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Crémant de Luxembourg

Appellation created in 1991 for Crémant in Luxembourg. To be eligible for this designation, the application must be submitted for an analytical test with a positive result, and at least 12 out of 20 points must be achieved in a sensory test. It requires a traditional bottle fermentation and at least nine months of ageing on the yeast. In addition to the guidelines for normal sparkling wines, a Crémant must meet additional quality criteria. For example, no more than 100 litres of must may be obtained from 150 kilograms of grapes and the carbon dioxide overpressure after disgorging must be at least 4 bar. Furthermore, its production must be documented in a "Carnet de pressoir" (cellar book). In most cases, wines from the grape varieties Elbling, Pinot Blanc, Riesling and Pinot are used in any cuvée.

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