Cremant de Bordeaux


Cremant de Bordeaux appellation is reserved for white/rose sparkling wines and may be produced throughout the entire Bordeaux wine producing region as seen in our Bordeaux wine glass. 
 

Although Cremant de Bordeaux only represents a small part of the wine production in the Bordeaux region, it illustrates the rich potential of the traditional varieties.  

The historical capacity of wine making techniques and innovation by the Bordelais winemakers, amazingly white and rose Cremant de Bordeaux are all made using traditional methods.

To comply with regulations, the vines have a minimum planting density of 4,000 vines per hectare.  

white sparkling wines are made from the following grape varieties: Cabernet Franc, Cabernet Sauvignon, Carmenere, Malbec, Merlot, Muscadelle, PetitVerdot, Semillon, Sauvignon and Sauvignon gris. Accessory varieties: Colombard, merlot blanc and Ugni Blanc.

The Rose sparkling wines are made from the following grape varieties: Cabernet Franc, Cabernet Sauvignon, Carmenere, Malbec, Merlot and Petit Verdot.

The annual average production is around 13,000 hectolitres of white sparkling wines (blancs de blancs, blancs de noirs) and Rose.  

Bottle fermentation which is the formation of bubbles or la prise de mousse can take place at the earliest on the 1st December following the harvest. They are stacked horizontally on "lattes" at a constant temperature of 9°C to 16°C during this period of ageing.  The wines must be kept in bottles for a period equal to 9 months or greater from the bottling date.

The wines are marketed to the consumer at the end of the ageing period of at least 12 months from the bottling date. Must also be at least one month after disgorging.

 
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