Initially reserved for "Champagne demi-mousse", the term crémant has long been in use, but since 4 July 1975 (French law no. 75-577) it has been been reserved for sparkling wines from an appellation dorigine contrôlée (AOC)
. This law was adopted by the EEC in 1992.
The term crémant is thus defined at the European level.
In France, the following are defined by government decree:
- Crémant d'Alsace
- Crémant de Bourgogne
- Crémant de Limoux
- Crémant de Die
- Crémant de Loire
- Crémant du Jura
- Crémant de Bordeaux
In the other European countries, the term crémant has not been adopted by wine producers.
Crémant wines are made using the traditional method.