Apart from the regulations in force for all Bordeaux appellations (plots, grape varieties, etc.), its production is subject to very precise and strict rules:

• Harvesting is exclusively done by hand and the grapes are harvested and transported in openwork baskets;
  grapes harvested at the right maturity and having a minimum natural alcoholic strength by volume of 8.5%;
  keeping of a press book indicating the beginning and the time of each operation, the weight of the grapes by variety, their alcoholic strength by volume, their origin, the name of the winegrower and the volume of must obtained;
• the use of chain presses is prohibited;
• the so-called "rebèche" wines cannot be used, the rate between 0 and 10% is fixed annually;
• the rate of extraction of the must intended for the appellation is limited to 100 liters for 150 kilos of grapes;
• the bottling of the wine in which the foam is produced cannot take place before January 1st following the harvest. After disgorgement, the wines must have a carbon dioxide overpressure of at least 3.5 atmospheres, measured at 20°C;
• the maximum sulphur dioxide content is limited to 150 mg/l;
• the minimum period of conservation on lees after the second fermentation in bottles is 9 months;
• a compulsory tasting of the basic wines is carried out (analysis and tasting).

In addition to these particularities of elaboration, the wines must satisfy the conditions of production specified in the specifications in order to benefit from the AOC Crémant de Bordeaux. It should also be noted that in addition to the mandatory information on the label, the cork must bear the words "Crémant de Bordeaux" on the neck of the bottle.

Its production is constantly increasing thanks to well conducted information campaigns.