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Crémant de Luxembourg

Appellation for Crémant in Luxembourg, The submission is for this designation analytical testing with a positive result, as well as achieving at least 12 out of 20 points in one sensory testing Requirement. Traditional bottle fermentation and at least nine months of storage on the yeast are required. In addition to the guidelines for normal sparkling wines, a Crémant must meet additional quality criteria. For example, a maximum of 100 liters of must can be obtained from 150 kg of grapes 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). Wines from the Elbling, Pinot Blanc, Riesling and Pinot grape varieties are mostly used in any cuvée.

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