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Crémant de Bordeaux AOP Département:
Gironde
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Crémant de Bordeaux AOP Styles and Encépagement:
Vin Mousseux Blanc:
- Principal Varieties: Cabernet Franc, Cabernet Sauvignon, Merlot, Cot, Petit Verdot, Carmenère, Muscadelle, Sémillon, Sauvignon Blanc, Sauvignon Gris
- Accessory Varieties: Max. 30% combined Colombard, Merlot Blanc, and Ugni Blanc
- Vin Mousseux Rosé: Cabernet Franc, Cabernet Sauvignon, Merlot, Cot, Petit Verdot, Carmenère
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Crémant de Bordeaux AOP Assemblage:
per encépagement
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Crémant de Bordeaux AOP Minimum Potential Alcohol:
9% (minimum 11% acquired after secondary fermentation)
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Crémant de Bordeaux AOP Minimum Must Weight:
144 g/l
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Crémant de Bordeaux AOP Sparkling Wine Requirements:
- Traditional Method Secondary Fermentation
- The wines must spend a min. 9 months on the lees prior to dégorgement, and may not be released for a min. 12 months after the date of tirage
- Min. 3.5 atmospheres of pressure
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Crémant de Bordeaux AOP Harvest Method:
Manual harvesting is mandatory
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Crémant de Bordeaux AOP Minimum Planting Density:
4,000 vines per hectare
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Crémant de Bordeaux AOP Maximum Yields (Rendement de Base):
72 hl/ha (100 liters per 150 kg max. press yield)
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Crémant de Bordeaux AOP Established:
1990
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