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Crémant de Bourgogne

‘‘ Today, the Crémant de Bourgogne appellation is a key element in Burgundy wine production, representing 10% of the total volume of wine produced ’’

An AOC at the heart of Bourgogne

An AOC classification at the very heart of Burgundy, the Crémant de Bourgogne is produced in the Yonne, the Côte d’Or, in Saône et Loire and the Rhone. The controlled origin appellation was amended on 17 October 1975, becoming Crémant de Bourgogne. It is known under four different names : white Crémant de Bourgogne, Crémant de Bourgogne whitest of whites, Crémant de Bourgogne whitest of reds and rosé Crémant de Bourgogne. Today the appellation sells some 19.2 million bottles per year.

Consult the Specifications of Crémant de Bourgogne.

A continental climate

The climate is continental with cold and harsh winters, often late frosts, but the summers are warm and sunny. The composition of the soil is diverse.

There are two main grape varieties : pinot noir and chardonnay

Crémant de Bourgogne is produced from traditional Burgundy grape varieties which are organised into two categories.

  • First category : pinot noir, chardonnay (minimum 30 % of production), pinot blanc and pinot gris
  • Second category : gamay noir with white juice (limited to a maximum of 20 % of the production), aligoté, melon and sacy

The majority of Crémants de Bourgogne are produced using pinot noir and chardonnay


Whilst Crémants de Bourgogne are perfect when enjoyed as an aperitif, they are also a perfect accompaniment to a meal. White Crémants with an intense nose, fruit and brioche flavours, which are a perfect suitor for starters.
Fresh white Crémant, with spicy aromas which are perfect as an accompaniment to shellfish or river fish. The aromatic freshness and light acidity will be a perfect match fro smoked fish dishes.
More wine-style Crémants de Bourgogne, the white of reds, where pinot brings structure, body and scale, which make for a wonderful combination with meat, ideally poultry or Bresse chicken.
Rosé Crémant de Bourgogne will be a wise choice for a dessert wine. The mix of pinot noir and gamay gives off powerful aromas of flowers, roses, which perfectly match ice creams. The wine texture and body leave a wonderful aftertaste, with a fresh taste at the end of the meal; it
will be a perfect accompaniment to petits fours. However, above all it will be the fruity flavours which will create the perfect combination between the rosé Crémant with a red fruit sorbet.

Key figures (2018)

  • Total surface area of production: 2,861 ha
  • Production area: 386 villages
  • Number of producers: 138 mixers and 1,685 producers
  • Annual production: 231,719 hl
  • Sales: 38 % exports
  • Number of bottles sold: 19.2 million per year

Segmentation of Crémant de Bourgogne

The Crémant de Bourgogne appellation was segmented on 19th March 2016, creating a hierarchy with two segments under the AOC Crémant de Bourgogne umbrella. The first, “Eminent” Crémant de Bourgogne, denotes Crémants which are aged on racks for at least 24 months. The second, more restrictive segment, “Grand Eminent” Crémant de Bourgogne, denotes the use of specific grape varieties, a minimum alcohol content, a restricted use of pressed juices, ageing 36 months or more, a required lapse of time prior to sale after botting. Wines not meeting these criteria are simply Crémant de Bourgogne “brut”.

Find out more

Union des producteurs et élaborateurs
de Crémant de Bourgogne (UPECB)
Pierre du Couëdic, délégué général
21200 Beaune
Tél. : + 33 (0)3 80 22 32 50
E-mail : ducouedic.upecb@orange.fr

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