The two brothers stayed at the helm of their enterprise until 1922 and the company remained in the hands of the family. In 1975, the company officially took on the name of “La Maison du Crémant” with the publication of a decree on Burgundy sparkling wines, which acquired the status of an AOC (Appellation d’Origine Contrôlée) under the name of Crémant de Bourgogne.
With know-how acquired over more than a century, the Maison du Crémant is today established as a major producer of Crémant de Bourgogne.
Vincent Sauvestre took over the management of the company in June 2003.
The company founded by Jehan Moingeon elaborates its crémants by assembling grapes from the Yonne and the Hautes Côtes, which contribute their freshness and crispness, to which they add grapes from the Mâconnais, which provide a more pronounced wine flavour and aromatic strength.
The grapes are today harvested by hand and are transported in pierced cases to the presses.
The juice is fermented in temperature-controlled stainless steel vats. The wines are then elaborated with the blending of three grape varieties: chardonnay, pinot noir and aligoté.
The next stage is the creation of effervescence: the wines are bottled and yeast is added, allowing the second fermentation process to begin, in keeping with the principles of the traditional Champenois method.
Depending on the lots, the effervescence process in the bottles will last between 10 and 20 months.
The last stage is the disgorging of the bottles, followed by the addition of a liqueur.
The amount of liqueur will vary to achieve the level of sweetness required: brut, sec or demi-sec.
Crémant de Bourgogne is by definition a festive wine! The elegance of the Burgundy wines is amplified by the freshness and the effervescence, which creates a unique taste, sparkling with pleasure.
These spirited wines are served as an apéritif or with dessert wine at the end of a meal.