What is the difference between these two terms? If the term Champagne bubbles produced only in the region of the same name are easily identified, the term Crémant often appears more nebulous. The reason is easily attributable to a change of meaning, because until 1975 with this term were identified as the champagne with less pressure inside the bottle that gave the bubbles lighter and more "creamy".
From 1975 onwards the term Crémant refers to the classical methods produced in certain areas of the France and in particular in Burgundy, Alsace, Loire, Jura, Bordeaux, Savoie, Die and Limoux. Both the production of Champagne and that of Crémant is dictated by strict production regulations and are recognized by an AOC (Appellation d'Origine Contrôlée).
If production techniques are similar, what differentiates them, besides the production area, is the period of autolysis (period of permanence on lees) that for Champagne is at least 15 months, whereas for Crémant is 12 months. Another difference is about grape varieties because in Champagne the main ones are Chardonnay, Pinot Noir and Meunier, whereas the ones used in Crémant vary according to the territory and this is the reason why in Alsatian Crémants we often find Riesling or in Loire ones Chenin Blanc. At this point the right phrase is not "Crémant O Champagne" but "Crémant E Champagne" to appreciate the different expressions of bubbles made in France!
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