KACHEN #28 (Autumn 2021) English Edition

ADVERTORIAL
PINOT NOIR
A MULTIFACETED ALL-ROUNDER
Red, rosé, white and sparkling – Pinot noir has many
facets. The Pinot-noir grape originates in Burgundy
(which is why it’s called “Spätburgundertraube” in
German) and is an inherent part of the Luxembourgish
vineyards along the Moselle. Over the last twenty years,
their growing area has almost doubled and, today,
encompasses around 130 hectares.
RED, ROSÉ AND WHITE
Generally, the Pinto-noir grape is put on slurry for a few
days or weeks after the harvest so that the pigments
contained in the skin are taken up in the grape juice.
This step in the process is absolutely necessary for the
production of red wine. Pinot noir is a powerful and intensive
red wine, especially when well-tended and patiently
developed in a wood barrel.
If this step is omitted and the grapes are pressed
straight after the harvest, the white grape juice will not
come into contact with the natural red pigment from the
grape skin: A white wine develops, namely a “Blanc de
Noir” (“white from black”). The Pinot noir shows itself to
be very full-bodied and fruity in this variety.
A third method, for which the duration on slurry is
shortened, allows for the production of rosé wines. Here,
the white grape juice only gains a small amount of red
pigment and develops a delicate rosé with a lot of freshness
and fruit.
SPARKLING
The success of the Crémant de Luxembourg has this
grape variety to thank. An important partner in offcuts
for Cuvées of Luxembourgish quality sparkling wines the
Pinot noir is an indispensable base for an aromatic, fresh
and qualitatively high-grade Crémant de Luxembourg.
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KACHEN No.28 | AUTUMN 21