The term cremant is applied to Franch semi-sparkling wines made by the Methode Traditionelle - like how it is done in champagne with a second fermentation in bottle and subsequent riddling and disgorgement. Although the term was once also used in Champagne, that does not now happen. Of these, I have blogged about Cremant de Die (from the Rhone valley) and mentioned Cremant de Limoux (I think) when blogging about Blanquette de Limoux and the Mauzac grape. I have also tasted Cremants from Alsace, Bordeaux, Burgundy and the Jura. The only Cremant AC which I do not not seemed to have tried is Cremant de Loire, but I wonder if some of the Loire sparklers I did taste are of this designation.
As for Cramant, it is a commune in the Cotes de Blancs subregion of Champagne and is designated Grand Cru (100%). Probably the most easily encountered example of a champagne from there would be Mumm de Cramant.
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