Sparkling wines are made according to the traditional method and can either be pétillant (semi-sparkling) or mousseux (fully sparkling).
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Almost all César is found northwest of Dijon towards Chablis in the département of Yonne. It is best known in the red wines of Irancy, but may also be blended into rosé, clairet and Bourgogne mousseux.
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Moreover, Lornet makes a wine from the rare Trousseau grape he calls Trousseau des Dames, a unique Vin de Paille and some Macvin. The common Appellations to all the Abbaye de la Boutière wines are: Côtes du Jura, Côtes du Jura Mousseux and a Crémant du Jura along with more localized Appellation such as : Arbois, Arbois Pupillin, Macvin and Vin de paille (straw wine).
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A glass of Lambrusco from Italy Fully sparkling wines, such as Champagne, are generally sold with 5 to 6 atmospheres of pressure in the bottle. This is nearly twice the pressure found in an automobile tire. European Union regulations define a sparkling wine as any wine with an excess of 3 atmospheres in pressure. These include German Sekt, Spanish Espumoso, Italian Spumante and French Crémant or Mousseux wines.
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While rarely used, Mondeuse noire is also permitted in the sparkling Vin de Savoie Mousseux or semi-sparkling Vin de Savoie Pétillant wines of the region. Like Pinot noir, which is a red wine grape used in Champagne, Mondeuse noire destined for sparkling wine production would be pressed soon after harvest in order to avoid having the white grape juice tinted by the color phenolics in the skins that are usually leached out by the maceration process.T. Stevenson, ed. The Sotheby's Wine Encyclopedia (4th Edition) pp.
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The winemaking method used to make Blanquette méthode ancestrale is also known as the méthode gaillacoise and is used to make the sparkling Mousseux wine of the Gaillac AOC. This method involves traditional hand crafted winemaking, with minimum use of modern technology such as stainless steel fermentation tanks. The resulting wines are typically low in alcohol (often less than 7% by volume), with sweet apple-like flavors and a slight sparkling fizz. Bottling of this wine traditionally occurred on a day of astrological significance.
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State Counsellor, in exchange for other lands in Picardy. On the 2nd of April 1715, order was given to transfer the haras royal de Saint- Léger to Buisson d'Exmes. The estate today covers over 2,471 acres. The first stables were built starting from 1715 and the first stallions arrived in 1717. The architectural style is equivalent to the one of the “École de Versailles”, and Pierre Le Mousseux oversaw the works, following plans which had been drawn by Robert de Cotte, first architect to the Crown and the successor of Jules Hardouin-Mansart.
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Antoine Gadon better known as Dunan Mousseux (1829 – Paris, January 1886) was a 19th-century French journalist, chansonnier and playwright. A director of the Halle aux habits, a shop in the , he launched in theater and had several of his plays presented at Théâtre des Délassements-Comiques and Théâtre des Folies-Dramatiques. A journalist by the Vieux père Grégoire, monthly, political and charivanic, founder in 1851 of the Pierrot, journal-programme des fêtes et des spectacles and of the Porte-Voix in 1856, he was editor of the paper Le Sans Gêne in 1861.
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Label detail of a French sparkling wine made using the Charmat process Charmat () was developed and patented in 1895 by the Italian Federico Martinotti (1860–1924).Patent CH-10711 granted 12 July 1895: Installation pour la fabrication continue des vins mousseux The method was further developed with a new patent by the inventor Eugène Charmat in 1907.Patent GB-7734 granted 7 April 1908, with French priority 17 April 1907: Process for Decanting Sparkling Wines The method is now named after the latter, but is also called cuve close, metodo Italiano or the tank method. The wine is mixed in a stainless steel pressure tank, together with sugar and yeast.
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The Chenin blanc grape has been planted in the region since at least 845 AD when it was planted at the Abbey of Glanfeuil. Throughout the years it was known in the region under a variety of synonyms including Pineau de la Loire and Franc-blanc.T. Stevenson "The Sotheby's Wine Encyclopedia" pg 202 Dorling Kindersley 2005 The area around Saumur is the third largest sparkling wine appellation in France after the Champagne region and the Crémant d'Alsace AOC with more than 12 million bottles of Saumur Mousseux produced each year. Unlike Champagne which is made with Chardonnay, Pinot noir and Pinot Meunier, Saumur sparkling wine is based on the Chenin blanc grape.
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In the Anjou AOC, Pineau d'Aunis can make up the blend for the general rouge wine along with Cabernet Franc, Cabernet Sauvignon and Gamay. Here the grapes are limited to harvest yields of no more than 40 hectoliters/hectare (approximately 2 tons/acre) with the finished wine needing to attain a minimum alcohol level of at least 10%. In the sparkling rosés of Anjou Mousseux it can be blended with the same grapes as the rouge, plus Groslot, with yields that can go up to 65 hl/ha (≈ 3.4 tons/acre) and a minimum alcohol level of 9.5%.P. Saunders Wine Label Language pgs 35-109 Firefly Books 2004 For both the reds and rosé of the Coteaux du Loir, based around the Loir tributary of the larger Loire river, Pineau d'Aunis is limited to harvest yields of 55 hl/ha (≈ 3 tons/acre) and is blended with Cabernet Franc and Malbec in a wine that must have at least 9% alcohol by volume.
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J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 656–660 Oxford University Press 2006 The sparkling quality of these wines comes from its carbon dioxide content and may be the result of natural fermentation, either in a bottle, as with the traditional method, in a large tank designed to withstand the pressures involved (as in the Charmat process), or as a result of simple carbon dioxide injection in some cheaper sparkling wines. In EU countries, the word "champagne" is reserved by law only for sparkling wine from the Champagne region of France. The French terms Mousseux and Crémant refer to sparkling wine not made in the Champagne region, such as Blanquette de Limoux produced in Southern France. Sparkling wines are produced around the world, and are often referred to by their local name or region, such as Prosecco, Franciacorta, Trento DOC, Oltrepò Pavese Metodo Classico and Asti from Italy (the generic Italian term for sparkling wine being spumante), Espumante from Portugal, Cava from Catalonia, and Cap Classique from South Africa.
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