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Created in 1975, the regional appellation for crémant (sparkling wine produced according to the Champagne method outside Chmpagne) applies to sparkling wines produced within the Appellations of Anjou, Cheverny, Saumur and Touraine. In the Loire region, the first sparkling wines known as Crémants were produced under the old names Crémant de Saumur and Crémant de Vouvray. Almost all the varieties authorised in the Loire may be used, with the exception of Sauvignon Blanc. The most frequently used are Cabernet Franc, Cabernet Sauvignon, Chardonnay, the dominant Chenin Blanc (here also Pineau de la Loire), Grolleau Noir (maximum 30%) and Pinot Noir. Mainly white wines and to a small extent also rosé wines are produced. Well-known of the approximately 200 producers are Baumard-Cray, Berger, Bouvet-Ladubay, Château Langlois, Delhumeau, Domaine des Baumard, Gratien & Meyer, Nerleux, Oisly et Thésée and Passavant.