The term was introduced in the late 1980s when the EU called it Méthode champenoise outside the french Champagne was prohibited. It used to be like that of some houses champagne with less carbon dioxide pressure referred to, but this is no longer common today. The term is now used in France for quality sparkling wines produced outside of Champagne using the champagne method. The provisions vary somewhat depending on the appellation. However, one applies to everyone Whole bunch pressing, maximum 100 liters of must per 150 kilograms of grapes, maximum 150 mg / l sulfur dioxide and at least year of storage, including nine months on the yeast, Appellations classified in France are Crémant d'Alsace. Crémant de Bordeaux. Crémant de Bourgogne. Crémant de Die. Crémant de Limoux. Crémant de Loire and Crémant du Jura, There is one in Luxembourg Crémant de Luxembourg,
In the past, the term crémant was reserved for quality sparkling wines made in France or Luxembourg. The Spanish producer sued against this designation protection Codorníu who marketed one of his sparkling wines under the name "Grand Crémant de Cordoníu". The European Court of Justice ruled on 18 May 1994 that "Crémant" did not designation of origin, but is a manufacturing process for sparkling wines and therefore should not be reserved as it was. This meant that the term "crémant" was no longer tied to its origin and also became available for other countries. However, since this term was used for products with strict manufacturing regulations and had gained a certain degree of familiarity, in one EU Regulation Minimum conditions set.
A crémant has to be traditional bottle fermentation getting produced. The must must have a special shape pressing (the so-called whole grape pressing), the maximum yield may amount to 100 liters per 150 kg of harvested material. The term "Crémant" may only be used in connection with the name of the specific region, in Germany, for example, "Crémant Rheinhessen". The adoption of the term "crémant", which was previously not used in Germany and Austria, is a replacement for the no longer allowed and the champagne reserved term Méthode champenoise to watch. The acceptance of the new term is low in viticulture practice. It is rarely used in Germany and Austria.
Detailed description of the sparkling wine production with all processing steps can be found at champagne, Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,