What's the difference between champagne and crémant?

A snout, a heavy bottle capable of containing their effervescence, fine bubbles and delicious salinity. at first glance, champagne and crémant seem to have a lot in common. Let's take a look.

Same traditional method

Champagne and crémant are made using the same technique: the traditional method. After fermentation, the wine undergoes a second fermentation in the bottle, creating effervescence. It ages in contact with dead yeast: the lees. They have a positive impact on the wine's taste and texture. The longer the wine is aged, the more aromatic, complex and creamy it becomes.

Champagne, however, pushes the envelope when it comes to vinification. Its specifications stipulate a minimum ageing period of 15 months in contact with the lees (15 months "sur lattes") and 3 years for non-millésimés. For crémant, the minimum is 9 months on lees - although estates can choose to extend this ageing period as they see fit.

So what's the difference?

Terroir. To bear its name, Champagne must be produced... in Champagne. A geographical area with distinctive terroirs, which are the wine's hallmark. A unique climate, soils and winemaking know-how, the envy of the world.

Crémant is even more diverse. It can be produced in several regions of France (Alsace, Bordeaux, Burgundy, Die, Jura, Limoux, Loire, Savoie) from different grape varieties depending on the location (riesling, sauvignon, aligoté, chenin, poulsard, cabernet franc...) and therefore print greater differences in taste.

The price

Champagne is more expensive than Crémant due to the higher production costs involved, the reputation of the region (Champagne vineyards are among the most expensive in the world) and the prestige associated with the name.

In figures (2024 data)

• Area under production: 14,867 hectares for Crémant, 34,200 hectares for Champagne.
• Number of bottles sold: 114 million bottles of Crémant, 271 million bottles of Champagne.