The appellation "Crémant de Luxembourg" celebrates it's 20th anniversary.
Thanks to its finesse, elegance and freshness, Luxembourg Crémant has enjoyed unparalleled success, winning awards every year at international competitions.
Crémant is made using a traditional method mastered long ago. As pinnacle of quality, it requires hard work in the vineyard and a rigorous selection of grapes and base wines. The best grape varieties grown on the Luxembourg Moselle are used to produce Crémant.
The grapes must be very healthy, nicely ripe and intact until they are pressed. For 150 kg of grapes, a maximum authorised of 100 litres of must can be obtained, which then undergoes initial fermentation in a vat. The second fermentation takes place directly in the bottle. A minimum maturation of nine month on the lees is required.
Luxembourg mainly produces Crémant brut. Crémant may be produced from a single grape variety or from a blend of several grapes, as vintage or not.
All offer the perfect accompaniment to a meal.