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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
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Our Wineshops

LUXEMBOURG: A MODERN WINE-GROWING REGION

QUALITY ENHANCEMENT IN THE VINEYARD
The quality in the bottle originates in the vineyards. Knowledge of the natural processes as well as the utmost foliage and soil care are the prerequisites to the production of a premium wine. Pruning is the first step to grape yield regulation. Coordinated soil and foliage work help the vines to grow and mature under optimal conditions through the entire vegetation period. The high point for all vintners is undoubtedly the grape harvest. They broach this last operation with great joy and hope, because they are now going to be rewarded for the many arduous stages during the vegetation period. The grapes are fully ripe, brightly colored and taste very sweet. If the ripening parameters sugar and acidity correspond to the ideal values, then vinification can get under way.

Modern vinification methods: Once the grape harvest has ended and the wine cellar is well filled, the cellarers and oenologists come into play, to produce full-body wines from the high quality grape material. Modern cellar equipment and a deliberate choice of steel tanks or wood barrels give the wines their final touch.

RESEARCH ON QUALITY ENHANCEMENT
To meet the economic and climatic challenges in wine-making, the government of Luxembourg, the Institut Viti-Vinicole ( IVV ) and the Luxembourg Institute of Science and Technology [ LIST ] conduct research projects over several years.

Terroir project:
It makes perfect sense to characterise the influence of the terroir on the wine style with greater precision. This is precisely the purpose of a research project initiated by IVV and LIST, entitled  « Influence of terroir on the typicity of Riesling wines from Luxembourg’s Moselle Valley. » The concept of  « terroir »  is gaining importance in the international wine segment. Critical, open-minded consumers are interested in the origin and individual character of their wines. The terroir project will accordingly help Moselle wine from Luxembourg to communicate the typicity and diversity of its terroir even better.

Provino project:
The three-year Provino research project was initiated as part of the national implementation of EU Directive 2009/129. This requires the implementation of all plant protection measures relating to location, cultivation and situation for the sake of good practices. The use of pesticides is to be limited to the degree necessary. The main emphasis of the project sponsored by the IVV and LIST is to minimise the use of pesticides through innovative wine-making strategies.

AOP ENG 5 WHITE WINE COUNTRY

LUXEMBOURG: WHITE WINE COUNTRY

Luxembourg’s Moselle Valley is known especially for its white wines – both still and sparkling. They include certain specialities typical of the region such as Vendange tardive ( late vintage ), Vin de paille ( straw wine ) and Vin de glace ( ice wine ). Luxembourg boasts a broad spectrum of grape varieties which produce a wide range of different wines. Consumers are delighted with a wine offer with expressive force and versatile enjoyment.

Fresh, vivacious and mineral wines are produced from the Elbling, Pinot blanc and Riesling varieties. Round, aromatically complex and full-bodied wines are produced from the Rivaner, Auxerrois and Pinot gris varieties. Steel tanks are generally used to produce fresh, fruity wines. The maturing period depends on the type of wine. Traditional wooden barrels (tuns) or barrique barrels are occasionally used. These maturing methods confer more complexity and different aromas to the wines.

Another variant is controlled spontaneous fermentation. The naturally available yeast flora causes fermentation which can give the wine more complexity and aromas. A distinctive feature of viticulture in Luxembourg consists of the specialities Vendange tardive, vin de paille and vin de glace. They have been authorised for production since 8 January 2001, provided that certain preconditions are met. Only good vintage years enter into consideration especially for ice wine, which is only produced in small quantities.

Vendange tardive ( late vintage ): The basic principles for this wine are selected, physiologically ripe grapes, usually with some botrytis. This fungus destroys the grape’s skin and allows part of the available water content to evaporate, which leads to a natural concentration of the constituents. The grapes can sometimes also assume a raisin like appearance. These wines have a characteristic taste, with notes of honey, dried fruit or caramel.

Vin de paille ( straw wine ): Healthy, ripe grapes must be dried on well aired straw mats for at least two months, which leads to a maximum concentration of sugar and the grape’s constituents.

Vin de glace ( ice wine ): An ice wine vintage is only possible if the grapes are frozen in a natural way and the outdoor temperature drops to at least -7°C. The frozen grapes are pressed, so that only the sugar-containing extract is obtained.

Two different rock formations characterise the wines of Luxembourg’s Moselle Valley.

1. Keuper
In the Canton of Remich, the vines grow mainly on keuper with marl clay. Keuper came into being 159 to 230 million years ago through the silting of a violent sea. The valley is rather wide open from Schengen to Greiveldingen. The rounded and gently slanting slopes produce wines that are as full-bodied and harmonious as the landscape.

2. Muschelkalk
Fissured layers of shell limestone predominate in the Canton of Grevenmacher. Shell limestone developed 205 to 215 million years ago from marine deposits. The slow erosion between Greiveldingen and Grevenmacher brought into being a narrow valley with steep, precipitous, dolomitic slopes, where racy and elegant wines are perfectly at home.

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