The term was introduced in the late 1980s, as the name of the EU Méthode champenoise outside the French Champagne was prohibited. In the past, a few houses became one too champagne with less carbon dioxide pressure but this is no longer common today. The designation is valid today in France for quality Champagne wines produced outside the Champagne method. The terms vary slightly depending on the appellation. For all, however, one applies Whole bunch pressing, maximum 100 liters of must yield per 150 kilograms of grapes, maximum 150 mg / l sulfur dioxide and at least year storage, of which 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, Crémant was reserved for quality sparkling wines produced in France or Luxembourg. Against this designation protection complained the Spanish producer Codorníu, who marketed one of his sparkling wines under the name "Grand Crémant de Cordoníu". By judgment of 18 May 1994, the European Court of Justice stated that "Crémant" had no designation of origin but a production process for sparkling wines and therefore should not be reserved as happened. Thus, the term "Crémant" was no longer origin-bound and also released for other countries. But since this term was used for products with strict manufacturing regulations and had gained a certain degree of familiarity, were in a EU Regulation Minimum conditions.
A crémant has to go by means of the traditional bottle fermentation getting produced. The must must be replaced by a special form of pressing (the so-called Ganztraubenpressung) are obtained, the maximum yield may make up 100 liters per 150 kg of grapes. The term "Crémant" may only be used in connection with the name of the specific growing area, in Germany for example "Crémant Rheinhessen". The takeover of the term "Crémant", which was previously uncommon in Germany and also in Austria, is a substitute 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 is available champagne, Complete listings of the numerous vinification measures and cellar techniques, as well as the various wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,