What started as an official appellation in 1991 has now developed into a real success story. Luxembourg’s sparkling wine is not only popular within the country, but is also increasingly in demand abroad.
In 1991, Luxembourg Crémant received its official status.
At the time, the winemakers decided to focus on high quality and to produce the sparkling wine using the traditional bottle fermentation method – the same method that is also used for Champagne.
This decision has paid off: Crémant is now one of the best-known wines in Luxembourg.
Meanwhile, millions of bottles of Crémant are produced every year. A large part of it comes from the Moselle region, where winemakers benefit from the special soil and climate conditions. The sparkling wine is produced in different varieties – from brut to rosé – and is often served at festivals, celebrations, or as an aperitif.
For a wine to be allowed to call itself Crémant at all, it has to fulfill a number of strict criteria. Besides the traditional production method, quality checks are also carried out before the bottles reach the market; this guarantees that Luxembourg Crémant remains known for its high quality.
For many winemakers in the Moselle region, Crémant is no longer a by-product, but an important part of their production.
After 35 years, one thing is clear: Luxembourg Crémant has become an integral part of the country’s wine culture, and it looks very much like the story of this sparkling wine is far from over.
