The appellation Crémant de Bourgogne is restricted to effervescent wines made from still wines (called « base wines ») by the traditional method.

The blanc is generally white-gold in colour. The bubbles are fine and form a delicate necklace around the edge of the glass. Floral, citrussy and mineral aromas are matched in the mouth by freshness and elegance plus a degree of acidity which is the key to a proper balance between aromatic power and the desired degree of lightness.

The grape varieties used to make the Crémant brut are Pinot Noir (70%) and Chardonnay (30%).

Serving temperatures : 4 to 8°C as a pre-dinner drink or dessert wine, 6 to 9°C with main meal.