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Wednesday,
October 22, 2014

Ambassadeur Vins et crémantsThe Promotion Committee for Luxembourg Wines & Crémants has nominated a selection of restaurants as « Ambassadeur Vins et Crémants de Luxembourg ».

This recognition indicates that the restaurant is an official ambassador of Luxembourg's wines and crémants and committed to advising you on the wide range of quality wines from the vineyards of Luxembourg's Moselle region. Let your host restaurant lead you on a journey of discovery into the wonderful world of Luxembourg's wines and crémants.

Complete list of restaurants awarded

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Did you know that there's no need for special occasions to savour a simple moment of conviviality? The small pleasures in life take on a very special flavour if they are shared with friends around a glass of Luxembourgish wine or crémant.


Wine tasting


Click here to discover some pleasant moments between friends

Would you like a new idea for going out?

"Wine tasting with friends" is a brand new offer from the winegrowers of Luxembourg's Moselle, who open the doors of their cellars for personalised tasting sessions between friends.


For more information, visit www.winetasting.lu

Luxembourg Wine&OakLuxembourg vintners took up the challenge to age selected wines in barrels made out of 150 years old Luxembourg oak wood. Using exclusively Luxembourg oak, the barrels are manufactured in traditional French cooperages. The process of the wood can be tracked at any moment from the forest to the vintners. A symbol of the successful unification between Luxembourg wine and Luxembourg oak, a wooden wedding ring, manufactured in various social carpentry workshops in Luxembourg, embraces the bottle’s neck.

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October

October is the month of grape ripeness. The grapes have an optimal sugar content (50 – 100 degrees Oechsle). The harvest, which has begun at the end of September, is now being completed. In general, it closes with the harvesting of Riesling. Immediately after its arrival at the cuverie, the vintage is crushed, picked off the bunch and pressed. The result is a pasty mass, the must, which is then fermented and put into casks or vats. Traditionally, the harvest is followed by the release of the “Fiederwaissen”, the first non-filtered wine.

 
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