This prestigious firm was founded in 1877 by Jean Bouillot in Nuits-Saint-Georges, and quickly made Burgundian sparkling wine the focus of their activity: Crémant de Bourgogne became their raison d'être .

Strengthened by over 120 years of expertise and history, Louis Bouillot has acquired worldwide fame as Crémant de Bourgogne experts.

Louis Bouillot
the "Imaginer of Bubbles".
Research and Development at Louis Bouillot is lead by both production techniques and the development of new products.
Louis Bouillot boasts high-quality wines that have received a number of awards and distinctions.

The sensory qualities of  Louis Bouillot's sparkling wines are preserved by elegant and noble bottles, and labels that uphold the specialist image.

It was a beautiful summer's day a long time ago. Louis Bouillot had gone beyond Nuits, higher than the Côte, or rather behind the Côte, because this was where the vines produced wine that was at times harsher, at times a little bold, but was the wine that better was suited to become sparkling.

So it was there that Louis Bouillot, above his vineyards, his straw set hat on the stone wall, undid his shirt collar (he was no longer in town, he could unwind here!) and it is so nice to take off one's jacket, undo one's cuff buttons, and roll up one's sleeves… that is what Heaven must be like, to be in the midst of the vineyards, comfortable, happy…

Never had Burgundy been so beautiful, and, pensive but smiling at the thought of his upcoming harvest, Louis Bouillot savoured and tasted: he could almost feel the grapes sparkling in the bottle already.

There is nothing quite like a beautiful day, when everything smells so good, and the vines are green, opulent and bountiful, to stimulate the thinking process (which basically means talking to yourself), and I may very well be a little old, that Louis Bouillot said to himself as he mopped his brow with his chequered handkerchief, but I am always amazed to see my vines full of life, which means full of bubbles to come.

And, of course, you don't need many beautiful days like this to get a week's worth of nice weather!

He had also made himself a nice lunch, that Louis Bouillot. Frugal, but you know how it is when it is so hot, you have less appetite. Simply two eggs "en meurette", a slice of parsleyed ham, the rest of a rabbit terrine, and his bottle of fine sparkling wine. No more, because when the Bourguignon (that's the sun) shines so brightly, it's best not to overdo it.

Believe me, there's plenty of food for thought, even when it's hot, as you head down to Nuits by the vineyard trails, tasting a few bunches of grapes here and there - just to see and to dream about the sparkling wonders they are to become.

In the old days, they made and had known for many years how to make “still” wine, as the Government folk called it.

But we, the Bouillot family, we prefered wine that danced, wine that stirred, in short, wine that was not still.

I think, that Louis Bouillot said to himself, talking out loud on his own, that the young lads will know how to continue our work, like we do I hope, and perhaps even better than we do because there is that incredible thing called progress that keeps gaining momentum.

And then after them, my grandchildren, and then after them our distant Burgundian cousins, our family…

But the important thing is for them to bear in their little modern minds that before the millennium or after the millennium, only one thing matters: to live a life of passion and keep that passion for sparkling wines alive, and for those wines to be produced here, in Burgundy.