DP // AOP Crémant de Bourgogne // English version

PRESS INFORMATION 2016

EFFERVESCENCE IS AN ART CONTACTS Pierre du Couëdic - Executive Director UPECB - 132-134 route de Dijon 21200 BEAUNE Tel : 03 80 22 32 50 Email : UPECB@wanadoo.fr Press Contact Rouge Granit/Laurent Courtial Caroline Campalto & Claire Barnéoud ccampalto@rouge-granit.fr - 06 17 07 30 75 cbarneoud@rouge-granit.fr - 06 46 36 57 52 www.rouge-granit.fr

Crémant de Bourgogne is a sparkling appellation wine, a regional AOC that embraces all of the Burgundy vineyards. The Crémant de Bourgogne Growers and Makers Union (‘Union des Producteurs et Elaborateurs de Crémant de Bourgogne’ or UPECB) is an association that represents all of the growers and producers of the Côte d’Or, the Rhône, the Saône et Loire and the Yonne. Its 2900 members (growers, wine cooperatives, houses and negociants) work together for ongoing improvement in the quality and the production of Crémant de Bourgogne, and participate actively in the development of its notoriety in France and around the world.t Through them, the UPECB is the guardian and upholder of complex, prestigious and ancestral skills.

This fine wine, product of the great Burgundy terroirs and grape varieties, offers a delicious encounter with a subtle and sensual world: the fine art of effervescence.

PRELUDE

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The Sixties

TIMELINE

A difficult period for the winegrowers prompts a review led by René Chevillard under the auspices of the INAO (AOC regulatory body). The need to review the rules of production of sparkling Burgundy is recognised.

1970

1822

The Petiot brothers, wine merchants at Chalon sur Saône and owners of vines at Mercurey and Rully, take into their employment a promising young winemaker from Champagne - François-Basile Hubert

A new association of winegrowers of the Auxerre region is formed under the impetus of Michel Esclavy.

The initial contours of the Cremant de Bourgogne identity begin to take shape with the publication of the first regulations governing production. This collective action sees a resultant improvement in production quality.

17 October 1975

1827

AOC « Bourgogne Mousseux » becomes AOC « Crémant de Bourgogne » for the white and rosé wines. The red sparkling wines retain the appellation « Bourgogne Mousseux ».

The ’Union des Producteurs et Elaborateurs de Crémant de Bourgogne’(UPECB) is created at the same time.

Over a million bottles of sparkling Burgundy have already been sold in France.

1818

Joseph-Jules Lausseure decides to make his best Pinot Noir cuvees...

Côtes de Nuit, Chambertin, Clos Vougeot, Romanée Conti... as sparkling wines.

1830

François-Basile Hubert starts his own business in Rully specialising in the “methode champenoise

1813

The Emperor Napoleon III and Empress Eugenie visited Dijon on the 23rd and 24th August 1860. During a lavish banquet the Emperor was presented with a gift from the town, known as the ‘Vin d’Honneur’. It consisted of a cedar-wood case with gilt handles engraved with the imperial arms, containing a collection of remarkable wines amongst which were bottles from the 1834 vintage of Clos-Vougeot, Volnay and Romanée-Conti and an 1846 Nuits Saint-Georges. Also in the case was a selection of sparkling wines from Burgundy: two bottles of 1849 Romanée Mousseux, one bottle of 1858 Nuits Mousseux and two bottles of Bourgogne Mousseux gelé.

1858

The first bottles of sparkling wine are produced at Tonnerre, in the department of the Yonne.

Sparkling wine sets out to conquer the markets of Asia, Africa and the United States. It is even to be found at the court of the Tsar of Russia.

1840

late 18th - early 19th century

Sparkling wine is becoming ever more popular in France. At this time the base wines destined for making sparkling wines are made in Burgundy.

Did You Know ?

The house of Simonnet-Febvre, in the Yonne, make a sparkling Chablis to great acclaim both in France and abroad.

1826

The Petiot brothers’ first sparkling wine is launched on the market under the name « Fleur de Champagne - Qualité supérieure ».

16 March 1943

The sparkling wines of Burgundy succeed in obtaining the label « Bourgogne Mousseux » for all three colours.

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PORTRAITS The history of Crémant de Bourgogne is marked by several emblematic personalities who actively participated in the construction of the appellation:

› François-Basile Hubert

› Jules Lausseure

› Marshal Marmont

This young man of great promise, from a family of barrelmakers in Champagne, accepted the invitation to join the Petiot brothers at just 18 years of age to practice the champagne method of winemaking. With him, the Petiot brothers created their first sparkling wine. He later decided to establish his own business, which would become the first to be wholly dedicated to the production of sparkling wines.

A notable figure amongst the wine merchants of Nuits-SaintGeorges, he started to take an interest in sparkling wines around the same time as the Petiot brothers. Unlike the Petiots, he did not have recourse to anyone from Champagne, but was audacious enough to make sparkling wines from his very finest cuvees.

Auguste Frédéric Louis Viesse de Marmont was born in 1774 at Châtillon-sur-Seine and served as an officer under Napoléon Bonaparte and then the Bourbons. He devoted much of his time and fortune to the commercial and agricultural development of his native region. Viticulture was one of the many subjects that interested him, due to a few hectares of vines that he inherited, and which he rapidly increased to 16 hectares around the family château.

Marshal Marmont shook up ancient practices with his modern concepts such as planting vines in rows, and was quick to bring vine plants from Champagne and try his hand at making sparkling wines. He made the wines in separate vats according to the terroir and the variety, tested different levels of dosage, and experimented with secondary fermentation.

He also introduced sugar beet to the region and created a sugar manufacturing plant to supply the sugar needed to dose the wines. However, the family’s financial difficulties finally obliged him to abandon this wine production.

› Fortuné-Joseph et Abel Petiot The ambition of these two brothers was to turn their highly renowned still white wines into sparkling wines. They appealed to the Mayors of the villages of Champagne to help them find workers who could help them achieve this, and thus came across François-Basile Hubert. In 1838 they went into partnership with two Bordeaux wine merchants, Adrien et Charles Géraud, to create the wines and spirits export company Petiot et Géraud Frères. They exported Mousseux de Bourgogne and developed many new overseas markets, notably in India where they established their own office in Calcutta.

› Isidore Roze This multi-talented man, born in 1796 in Tonnerre, is considered the founding father of sparkling wines of the region. He worked first as steward at the Château de SaintCloud, then as Secretary of the Agricultural Society. His many travels took him to England, Italy, Germany and as far away as Russia. In 1828, in association with Barthélémy TruchyGrenier, owner of the Château de Dannemoine, and his cousin Jacquillat-Despréaux, he set up the first establishment to make sparkling wines from the vineyards of Tonnerre. The company, which existed until 1934, produced some 5,000 bottles annually.

Did You Know ?

• 2 bottles of Crémant de Bourgogne are opened in the world every hour.

• A cork from a bottle of Crémant de Bourgogne attains 50 kilometres an hour as it leaves the neck of the bottle.

• T he size of a Crémant de Bourgogne bubble increases a million-fold between its first appearance and its final fizz at the top of the glass.

• T he pressure in a bottle of Crémant de Bourgogne is equal to that experienced by a diver at a depth of 50 metres.

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The UPECB has been presided over successively by five men with a common desire to raise Crémant de Bourgogne to the ranks of a top quality appellation: René Chevillard (8th July 1976 - 11th February 1987), Michel Esclavy (11th February 1987 - 10th September 1998), Jean-François Delorme (10th September 1998 - 29 January 2007), Georges Legrand (29th January 2007 - 23rd January 2014) and Edouard Cassanet (23rd January 2014 - present). The latter three presidents profoundly transformed the UPECB and modernised the sector in the context of changing legislation and significant commercial development.

THE CRÉMANT DE BOURGOGNE GROWERS AND MAKERS UNION (UPECB)

› Jean-François Delorme President of the UPECB from the 10th September 1998 to the 29th January 2007, he created an administrative structure and developed the appellation’s communication strategy. Under his presidency the organisation gained visibility amongst the other actors and partners in the sector, beginning with the Government departments. Delorme was responsible for laying the foundations of the strategic development and structural policies of the profession for the ensuing 10 years.

› Georges Legrand President from 29th January 2007 to 23rd January 2014, he established new procedures in the context of a reform of the appellation’s specifications charter. He put in place a certification process and encouraged the professionalization of vineyard management for the effervescent sector. Carrying on the work of Jean-François Delorme he introduced management tools, including the Interprofession reserve. He also did significant work in strengthening the appellation’s external communication.

› Edouard Cassanet Edouard Cassanet took up his functions as President on the 23rd January 2014, in the continuum of his predecessors, with as his objectives the development of ever more effective communication tools and the reinforcement of the UPECB’s management and organisational tools.

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ACHIEVING EXCELLENCE THROUGH RIGOUR The strictest specifications in all of Burgundy

Making Crémant de Bourgogne requires the application of rigorous skills within a framework of the most demanding specifications that guarantee wines of the highest quality.

› I t is compulsory for the grapes to be hand-picked, in whole

bunches. They are transported to the cellar in perforated crates to prevent oxidation. › T he bunches are then pressed several times to produce different qualities of juice. The first pressing of entire berries, limited to 20Hl, is called the “cuvee”, and gives the wine its structure. The second pressing, called the “taille “, gives a concentration of aromas.

Yields are restricted to 78Hl per hectare, and pressing is limited to 150 kilos of grapes for 100 litres of must (juice).

› A fter

the two pressings the juice begins its alcoholic fermentation. › T he base wines, made from different grape varieties and terroirs and selected from carefully chosen vintages, are then blended together. › U n obligatory tasting takes place before a committee delegated by the UVEPB and under the control of a certifying body in order to attest to the conformity of the wines.

VARIATIONS ON A THEME FOR a quattuor of Crémants de Bourgogne

› B ottling

follows, after which secondary fermentation commences. A «liqueur de tirage» (a mixture of yeast and sugar) is added to induce the process of effervescence, or “prise de mousse”, and the bottles are laid down on slats. This fermentation on slats, during which the yeasts transform the sugar into alcohol and carbon dioxide, lasts for a minimum of 12 months.

The eminently precious and delicate effervescence of Crémant de Bourgogne subtly materialises. Its personality and aromatic expression begin to take shape.

› T he next stage is that of riddling. Whether done mechanically,

with the aid of automatic riddling machines, or manually on a sloping riddling rack, it is an extremely laborious process which causes the fermentation sediments to settle, by gravity, in the neck of the bottle. › T hese impurities are then expelled in a manipulation known as disgorgement, and a quantity of sweet “liqueur d’expédition” is added to create the dosage required. A Crémant Brut must contain less than 15 grams of sugar per litre, a Crémant Sec between 13 and 35 grams, and a DemiSec between 35 and 50 grams. › T he bottles are then sealed with corks. A second tasting by a certifying body is the ultimate stage which will confirm, or otherwise, the commercial release of the cuvee.

Crémant de Bourgogne exists in four variations: Crémant de Bourgogne Blanc, Crémant de Bourgogne Blanc de Blancs, Crémant de Bourgogne Blanc de Noirs and Crémant de Bourgogne Rosé. Made from the traditional Burgundy grape varieties of Pinot Noir, Chardonnay, Pinot Blanc and Pinot Gris, it can also include Gamay (maximum of 20%), Aligoté, Melon or Sacy. The majority of Crémants are made from Chardonnay or Pinot Noir, considered to be noble varieties capable of producing grand crus.

Crémant de Bourgogne must contain a minimum of 30% of noble varieties.

› C rémant de Bourgogne blanc: a blend of any of the above varieties, with none

being really dominant, but it must contain at least 30% Pinot Noir or Chardonnay.

Its composition offers excellent balance and complexity of aromas.

› C rémant de Bourgogne blanc de blancs: a bright, superbly fresh wine made uniquely from white grapes, mainly Chardonnay.

› C rémant de Bourgogne blanc de noirs: made only from Pinot Noir, this is a more vinous, highly structured wine.

› C rémant

de Bourgogne rosé: principally Pinot Noir, sometimes associated with a little Gamay. A mineral and elegant wine with lovely red fruit aromas.

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AUDACIOUS BOURGOGNE !

Crémant de Bourgogne, born of a combination of grape varieties, a mosaic of terroirs, and great rigour, is a wine of multiple facets. It expresses the audacity of its youth via an immense freshness, and a light, carefree vivacity. With the passage of time it becomes more complex, with the Brut remaining faithful to its vivid, forthright character and the Sec and the Demi-Sec mellowing with age to reveal a soft smoothness.

› Crémant de Bourgogne blanc

› Crémant de Bourgogne blanc de noirs

Aspect | brilliant, clear and limpid. Its fine bubbles rise to form a string of pearls on the surface.

Nose | floral with notes of citrus fruit and a touch of minerality.

Palate | fresh, lively and elegant.

Aspect | pale gold with a blush of soft pinkish silver known as” Oeil de Perdrix” (partridge eye).

Nose | an intermingling of soft berry fruits such as cherry, raspberry and blackcurrant.

Palate | long and persistent. With time it develops warm undertones, revealing aromas of dried fruit, honey, spices and nutmeg.

With superb balance between aromatic intensity and gossamer lightness thanks to its fine acidity, the Crémant Blanc is pure pleasure.

The perfect accompaniment for all occasions!

› Crémant de Bourgogne blanc de blancs Aspect | white gold with delicate greenish gleams. With time the colour intensifies to a deeper gold.

Nose | | fragrant white flowers, acacia, hawthorn, citrus, green apple.

Palate | pleasing aromas of stone fruit such as apricot or peach, evolving to toasted notes.

Crémant Blanc de Blancs is a delightfully well-balanced wine of great charm.

Excellent with fish dishes, cocktail food or as an aperitif.

Its structure, vinosity and tremendous appeal make it ideal for aperitif but also a great food wine.

› Crémant de Bourgogne rosé Aspect | pink gold with a host of fine bubbles which unfold delicately like the petals of a rose.

Nose | elegant red fruit aromas.

Palate | a deliciously acidulous attack gives way to an incredible smoothness.

CREMANT DE BOURGOGNE IN A FEW NUMBERS › 2,900 growers and producers. › 170,000 hl from 2,384 ha harvested in 2014 › 16,423,932 cols sold in 2014 › T he quantity of grapes harvested each year for Crémant de Bourgogne represents 20% of Burgundy’s regional appellations.

› S ales in France account for 68% of Crémant de Bourgogne production, with supermarkets being the biggest market at 41% of volumes sold.

› 3 2% is exported. The United States, Germany, Scandinavia and Belgium are the principal destinations.

› I n the last two years the volume of sales has decreased due to low

harvests and a tightening of the regulations governing production, notably the requirement for 3 additional months of ageing before release onto the market.

› T he appellation has experienced a significant progression in value to

become the highest value sparkling wine appellation in France outside of Champagne.

Light and elegant, this Crémant is the perfect accompaniment to starters or summer barbecues.

It also matches well with a fruit based dessert.

TO FULLY APPRECIATE ALL ITS AROMAS, serve Crémant de Bourgogne WELL CHILLED: BETWEEN 6° AND 8°

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The Crémant de Bourgogne appellation abounds in great addresses – from the world famous to the well-kept secrets.

Below you’ll find a non-exhaustive list of some of those not to miss.

Each winegrower, each cellar and each production house propose their own programme of activities, visits and tastings. Burgundy offers a rich and varied agenda of festivities for the greater pleasure of the visitor.

For more information: www.vins-bourgogne.fr

GETTING TO KNOW AOC CRÉMANT DE BOURGOGNE

› Maison Veuve Ambal

› L’Imaginarium

Veuve Ambal is one the principal producers of Crémant de Bourgogne. Established in the very heart of Burgundy for over 100 years, this family-run business offers a wide range of Crémants de Bourgogne. It is possible to visit their ageing cellars and participate in various workshops all through the year.

Created by the Maison Louis Bouillot, the Imaginarium offers an experience that is fun and fascinating at the same time!

In the course of a dynamic circuit of discovery the visitor can pierce the mysteries of the vine and learn the secrets of making Crémant de Bourgogne.

Veuve Ambal Le Pré Neuf 21200 Montagny Les Beaune Tel. +33 (0)3 80 25 01 70 Contact for visits: 03 80 25 90 81 www.veuveambal.com

Entrance: From 9 euros, free for the under 12s, 6 euros for 12 to 17 year-olds and students.

L’Imaginarium Avenue du Jura 21700 Nuits-Saint-Georges Tel.+33 (0)3 80 62 61 40 http://www.imaginarium-bourgogne.com

› Maison Bailly Lapierre

› L’Ampélopsis

Another emblematic Crémant de Bourgogne producer, Bailly Lapierre is a cooperative which reunites 430 winegrowers devoted exclusively to Crémant de Bourgogne. You can discover their underground caves carved out of the Tonnerre rock 50 metres below ground where the natural conditions are perfect for the optimum development and ageing of Crémants.

L’Ampélopsis is a space dedicated to the vine and wine in the Châtillonnais, at Domaine Brigand. During a two-hour visit, visitors can discover 1 200m2 of exhibitions and varied animations such as the Temple of Wine, the Oenoscope, winemaking vats, a garden dedicated to Bacchus and a museum.

Bailly Lapierre Quai de l’Yonne Hameau de Bailly - BP 3 89530 Saint-Bris-Le-Vinieux Tel.+33 (0)3 86 53 77 77 www.bailly-lapierre.com

Oenocentre Ampélopsis 3 rue derrière l’Eglise 21400 Massigny Tel. +33(0)3 80 91 15 12 www.oenocentreampelopsis.magix.net

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A SENSE OF hospitality Burgundy is famous for its warm welcome, combining authenticity and charm in its choice of places to stay, its gastronomic restaurants and its addresses dedicated to well-being.

› The Winemaking Museum In the heart of an authentic 17th century wine cellar, the visitor can learn all about the work of the winemaker and the barrel maker in the time of our ancestors. In a demonstration of passion, dedication, tools and tradition, the secrets of these ancient trades are revealed.

Open Saturdays from September to June, between 15.00 and 18.00.

Domaine Bouhelier Place Saint-Martin 21400 Chaumont-le-Bois Tel. +33(0)3 80 81 95 97 www.bouhelier-vigneron.com

› The Crémant de Bourgogne Route Whether with the family or with friends, the Crémant de Bourgogne Wine Route is an excellent way to experience all the effervescence of the vineyards. Explore the countryside around Chatillon and make the acquaintance of the winegrowers who open the doors of their cellars to you. With its 120 kilometres traversing 23 villages, the Route is an invitation to discover the rich heritage of the region.

For more information: www.routeducremant.fr

› La Gentilhommière *** and the restaurant le Chef Coq On the threshold of the Nuits-Saint-Georges vineyards, the Gentilhommière is a classic Burgundy manor house in a park of 13 hectares. In addition to its 31 rooms the gastronomic restaurant, ‘Le Chef Coq’ will seduce your palate with the refinement of its dishes. Don’t miss the oysters poached in Crémant de Bourgogne.

La Gentilhommière 13 Vallée de la Serrée Direction Meuilly 21700 Nuits-Saint-Georges Tel. +33 (0)3 80 61 12 06 www.lagentilhommiere.fr

› La Côte Saint Jacques ** Lhis gourmet restaurant run by Jean-Michel Lorain perpetuates a tradition of culinary skills that have been passed down the generations. In a magnificent setting, the chef works with the noblest of products from the terroir in a hymn to Burgundy. The restaurant forms part of a four-star hotel offering total comfort, relaxation and exceptional services.

Relais & Châteaux la Côte Saint Jacques 14 Faubourg de Paris 89300 Joigny Tel. +33 (0)3 86 62 09 70 www.cotesaintjacques.com

› Le Chapeau Rouge ** William Frachot’s restaurant puts the gastronomic fare of Burgundy in the spotlight. Snails and bourguignon ham terrine are the stars of extraordinary and surprising pairings where the chef’s creations play on the contrasts of temperatures and textures.

Hostellerie du Chapeau Rouge 5 rue Michelet BP 52408 21024 Dijon Cedex Tel. +33(0)3 80 50 88 88 www.chapeau-rouge.fr

› Hostellerie de la Côte-d’Or *** In the historic centre of the town of Saulieu stands the legendary Hostellerie de la Côte-d’Or, an address which Bernard Loiseau made famous with his authentic and timeless cuisine. The level of perfection is continued with talent by the chef Patrick Bertron in his cuisine of precision and inventiveness.

Relais Bernard Loiseau 21210 Saulieu Tel. +33(0)3 80 90 53 53 www.bernard-loiseau.com

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* GLOSSARY

› Maison Lameloise *** The Maison Lameloise has been family run since 1921 and is now managed

by Frédéric Lamy, the nephew. True to the spirit of the house, the chef Eric Pras, «Meilleur Ouvrier de France» in 2004, expresses his personality in an authentic and creative cuisine with total respect for the product.

Maison Lameloise - restaurant et hôtel 36 place d’armes 71150 Chagny en Bourgogne Tel. +33 (0)3 85 87 65 65 www.lameloise.fr

› L’Amaryllis * A discreet address of absolute charm tucked away in a former flour mill in Saint Rémy. With a first Michelin star gained in 2008, the chef Cédric Burtin proposes a menu in tune with the seasons. The elegance and tranquillity of the setting and the attentiveness of the staff ensure that a visit is always the greatest of pleasures.

Restaurant l’Amaryllis Chemin de Martorez 71100 Saint Remy Tel. +33(0)3 85 48 12 98 www.lamaryllis.com

Disgorgement: a crucial stage when the deposit of yeast sediment present in the neck of the bottle is expulsed. It can be done manually, with a single blow, or mechanically.

Fermentation on slats: the wine has been bottled with a dose of ‘liqueur de tirage’ to provoke secondary fermentation. The bottles are then laid down on slatted shelves to allow the ‘prise de mousse’ to take place in the best conditions.

Liqueur de tirage: a mixture of still wine, yeast and sugar.

Liqueur d’expédition: a dose of a small amount of wine and sugar added after the prise de mousse and disgorgement.

Prise de mousse: the moment when the effervescence develops in the bottle.

Riddling: a critical and meticulous operation that consists of regularly rotating the bottles to ensure that the yeast deposits in the bottle descend to the neck.

It may be done by hand, by placing the bottles in a wooden riddling rack and turning them a quarter turn whilst moving them progressively to a vertical position. This can also be done mechanically with the aid of mechanical rotating palettes, or gyro-palettes, which can riddle up to 500 bottles at a time.

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