The regional AOC area for Crémant in the French wine-growing region of Burgundy was classified in 1975. It replaced the previous use of the designation ‘Bourgogne Mousseux’ for white and rosé sparkling wines. However, the AOC Bourgogne Mousseux, which was recognised as early as 1943, continues to exist and has been authorised exclusively for red sparkling wines since 1984. The permitted grape varieties are Chardonnay, Pinot Blanc, Pinot Gris, Aligoté, Pinot Noir and Gamay, as well as Melon de Bourgogne and Sacy. In the cuvée, Chardonnay, Pinot Blanc, Pinot Gris and Pinot Noir must together account for at least 30 per cent; the proportion of Gamay must not exceed 30 per cent.

The grapes must be harvested by hand. A maximum of 100 litres of must may be obtained from 150 kg of grapes. The wines must be aged on the lees in the bottle for at least nine months and may not be marketed until at least twelve months after the tirage. The natural alcohol content is at least 9% vol. Following any fortification, the base wines may have a total alcohol content of no more than 11.5% vol; if fortification has taken place, a maximum of 13% vol is permitted prior to the addition of the dosage.

The ‘Eminent’ quality label, introduced by the Union des Producteurs et Élaborateurs de Crémant de Bourgogne (UPECB), requires at least 24 months’ ageing on the lees. For ‘Grand Eminent’, a minimum of 36 months is required; only Chardonnay and Pinot Noir may be used, with Gamay permitted in rosé wines up to a maximum of 20 per cent.