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{ SOMMjournal.com } 7 DIVING INTO THE DETAILS OF Crémant De Bourgogne • Crémant de Bourgogne is exclusively blanc or rosé, produced in the méthode traditionnelle (méthode Champenoise). • AOP established in 1975. • Approved varieties are Chardonnay, Pinot Blanc, Aligoté, Melon de Bourgogne, Sacy, Pinot Noir, Pinot Gris, and Gamay. With a minimum of 30% combined Chardonnay, Pinot Gris, Pinot Blanc, and Pinot Noir, and a maximum of 20% Gamay. • Manual harvesting is mandatory, with most of the picking occurring in the early hours of the morning to preserve freshness and acidity. • Crémant de Bourgogne wines must have a minimum nine months of lees aging prior to dégorgement, and may be released 12 months from the date of tirage. Blanc de blancs can be 100% Chardonnay or Aligoté, or a blend of these two grapes. They are generally floral and citrusy with minerality that is matched in the mouth by freshness and elegance. With time, it will develop a toastiness with notes of pitted- fruits, such as apricot or peach. Crémant de Bourgogne Blanc de Blancs, Brut, NV, by Parigot & Richard The Parigot family has been making sparkling wine in Savigny-les-Beaune for five generations. Situated in the heart of the Côte de Beaune region, Crémant de Bourgogne from this area expresses clas - sic traits of its terroir, where Pinot Noir and Chardonnay rule supreme. This wine opens with a nose of lemon zest, oyster shell, and brioche. On the palate, green apple and a chalky minerality with a laser- focused, clean finish. Blanc de noirs often exude aromas of cherry, blackcurrant, and raspberry with a long and persistent mouthfeel. Time adds charm and warmth, with aromas of dried fruits and, perhaps, honey, spices, or nutmeg. Produced from black grapes only. Crémant de Bourgogne, Blanc de Noirs, Brut, NV, by Louis Bouillot Louis Bouillot was founded in 1877 in Nuits-Saint- Georges, a little village nestled in the heart of the Côte d'Or. As one of the first to specialize in spar - kling wine production in Bourgogne, Louis Bouillot has gained international recogni- tion as a quality producer of Crémant de Bourgogne. Light lemon yellow with lively bubbles and a full-bodied palate of ripe citrus and apple blossom. Round and restrained on the palate, with a delicate and mineral finish. Rosé is predominantly made from Pinot Noir grapes (sometimes with a portion of Gamay) and is rose gold in color. These wines are delicate with subtle aromas of red fruits. Crémant de Bourgogne, Rosé, Brut, NV, by Bailly Lapierre Bailly Lapierre has been producing nuanced and sprightly sparkling wines since 1972. Its caves are built into an underground quarry, pro - viding unique and natural conditions for vinification and aging. Aromas of ripe cherries and red currants dominate the nose of this wine, with just the slightest hint of crushed strawberry blossom. Zesty and frothy on the palate and finishes crisply, thanks to a refreshing acidity. STYLES OF CRÉMANT DE BOURGOGNE PHOTOS: BIVB / GÉRALD MONAMY Production of Crémant de Bourgogne follows the méthode Champenoise in the production of their sparkling wines—blending after primary fermentation, followed by the addition of liqueur d'expédition to facilitate secondary fermentation in the bottle.