Crémant de Luxembourg

Traditional term for wine

Summary

[Government regulation of 4 January 1991] »Ê¹ÚÌåÓýapp main standards to be observed for the production are the following: â€� the grapes shall be harvested manually and selected specially for the production of Crémant; â€� the cuvee of basic wines must comply with the quality standards applicable for quality wines; â€� it is made from must obtained by pressing whole grapes, with regard to white or “roséâ€� sparkling wines, the quantity of must obtained not exceeding 100 litres for every 150 kg of grapes; â€� it is bottle-fermented by the traditional method; â€� the maximum sulphur dioxide content does not exceed 150 mg/l; â€� the minimum pression of carbon dioxide is not less than 4 atmosphere at 20°C; â€� the sugar content is less than 50 g/l.

Legislation

Member State or Third Country law: Règlement du gouvernement du 4 janvier 1991

Updates to this page

Published 4 January 2021