Bourgogne mousseux

Styles

Principal grape varieties

Accessory grape varieties

Terroir

• The appellation area extends over approximately 250 kilometres from north to south and brings together a collection of more or less discontinuous vineyard zones across the territory of more than 300 communes.
• The vineyards of the Yonne and the Châtillonnais are established on the cuestas of the Paris Basin, on sediments dating from the Upper Jurassic, with the exception of the Vézelien and the Jovinien.
• From Dijon to the outskirts of Lyon, the vineyards occupy the western edge of the Bresse graben, a tectonic structure that subsided during the Alpine uplift, with calcareous or marly substrates dating from the Jurassic and, locally, from the Triassic.
• Principally in Saône-et-Loire, outcrops of metamorphic and granitic basement rock from the Primary era locally give rise to acidic soils on which vines are planted.
• The wine-growing area of Burgundy experiences a relatively cool oceanic climate with a mean annual temperature of 11°C, moderated in the south-east by a foehn effect caused by the Morvan and Charolais hills.

• Burgundian producers began making sparkling wines using Champagne techniques as early as 1820 in Rully, then in Nuits-Saint-Georges and, in 1840, in Chablis.
• Sparkling wines were produced from prestigious climats such as Clos Vougeot, Chambertin and Chablis, and were particularly appreciated by customers in England and the United States.
• The recognition of the Crémant de Bourgogne appellation by decree in 1975 for white and rosé wines led to the Bourgogne mousseux appellation being reserved exclusively for red wines from 1984 onwards.
• Certain small sub-regions have retained local vine-training practices inherited from long-standing expertise, such as the arching (arcures) method in the Mâconnais or the pruning style known as "Chablis" in the Yonne.

• The wine expresses mainly fruity aromas ranging from small red and black fruits to notes of cherry or strawberry, depending on the grape variety most prominent in the blend.
• The wine is characterised by its aromatic intensity and by a freshness on the palate enhanced by the release of carbon dioxide from its effervescence.

• The cool character of the geographic zone's climate is particularly favourable to the production of sparkling wines, with the soils and aspects preserving the vitality essential to their quality.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in France

Sources

• Product specification (BO Agri, PDF)
• Official INAO text (show_texte)
• INAO product entry
• Official trade body site — BIVB