Crémant de Luxembourg

Crémant de Luxembourg

Appellation created in 1991 for Crémant in Luxembourg . For this designation is the submission to the Analytical Review , with positive results, and the achievement of at least 12 out of 20 points in a sensory condition. Required are a traditional bottle fermentation and an at least nine months of aging on the yeast. Meet on the guidelines for normal sparkling wines Crémant addition, an additional quality criteria. For example, not more than 100 liters from 150 kilos of grapes must be obtained and the amount of carbon dioxide pressure must be at least 4 bar after disgorgement. In addition, its production must be in a "carnet de pressoir" (Keller book) are documented. In most cases, wines made from Elbling, Pinot Blanc, Riesling and Pinot be used in any blend.