Crémant de Die

Grapes

Clairette is the main variety; Aligoté and Muscat à Petits Grains are secondary.¹ The rules set the shares in a holding's plantings rather than in each bottle:

Source for the table: the cahier des charges.¹

Production

Crémant de Die is made by the traditional method, with a second fermentation in the bottle. The wine may be released after at least 12 months of élevage counted from tirage.¹ The text we read does not give a separate minimum time on the lees, so this page does not state one. The base yield is 60 hl/ha with a ceiling (rendement butoir) of 70 hl/ha, and the overpressure after disgorgement must be at least 3.5 atmospheres at 20 °C.¹

Crémant de Die and Clairette de Die

The Diois has two sparkling appellations. Clairette de Die is best known for Muscat-dominated wine made by the ancestral method, a single fermentation finished in the bottle.² Crémant de Die is the Clairette-based wine made by second fermentation, with only a small share of Muscat.¹ Muscat in the Crémant is held between 5 and 10% of plantings, while the ancestral Clairette de Die needs at least 65%.^1,2 The two differ in grape balance, in method and in sweetness.

About the source

The rules on this page come from the draft amendment of the cahier des charges approved for national opposition procedure in June 2024.¹ Production volumes for the appellation were not found on an official page.