Pinot Noir, Pinot Noir, St. Laurent and Gamay are the grape varieties of the Luxembourg Moselle when it comes to red wines. Their acidity is generally lower than the acidity of white wine and is between 4 g / l and 6 g / l. Generally, the red wines are made with a low residual sugar (<5g / l). The alcohol content varies between 12 vol% and 14 vol%.
The slopes of the Luxembourg Moselle offer the best ripening conditions for white grape varieties. Generally produced as a monovarietal, the white grape varieties come to their full expression and result in lively and racy wines (e.g. from Elbling, Pinot Blanc and Riesling) or round and aromatic with good expression (based on Rivaner, Auxerrois and Pinot Gray).
Une particularité de la viticulture luxembourgeoise, en petites quantités et uniquement les bonnes années, est constituée par les spécialités que sont la vendange tardive, le vin de paille et le vin de glace.
Crémant de Luxembourg is a quality sparkling wine at the highest level. Since 1991, the name “Crémant” may be used for Luxembourg quality sparkling wines, provided that the legally prescribed conditions are met. The Crémant is based on local aromatic grapes with a refreshing acidity. The selection of the grape variety, the composition of the cuvée and the time of the yeast storage create unique products that make Crémant de Luxembourg a special taste experience.
The rosé wines of the Luxembourg Moselle are made from Pinot Noir, Pinot Noir, St. Laurent and / or Gamay. Another option is to blend AOP white wines with AOP red wines. The rosé wines have a light salmon-pink color with a fruity and fresh nose, harmoniously combining red fruits and floral notes.