Crémant

A Crémant is a sparkling wine with a lower carbon dioxide pressure (approx. 3.5 bar) than Champagnes (approx. 6 bar). It is produced according to the same method as champagne by a second fermentation in the bottle. For the second fermentation, only less sugar is offered to the yeast than in a champagne, which consequently also produces less carbonic acid or CO2. Thus, crémants appear visually a little 'tamer' in the glass than a champagne. The name Crémant has not been allowed in Champagne since 01.09.1994, although some (few) Champagne houses still offer this type of sparkling wine. For instance, the Mumm house still supplies an excellent crémant called Mumm de Cramant. In former times, this sparkling wine was called Mumm Crémant de Cramant. Mumm exclusively uses best Chardonnay vines from their vineyards in the wine-growing municipality of Cramant for the preparation. In other wine-growing regions of France, however, the designation is allowed. Thus, there have long been Crémants such as Crémant de Bordeaux, Crémant de Bourgogne or Crémant de Loire.

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