In 1926, Louis Picamelot, son of a cooper and winegrower, was one of the first inhabitants of Côte Chalonnaise’s Rully to launch the production of Bourgogne Mousseux (Burgundian sparkling wine). Situated on the eastern side of Montagne de la Folie, the vineyards of Rully benefit from a drier climate and a soil composed of limestone and clay. The vineyards for Louis Picamelots Crémants include the four Burgundian grape varieties—Pinot Noir, Chardonnay, Aligoté, and Gamay, with the predominant use of the former two varieties. Every step in their Crémant production is intricate, from handpicking the grapes at harvest, to producing the bubbles in Méthode Traditionnelle (also called Méthode Champenoise) which is processed entirely by hand. In 1975, the region was granted the AOC Crémant de Bourgogne which further established Louis Picamelot’s position in the world of French sparkling wine.