Cremant used to refer to champagne with a lower pressure of about 3-3.5 bar in the bottle (versus the usual 5-6 bar) and a lighter foam. The use of the term crémant is not permitted anymore in champagne and is reserved for sparkling wines produced outside of Champagne. Probably the most famous crémant champagne is Mumm de Cramant, formerly known as Mumm Crémant de Cramant before the world crémant was banned.