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Regional appellation in the French wine-growing region of Alsace for Crémant, a bottle-fermented sparkling wine made according to the Champagne method. This was already produced in the 19th century. It was classified in 1976 and the grapes must come from the Alsace appellation. The white wine varieties Pinot Blanc, Pinot Gris, Riesling, Auxerrois and Chardonnay (only permitted for sparkling wine in Alsace) are permitted, as well as Pinot Noir (as a white-pressed Blanc de noirs) as the only red wine variety. The more rare Crémant d'Alsace Rosé is made from Pinot Noir. The wines must be left on the lees for at least nine months. The alcohol content must be at least 8.5% vol. but averages 12% vol. The term sigillé (seal) on the label means that the crémant has been awarded a prize by the Confrérie Saint-Étienne. Well-known producers are Becker, Bestheim, Heimberger, Rieflé, Willm and Wolfberger.

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