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Crémant de Luxembourg

Appellation created in 1991 for Crémant in Luxembourg, For this name, the submission is to analytical examination with a positive result, as well as achieving at least 12 out of 20 points at one sensory examination Requirement. Prescribed are a traditional bottle fermentation and at least nine months storage on the yeast. Beyond the guidelines for regular sparkling wines, crémant must meet additional quality criteria. For example, at most 100 liters of must from 150 kilograms of grapes can be obtained and the carbon dioxide pressure must be at least 4 bar after disgorging. In addition, its production must be documented in a "Carnet de pressoir" (cellar book). In most cases, wines from the varieties Elbling, Pinot Blanc, Riesling and Pinot are used in any cuvée.

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