20th anniversary of the Crémant de Luxembourg
Creating a crémant requires constant vigilance, rigorous control and specific know-how, beginning with the vine. The etymology of crémant originates from the word “cream”, which underscores the consistency rather than the vinosity of a festival wine combining fruit, freshness and smoothness.
A crémant is the qualitative pinnacle of a traditional method controlled for a long time, which involves extra effort in the vineyard and a rigorous selection process of grapes and base wines. To produce sparkling wine, one may use any one of the types of vines certified in Luxembourg. The grapes must be very clean, quite ripe and intact until pressed. The “Crémant de Luxembourg” is made from the best types of vines of the Luxembourg Moselle region. Each winegrower chooses his own blends, which results in a great variety of wines and their specific flavours.
The “Marque Nationale – Appellation contrôlée Crémant de Luxembourg” label was set up on 4 January 1991. Applied to the back of the bottle, it vouches for the Luxembourg origin and the quality of the wine. To use this label, the sparkling wine must be analysed by the laboratory at the Institut Viti-vinicole and receive at least 12 out of 20 points on the organoleptic test, that reflects colour, clarity, odour and taste. In addition to the standards imposed on a sparkling wine, the crémant must also meet additional quality criteria.
| Price of the series: | 0,85 + 0,60 = 1,45€ |
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| Drawings and layout: | Pit and Lex Weyer (L); |
| Printing: | High-resolution offset by bpost Stamps Factory, Malines (B); |
| Dimensions: | 27,66 x 40,20 mm, 10 stamps per sheet. |
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Competition
PostEurop 2013
