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Domaines Vinsmoselle
BP 40 | L-5501 Remich
12 route du vin | L-5450 Stadtbredimus
Tél: (352) 23 69 66-1 | Fax: (352) 23 69 91 89
E-mail: info@vinsmoselle.lu
POLL-FABAIRE
Crémant de Luxembourg
A new name for quality
The quality label “Crémant de Luxembourg”, introduced in 1991, stands for the remarkable combination between the exquisite grapes from the Luxembourg vineyards and the “méthode champenoise”. Since 1994, the “méthode champenoise” designation has been reserved exclusively for the Champagne region. The Crémant appellation refers to bottle fermented sparkling wine made from grapes grown in certain French wine-producing areas that are not in the Champagne region and the vineyards of the Luxembourg Moselle area. Not just a coincidence, since the Luxembourg cultivated grapes are optimally suited for these exceptional products - a fact which is unreservedly recognised by experts.
Quality and flavor
“POLL-FABAIRE“ Crémant indulges the senses. Shimmering gold, fine mousse, pleasant effervescence, harmonious elegance. A realm of taste and flavour unfolds - an experience for gourmets and connoisseurs. Quality that is also affirmed by a neutral authority, since sparkling wines can only be called “Crémant de Luxembourg” if they have met the conditions set out in the specification of « AOP – Moselle Luxembourgeoise » and successfully passed the testing a chemical and sensorial analysis, which is under the supervision of the Luxembourg government.
must meet the conditions set out in the specification of « AOP – Moselle Luxembourgeoise » and withstand a chemical and sensorial analysis
Tradition and innovation
"POLL-FABAIRE“ Crémant, a creation from Domaines Vinsmoselle, is produced in accordance with the strict standards of traditional champagne production (“méthode champenoise“). Quality knows no compromise - the main reason why the “POLL-FABAIRE” charter extends far beyond the legal regulations. Ultra-gentle handling of the grapes during both the reception and the pressing guarantees an excellent basic wine. Bottle fermentation and aging for at least nine months allow the taste, flavour and quality to mature to absolute perfection.
