Situation – Sparkling Bourgogne made its entrance into history in 1830 when it was lauded by the poet Alfred de Musset (1820-1857) in his “Secrètes pensées de Raphaël”. It was first made at the beginning of the 19th century at Chablis, Nuits-Saint-Georges, Rully and Tonnerre, and since then has not ceased to sparkle. It was for a long time the practice to make effervescent versions of prestigious Burgundian Grands Crus but the AOC status granted in 1975 laid down strict conditions for its production on the basis of meticulously-applied traditional skills to achieve high-quality vinification. Only whites and rosés qualify for the appellation. They may be blanc de blancs (from white grapes) or blanc de noirs (from white-juiced black grapes). Most are classed as brut or, less often, demi-sec. The production area is the same as that for the appellation Bourgogne.
Terroirs – The grapes from which the vins de base for Crémant de Bourgogne are made come from a wide variety of soils in vineyard districts throughout Bourgogne.
They range from the chalky subsoil of the Joigny district in the north to the granites of southern Bourgogne, via the limestones and marls of the Côtes where most of the wines of this appellation are grown.