Louis Bouillot

Jean Bouillot founded the house in Nuits-Saint-Georges in 1877. He was a wine and spirits merchant, and one of the few of his day to devote himself to sparkling Burgundy: when almost nobody was trying, he was already experimenting with the second fermentation in bottle.

Since 1997 it has been run by the Boisset family, and the house is still in Nuits-Saint-Georges.

Crémant de Bourgogne has a rule that shapes the work in the vineyard: growers may harvest up to 75 hl per hectare, well above Burgundy's still wines, but anyone wanting that yield must declare before the end of March that the plot will go to crémant. The decision is therefore taken at the end of winter, once pruning is done and with half a growing season still ahead.

The appellation covers the same ground as Bourgogne AOC, so the fruit can come from any of the four Burgundy départements, from the Yonne to the Rhône: some 250 kilometres north to south.

The house's rosés are made from pinot noir, gamay and chardonnay, with a short maceration before pressing and a minimum of twelve months on lees in bottle.