French producers of crémant, a sparkling wine made using traditional methods, are growing increasingly concerned about foreign competition. The National Federation of Crémant Producers and Makers (FNPEC) warns that some international producers may use the name "crémant" without following the strict production standards that define the product. This issue has already led to discussions with German and Italian producers. Crémant is produced in eight French regions—Alsace, Bordeaux, Burgundy, Die, Jura, Limoux, Loire, and Savoie—and sales have grown significantly, with around 122.9 million bottles sold in 2025, a 58% increase since 2016. This growth has occurred despite a general decline in the wine market, with the last two years showing an annual growth rate of 7%. France remains the largest market for crémant, but exports are expanding, now accounting for 43% of total sales. Demand from the United States, Canada, the United Kingdom, and Germany is strong and "sustained," according to the FNPEC. However, the industry has also noticed a rise in interest from producers in Italy, Germany, Austria, and Eastern Europe. This has prompted calls for vigilance to ensure that all producers—both domestic and international—adhere to the same quality standards established at the European level. Crémant is protected by an EU regulation from 2009, which sets strict conditions for its production. These include using the traditional method, manual harvesting, and associating the wine with a specific region. This allows crémant to carry a protected designation of origin (AOP), ensuring quality and authenticity. France, Belgium, and Luxembourg are the historical producers of crémant, and the federation emphasizes that while they do not "own" the term, they believe it is crucial that all producers who wish to use it meet these standards. Industry representatives have had to engage in "educational efforts" with some German and Italian producers who have used the term "crémant" on their bottles or specification sheets without meeting all the required conditions or without the AOP designation. According to Dominique Furlan, president of the FNPEC and a winemaker in Bordeaux, some producers in Italy and Germany treat "crémant" like a brand, adding a label or a macaron to their bottles to boost sales. Furlan says this approach is not in full agreement with the industry's standards, as the name "crémant" is tied to specific production methods and regional identity, not just marketing.