Crémant de Bordeaux

AOC since 1990 · traditional method

Crémant de Bordeaux is the AOC for white and rosé traditional-method sparkling wine from the Gironde, recognised in 1990.¹ It uses the Bordeaux grape varieties, spends at least 9 months on the lees and is released no earlier than 12 months after tirage.¹

Area

The appellation covers 501 of the 542 communes of the Gironde department.¹

Grapes

The principal varieties are the familiar Bordeaux ones: Cabernet Franc, Cabernet Sauvignon, Carmenère, Cot (Malbec), Merlot and Petit Verdot among the black grapes, Muscadelle, Sémillon, Sauvignon and Sauvignon Gris among the white. Colombard, Merlot Blanc and Ugni Blanc are accessory varieties allowed in white wine only.¹

Wine	Blend rule
White	principal varieties at least 70%
Rosé	black varieties at least 70%, Sauvignon at most 10%

A rosé may therefore contain up to 30% white grapes, of which Sauvignon no more than 10%.¹

Production

Crémant de Bordeaux is made by the traditional method. The wine spends at least 9 months on the lees from tirage. It may be released 12 months after tirage, and at least one month of that period must come after disgorgement.¹ The base yield is 72 hl/ha with a ceiling (rendement butoir) of 78 hl/ha, and the overpressure after disgorgement must be at least 3.5 bar at 20 °C.¹

Labelling

No complementary geographic name may be added. "Vin de Bordeaux" or "Grand Vin de Bordeaux" is allowed, in characters no larger than two thirds of the appellation name, and the appellation name must appear on the cork.¹

About the source

The rules on this page are taken from the draft amendment of the cahier des charges submitted to the national opposition procedure in June 2021.¹ Details may have changed in later versions. Official production volumes for the appellation were not found.